From a crisp rosemary schiacciata to a millefoglie made of green

After a long very hot Summer, which made us long for appetizing fresh salads, thirst-quenching drinks and creamy fruit ice creams, now it is time again for delicious dishes that make us feel the warm, cosy welcome of the Autumn season.

For those, who love the good fragrance of a just home-baked potato focaccia or “schiacciata” (a kind of flat bread), here it follows the list of ingredients, quantities and description to make it: 175 gr all purpose flour, 100 ml water, 50 gr potatoes, 6,25 gr yeast, 2 table spoons extra virgin olive oil, a coffee spoon sugar, rosemary, sea salt.

First of all, boil the potatoes and then let them get cool. Peel and mash them.

Secondly, melt the yeast in warm water, add extra virgin olive oil, sugar and then pour and mix alltogether with the flour on the table. Add a sprinkle of salt and work on the dough.

Thirdly, add the mashed potatoes and work the dough with the tips of your fingers. Then cover the dough with a napkin made of cotton and leave it to rest for the whole morning (five or six hours) in a fresh and dry place.

Fourthly, work the dough again and, by helping yourself with a rolling pin, place the schiacciata dough on a oiled baking tray. Make the schiacciata dough thick if you like it softer or make it thinner if you prefer a crisp schiacciata. Give small pinches to the surface of the dough, paint it with some extra virgin olive oil, add a sprinkle of salt flakes and leaves of rosemary on it. Leave the schiacciata dough to rest for one more hour in a warm place.

Fiftly, bake the schiacciata for a about 20/30 minutes in the oven at 200°C and then serve it fragrant and very warm.

How do you like your schiacciata bread, crisp or softer? How would you like to serve it?

Now, for enjoying a cosy Autumn dinner, let’s prepare few simple ingredients for a “millefoglie” made of green. For this dish, we need some potatoes, zucchini, carrots, salt and pepper, some butter, brie cheese, leaves of basil, pine kernels, extra virgin olive oil.

As first step, it is necessary to peel both potatoes and carrots and then to make thin slices of them and of zucchini. Place accurately the vegetables in a steam basket, add a sprinkle of salt and steam them for few minutes to soft. Then, let them to get a little cooler.

As second step, wash and dry the leaves of basil (about 20 leaves), work them a little in a mortar with pine kernels and extra virgin olive oil.

The third step is to butter a roasting pan, make layers, alternating potatoes to carrots and zucchini. Add some brie cheese and few drops of extra virgin olive oil between one layer and an other. Some more little pieces of butter and a sprinkle of black pepper on top.

As fourth step, the roasting pan goes in the oven for about 15 minutes at 220°C or until the “millefoglie” gets a golden surface, but it is still soft inside and the brie cheese melts.

In the end, add a delicate taste to your millefoglie, serving the dish with some basil cream on top.

Thank you, enjoy a beautiful evening and good week to everybody!

The right time for the Piennolo tomato harvesting

Good news from the kitchen garden! Finally the time for harvesting the cherry “ciliegino” and the small heart-shaped “piennolo” tomatoes arrived. To have 826 gr tomatoes all together in a boat plate in the same morning was like a welcome gift.

Both of the two varieties have a sweet taste and they offer a number of possibilities to use in the cookery. What is more, thinking about the new tomatoes season, I already dried their seeds to collect and keep for next year. Besides, since in the winter season a good supply of tomatoes is also required for our kitchen, it will be necessary to wash and dry accurately and put them in few small bags to store in the freezer.

At this proper, in detail, the excellent “pomodorino del piennolo” variety, which has a time-honoured tradition in the history of gastronomy and in the South of Italy in particular way, is very small, its weight is around 20-25 gr and has a tough skin. So, with respect of old customs, it is common to see this kind of tomato in small bunches typically hanging from the ceiling or on the walls of old rural rooms, where they can stand up to six months and ready to use.

Now, can you tell all the good dishes can be prepared with tomatoes as ingredient throughout the year because of the several varieties and versatility?

Wishing a good new week and be safe everybody!

A new page: In the garden – flowers, vegetables and quotes

Good morning!

