Mad & Delicacy Italian recipes

Roasted Cauliflower Steaks with Crunchy Almonds

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

Warm and Comfort Lentil, Apple and Chestnut Soup

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.

All Souls’s Day Hazelnut Chocolate Torrone

The All Souls’s day is a Catholic festivity occurring on November 2nd, 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 2nd 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


Eat the Season: The Gnudi from Tuscany

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


Mountain – Style Fresh Tagliatelle with Chanterelle Mushrooms

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

End-of-Summer Figs, Goat Cheese and Ham Canape’

These last minute canapés are perfect to start an end-of-summer party. By using seasonal figs (black or green equally match well for these canapés) accompanied by the tanginess of a good goat cheese, you’ll offer your guests a flavour explosion.

We found the sweet black figs at Ca’ – Cucina, Take Away, Eat – In, Catering and Events (Rebekkavej 49 – Hellerup, Denmark). They are back after the summer with plenty of seasonal offers we warmly invite you to visit.




Follow the recipe here

Energizing Sweet Plum Gnocchi from Friuli Venezia Giulia

Plum Gnocchi are one of those dishes featuring the culinary tradition in Friuli Venezia Giulia (Italian Northeastern region). These Gnocchi actually have a Bohemian origin, as they were introduced when the Austro-Hungarian dominion was in the region.

When I’m in Italy for the autumn break to visit my husband’s family, my mother in law never fails to prepare these Gnocchi for me, as she knows that it is my favourite dish of her repertoire. Recently I was authorised to “steal” the recipe, which she jealously keeps in her recipe book, just because I had to share it on the blog 

This is a dish that can be served either as a main dish or as a dessert. In my family we use to eat it without pairing anything else beside as it is a complete meal in itself.  Perhaps the only thing you’ll want to ask at the very most, after eating a few, will be a digestive. :-))

(Francesca)




Do you would like to try this goodness?? take a look to the link: Mad & delicacy

Mediterranean Lemon Flavoured Spaghetti Topped with Crispy Crumb Bread

In southern Italy, many traditional recipes, especially those originating from the countryside, are topped with a homemade crispy crumb bread. This tradition derives from the olden days in which parmesan cheese was too expensive for peasants to buy, and they would use this crispy bread as an alternative.

The main aspect of this dish is the lemon flavour. The best lemons to use in this pasta are the fragrant lemons from the Amalfi coast (Campania region – Southern Italy). If you are lucky enough to find them, you will enjoy a very flavourful and tasty dish!



take a look here for the recipe: Lemon Spaghetti


Quick tart with Juicy Yellow Peaches and Mint









The key of this easy tart is to use ripe and juicy summer peaches and fresh mint. This cake is delicious on its own but also pairs well with a spoon of vanilla ice cream. Try it and let us know!


Take a look here: Tart with Peaches and mint for the recipe!

Sicilian crunchy and sweet Dessert: Cannoli filled with Ricotta Cheese


The cannoli are one of the most popular Sicilian and Italian desserts in the world. They are made by a crunchy and slightly sweetened envelope filled with a sweet cream based of ricotta cheese and covered with candied fruit, chopped pistachios or chocolate flakes.
Today we are sharing the classical version with you: cannoli filled with sheep ricotta. This type of ricotta gives a more intense flavour and a thicker consistence to the cream.

Going around in Sicily you could taste different versions of these treats, either with chocolate in the shell dough, filled with custard, or filled with ice-cream.


If you want to make these delicious treats take a look here: Sicilian Cannoli

Piadine Romagnole with Italian Cured Ham and Creamy Cheese

Our last suggestion for a summer meal is the stuffed Piadina. It’s a typical and traditional flat bread of Romagna, the eastern area of the Emilia–Romagna region. Usually this crispy bread is filled with every kind of delicacies like cured meat, fresh cheese, greens but also with sweet ingredients. Today we suggest to fill this Piadina with Prosciutto Crudo (Cured Ham) and Crescenza or Stracchino, two creamy cheeses. For a tastier piadina, we suggest you to use Stracchino. Enjoy the sun and this delicious food!

INGREDIENTS for 4 servings

4 piadine romagnole
200 g good quality Italian Cured Ham, finely cut
250 g creamy cheese, like Crescenza, Stracchino or Crescione
8 lettuce leaves, washed

Warm up a flat-bottomed pan on medium heat for a few minutes. Place the piadina on top. After 2-3 minutes (or until warm) flip the piadina on its other side. Take the piadina off the heat. Spread the cheese on the piadina, add the Prosciutto and 2 lettuce leaves. Fold the piadina into a half moon. Serve immediately.

Francesca & Marinella

 

Italian Sgroppino: a refreshing and digestive Venetian drink

The Italian Sgroppino is an alcohol and lemon ice cream based drink typical in Veneto. This is a perfect treat to serve between courses or to end a seafood night.

INGREDIENTS for 1 glass
2 scoops of lemon ice cream (or lemon sorbetto) 
2 tbs vodka
2 tbs prosecco
To decorate, you can either use:
lemon zest
mint leaves
or ground coffee powder.

Place a glass in the fridge. This way, the glass will be cold and your drink will remain fresh for a longer period of time. In a mixer, blend all the ingredients into a thick cream (few minutes). Pour it into the cold glass and decorate.

Serve immediately.

 

 

Let’s Eat Outside! Watermelon, Cheese, and Red Onion Summer Salad

It’s time to go on holidays! And therefore, for this reason, the recipes we are going to present from now till the end of July are very simple, extremely fast and made of fresh ingredients to refresh you. We tasted this delicious summer salad from a friend of ours during a dinner outside. We assure you it was love at first sight!

INGREDIENTS for 4 servings:

1 baby watermelon
100 g Quartirolo cheese (if you don’t have this, you can use Feta cheese)
1 red onion, finely sliced
mint leaves, chopped
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp of honey
a pinch of salt

In a small cup, whisk extra virgin olive oil, honey salt, and  balsamic vinegar together to prepare a dressing.

Chop the watermelon into 1 cm chunks and place them in a salad bowl. Crumble the cheese and add onion and mint leaves. Drizzle the dressing over it. Toss the salad gently to combine all the ingredients. Serve immediately or refrigerate the salad until you want to serve it.

