Mad & Delicacy Italian recipes

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

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.


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

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.

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