La Cucina Italiana – The Italian Cuisine… for Everyone, Anywhere in the World
Author: mad & delicacy -Authentic Italian Recipes and Wine
Authentic Italian Recipes.
Francesca & Marinella, Italian food-wine lover friends living in Copenhagen and Singapore, cooking “together” the recipes of Cucina Italiana, suitable for everyone, anywhere in the world.
Get ready for a hot summer with this fresh and thirst quenching Lemon Granita. The sugar and the ice cubes are staple ingredients, so the only thing you have to do is to get the best lemons you can. We obviously suggest the Sorrento or sicilian lemons, but for those of you living out of Italy, any kind of super juicy lemons will work perfectly.
With this week’s recipe we are going back to Sicily and to its Ricotta! Pasta alla Norma is one of those recipes that every Italian, but not only, should learn to prepare, no matter if one is from the south or north of Italy.
This incredibly satisfying pasta is made with deep friedeggplant (which makes this dish super luscious ;-)), fresh tomato sauce,basil leavesand the final touch of ricotta salatacheese.
Just to satisfy your and our curiosity we conducted a quick research about the name of this recipe. Pasta alla Norma comes from Catania, a city sitting at the foot of Mt. Etna on the eastern coast of Sicily. It was the hometown of Vincenzo Bellini, an Italian opera composer, well known for one of his most famous operas, Norma, the lead character of the opera.
Nino Martoglio, a famous playwright from Catania, upon tasting the dish, exclaimed, “Chista è ‘na vera Norma!” (Sicilian dialect), comparing the dish to the masterpiece of Vincenzo Bellini. That was a great compliment for the chef who made it!
Ricotta al Forno from Sicily, is one of the uncountable delicious recipes we love from this incredible Italian island.
If you’ve been there you may know how amazing the food is. It’s not a mystery why I put on a kilo a day, without regret, when I’ve been visiting Sicily in the past. I tried all the delicacies I could, but I literally fell in love of the baked ricotta cheese.
In the Sicilian markets, of which the most famous is the Palermo’sBallaro’ market, there are several varieties of Ricottaal Fornodisplayed in the early morning on trays, along with other Sicilian cheeses. Depending on the topping added to the ricotta, you can have the ricotta covered with Sicilian oregano, spices or even with pistachio with orange marmelade.
The version we want to give you is the simplest but you can enrich it by using a mix of herbs or, for the sweet version, served with a mix of nuts and a few drops of honey.
It’s finally time to introduce my fifth family member…my newborn natural yeast. After many daunting attempts, I found the recipe suited for the tropical temperature of Singapore. After one month, at my latest try, as if by magic, I saw the mixture rising and giving me fabulous bubbles as the sign of life and hope. I shouldn’t believe that this is a miracle of nature being a biologist, but yet it always amazes me when I perform experiments in my kitchen that involve biology or chemistry.
I was told that my natural yeast should be given a name…so, I introduce you to Vanda Miss Joaquim 💜 (this name is taken from the national flower of Singapore).
Based on the last announcements, it seems that Italy will open up to visitors this summer.. If you are planning to spend the holiday in the beautiful Sardinia region, don’t miss the chance to taste its regional pasta called Malloreddus, or gnocchetti sardi.
We won’t unfortunately spend the summer in Italy this year, so we prepared the Malloreddusat home, pretending to be on a white sandy beach overlooking the fabulous limpid turquoise waters of Sardinia.
We want to thank Benedetta and Valeria from Local Aromasfor sharing their recipe with us. If you want to get to know these nice sisters, read the interview here.
It takes just a few ingredients (plus salt and pepper) and about thirty minutes to prepare this Red Pepper Flan withZucchini Cream appetizer dish that will easily fit to any menu plan. If you’re a creative mind, this recipe can also turn into a highly aesthetic dish, but that’s up to you!
This Ciambella Cake means a lot to us … some years ago, our Food-Blog journey started by baking this Bundt Cake.
I (Francesca) fondly remember that I baked it early in the morning, as at 9:00 I had to be at Marinella’s house in Gentofte to decorate it together, waiting for Giulia to come. She was our trusted photographer when we all were living in Copenhagen. Those were the days! I still remember the excitement we all had, knowing that Giulia’spictures of our first recipe would have marked the beginning of our fantastic adventure in the world of food blogging.
Sometimes we happen to improvise a recipe by using just a few basic ingredients. This Pastais one of these, which sees the lemon as the main ingredient, to create a zesty and fresh dish great for the upcoming summer. At the end we added some chilli flakes to this lemony pasta, and it won’t disappoint!
Thanks to our dear friend Danila for sharing this amazing recipe with us.
Peppers are often used to prepare a good seasoning for a dish of pasta, but less often to prepare a dish of Risotto. If you wonder how you could use the red pepper that has been staying around in the fridge for days, then this recipe is for you. To make the risotto with peppers more moreish we added fresh shredded mozzarella on top, and to make it fragrant and colourful we added a few basil leaves. Enjoy!
We have to admit that we’ve never heard about the tradition to prepare the Cassatelle(Cassateddi in Sicilian dialect) for the Easter celebration. Thanks to Luisa, an Italian Ragusan friend living in Copenhagen, We discovered this pastry which is very simple in its ingredients, but with a fancy shape that makes it different from any other sweets.
If you are still looking for an Easter fuss-free recipe, this is definitely right for you!