 

 

Italian Salento Style Refreshing Espresso Coffee with Almond Milk Syrup

The espresso coffee with almond milk syrup is a refreshing iced coffee native to Salento, the most Southern area of the Apulia region. The main city of this peninsula is Lecce, a fascinating and elegant city full of historic palaces and churches in Barocco Leccese style.

Many of the city’s buildings are decorated with friezes, capitals, pinnacles and rosettes,  and are made of pietra Leccese. It’s a light brown limestone rock typical in these areas, known for its hardness and its ease of processing.

If you happen to be there, after a walk around the streets of the historical center, take a stop in a Bar in one of the plazas (Piazza Sant’ Oronzo or Piazza Duomo) and taste an iced coffee. We suggest also trying out Il Pasticiotto, a small pasta frolla cake filled with custard cream, as it’s one of the culinarie excellences of Lecce.

 

 

 

Take a look here for the recipe:salento-style-refreshing-espresso-coffee-with-almond-milk-syrup/

Fruit popsicles

Hi everyone, today we are sharing two extremely simple popsicles recipes made from fresh fruit with you all. They’re the perfect treat for the upcoming summer and they are so yummy.

If you have 5 minutes,  hurry up and prepare these mouth – watering popsicles for your beloved ones.

We do hope you’ll find these popsicles the perfect delectable treats 

INGREDIENTS for about 4-6 popsicles (it depends on the size of your moulds)

STRAWBERRY POPSICLES

500 g frozen strawberries
150 g sweet condensed milk
80 ml (∼1/2 cup) of lemon juice

BLUEBERRY POPSICLES

500 g frozen blueberries
1 cup greek vanilla yogurt
2 tbs sugar

If you are using fresh fruit, freeze it the night before preparing these popsicles.

Combine all the ingredients in a blender and process until smooth and creamy. You might need to scrape the bowl and start processing again until you obtain a sorbet consistency.

We used silicone moulds. We first added sticks and then fully filled each mould. Freeze for at least 4-5 hours.

If you don’t have the moulds, you can just use a freezable container.

To make the popsicles even tastier, you can dip the top corner into melted chocolate. Then let rest for a few minutes and your exquisite treats will be ready!

 

Early Summer Minestrone

Summer is around the corner, and so is the dreaded bikini test ;-)).  Taking advantage of the fact that my children are in a field trip, my husband and me decided that this week would be THE detox week, in anticipation of the upcoming summer.

If you are looking for a light vegetable soup, this is what you need. You’ll appreciate the freshness and the crunchiness of the seasonal vegetables.

Enjoy!
Francesca

Would you want to try? for the recipe take a look here: https://madanddelicacy.com/2018/06/13/early-summer-minestrone/

 

Summer Bread Salad: Apulian Acquasala

The Apulia cuisine, inspired by the Mediterranean diet, features a lot of fresh and local herbs, vegetables, fruits, contains a moderate amount of pasta and bread, and includes a little fish and meat. These wholesome ingredients are all topped with extra virgin olive oil.

The Acquasala, a popular dish in Apulia, is an example of this cuisine. It is not only healthy, as it is prepared with fresh ingredients, it is also relatively easy to make. This dish can be enjoyed perfectly after a long day at the beach.

Remember: this recipe has no exact measurements, so you can add as little or as much of each ingredient as you wish.

INGREDIENTS for 4 servings:

4 slices wholewheat bread, stale
∼ 5-6 spoons of extra virgin olive oil
salt, to taste
oregano, to taste
∼ 20 cherry or datterini ripe tomatoes, diced
a small red onion, finely sliced

One crucial element of this recipe is to use whole-wheat bread with a thick crust.

Put the tomatoes and the onion in a bowl, season with salt, oil and oregano and stir the mixture. Let rest for about 5 minutes. Then with your hands break up the bread in small pieces and put them into the bowl. Sprinkle with cold water and stir the mixture. Let rest for a few minutes. Check the bread, it has to remain lightly crunchy and not get soggy. If needed, add water a little at a time.

The preparation can be varied by adding basil, cucumber or small peppers.

Lemon Custard Puff Pastry with Fresh Berries

This week we wanted to make a sweet treat and we started thinking about what is served in Italy in summer time. We both came to the conclusion that Custard Puff Pastries are a very popular choice from the North to the South of Italy.

These pastries are easy to make and they will add an elegant Italian touch to your meal. The lemony flavour of the custard will surprise you with a fresh taste. Enjoy!

INGREDIENTS for 4 pastries:

1 ready-made puff pastry sheet
For the Lemon Custard:
250 ml (1 cups) milk
2 yolks
65 g (2.5 oz – 1/3 cup) sugar
35 g  (1.1 oz – 1/2 cup) flour
zest of ½ lemon (medium size)
a handful of pistachios, coarsely minced

 

Pre-heat the oven to 200 ºC.

Slightly grease a baking tin with butter. Cut eight rounds of puff pastry using a round cutter (∅ 8-9 cm). Brush each round with water and sprinkle with sugar. Place the rounds onto the baking tin and cover with baking paper. Place another baking tin over the top to prevent the puff pastry from rising. Bake in the oven for 10-15 minutes until golden. Let them cool.

Meanwhile prepare the custard.
Place the milk and lemon zest over medium heat. Cook until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, sugar and flour in a bowl until well combined. Pour the hot milk mixture over the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan over low heat. Cook, while stirring steadily in the same direction, until the custard thickens and coats the back of a metal spoon. Do not allow custard to boil, as it might curdle. Pour the custard into a bowl, cover the surface with cling film and leave to cool.

Fill a pastry bag with the custard and pipe it onto a round of puff pastry. Decorate with fresh berries and cover with a second round. Decorate the top with more custard, berries and a sprinkle of pistachios.

 

Homemade tagliatelle with wild garlic

Tagliatelle with wild garlic: a suggestion for your next recipe...but first you have to go hiking and pick up this miraculous mountain plant.

INGREDIENTS for 4 servings:

3 medium size eggs
40 g wild garlic leaves
300 g plain flour
butter to season the pasta
grated parmesan cheese

Add the eggs and the wild garlic leaves in a food processor and process until obtaining a cream.

Pour the egg cream in a Kitchen aid bowl, equipped with the dough hook. Add flour and mix until dough just comes together, about 20 seconds. If you don’t have a Kitchen aid, knead with your hands to form a dough.

Remove the dough and knead by hand for 2 minutes. Let it rest at room temperature for about 15-20 minutes, covered with a towel.

