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!

 

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An Italian Christmas on your table

We are delighted to present our first recipes collection:

“An Italian Christmas on your table”

You can now find the e-book  or the paper version on Amazon. With a simple swipe of a finger you can buy it! Just start from the link below:

“An Italian Christmas on your table”

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Inside this collection you’ll find many delicious appetizer and cake recipes to bracket your Christmas meal with an Italian twist.
Thanks to our relatives and friends, we’ve been able to collect recipes from all over Italy, starting with a typical appetizer from North Italy, like the polenta with prawns, and ending your culinary journey with the Babà, a traditional dessert from Campania region in Southern Italy.

If you want to know more about few of our appetizer recipes, take a sneak peak at the pictures below.

We really do hope you enjoyed reading our post, and that you are now going to buy “An Italian Christmas on your table”.

 

 

 

Preparing Radicchio rosso tardivo di Treviso and Radicchio variegato di Castelfranco

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This week we present two recipes that will be prepared with two culinary excellences from North Italy: the Radicchio rosso tardivo di Treviso and the Radicchio variegato di Casterlfranco.

We want to thank Davide & Diego for importing (weekly) the not-easy-to-find vegetables to Denmark, which you can buy in their Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup).  We also want to thank them for giving us the possibility to make these healthy dishes with their fresh vegetables. This means a lot to us and for all those who want to eat something different and special!

Here we go with our two recipes, designed to better appreciate the unmistakably delicate bitter taste of these two types of radicchio: Pumpkin cream with Radicchio rosso tardivo di Treviso, and Radicchio salad with apples.

Continue reading “Preparing Radicchio rosso tardivo di Treviso and Radicchio variegato di Castelfranco”

Tomato risotto by Alessandra

This week our sweet and dear friend Alessandra, who is also an excellent and refined cooker, shows us how to prepare the Tomato risotto.

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  • Do you want to introduce yourself, telling us where you are originally from?

Hi there, my name is Alessandra, I am Italian, although… my mother was half Swedish and half Hungarian and I was born in Cile and grown up in several different countries.

  • Talking about food, what’s your favorite Italian recipe which you prepare often and easily?

I am not a pasta person, I like it but … well, I prefer rice, in all its variants, Italian or not. But I have 4 boys at home, and if I am depriving them of pasta it has to be risotto!
I have never been a lover of Risotto with Tomato sauce, which is an aberration compared to Pasta and have never done it at home. I have always prepared risotto with mushrooms, or saffron or zucchini or … any variant you might think of, so imagine my surprise when while living in Jerusalem at the beautiful Colony Hotel – whose restaurant is the best in the city – my husband chooses to order “risotto al pomodoro”!!!!

Of all great choices in the menu, risotto al pomodoro????
I was speechless….

But then the dish arrived, I must say it looked nice with the basil leaves on the top and that final finishing of just a bit of olive oil… still I was not convinced.
Then Lio (my husband) took the first bit and his eyes light up… it was delicious!
I tasted it reluctantly and was astonished, it was really good!!! We debated all dinner how to reproduce it and a few days later I made it and discovered that it was really easy.
Since then I make it very often and my older sons are also doing it for their friends at the university abroad, it has been quite a success!
It is super easy to prepare, 20 mins tops and its ready, but it requires you full attention. For those 20 mins you have one job and one job only: stir the rice!
Continue reading “Tomato risotto by Alessandra”

El Bicerin – from Turin

Perk up your lazy Monday with El Bicerin (which means small glass in Piedmontese language). This is a drink born in Turin (in Northern Italy) in the 18th century, in the historical cafe’, which no wonder  is still named El Bicerin.

El Bicerin is a heavenly combination of hot chocolate, espresso coffee and cream layered in a small glass. The best way to savour El Bicerin is to not mix the layers. The secret is to sip the drink leaving its components to melt on the palate, with their different taste, density and temperature.

Try it and you’ll get addicted!

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Italian fennel, orange and walnut salad

The fennel and orange salad is a traditional Sicilian recipe. It’s a very light and easy recipe, and a good result is only due to the freshness and taste of the ingredients.

We bought fennels and oranges at Mercatino di verdure (vegetable market) – Ca’ Cucina (Rebekkavej 49, Hellerup), as they import fresh vegetables and fruit grown in Italy every week.

If you are in Denmark don’t forget to take a look at the Mercatino di verdure and if you  are interested in order a box with a mix of selected products email to here.

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Tenerina cake

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The main feature of this chocolate cake is a creamy inside covered by a crunchy outside.

Tenerina is a traditional dessert from Ferrara, a city in Emilia-Romagna, North Italy. It is the nominated city of the Renaissance by Unesco for its well preserved historical buildings and for being a centre that attracted the greatest minds of the Italian Renaissance in the 15th and 16th centuries.

Thanks to our dear friend Sergio Rossi for sharing his family recipe of this easy-to-make cake. If you find yourself in Ferrara go to  Pasticceria Cioccolateria Chocolat  (Via Corte Vecchia 55), so you can have a taste of the original Tenerina cake.

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Pumpkin gnocchi with sage butter sauce

These pumpkin gnocchi are served with a simple sage butter sauce which enhances the sweet taste of the pumpkin. We used the Delica variety, as it is one of the most versatile winter squash and it takes well to many cooking methods, from roasting to pureeing, and more.

The compact orange – yellow flesh is perfect to be deep fried and to fill the tortelli from Mantova (city in Italy’s Lombardia region) and the cappellacci from Ferrara (a city in Italy’s Emilia-Romagna region). Tortelli and cappellacci are two typical filled fresh egg pasta.

We bought this pumpkin for today’s recipe at Ca’ Cucina, Rebekkavej 49, Hellerup.

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Pasta al coccio

Autumn is coming and it calls for cosy moments with your friends and family, sharing a warm and convivial food.
Today’s recipe of Pasta al Coccio is a typical Florentine fall recipe that we got from our sweet friend Alice. Let’s go meet her in the following interview.

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Do you want to introduce yourself, telling us where you are originally from and where you live at the moment?

My name is Alice and I’m 14 years old. I was born in Geneva but I live in the neighboring France where my parents moved before my birth. Because of CERN and international organizations there are people from a lot of nationalities, including many Italians.

Talking about food, what’s your favourite Italian recipe which you use to prepare often and easily?

My favourite kind of food is pasta, especially “Pasta al coccio“.

What product from Italy do you miss the most?

The product that I miss the most is parmigiano cheese because it’s difficult to find outside Italy, and I really like it. Continue reading “Pasta al coccio”

Puntarelle chicory with anchovy sauce

Despite being native of Apulia, the puntarelle chicory are a typical dish of Roman cuisine.

If you pass by Campo dei Fiori market in Rome, take a look at how the greengrocer prepare them. Thanks to Davide and Diego, with a big surprise, at Ca’ – Cucina  (Rebekkavej 49Hellerup) we found Italian puntarelle, and we couldn’t miss to buy them.

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