A dish has to talk to you. Indeed, all senses have to be activated to feel its vibrations. Even though you are not a chef, but, of course, you love cooking, it is a full experience around the dish, first of all as executor of the dish, by choosing ingredients properly at the food market and in the elaboration of the recipe, secondly as gourmet, by tasting the dish. What is more, small variations in the way you cook a dish, make you feel like an artist painting a canvas each time in a different way, in order to express creativity and going little further with culinary experiences.
For the Sunday lunch, I chose to cook big sized, bronze drawn “paccheri” pasta prepared with two different sauces and the following ingredients:
sweet cherry tomatoes, extra virgin olive oil, leeck, onion, crème fraîche, minced pork and veal, nutmeg and black peppar, local baked black olives, basil.
As for the execution of the recipe, first of all, let rings of leeck hiss in extra virgin olive oil, then add the minced pork and veal in the pan. Pour the crème fraîche after a couple of minutes and keep on cooking until it boils and the sauce becomes thicker. A sprinkle of salt and nutmeg at the end.
Then, it is the turn of a light tomato sauce prepared with fresh tomatoes. At the food market, I chose cherry tomatoes because of their sweetness, which is a good pairing with the white sauce just described above. Help yourself with a needle and pierce every tomato you are going to put in the pan. Once they will start to fry lightly in some extra virgin olive oil and chopped onion, they will cook gently for few minutes in their own juice. Add a sprinkle of sea salt in the end.
Cook paccheri pasta into boiling water for 14/15 minutes or at least for the time suggested on the package and, please, do not forget to add a sprinkle of sea salt.
Before serving the dish, add some baked black olives, few leaves of basil, cherry tomatoes and black peppar powder on top.
The dish will taste very good. Thank you and wishing everybody a good new week! 🌸✨🌸✨🌸✨
At the end of August it is pretty hot in Apulia, Southern Italy (some days temperature is around 40°C). Then, having more vegetables and fruit might turn to be a daily healthy habit in order to help feeling well. What is more, at the food market there is a rich colorful triumph among season vegetables and fruit to choose for preparing appetizing dishes. One of the simplest lightest dishes for these hot days is the soup of vegetables, which you can serve fresh. Down here I’m going to provide a short note with the ingredients you need and the description to make it. You are very welcome to try it, if it meets your personal tastes. Enjoy it!
Soon it’s gonna be Summer again and we love staying in the open air, living the cosy moments of conviviality with family and friends around a table or, even better, sitting on the grass for enjoying a picnic. At this proper, stuffed zucchini flowers, fried and served warm, might be an inviting and very welcome appetizer. Here to follow we have got the ingredients and few steps for the execution of the dish.
20 zucchini flowers
500 gr cow milk ricotta cheese
25 gr parmigiano + 25 gr rodez cheese
50 gr mortadella Bologna
10 green big olives
flour and cold sparkling water for the batter
peanut oil to fry
salt and black powder pepper.
prepare the stuffing mixing the ricotta cheese, grated cheese, a sprinkle of salt and pepper, minced olives and mortadella.
Wash the zucchini flowers and dry gently them on a sheet of blotting paper.
Prepare a thick batter made with flour and cold sparkling water, add a sprinkle of salt and leave it to rest for 10/15 minutes.
In the meanwhile, stuff the zucchini flowers with the mixture (help yourself with a tea spoon) and accurately close them.
Warm the oil in a frying pan.
Dip each stuffed zucchini flower in the batter at first and then fry it in the oil.
Serve the stuffed zucchini flowers as entrée with a glass of wine you prefer and enjoy the picnic.