Cut dough into 5-6 pieces before processing each piece with a pasta sheet attachment, or with a manual pasta machine, like we did.

Take the first piece of dough, dust it lightly with flour and flatten into a rectangular shape, setting the machine at the widest setting (number 1 – My pasta machine goes from number 1 to number 5). Fold the dough in half and run it through the machine again. We did this three times.

Set the pasta machine at the narrower setting (‌number 2) and proceed as before.

Continue to press the dough until the number 3 setting (which is not the thinner).

Repeat the same procedure for each piece of dough.

If the pasta sheets you have obtained are too long, cut each of them in two and dust each side of the pasta sheet with flour.

Pass the pasta sheet through the tagliatelle setting, holding the pasta with your hand as it comes out of the machine.

If you don’t have the tagliatelle setting, tightly roll each sheet, from the short end. Cut the cylinder into 1 cm wide strips. Unroll the strips and sprinkle with flour.

Let the pasta dry on a floured towel or a wooden floured surface for about 30 minutes.

Boil the pasta in a large pot of salted boiling water, for no more than 5 minutes. Drain and season with melted butter (as much as you prefer) and with a generous handful of grated parmesan cheese. Toss well to combine the seasoning.

Agretti savoury pie

These green shoots grow in Italy, from Central to the South. These vegetables are known with different names: lischi in Romagna region, roscano in Toscany region, agretti in Lazio region, barbe dei frati in Lombardia region.

INGREDIENTS for 4-6 servings (a round pie)

1 ready-made round short crust pastry (Brisé dough)
300 g agretti
1 egg
250 g ricotta cheese
grated parmesan cheese to taste
extra virgin olive oil
salt

Rinse the agretti under running water and cut off the thick stems. Let dry on a kitchen rag.
Sauté the agretti in a large pan with olive oil and salt, until tender and crispy (for max. 10 minutes). Take the agretti off the heat, and mix them with ricotta cheese, 1 egg and grated parmesan cheese. The more parmesan you add and the tastier your pie will be.

Heat the oven to 180°C.

Roll the crust pastry out on baking paper and place the pastry on a round pie pan. Fill it with the sautéed agretti mixture and fold the edges (as in the pictures).

Bake for about 30-40 minutes, or until golden brown. Let the pie cool completely before serving.

Nutella roll cake

Are you looking for a good snack.... take a look here ;-)

 

INGREDIENTS for 6-8 servings:

4 large eggs, room temperature
150 g  (5 oz) sugar
150 g  (1 cup) all purpose flour
1 ts baking powder
a pinch of salt

For the filling:
Nutella cream
a bunch of chopped hazelnuts

Fresh berries to decorate
Preheat oven to 180 °C. Grease a sheet pan (22×32 cm) with butter and then cover with baking paper.
In a mixing bowl, beat eggs for 5 minutes until doubled and light in color. Then add in the sugar, one tablespoon at a time, and beat for another 5 minutes.
In a other bowl, sift together flour, baking powder and a pinch of salt. Then add it in the bowl with eggs and sugar, a tablespoon at a time, mixing gently from the bottom upwards. Pour the batter into the sheet pan and bake it for 10-12 minutes.
In the meantime sprinkle a tea towel with powdered sugar. As soon as the cake is ready, invert it onto the towel. Remove the baking paper and roll the cake in the towel. Let it rest until it is cool, around 15-20 minutes. Carefully unroll the cake and spread the Nutella over the cake. Be generous with the Nutella, your children will thank you! :-)). Sprinkle with chopped hazelnuts.

Pasta alla norcina with fresh pork sausages

Our dear friends Claudia and Chiara shared this tasty, robust and traditional recipe from Umbria, a region of central Italy with us.
The name of this dish comes from Norcia – Nursia, a charming town known for one of the best sausages in Italy, for the black truffle, for the beautiful scenery of unspoiled nature and historical monuments.
If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers.
Here in Copenhagen we found fresh Italian sausage from Ca – take away.

If you want to try this recipe take a look here https://madanddelicacy.com/2018/04/29/pasta-alla-norcina-pasta-with-fresh-pork-sausage/

It’s all about pesto! (and nuts)

This week, together with our kids, we had so much fun preparing an unusual mix of vegetables and nuts. So why don’t we share the best pesto recipes that came out of this colourful day with our dear followers? Let us know what your favourite type of pesto from this selection is. Hope you enjoy!

 

 

AUBERGINES AND PINE NUTS PESTO

INGREDIENTS for 4 servings

1 aubergine
30 g pine nuts
5 tbs grated parmesan cheese
3-4 basil leaves
5 tbs extra virgin olive oil

Preheat oven to 180 ºC. Trim off and discard the stem end of aubergine and cut in half lengthwise. Place cut-side down on a baking tray lined with parchment paper. Pierce the backs of the eggplant with a fork in a few places. Bake until completely soft, about 30 minutes. Remove from oven and allow to cool completely. Scoop the aubergine pulp out and put it into a food processor along with pine nuts, grated parmesan cheese, and basil leaves. Pouring olive oil, process to a coarse cream. Add salt (or parmesan cheese) to taste.

DRIED TOMATOES AND PISTACHIOS PESTO

INGREDIENTS for 4 servings

50 g dried tomatoes
30 g pistachios
5 tbs extra virgin olive oil
5 tbs grated parmesan cheese
oregano, to taste

Put dried tomatoes, pistachios, grated parmesan cheese and a pinch of oregano into a food processor. Pouring olive oil, process to a coarse cream.

Dried tomatoes are already salty so you won’t need to add salt.

COURGETTE AND ALMONDS PESTO

INGREDIENTS for 4 servings

1 courgette
30 g peeled almonds
5 tbs grated parmesan cheese
3-4 basil leaves
5 tbs extra virgin olive oil

Trim off and discard the stem ends of the courgette. Finely grate the courgette and then squeeze the water out of it with your hand.

Put the grated courgette, peeled almonds, grated parmesan cheese and basil leaves into a food processor. Pouring olive oil, process to a coarse cream. Add salt to taste (or parmesan cheese)

 

BEETROOT AND WALNUTS PESTO

INGREDIENTS for 4 servings

1 precooked beetroot
30 g walnuts
5 tbs grated parmesan cheese
3-4 basil leaves
5 tbs extra virgin olive oil

Chop the pre-cooked beetroot and add it in a food processor along with walnuts, grated parmesan cheese, and basil leaves. Pouring olive oil, process to a coarse cream. Add salt to taste (or parmesan cheese).

