Mad & Delicacy Italian recipes

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.

 

 
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