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! 🌸✨🌸✨🌸✨

Cups of pâte sablée, ricotta cream and red fruits at Springtime

Hello! Up on the trees new gems are in bloom and everywhere it is the fragrance of earth and green. Let’s start this first Sunday of Springtime by preparing some small cups of pâte sablée, which we are going to fill with a light ricotta cheese cream and decor with red fruits.

The ingredients we need are: 125 gr of flour, 70 gr of butter, 50 gr of caster sugar, a yolk, a sprinkle of salt, seeds of vanilla, cow milk ricotta cheese, red fruits.

  1. Work a mixture of flour and small cubes of butter with your hands.
  2. Add the caster sugar. Using the caster sugar will help to make a more compact mixture.
  3. Then, it’s the turn of a yolk and a small idea of sea salt.
  4. Mix until the ingredients are all together and then leave the pâte sablée to rest in the fridge for a couples of hours.
  5. Work the mixture without adding much flour, in order to have more humidity, and make little discs of pâte sablée, then place them in buttered moulds.
  6. Prod the surface of each cup with a fork and cover it with a piece of greaseproof paper. Then, add a handful of dried pulses.This will help the surface of pâte sablée to bake well without rising much.
  7. Bake the cups for about ten minutes (180°C) or at least until they get a golden color.
  8. As soon as they get cooler, help yourself with a sac à poche and fill the cups with ricotta cheese cream (prepared with cold cow milk ricotta cheese, seeds of vanilla and some sugar).
  9. Decor with red fruits on top.

Your children will love to have these delicious cups any time you are going to prepare and serve them as a genuine light snack. Wishing a beautiful Spring to everybody and, please, keep on staying safe!

Fast and easy: lamb chops in pistachio crumble

Hello, a new week on this Monday, October 12th, starts with a succulent dish made with delicious tender lamb chops in pistacchio crumble. The progress of the recipe will take less than an hour.

First of all, marinate the chops of lamb for about 20 minutes in some white wine (I used Chardonnay), adding a hint of garlic, drops of extra virgin olive oil, some pepper, rosemary, few juniper berries. (No salt)

In the meanwhile, steam fresh asparagus for few minutes and leave them crisp. You will add a sprinkle of salt and good extra virgin olive oil only in the end, when you are going to serve the dish on the table.

Prepare a simple decoration of small tomatoes for the plate you are going to use for serving the lamb chops.

Sprinkle the lamb chops with pistacchio crumble and sea salt, fry them well in good olive oil or peanut oil until they will have a golden surface and the meat inside will be rose-colored and juicy.

Serve the dish very warm with tomatoes and asparagus or add some other vegetables you prefer.

Enjoy the dish, stay safe and wishing a good new week to everybody. Thank you!

Vegetables soup at Summertime: a delightful refreshment

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!

A blueberry jam tart for your coffee pause

While it was and still it is pretty hot outside, we took our own time for preparing a tart with home made blueberry jam this afternoon. It will be an excellent dessert served as a snack in the middle of the day, even better with a cup of coffee or tea, or after dinner, or perhaps for the morning breakfast. The recipe has few ingredients and it is easy to make it.

Ingredients for preparing the tart: 300 gr all-purpose flour, 120 gr butter, 120 gr sugar, 2 eggs, about 9 gr baking powder, a sprinkle of salt, the grated peel of a lemon.

In a bowl, mix well flour, sugar, baking powder, salt, the grated peel of lemon. Add the butter in small pieces in the bowl, work it until it is homogeneously melted with the other ingredients. In the end, add the eggs and keep on working with your hands until you have a well done compact mixture. Save it to rest in the fridge for an hour.

Prepare a couple of sheets of greaseproof paper the size of the baking tray you are going to use for baking the tart. Out from the fridge, place more than half of the solid short pastry in the middle, between the two sheets and, helping yourself with a rolling pin, make a disk a bit larger than the size/diameter of the baking tray. Remove the upper sheet and fix the disk of short pastry in the baking tray. Spread the blueberry jam on the surface of the disk. Make long ribbons (about 5 mm high) using the rest of the short pastry and decor the tart. Bake the tart in the oven for 35/40 minutes 180°C. Serve the tart with some vanilla cream if you prefer or the way you like it. Many thanks and enjoy the weekend, everybody ❤

Blueberry tart to bake

Along the Summer route

The small boat continued its journey, gliding smoothly, light and rapid on small waves that played chasing each other along the summer route.

Rachmaninov and the pork in the pan

It was a bizarre weather today, since, after a warm and sunny morning, at dinner time, it seemed it was almost going to rain. Any way, there was a cosy atmosphere in the kitchen, listening to Rachmaninov and cooking some pork (prosciutto) and peppers. 1. Starting from a couple of peppers, I grilled them in the oven and, still hot, I removed their skin. Then, after making small stripes of them, I cooked peppers slowly for about 10/15 minutes in a pan with a couple of soup spoons of extra virgin olive, some capers, spicy local green olives, finely chopped fresh garlic. Besides, there I added an anchovy to melt and mix with the other ingredients in the pan. 2. As for the pork (prosciutto), firstly I chopped some fresh herbs from the garden, like rosemary and sage, together with garlic and spread them on the surface on both sides of the pork. Then, secondly, I placed the pork in a pan (moderate flame) with a couple soup spoons of extra virgin olive oil and some white wine and let it cook until the wine evaporated. Salt and black pepper right before removing the pan from the cooker. In the end, I served the pork very warm with peppers and a sprinkle of toasted breadcrumbs on top. By the way, peppers recipe might taste also really good as sauce for a dish of rice or pasta. The choice is yours. Many thanks and bon appétit.

Affordable Art Fair in Stockholm

The Affordable Art Fair in Stockholm is a wonderful place for women, who are dedicated to art. Let’s celebrate them on this day. Looking forward to visiting the exhibition again some time.

“Love is anterior to Life, Posterior to Death, Initial of Creation, and The Exponent of Earth.” Emily Dickinson

Warm crisp crostini of bread and lentils to wish a wonderful 2020

It is Tuesday morning, on the last day of December 2019. For the table of the new year and for wishing all the best in 2020, I prepared a soup of small lentils. In less than an hour it can be served to guests.

You need lentils (the proportions are according to the number of your guests), celery, carrots, onion, garlic, bouillon prepared with vegetables, tomato puree, parsley, extra virgin olive oil, curry, salt and pepper.

Firstly, fry a mixture of diced celery, carrots, onion in a pan with extra virgin olive oil. Then, add a clove of garlic, the lentils, a coffee spoon of curry, a tea spoon of tomato puree. (When you buy lentils, please, pay attention whether you can already cook them or you have to leave them in a bowl with cold water for a couple of hours right before starting with the cooking process). Once in the pan, leave the lentils for a couple of minutes to let flavors of the frying vegetables be soaked up by the lentils and then add the bouillon. Add salt and pepper. Cook the soup slowly for about 40 minutes. In the end, lentils should be tender and dried.

Serve the warm lentils on discs (crostini) of homemade bread that you previously made crisp in the oven for about 10 minutes, 200°C, with few drops of extra virgin olive oil on their surface. Add leaves of parsley to decor the plate. This dish could be an inviting idea for starters or a light warm soup.

Many thanks and wishing everybody a wonderful 2020!