 

 

Use the pesto as a spread for bread or as a dip for fresh vegetables. You can either use the pesto as a seasoning for pasta.

Chickpea cream with monkfish

To make this healthy and tasty dish we drew inspiration from the Diet Mediterranean guidelines, combining legumes, fish and herbs.

We easily found monkfish in Copenhagen, but the dish can be equally tasty by using manta fish.

INGREDIENTS for 4 serving:

400 g canned chickpeas or 300 g dry
500 g monkfish, clean and sliced around 2 cm thick
rosemary, basil, sage
extra vergine olive oil
1 carrot, 1 medium white onion, 1 celery stick, finely cut
salt and fresh grounded pepper, to taste

If you decide to use the dry chickpeas, soak them in plenty of warm water for 12 hours. Drain and put them in a pan, pour some cold water till the chickpeas are totally covered. Bring to a boil, cover with lid and let it cook until soft (around 50 min)  over low heat. All along the process, check if the chickpeas are covered by water. If needed, add 1 ladle of hot water.

If you decide to use the canned chickpeas drain them and start from here.

Put a medium pan on medium heat, pour 3-4 tablespoons of oil and after 2-3 minutes add the vegetables mince (carrot, onion and celery). Sauté while stirring with a wooden spoon for about 10 minutes, until soft. Then add the chickpeas and let cook, pouring 2-3 ladles of hot water ( if you’ve boiled the chickpeas, we suggest to use the cooking water).

Preheat the oven to 180°. Wet and squeeze a parchment paper sheet then line a baking pan with it. Place the fish onto the baking pan. Drizzle with oil, and season with sage, rosemary,  basil, salt and pepper. Wrap all together very well and let cook in the oven for around 15 minutes.

Meanwhile, add some basil leaves to the chickpeas and blend them with an immersion -blender until creamy.

When the fish is ready, carefully open the parchment paper. Place the fish onto a plate and, to give an extra taste, mix the resulting liquid with the chickpeas cream.

Serve in a small bowl, pouring 2 ladle of chickpeas cream and the monkfish cut in small pieces. Finish with oil, pepper and basil leaves.

Apostles’ fingers – Apulian ricotta dessert

This is a quick and traditional recipe from Puglia – Apulia, Southern Italy. If you are eager to learn more about this region, have a look https://madanddelicacy.com/a-dream-holiday-in-puglia/.

The name of this dessert comes from its color, which is very pale like the fingers of Apostles. So make sure you don’t burn these crepes! :-))

INGREDIENTS for around 8 Apostle’ fingers:

a small glass of sweet liqueur like Rum or Strega or San Marzano
3 egg whites
200 gr ricotta:50 gr sugar
20 gr butter
grated lemon zest
one pinch of salt
wild cherries in syrup

Drain the ricotta, mix with sugar, zest of lemon and liqueur and reserve it in the fridge.

With a fork mix the egg whites with a pinch of salt till fluffy, it is important they are fluffy don’t become stiff. Butter a pan (diameter 10 cm) and put on the heat. When the pan is hot, pour one spoonful of mixed eggs to create a crepe like a very thin pancake; after few second turn it and let it cook for small time. The crepe should be very pale, almost white and not gold. Let the crepes chill and then fill them with the mixture (ricotta, sugar…), roll them out.

Dust with icing sugar, top with wild cherries and syrup to taste.

 

Stuffed eggs with salmon cream

 

 

21st March - Tiramisu day

Tiramisu’ is the most famous Italian dessert and today is that day of the year where everyone is allowed to prepare it and eat it, without having a guilty conscience….or nearly!

INGREDIENTS for 6-8 servings:
4 eggs
4 flat spoons sugar
250/300 g mascarpone
2 packets savoiardi biscuits
200 ml espresso Coffee
2 tbsp Marsala liqour 
Cocoa powder

Method:
Separate yolks from whites. Beat yolks with sugar until it looks whitish. Add mascarponeone spoon at a time and mix carefully. Whip egg whites until stiff peaks form.
Add whipped whites to cream very carefully or the air will go out.
Dip savoiardi in coffee (you can add some sugar and Marsala to the coffee) quickly as they should not go soft.
In a square/rectangular form, alternate layers of biscuits and layers of cream and end with a layer of cream.
Put some cocoa powder in a sieve and with a fork sprinkle it over the last layer.
Put in the fridge to set.
If you want to make a version for children, skip the Marsala and replace the coffee with barley coffee 

Mini tart with Parmesan cheese and broad beans

In this recipe you’ll have a well balanced combination of different tastes, starting from the salty flavour of the parmesan cheese, passing through the delicate taste of broad beans and finishing with the tartness of the cream.

We do hope your palate will be appreciating all the ingredients and their features!

INGREDIENTS for 12 tarts:

200 all-purpose flour
100 g grated parmesan cheese
150 ml milk
150 g broad beans (fresh, canned or frozen)
30 g extra virgin olive oil
7 g dry yeast

Serve with:
a sprig of cherry tomatoes
1 cup sour cream mixed with chopped spring onions

 

Preheat the oven to 180 °C.

If you use fresh or frozen broad bean, boil them until tender, and then drain through a colander.

In a bowl sift together flour, parmesan cheese and dry yeast. Mix well to combine the dry ingredients. Add to the dry mixture the broad beans, milk and olive oil and stir until obtaining a stiff batter. Add salt if needed.

Spoon the batter into prepared muffin cups, filling 3/4 full.

Bake the tarts for 30 minutes or until tarts tops just begin to brown.

At the same time you can bake a sprig of cherry tomatoes to be served along with the tarts.

Serve the tarts with a dip of sour cream mixed with chopped spring onions.

Ceglie Biscuits

These biscuits are a traditional goodness from Ceglie Messapica, a small town in Itria Valley (Upper Salento) – Puglia – Southern Italy. In recent years, its elegant downtown, its amazing countryside (filled with farmlands, olive groves, medieval castles, vineyards, almond trees and trulli) and its food, made with simple and tasty ingredients, have attracted people not only from all over Italy but also from all over the world.

Ceglie biscuits, Slow food Presidium, are made only with products from the territory: almonds, jam, liqueur, lemon. If you wish to have a taste of the original ones and you find yourself in Ceglie Massapica, go and visit one of these bakeries: “Forno Allegrini“, “da Gigliola” or “Caffé Pasticceria centrale“.

