Spring in the kitchen

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! 🌸✨🌸✨🌸✨

Fast, easy and delicious composition

Soon it will be May and days are filled with beautiful light longer. I find that staying in the open air and working in the garden be invigorating. It is almost time for dinner and this composition of crisp vegetables paired with a warm creamy goat milked tomino cheese on soft flat bread might be very fast to be prepared and a delicious dish to be served and enjoy by sitting in the verandah. Would you like to join for dinner? You are welcome ✨🌷✨🌷✨🌷✨

Bald wird es Mai sein und die Tage sind länger mit schönem Licht gefüllt. Ich finde, daß es belebend ist, im Freien zu bleiben und im Garten zu arbeiten. Bald ist es Zeit für das Abendessen und diese Komposition von knackendem Gemüse mit einem warmen cremigen “Tomino” Ziegenkäse auf weichem Fladenbrot könnte sehr schnell zubereitet werden und ein köstliches Gericht serviert werden, um in der Veranda zu genießen. Möchten Sie zum Abendessen mitmachen? Bitte ✨🌷✨🌷✨🌷✨

Small gnocchi made of semolina and green sparrows

During this Spring season, let’s keep on enjoying good genuine tastes in our dishes. Today, for lunch, I prepared a light soup with sparrows bouillon and home made semolina gnocchi.

Starting from the bouillon, I chopped eight (n.8) fresh green sparrows and started frying them gently in a sauce pan with a couple of soup spoons of extra virgin olive oil, small cubes of bacon, sliced onion and an idea of garlic. Five minutes later, I added some water (about half level of the sauce pan), three or four cherry tomatoes, a sprinkle of black pepper and little sea salt, covered the sauce pan with a lid and kept the bouillon cooking and boiling slowly for 30 or 40 minutes.

As for the home made semolina gnocchi, in a large pan, I poured 250 ml of milk (ingredients are for one person), let it boiling and then, slowly, I added 75 gr of semolina flour, a sprinkle of salt, and kept mixing and stirring in order to have a smooth velvet mixture with no clots, which, after (more or less) 20 minutes got well thick.

Far from the stove, I poured the semolina mixture in a small greasy bawl and, as soon as it was a little bit cooler, I started making and shaping small balls (gnocchi) on the wet palm of my hands. After that, I dipped gently the small gnocchi in the boiling bouillon made with sparrows only for three/four minutes and then, served them very warm in a bowl. I hope you will enjoy making this light and genuine dish and wish everybody bon appétit and a good weekend!

Home made white lasagna for the Easter table

It is the beginning of the first week of Spring and, in the range of crops at the food store, we might find the asparagus that can be chosen as privileged ingredient of several dishes for the Easter table. During the last weekend, I made some different kind of fresh pasta at home. For the dough, according to the gastronomy tradition of my region, Apulia, I used simply good local flours (Senatore Cappelli and semola) and water. No eggs were necessary and, in this way, the dish could be a bit lighter. What is more, you can store the fresh pasta in the fridge for a couple of days. At this proper, for example, I use to alternate layers of lasagna on layers of fridge papers that are cut of similar sizes of lasagnas and store them accurately in the fridge.

As for the recipe about white lasagna dish, you need few simple steps for making it. 1. After removing the lower wooden ends of the asparagus (you need three or four per person), steam them for five minutes and then put them in a pan with a couple of spoons of extra virgin olive oil, a fragrant idea of garlic and cook them for few minutes more. 2. Make a smooth velvet Béchamel sauce. Melt some butter (I used about 30/40g), add a very small idea of garlic in the pan, if you like it. At this point, out of the small cooker, add slowly some all purpose flour (I used a couple of soup spoons) and mix it with the butter. Work it very well in order to dissolve each lump and have a smooth roux. Back on the small stove, add gently hot milk (250 or 300 ml) and keep on stirring and whipping until the white sauce is done. Add a sprinkle of salt, grated nutmeg and melt one or two generous handfuls of grated Rodez cheese (please, see the previous recipe – crêpes). 3. Cook lasagna pasta for about 5 minutes in salt boiling water. Then, strain and leave lasagna to dry on a clean towel on the table. Before starting with layers of lasagna, pour a couple of soup spoons of béchamel sauce on the surface of the cocottes and then alternate n. 4 layers of lasagna with béchamel sauce, asparagus and pieces of mozzarella cheese. 4. Place in the oven 180°C/200°C for about ten minutes (please, don’t leave it too long, in order to still have a moist surface) and then serve it very warm. I hope you enjoy the recipe and wish everybody ‘bon appétit‘.

Enjoy the music

A delicious dish for the Springtime table

Days are flowing towards the good season and, on the wave of staying at home, let’s try to focus on the delicious dishes we can prepare around Easter time. For lunch, today I made some crêpes stuffed with artichokes and fresh creamy robiola cheese. 1. As for the crêpes, I used one egg, half liter milk, 100 gr all purpose flour, a sprinkle of salt. After making a batter with those ingredients, I left it to rest for little while. 2. In the meantime, I prepared the filling by chopping a couple of artichokes very thin and then poured them in a pan with warm extra virgin olive oil and a clove of garlic. I sautéed them for about five minutes. Besides, I added a bit of warm water to soften them and a sprinkle of salt and pepper right at the end. 3. Time for preparing crêpes by pouring a ladle of batter at a time in a warm greasy pan and making thin disks. 4. I spread fresh robiola cheese on the surface of each disk and then added the artichokes. 5. Crêpes were rolled up and served warm (perhaps it is a good idea to place them in the oven 180°C just for few minutes to get warmer) with a good fragrant sauce made of small pieces (cubes) of tomatoes. (As for the tomatoes sauce, cubes of tomato were gently cooked for few minutes in a pan with some extra virgin olive oil, onion, an idea of garlic, a sprinkle of sea salt and pepper).

I hope you will enjoy this recipe and wish everybody “Bon Appétit“.

Please, be safe for yourself and be safe for the others ❤

A gracious tulip to make Springtime

We are still in January and it is gonna take a little before milder temperatures. However, we can take good energy from the food we have even at Winter time, of course without forgetting that simple food is the best. At this proper, here it is a light genuine recipe of a cake for enjoying our coffee pause or to bake and serve to children as snack.

The ingredients are: 100 gr all purpose flour, 50 gr coconut flour, 75 gr sugar, 75 gr carrots, 50 gr dark (75%) chocolate, 3 soup spoons maize oil, 25 ml milk, 1 egg, vanilla seeds, 1/4 baking powder yeast, carrots to decor. Firstly, in a bowl mix both the all purpose and the coconut flour with the grated carrots and then add sugar, maize oil, the egg, vanilla seeds, the baking powder yeast and the milk. Secondly, once you have got a homogeneous mixture, pour it in a well greased and floured baking pan for cakes. Thirdly, dip small pieces of dark chocolate in the mixture and place the cake in the oven for about 30 minutes 120°/200° C, until you will see its surface becoming a little bit crisp. In the end, out of the oven, before serving the cake, decor it with small gracious tulips made of carrot and enjoy a piece of fragrant cake and a cup of good warm coffee or tea. What is more, you may add some vanilla cream on a side of the plate, if you prefer. Besides, this cake might be a wonderful idea for a children party or a light dessert after dinner.

To make little tulips, take a piece of carrot and make oblique cuts around it for creating petals, then cut the piece gently and use a toothpick for fixing the tulip in the cake .

Many thanks, I hope you will enjoy the recipe ❤

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.