Mad & Delicacy Italian recipes

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

 
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