If you live, just like us, far from Apulia, bake them by yourself following our recipe and you will get an initial idea on how delicious they are!

INGREDIENTS for ∼ 15-20 pieces:

500 g peeled almonds
250 g granulated sugar
2 eggs
1 lemon zest
cherry  or grape jam

 

Preheat the oven at 180 °C.

Toast 250 g almonds for few minutes in the oven (at 180 °C). Then ground the toasted almonds together with the rest of the almonds, but not too finely.

On a marble, or steel, surface knead the grounded almonds with sugar, lemon zest and eggs. When the dough has the right consistency (it has to be sticky), cut it into stripes, 12 cm wide and 30 cm long, and 1 cm thick. Spread the cherry jam along the longest side and fold the opposite side over. Then roll the stripe up to make it longer and thiner.

Cut the stripes into ∼ 4 cm small cubes, as seen in the picture below.

Bake in the oven at 180 ºC for about 15-20 minutes.

Baked ricotta and spinach frittata

This dish, healthy and nutritious, is a good weeknight meal as well as a home-made food to share with friends during a picnic. And a piece of advice: try the frittata between two slices of bread and it will taste even better!

 

INGREDIENTS for 6 servings (a baking tin around 20cm)

3 eggs
400 g spinaches
200 g  ricotta
40 g parmesan
200 gr day old bread
salt and pepper
extra vergine olive oil to grease the tin

Pour some water in a large bowl and soak the bread for approximately 20 min or until totally wet. Then squeeze it to expel the excess liquid. In another bowl mix very well all the ingredients and season with salt and pepper.

Bring a pot of salted water to a boil. Add the spinaches and cook for about 2-3 minutes. Drain them into a colander and squeeze it very well until all liquid is drained. Cut them.

In a large bowl mix very well the ingredients all together.

Grease the baking tin with extra vergine olive oil and pour into it the mixture.

Preheat the oven to 180-200°C and bake the frittata for about 30-40 min, until the top is puffed and golden brown and inside it is no longer creamy.

 

Sicilian savoury brioche or ravazzata

This traditional Sicilian recipe is contained in a cookbook that Nonna Teresa, the granny of our friend Matteo Fantacchiotti  wrote to leave her recipes in inheritance to her family.

Tanks to Matteo to kindly share with us this dish of his childhood.

INGREDIENTS for 8-10 servings (round deep pie dish 26 cm diameter)

Brioche dough:

400 gr flour
25 gr sugar
40 gr fresh yeast
100 ml warm water
100 gr butter or 75 ml extra vergine olive oil
3 eggs
salt

For the filling:

150 gr primosale or provola dolce cheese or scamorza, sliced
150 g peas
2 tbsp extra vergine olive oil
1/2 small onion, finely chopped
120 g ham or salami, sliced
a handful of grated parmesan cheese
besciamella sauce

For the besciamella:

1/2 l milk
75 gr flour
50 gr butter
salt and grated muscat, to taste

The original Sicilian brioche is made with primo sale or provola dolce, if you don’t find these cheeses you can prepare it with scamorza. 

1)  Prepare the besciamella sauce and cook the peas.
Heat the butter in a medium-sized saucepan until it melts. Add the flour and stir until smooth. Let cook over medium heat, while still stirring, until it starts to get a golden color (around 4 to 5 minutes).
Slowly pour the warm milk into the mixture, while whisking, and bring to a boil. Remove from heat after 30 seconds since the first bubbles. Season with salt and nutmeg. When the besciamella is cooled, add the parmesan cheese in and mix very well. Cover with a lid and keep aside.

In a saucepan heat the oil, add the onion and let cook for few minutes, until the onion becomes translucent, stirring constantly. Then add the peas and salt, cover with a lid, lower the heat and let cook the peas until soft, adding a bit of water little by little, if needed.

2) make the dough.
Add the fresh yeast in a glass with warm water, mix well with a spoon until the yeast is totally melted. Pour it in a bowl with 100 g of flour and knead until obtaining a thick and uniform dough. (first dough)

In another large bowl or on a wooden table pour the remaining flour and make a hole in the center, adding the eggs, sugar, chopped butter and salt. Using your hands, knead all together until obtaining a smooth dough. (second dough)

Then knead the first dough together with the second one and knead until obtain a smooth and elastic dough.

You can prepare these two doughs by using a planetary mixer fitted with the dough – hook attachment. In this case, to prepare the second dough, we recommend you to add a small portion of butter at the time and wait until it is completely absorbed, before adding the next portion.

3) combine all the ingredients.
On a wooden table roll out 2/3 of the dough in a circle big enough to fit the bottom and the sides of the round – deep – pie dish. Grease the pie – dish with extra vergine olive oil and line the sheet-dough in.

Pour the besciamella into the pie dish and level it using a spoon. Pour the peas on and level them. Then add the ham or salami and finish layering the primosale or provola slices.

Roll out the remaining dough in a circle layer and cover the filling with it. Then pinch together the sides of the two layers, sealing well.

Cover the pie dish with a transparent film and let it rise in a warm place for 2 hours.

Preheat the oven to 200-220°C and bake the briosce until brown (about 30 min.).

 

Cauliflower couscous

Today is Shrove Tuesday and almost all the cities in Italy are invaded with colourful and cheerful masks, getting ready to celebrate the last day of Carnival.

From tomorrow, we suppose you want to get your diet started,  for religious reasons or to get out of a binge period. To compensate for the excesses of the Carnival celebrations, try this healthy recipe, without giving up the Carnival colours.

The super easy recipe in this link: couscous

Carnival Castagnole

When I was a child, Carnival was the funniest period of the year. I remember that the excitement for Carnival started already in January when my Mom and my Great-aunt, who was dressmaker, started thinking about which carnival costume to sew for my sister and me. Every year I wore a different costume, and together with my friends I used to go banking on the doors in my town asking for treats. I really enjoyed walking around my town throwing confetti at the people with masks on and smelling the fragrance of Carnival fritters that filled the streets.

Living abroad I can’t celebrate Carnival as much as I did when I was young, but at least I can prepare the traditional treats for my family.

So let’s go for these Carnival Castagnole!

