We are always in trouble when it comes to finding a cauliflower recipe to serve to our children. After many failed attempts to prepare it mashed, boiled or baked with a creamy béchamel sauce, we finally managed to find the right recipe to satisfy their picky palate. Luckily this is also easy to make and it’s perfect for those of you who are on a restricted diet or simply looking for a meatless meal option.

The recipe in the link

This month’s first recipe is an intriguing soup: the slightly sweet flavour of apples and chestnuts mixed with the taste of lentils will win you over.

This comforting soup is a traditional recipe from Abruzzo, a beautiful central Italian region. Montepulciano d’Abruzzo, a red wine made from grapes that grow in this region, is the right wine match for this soup.

There are many types of lentils, some are red, others are yellow or orange. To prepare this soup we used the brown type called Castelluccio di Norcia (Sibillini mountains in Umbria region), whose main characteristic is a soft consistency and a thin skin. This variety of lentils doesn’t need to be soaked before cooking. This makes the lentils a lot easier and quicker to work with.

The All Souls’s day is a Catholic festivity occurring on November 2^nd, right after All Saints’ Day. Processions and recurrences occur and gifts are donated to so called “good children” the night between 1 and 2 November all over Italy. This is all done in memory of the dead, which are honoured by their relatives on the 2^nd of November.

In Naples, the people use to prepare edible offerings, such as this Hazelnut Chocolate Torrone. Translated from Italian, this is called “Torrone of The Dead”. What a spooky name! This Torrone is made by layering chocolate,  to create a crunchy crust, filled with a satisfying cream of chocolate and hazelnut. This is just perfect to cheer you up during these sad days of remembrance.

If you want know more about this delicacy, take in the blog www.madanddelicacy.com

Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.

The recipe in the link: Gnudi

The sweet taste and intense and aromatic flavour the Chanterelle mushrooms (Finferli or Gallinacci in Italian) give off during cooking make them suitable to be prepared in many different recipes. Crunchy as the champignons and fleshy as the Porcini they can be a side dish, as well as a seasoning for a pasta or for a polenta based dish.

Today we are sharing a flavoursome dish that reminds us of the mountain huts in Trentino Alto Adige, where you can usually savour a cuisine that is rich in mountain ingredients, Mediterranean flavours and German influences. Meanwhile, you can enjoy  your stay between the Dolomites and the Garda Lake.

We made this recipe with Italian Chanterelles we found at Ca’ – Cucina, (Rebekkavej 49 – Hellerup, Denmark).

Would you like this delicious dish?? take a look here