At Nordic Lights & Mediterranean Landscapes we just opened a new page dedicated to our works in progress in the garden.

We love spending our spare time being in contact with nature, wondering at its beauty and magnificence as seasons change throughout the year.

While gardening, we will take pictures of the progress in the garden, by choosing and adding quotes from time to time, which will seem to be more suitable to the season or the circumstances.

Would you like to join us?
Welcome and enjoy the trip!

Work in progress in the kitchen garden, puntarelle chicory and grilled tomatoes.

It was a very long, hot week. In Italy, people just celebrated “Ferragosto” and are still enjoying their holidays. In the meanwhile, the kitchen garden calls for some work in progress.

Last Spring, an area for dining was created in the open air under a big bright umbrella, and, during this last week, in the very early mornings, I took the chance to work on a footpath made of old typical local large tiles that are commonly used in Apulia, up on the terraces, for covering the roofs. Years ago, those wide tiles were put away after some works and then well kept. Now, I found it was a good idea to use them again, so they have been accurately set and levelled among the small crushed stones, in order to have a safer path to go across the area.

Besides, it was time also for recycling an old large washtub. At Summertime, when I was a child, my aunt used to place that washtub under a big magnolia tree, and, after filling it with fresh water, around midday, she let me have the best of fun by taking a bath in it like a small duck. Back to our days, that large washtub has been filled with 70 L of good soil and sowed with puntarelle chicory.

Time is flying for the tomatoes plants, which are daily receiving generous rations of water and are keeping on growing and producing excellent small, sweet, heart-shaped tomatoes. This particular variety of tomatoes, called ‘principe borghese’, is pretty vigorous and versatile to be grilled and dried. Indeed, here I grilled some of them in the oven twice (first time 180° C, second time 160° C), after flavouring them with an idea of garlic and fresh herbs like chopped bay, chive, lemon thymus. In the end, I served the grilled tomatoes on slices of home made bread with fresh soft cheese, rucola and drops of extra virgin olive oil. A real delicacy I recommend to try!

Thank you and wishing a beautiful Summer weekend to everybody!

Glad Midsommar

Please, stay safe everybody and enjoy Summer days ❤

A Tale from Nature

The apple orchards around Gripsholm Castle

There is a wonderful flourishing nature around Gripsholm Castle. A good chance while visiting the castle, during Autumn season, is to enjoy the view of beautiful apple orchards in the area.

It is the season for fava beans

Hallo! An inviting recipe introduces the new week and Springtime. This last weekend, at the food market, among hills of vegetables, I saw fresh fava beans winking at my direction. Since they looked small and tender, they could taste appetizing prepared with a light salad of spelt (triticum spelta). By the way, I added some globose, pulpy tomatoes to my shopping list for using them as natural floral cups to be filled with the salad.

In the kitchen, I accurately cut the upper side of the tomatoes, then, helped myself with a corer and emptied the tomatoes of their juicy pulp, which will be added to the preparation of the fava beans later on. Tomatoes were turned upside down on a grill, after adding a sprinkle of sea salt inside in order to have a good straining process.

As second step, I cooked some spelt into salted boiling water (a small coffee cup filled with spelt can be the right portion for each guest at your table). When the spelt was done and strained, it was left in a corner for few minutes, until the fava beans were also ready for finishing the dish.

Then, it was the turn of the fava beans. After being shelled, the fava beans were gently fried with some chopped onion and an idea of garlic in a couple of spoons of extra virgin olive oil for three or four minutes. I added the juicy pulp of the tomatoes prepared before to the fava beans and kept on cooking them. It was necessary to add also some bouillon made with vegetables, a sprinkle of salt and pepper. In the end, the spelt was well mixed with some grated Toscanello cheese, the fava beans and its creamy sauce.

Last step, for finishing the dish, was to fill the tomatoes with spoons of spelt and fava beans and top them with few drops of extra virgin olive oil. Then the tomatoes were placed in the oven for about 20 minutes (180°) and served with leaves of fresh mint.

I heartly hope you will enjoy this culinary idea that tastes of Spring and wish ‘buon appetito’ and a good week to everybody.