Mad & Delicacy Italian recipes

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.

 
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