(Francesca)

INGREDIENTS for ∼ 50 pieces:

200 gr flour
5 tbs sugar
2 small eggs
100 gr butter
zest of 1/2 orange and 1/2 lemon
8 gr baking powder
30 ml grappa
pinch of salt
peanut oil for frying
granulated sugar to serve

Place the sugar, eggs and grappa in a large bowl and beat with a mixer, fitted with the   wire whip attachment, until light and fluffy. Add melted butter to the batter and keep mixing.

Sift the flour with the baking powder and a pinch of salt, and then add it to the batter a little at a time, along with the orange and lemon zest. Knead, using the dough hook, to form a a smooth and soft dough.

Put the dough in the fridge for at least 30 minutes.

Cutting a piece of dough at a time, roll the dough out to form a long cilinder of about 2 cm thick. Cut it in small pieces and roll every piece between your hands forming a small ball (see the picture below).

Meanwhile heat the peanut oil in a deep frying pan. The oil temperature has not to be higher than 170 ºC. Once the oil has reached the right temperature, fry few Castagnole at a time for about 2 minutes, until golden brown.

Drain the Castagnole on a paper towel and, as long as they are hot, roll them in granulated sugar. Enjoy!

Bergamot risotto

This risotto is made with two products from Calabria, a region in Southern Italy: the bergamot whose taste is less sour but more bitter than lemon, and the red onion of Tropea, of extraordinary sweetness and with a delicate scent.

The Bergamot comes from a short stretch of land in the Reggio Calabria Province, along the Ionian Sea coast. The red onion instead is cultivated in the area around Tropea, a small city by the Tyrrhenian Sea, known for its clifftop historic center, and for stunning beaches.

Are you asking where to find this week the bergamot in Copenhagen area?? Of course at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup), our special supplier for high quality and diverse varieties of fruit and vegetables. :-)

INGREDIENTS for 4 servings:

240 gr rice Arborio
60 gr butter
2-3 tbs extra virgin olive oil
a small Tropea red onion or a red onion, finely sliced
salt and black pepper
1 1/2 tbs bergamot juice
50 gr grated parmesan cheese
bergamot bio zest
a handful of pistachios
1 lt vegetable broth: 1 small onion, 1 carrot, 1 stick celery, diced

To make the vegetable broth: pour 2 liters of water in a saucepan then add celery, carrot, onion, and salt.  Leave the broth to simmer for about 30 minutes.

In a pan heat olive oil, add the onion and let it sautè very gently, stirring constantly until tender. Pour the rice in the pan, stirring for a few minutes, until the rice becomes translucent.

Pour half of the bergamot juice (its taste is very intense, so we suggest to add a little at a time, to taste), keep stirring all the time until the bitter taste has evaporated.

Add to the rice a ladle of hot broth at a time, cooking over medium heat. The rice shouldn’t cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty. Stirring all the time, simmer until almost all the broth has been absorbed.  Check the  seasoning and add salt, if needed.  Add the rest of the broth, a ladle at a time, until the rice is cooked. You might not need all the broth. Be careful not to overcook the rice. It should hold its shape but be soft and creamy.

Turn off the heat, add the butter, the Parmesan and mix gently. Check the seasoning and, if needed, add salt and pepper. Cover the pot with a lid and leave the risotto to rest for a few minutes. Finish with the grated bergamot zest (avoid the white bitter part of the zest) and with a handful of crushed pistachios.

 

Take a look here for more Italian recipes!!! www.madanddelicacy.com

 

Orange Sicilian traditional cake - Pan d'arancio

To prepare this traditional Sicilian cake we used Sanguinello blood oranges (a type of blood oranges), which come from Eastern Sicily. This variety has a pulp lightly streaked with red due to the presence of anthocyanins. The flavour is more intense and sweeter than other varieties of oranges.

We recently found Blood oranges at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup), which has become our trusted supplier when it comes to high quality and special variety of fruit and vegetables.

If you live in the Copenhagen area then it’s easy for you to go and buy at Mercatino delle verdure. Otherwise, you can use other types of oranges to prepare this cake. The most important thing is to make sure to buy oranges whose provenance is certified and known, as you’ll use the entire orange.

INGREDIENTS for 6-8 servings:

3 eggs
100 g all – purpose flour
200 g powdered almonds
1 orange
100 ml vegetable oil
300 g caster sugar
1 packet baking powder

Preheat oven to 180°C.

In a food processor, process the entire orange until it is pureed.

Place the sugar and yolks in a large bowl and beat with a mixer until light and fluffy.

Sift the flour with the baking powder and then add to the red – egg mixture a little at a time along with the powdered almonds. Continue mixing until well combined. Stir in it the orange puree until completely blended.

Beat egg whites with a pinch of salt until stiff. Then fold gently the beaten egg whites into the batter. When well mixed, drizzle the vegetable oil, mixing thoroughly.

Grease and flour a cake tin and then pour the batter into it.  Bake the cake for about 40 minutes. If you want to make sure your cake is done, insert a toothpick into the center of the cake. If the toothpick comes out clean, without streaks of batter, then you can take the cake out of the oven.

Allow to cool for about 15 minutes, then remove the cake from the cake tin. Dust with icing sugar and serve with a glass of fresh-squeezed orange juice.

 

If you looking for more Italian take a look in our blog: www.madanddelicacy.com 

Baci perugina

An Italian traditional small chocolate pralines from Umbria, a beautiful region Central Italy.

Literally meaning kisses, these pralines are usually a Saint Valentine’s gift, wrapped with a love note.

Do you want to make these?? 

the recipe here

Hazelnuts cake

The best way to avoid the Christmas shopping frenzy is to be at home baking our hazelnuts cake with your children … and do not forget to play nice Christmas songs in the background!

When the cake is out of the oven, bring out all the Christmas decorations you have at home, and let your children adorn the cake as best as they can. Enjoy every single moment with your loved ones!

 

Would you like to try this cake?? the recipe here

Pasta with Black Cabbage Pesto

 

 

The black cabbage is a vegetable rich of antioxidants and anti-inflammatories. Therefore, this weekly recipe is not only quick but also healthy.

We are aware that black cabbage is not a common vegetable, especially out of Italy, but we’ve been lucky to find it at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup).

If you are looking for some fresh products, imported from Italy, go visit the Mercatino delle verdure. We are sure you’ll find something to give an Italian twist to your table!

