Stay at home, listen to Mozart and enjoy cooking

Staying at home in these days is a good opportunity for spending more time with family. For this reason, let’s cook something appetizing for our loved ones. We need good local potatoes, asparagus, garlic, onion, extra virgin olive oil, some typical Toscanello cheese, an egg, rosemary, oregano, salt, pepper and breadcrumb. Choose your preferred music to listen to while you are graciously following the rhythm of the recipe.

1. After steaming cubes of small pealed potatoes (let’s say about 8 small potatoes for 4 people), mash them and add a sprinkle of sea salt. Peal 8 asparagus and cut into small round pieces (please, do not forget to remove the lower stringy end). 2. In a pan with three or four soup spoons of warm extra virgin olive oil, add an idea of garlic, some chopped onion, rosemary, and the asparagus. 3. Cook for about five minutes and then, in a bowl, add the asparagus and the oil juice to the mashed potatoes. 4. Mix well all together and add one egg, the grated Toscanello cheese (4 generous soup spoons), some breadcrumb and a sprinkle of pepper and oregano. 5. In small greasy pans made of clay, pour a couple of soup spoons of the mixture making a first lower layer, then a second layer with mozzarella, and again add more of the mixture and make a third and last layer. Add a sprinkle of breadcrumb on top and some drops of extra virgin olive oil. 6. Bake the flans in the oven for about 20/25 minutes 220°C.

Potatoes and Asparagus Croquettes
Potatoes and Asparagus Croquettes

If you have more of that mixture, it would be nice to prepare also small croquettes by adding some all purpose flour as ingredient to it. Leave the mixture in the fridge for 2 or three hours and then make some squared gnocchi (you won’t be able to work the mixture too long). Fry them golden and crisp in extra virgin olive oil and serve them hot as snack with fried tomatoes (cooked very fast in extra virgin olive oil with some garlic and onion, a sprinkle of salt) and slivers of tasteful Toscanello cheese on top. Enjoy the dishes with your loved one and please, stay at home!

Home-made ravioli and the vegetable garden in the wintertime

   It is the third Advent week, and it is less than ten days for Christmas day. Outside, in the garden, the air is crisp and invites to have a cup of warm coffe in your hands. Three small candles brings light into the darkness of the early morning. Soon, the sunrise will fill the sky with its golden pink brightness. Winter season is just behind the corner and, according to the good agricultural practice, fruit trees need to be pruned in order to be prepared for the new Springtime. Since every season has its own crops, now it is time for beautiful plants of cardoon in our vegetable garden, they are ideals for warm tasteful soups and, at this proper, in Apulia, Southern Italy, it is common to cook cardoons in many different ways. The recipe, I am going to make today, combines, calling to a culinary harmony, savours and food products of the Northern regions with those coming from the South. Step by step, we are going to build the dish, by adding the ingredients it needs.

   First of all, let’s work a mixture made of good ecological flour and water and make sheets of pasta for ravioli. I have used 200/ 250 gr of Senatore Cappelli flour and about a glass of water. You can help yourself by using a manual Nonna Papera machine for home-made fresh pasta at first, then choose to use a fan-shaped mould for ravioli or simply use a glass to make discs and, in the end, once the filling is in the center of the disc, press the tips of a fork to seal along the border of ravioli. 

DSC_2932 sfoglia

As for the filling, make a mixture made with mashed local potatoes (at this proper, I steamed  Sieglinde potatoes, a variety that is firm on cooking and has high nutritional values), add a sprinkle of salt and pepper, chopped onion lightly fried into extravirgin olive oil, a couple of soup spoons of grated local ‘pecorino’ (sheep milk) cheese, small cubes of Speck from Alto Adige and raclette cheese, rosemary. Fill the center of the raviolo disc and close it in the way suggested above.

DSC_2940 ravioli

   The third step is to prepare the cardoon cream. Sauté the cardoons and some cherry tomatoes in extra virgin olive oil and then add vegetable bouillon. Keep on cooking the cardoons until they are tender and then make a cream with them, by adding a couple of spoons of crème fraîche and tasteful pecorino cheese.

   Cook ravioli in salted boiling water, strain and serve them very warm on a plate with the smooth cardoon cream. Decor the dish with some fresh rosemary and ‘buon appetito’, bon appétit, smaklig måltid!

Wishing everybody a good third Advent week

Taraxacum potato gnocchi on a velvet Taleggio cheese cream

   Hello and welcome to a new Autumn week-end, which will bring a new good recipe to try for those of you, who love cooking! The morning crisp November air is an inviting call for a relaxing walk through narrow paths in the countryside, where, perhaps, it is possible to find out and picking wild (safe) vegetables, mostly known as excellent ingredients for a tasteful kitchen. So, taking inspiration from a simple, seasonal soup, made with taraxacum, which is pretty popular in Apulia, in Southern Italy, and that my Mom keeps on preparing quite often at this time of the year, on this Sunday, we are going to make taraxacum potato gnocchi on a velvet Taleggio cream. In my opinion, this delicious dish seems to be an ideal junction  among genuine ingredients, which, coming from different places from North to South, have both benefit healthy qualities and peculiar tastes that can be clearly perceived from gourmets.

   We will start 1.steaming potatoes and then replacing them in the fridge for a night. (At this proper, I would like to add that I found some good local potatoes at the food market, which still had the earth on the thin peel and looked compact inside in the middle, ideal for preparing gnocchi). The next day, before lunch time, we will keep on preparing the dish, by 2.mashing the potatoes and 3.boiling the taraxacum for few minutes. Then, after 4.straining the vegetable, we will keep on 5.cooking it in a pan with some extra-virgin olive oil, an idea of garlic, little chopped onion, salt and pepper, few fresh tomatoes, a sprinkle of goat cheese. Since we will 7.add the minced taraxacum to the mashed potatoes and 8.work both the ingredients together for making a mixture, it is highly recommended to 6.’dry’ the taraxacum from the juice during the cooking process, in order to have a solid mixture. The proportion of ingredients I used and I may suggest for potatoes and taraxacum mixture is about 200/250gr potatoes : 100/150gr cooked taraxacum. Of course, it depends on the type of potatoes used, the cooking process of the taraxacum and the number of guests at your table. As for the mixture, I added an egg and some organic durum wheat flour (not too much, since I prefer to feel the potato taste rather then the flour’s that has the task to bind the main ingredients) during the working process. Once the 9.mixture looks compact, we will 10.make a long thin cylinder and then 11.cut it in small gnocchi. For 12.preparing a smooth taleggio cream, it is necessary to melt a couple of generous pieces of Taleggio cheese, a knob of butter into some crème fraîche and to add a sprinkle pepper in it. Then, we will 3.pour the gnocchi in boiling salted water and wait for a couple of minutes until they will come out on the surface of the water. In the end, 14.strain accurately and serve them on a dish with some velvet Taleggio cream and parsley. 

I hope you will enjoy the recipe some time and wish everybody a good new week!

Buon appetito, bon appétit, smaklig måltid!