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.
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.
It’s already November, one of our favourite months. It’s the month during which the days are getting shorter and darker. It’s the month to cuddle up under a soft blanket with a warm cup of tea, waiting for someone to prepare dinner.
To help this “someone” make his loved ones feel a little pampered, we’ve gathered a few seasonal ingredients by which a cozy dinner can be easily prepared.
Stay tuned and every week you’ll discover what dishes you can prepare with these simple ingredients.
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.
For an intriguing and crispy fall aperitif, WalkingWine street – wineshop has visited Momo’- pescato – e – cucinato, a cosy restaurant, located in a small village named Savelleri and with a view on the Apulian sea.
The young owner of this place, Antonio Legrottaglie, has welcomed the Walkingwine crew with a frittura di pesce e verdure di stagione– a fried fish matched with seasonal vegetables. Walkingwine has paired this light and crispy meal with a glass of Minutolo – white wine – Azienda Pietregiovani, which was appointed by some expert sommeliers as a very intriguing wine.
Chef Antonio goes daily shopping and, based on the availability of seasonal ingredients and his inspiration, he meticulously chooses some ingredients, so that, regularly, some different dishes are added to the menu.
This small place (only 8 m2) is finely furnished with the colours of the sea. Antonio, accompanied by his inseparable fryer, his two induction fires and a small oven, prepares complete menus based exclusively on fish and vegetables. He never forgets to respect the environment: here you get your meal served solely on a biodegradable palm leaf!
For this week’s quick recipe you have to do nothing else than to heat up some berries of your choice in a pan. Scoop some vanilla ice cream (a lot for a sweet tooth) in a bowl, and add the mixture of berries. All in all this will take you maximum 10 minutes.
As every year the city of Trieste (located in Friuli Venezia Giulia – Northeastern Italian region) will host the “Barcolana“. This year the spectacular regatta will be celebrating its 50th anniversary and will take place on October 14th in the stunning gulf in front of the city.
The Barcolana is the biggest regatta in the world. In the last years, more than 2.100 boats were registered and thousands of enthusiastic sailors were attracted. Also this year, the celebrations have already started in the city, which is bursting of events to make the visitors experiencing the true spirit of this wonderful Regatta. Yes, the Barcolana must be lived at least once in your life, in the same way as its hosting city. For more info take a look at the event website (www.barcolana.it.).
It is not just a case that Trieste hosts the Barcolana. The hills surrounding the city form a natural tunnel for the east winds blowing toward the sea. The most famous of these winds is certainly the Bora. With its well above 100 km/h gusts, Bora makes all locals feel alive!
Recently, the Eataly Store opened in Trieste by the sea and dedicated the store right to the Bora wind.
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.
Today in Italy it’s Grandparents Day.
Many wishes to all our precious grandparents who are always a reliable resource. Let’s celebrate them baking this cake all together!
The recipe in the link.
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.
These pictures were taken in collaboration with the photographer Franca Quaglia (http://www.pointandshoot.ch), based in Zurich, who gave us valuable tips to improve our photography skills. Thanks Franca for such an amazing day!
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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).