 

Find the recipe here: black cabbage spaghetti

An Italian Christmas on your table

We are delighted to present our first recipes collection:

“An Italian Christmas on your table”
You can now find the e-book  or the paper version on Amazon. With a simple swipe of a finger you can buy it! Just start from the link below:

An Italian Christmas on your table

For more info take a look here 

Preparing Radicchio rosso tardivo di Treviso and Radicchio variegato di Castelfranco

This week we present two recipes that will be prepared with two culinary excellences from North Italy: the Radicchio rosso tardivo di Treviso and the Radicchio variegato di Casterlfranco.

Here we go with our two recipes, designed to better appreciate the unmistakably delicate bitter taste of these two types of radicchio: Pumpkin cream with Radicchio rosso tardivo di Treviso, and Radicchio salad with apples.

The recipes in the link here.

 

El Bicerin - a coffe drink from Turin (Italy)

Perk up your lazy Monday with El Bicerin (which means small glass in Italian dialect). This is a drink born in Turin in the 18th century, in the historical cafe’, which no wonder  is still named El Bicerin.

El Bicerin is a heavenly combination of hot chocolate, espresso coffee and cream layered in a small glass. The best way to savour El Bicerin is to not mix the layers. The secret is to sip the drink leaving its components to melt on the palate, with their different taste, density and temperature.

Try it and you’ll get addicted!

do you want to try it? take a look here for the recipe

Italian fennel, orange and walnut salad

The fennel and orange salad is a traditional Sicilian recipe. It’s a very light and easy recipe, and a good result is only due to the freshness and taste of the ingredients. To get a strongest taste you can add black Italian olives or some pomegranate seeds. 

Foe the recipe click here

Tenerina cake

The main feature of this chocolate cake is a creamy inside covered by a crunchy outside.

Tenerina is a traditional dessert from Ferrara, a city in Emilia-Romagna. It is the nominated city of the Renaissance by Unesco for its well preserved historical buildings and for being a centre that attracted the greatest minds of the Italian Renaissance in the 15th and 16th centuries.

Thanks to our dear friend Sergio Rossi for sharing his family recipe of this easy-to-make cake. If you find yourself in Ferrara go to  Pasticceria Cioccolateria Chocolat  (Via Corte Vecchia 55), so you can have a taste of the original Tenerina cake.

Would you like to try this easy - to make cake??? the recipe in the blog: Tenerina cake 

Pumpkin gnocchi with sage butter sauce

These pumpkin gnocchi are served with a simple sage butter sauce which enhances the sweet taste of the pumpkin. We used the Delica variety, as it is one of the most versatile winter squash and it takes well to many cooking methods, from roasting to pureeing, and more.

The compact orange – yellow flesh is perfect to be deep fried and to fill the tortelli from Mantova (city in Italy’s Lombardia region) and the cappellacci from Ferrara (a city in Italy’s Emilia-Romagna region). Tortelli and cappellacci are two typical filled fresh egg pasta.

Would you like to try?!? the recipe here: pumpkin-gnocchi-with-sage-butter-sauce

Pasta al coccio

Autumn is coming and it calls for cosy moments with your friends and family, sharing a warm and convivial food.

This pasta al coccio is a typical fall recipe from Firenze - Tuscany, in Italy.

 

The recipe in the following link: pasta al coccio

Grandma’s tart – torta della nonna

Today we baked a traditional Tuscan recipe: la torta della nonna. It’s a scrumptious, and at the same time, delicate tart filled with lemon custard, and sprinkled with an abundant handful of pine nuts.

here you will find the recipe: mad&delicacy- grandma's tart

Paccheri pasta filled with ricotta and chard

Looking for an original way to use fresh chard in your cooking?  

The shape of paccheri pasta, like a hollow tube, is perfect to be filled and the sweet taste of the chard combines well the ricotta cheese.

Would you like to try it? Find the recipe in our blog: mad&delicacy

Scampi alla busara - shrimps alla busara

Despite its controversial origin (Croatia? Venetian Laguna? Trieste?), “Scampi alla busara” is nowadays one of the most appreciated dishes of the Triestine cuisine and of the gastronomic tradition of the High Adriatic.

The origin of the name buzara or busara is unclear.  For some people, the dialect Venetian word  “busiaro” means “liar”, because the Venetian fishermen cooked crayfishes scraps with tomatoes and wine pretending it to be a delicious soup. Others think that the term derives from the iron pot used to prepare it.

 Keep reading and get ready for plenty of crusty bread to clean up the sauce!

The recipe in the link: scampi alla busara

 

Cuttlefish ink black linguine with squid

This very tasty dish is easy and quick to prepare and it will surprise your guests with its colors.

The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta- dough; its delicate flavour combines well with light sauces and seafood.

Following the traditional recipe from Venice, the wonderful and unique city in Veneto region - North Italy, we seasoned the linguine with a light white sauce with squid.

take a look in our blog for the reciepe: mad & delicacy

 

 

 

 

Eggplant caponata

Only few ingredients to make this traditional recipes from Sicily, Southern of Italy. Caponata is a Mediterranean dish tasty and fresh!

Every area in Sicily has its own version, with peppers, with a bit of cocoa, with almonds.... we prepared the one we got from a dear friend from Palermo.

...and if you want to cook it take a look in our blog eggplant-caponata

Child friendly butter cookies

Today we baked these easy-to make- biscuits. They’ve been literally devoured in a blink of an eye; we could barely shoot the photos! So why not sharing the recipe with our followers?

 

Would you like to try it? Take a look at the recipe here: child friendly biscuits

 

Italian sauces - pesto, bolognese and tomato sauces

Italians are the best consumers of pasta in the world,  approximately a yearly amount of twenty-five kilos per person. Pasta is the heart of the Mediterranean diet and can be combined with whatsoever available at home from vegetables to fish and meat, and legumes as well.

Pasta sauces are an essential component to garnish all types of pasta and all are a reflection of the culinary traditions of the different part of Italy. Here we want to present three basic and traditional sauces, very popular in Italy and all over the world: pesto sauce from Liguria region, ragu' alla bolognese from Emilia Romagna, and tomato sauce.

Ragu' alla bolognese is a basic sauce to prepare many traditional Italian recipes. It is perfect to season pasta fresca all'uovo - fresh egg pasta (like tagliatelle), fresh egg filled pasta (like ravioli),  durum wheat pasta or to make the lasagna alla bolognese.

The pesto is a traditional sauce from Liguria, a wonderful region by the sea in North - West Italy. The name of this sauce comes from the Italian verb "pestare”  that means to beat, as it is supposed to beat, the fresh basil leaves and all the other ingredients into a mortar. To obtain an excellent result it is important to use fresh ingredients and a very good extra virgin olive oil like the Ligurian one.

