This courgette frittata is great served warm or at room temperature, perfect for a quick weeknight meal or to eat during a picnic. For a touch of freshness serve it with a salad or greens of your choice.
Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.
🍷Francesca & Marinella🍴
Continue reading “Versatile Courgette Frittata”
The first time I saw the flower sprouts was last week when I opened my weekly veggies box delivered in front of my door by Eatgrim.
These new trendy vegetables from the UK have surprised us either with the delicate sweet nutty taste or the consistency. These mini-vegetables are always crunchy and their leaves won’t get damaged even when boiled in salted water.How should you prepare these cross between Kale and Brussel sprout veggies? Stir- fry them with garlic and anchovies, as the Apulian Orecchiette with Broccoli Rabe recipe.
🍷Francesca & Marinella🍴
Continue reading “An Apulian Way Pasta: Penne with Flower Sprouts and Anchovies”
Despite its name, the Zuppa Inglese is an Italian trifle-like dessert whose origins seem to come from the Emilia Romagna region. It is a layered dessert made either with sponge cake or with ladyfingers soaked in an Alchermes liqueur, alternated with vanilla and chocolate custard. This dessert is widely appreciated on the Italian Christmas tables where many variations are served, adding dried fruit or dipping the ladyfingers in other liqueurs.
This is the version we’ve served on our Christmas tables. Enjoy!
🍷Francesca & Marinella🍴
Continue reading “A Creamy and Alcoholic Zuppa Inglese”
These small irregular fried balls of yeast dough make me feel the Christmas atmosphere. In my hometown Ostuni, and all-around Apulia, people enjoy eating Pettole during the whole Christmas period, until the 6th of January.
Even now that I’m living in Denmark I want my family to feel the same joyful atmosphere, by preparing the Pettole. We love to eat them simply with a dash of salt but you could make them more tasty stuffing them with anchovies. They can easily be made sweet by dipping them in honey orVincotto, or just with a sprinkle of sugar.
🍷Francesca & Marinella🍴
Continue reading “Crispy and Fluffy Fried Apulian Pettole”
Sabbie di Sopra Il Bosco 2016 – Terre del Volturno is a red wine cultivated according to biodynamic principles in Castel Campagnano acres, the northern part of Caserta in the region of Campania. The high acidity and cool elegance, spiced in the scent with lots of volcanic minerality, pencil-graphite and the scent of the lead with perfectly ripe tannins make this red wine absolutely well balanced.
The classic Cotoletta alla Milanese (breaded cutlet) with the addition of a fragrant red currant jam and a glass of this red wine is our suggestion to be served during a Christmas dinner.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.
🍷Francesca & Marinella🍴
Continue reading “Matching Italian Food and Wine: Breaded Veal with Homemade Red Currant Jam and "Sabbie di Sopra il Bosco" Terre di Volturno Red Wine”
An ancient ritual, a treat to be enjoyed on the coldest and darkest days. Candied orange peels are great to eat like this, as an energy snack, or covered with chocolate. They can be added to different cakes to give them a special scent.
Our friend Flavia of Spaghetti ABC gave us her version of these candied orange peels. Flavia is a free food thinker, nomadic pasta maker between Italy and Sweden. If you are curios to know how she connects the South with the North Europe, keep on reading :-))
Flavia recommends to sip a glass of Gelso d’Oro – 100% Nero di Troia red wine from Apulia while you are eating some candied orange peels.
🍷Francesca & Marinella🍴
Continue reading “An Ancient Ritual: Candied Orange Peels – by Flavia – SpaghettiAbc”
Today is Santa Lucia’s day. I’ve been living on a small island on the west coast of Norway for five years and Santa Lucia’s day was one of the most exciting days of the year. During that day, us parents were invited to arrive in the kindergarten early in the morning, during the so-called “Blue Hour”. At that time, we better appreciated the blue light of the sky, the brilliant whiteness of snow and the only light coming from the candles. Children, dressed up with a long white tunic and with a crown or wreath of candles on them, walked around singing the “Santa “Lucia” song. After the parade, we were served a steaming cup of coffee and the ever-present, saffron sweet buns, called Lussekatter. These buns were prepared the day before form our children and the shapes of them were of the most diverse. Now that we don’t live in Norway anymore, we are still preserving the tradition of baking the Lussekatter. We can’t help smelling the fragrance of cardamom in our house, nostalgically humming the Santa Lucia song.
🍷Francesca & Marinella🍴
Continue reading “Scandinavian "Lussekatter" – Saffron buns”