When it comes to the tomato sauce, it’s the most versatile sauce, being used to season pasta, pizza, savory cakes, meat vegetables etc.  One can really play around in preparing funny dishes just with a simple tomato sauce.

The following recipes will help you to prepare delicious pasta sauces and dishes for your family and guests. 

 

Pesto sause - veggie 

INGREDIENTS for 4 servings

320 gr trofie (or any other kind of pasta)
60 gr grated parmesan cheese
12 gr pine nuts
25 basil leaves
1 clove garlic, sliced
50 gr extra-virgin olive oil

Wash and dry the basil leaves. Crush some of the leaves with a mortar and pestle adding more gradually. Add the pine nuts little at a time together with the sliced clove of garlic and a pinch of cooking salt (Himalayan salt would be the best). Mash all the ingredients together until obtaining a smooth blending. Add the parmesan cheese and mix very well. Drizzle 50 gr of extra-virgin olive oil and mix until obtaining a homogeneous sauce.

 

Cook the pasta until al dente. If the pesto sauce is too thick, dilute it with a spoon of cooking water. Then drain the pasta add the pesto sauce, mixing very well.

Garnish the pasta with basil leaves and grated parmesan cheese.

TIPS: We have often eaten this dish with potatoes and green beans. If you wish to give it a try, place 1 waxy potato, peeled and cut into small cubes, into a large pot of water. Bring to a boil. Then add the pasta and continue to cook all together. After 2 minutes add a bunch of green beans and cook until the pasta is al dente. Drain and season with the pesto sauce.

 

Tomato sauce - veggie

INGREDIENTS for 4/6 people

400 gr of tomato puree
3 tbs extra virgin olive oil
sea salt
basil


Put in a heavy skillet the olive oil, tomato puree, ½ glass of water and salt, turn on the stove at low – medium heat. Cover with a lid and let simmer for approximately 15-20 min. All along the process, check if the sauce is too thick or is condensing onto the bottom, in this case add a bit of water and stir. When it is ready add the basil leaves.

 

Use the tomato sauce to season every kind of pasta, from short to spaghetti.

 

Ragu alla bolognese - meaty 

 

Here you will find the ragu' alla bolognese recipe

If you happen to have ravioli, give to them an extra taste seasoning with ragu' alla bolognese.

 

Strawberry semifreddo

Semifreddo is an Italian classic cake wich, as the name suggests, is a partially frozen cake. This dessert combines the richness of ice cream, the texture of frozen mousse and the taste of the fruit.To make it you don’t need to use any special equipment other than a fridge.

In the https://madanddelicacy.wordpress.com/2017/07/14/strawberry-semifreddo/#more-11768 you will find the step-by step recipe to preparing this refreshing and creamy dessert by using locally grown strawberries.

Take a look and try it!!!

Prawns and sea bass in a salt crust

Cooking in salt is a simple and healthy way to prepare fish and shellfish, but also meat and vegetables. We will show you how to bake in salt the sea basses and prawns.

Our favorite shellfish baked in salt are the red shrimps, that live in the Ionian Sea and in the South Seas, and they are slightly sweeter than the normal ones.

INGREDIENTS for 4 servings

1 sea bass (ask your fishmonger to clean the fish without removing the scales)
8 prawns
4 kg coarse salt (depending on the size of fish)
lemon
garlic and parsley

Season the abdominal cavity of the sea bass with 2 slices of lemon, parsley and a clove of garlic. Spread 1/4 of the salt on a baking pan to form a bed and lay the fish on it, then cover with another 1/4 of salt (see the picture below). Sprinkle a little water on the top. Pre-heat the oven at 200°C and cook the fish for about 15-20 min or until the top of the salt is a golden brown colour. Broke the salt’s layer and remove it before serving the fish.

Remember: about 30 min to bake 1 kg of fish at 200°C.

In an other baking pan spread 1/4 of salt and lay the prawns next to each other on the salt. Cover with the remaining salt and sprinkle a little water on the top. Preheat the oven at 180°C and bake for approximately 8-10 min. To check if the prawns are ready, look at the colour, the black prawns change colour to orange/red when cooked. Broke and remove the salt’s layer and enjoy the prawns!

Tip: to eliminate the excess salt, turn the prawns a few times in olive oil and then remove the shell.

Italian crostata with strawberries

Today we give you a very tasty and lovely cake. The bottom layer is made of pasta frolla (similar to shortbread), the filling is a delicious cream made from ricotta and the top is entirely covered with sweet strawberries, of course!

INGREDIENTS for 8 servings:

For the pasta frolla:

300 gr flour
100 gr sugar
200 gr unsalted butter, at room temperature
1 egg
pinch of salt
butter and flour to grease a tin;


for the filling:

450 gr ricotta cheese
2 eggs
90 gr caster sugar
tonka vanilla beans (or vanilla)


for the top:

200 gr organic strawberries.
Place flour, sugar and salt in a large bowl and stir well to mix. Add butter, cut it into little pieces, and rub mixture between the palm of your hands until it forms fine crumbs. Add egg and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball. Wrap the dough in a plastic and let it chill for 30-40 minutes in the fridge.

In the meantime prepare the filling mixing in a bowl sugar and eggs. Then add the ricotta and a pinch of grated tonka vanilla beans.

 

Preheat the oven to 180°C. Grease a 28cm round shallow baking tin with a little butter and flour.
When the dough is ready to use, on a flowered work surface, roll out it until it’s 0.5cm thick and large enough to line the prepared tin, ensuring the base and sides are completely covered. Pour in the ricotta’s cream and cook in the oven for 30-45 minutes, until the pastry is golden brown.
Cut the strawberries in layers and, when the crostata is cool, decorate the top with them. Dust the icing sugar on the top before eating.

 

Zucchini, red onion and cherry tomato salad

This zucchini salad is an extremely healthy and refreshing dish during a hot summer, not to mention the ease in preparing it.

 

INGREDIENTS for 2 servings:

2 small fresh zucchini, chopped
1/2 red onion, finely sliced
10 mixed cherry tomatoes, chopped
extra vergine olive oil, salt, lemon,
black pepper

Prepare the lemony marinade. Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, in a small bowl to blend. Set dressing aside.

Mix all the vegetables and season with the lemony marinade.

 
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