Take advantage of the many benefits that the winter vegetables give us, preparing our flavourful and healthy salad. Thanks to the virtues of the oranges, fennels and red cabbage you’ll supply a wealth of vitamins to face the cold season.
Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.
🍷Francesca & Marinella🍴
Continue reading “Winter Salad: Juicy Oranges, Crunchy Fennel and Red Cabbage”
This heady cake, called Babbà, will be a truly show-off dessert for your Christmas table. This rhum drenched dessert is originally from Poland and then spread in Europe, arriving till Naples where the name was changed from Babà to Babbà‘. So it was pronounced by the Neapolitan pastry chefs. In the following years the Neapolitan phrase “Sì ‘nu babbà” (you are as nice as a Babbà) was coined to describe a very handsome and nice person. We realised that the Italian language has many catchphrases that refer to the Italian cuisine. We are very keen to hear whether the same goes for your mother tongue.
We want to thank our friend Danila from Campania region, for giving us her family recipe of this scrumptious dessert.
🍷Francesca & Marinella🍴
Continue reading “Rhum Drenched Babbà Cake from Napoli”
The zucchini cream takes on an Italian twist with the addition of garlic sautéed clams. It can be served as an entree or as a first course. In either cases give your diners a unique experience pairing the cream with a well structured white wine like the Nanni Cope’- Polveri della Scarrupata.
This wine, made by autoctone grapes Fiano, Asprinio and Pallagrello bianco in the Campania region – Southern Italy, has a golden, straw-yellow color and an extraordinary scents of acacia, eucalyptus, hazelnut and smoky notes as well as notes of apricot, chamomile and citronella.
*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: Zucchini Cream and Garlic Sauteed Clams – Nanni Cope’, Polveri della Scarrupata White Wine”
When you need a bit of confort in these dark and nippy nights, enjoy this spicy blend, filling veggie soup. It has a lovely silky texture that everyone will love and will ask for some more!
Thank EatGrim Shop Food for the vegetables! Check their website and get sustainable!
🍷Francesca & Marinella🍴
Continue reading “Mellow Velvet Carrot and Ginger Cream and Homemade Croutons”
These biscuits, from the town of Matera, Southern Italy, are also known as Friselle. This recipe is from my cousin’s grandmother, Carmela, who used to prepare them for her grandchildren. It features smooth dough that becomes an especially crunchy cookie outside, while maintaining its softness inside.
They are usually served with an Italian dessert wine like Vin Santo. Fill your shot glass once the biscuits are ready for dunking!
🍷Francesca & Marinella🍴
Continue reading “Nonna Carmela’s Crunchy – Soft Friselle from Matera”
If you don’t have the typical spatzle maker device, the potato masher will work great to prepare these small gnocchi. You just have to pour the batter through the holes of the masher and let the spatzle fall gently into the boiling water. Don’t worry about the shape of the spatzle. They come from rustic cousine, so they have their fashion!
Thank EatGrim Shop Food for the beetroot! Check their website and get sustainable!
🍷Francesca & Marinella🍴
Continue reading “Classic Rustic Small Gnocchi from Sudtirol (Italy): Beetroot Spatzle with Butter, Sage and Walnuts”
This Lambrusco Manfreina wine, from Emilia Romagna Region, features a pleasant freshness and vivacity at every sip. We recommend the wine to be uncorked as an aperitif, served with this delicate creamy Polenta with prawns. While pouring the wine let it form a rich foam before giving off its notes of violet, cherry and raspberries. Cheers! 🍷
🍷Francesca & Marinella🍴
Continue reading “Matching Italian Food and Wine: Creamy Polenta with Prawns and Sparkling Rosé Lambrusco of Sorbara Dop “Manfreina””
The crunchiness of the fried bread and the sapidity of the pancetta, tempered with the tenderness of a sweet cauliflower, makes this Apulian version of “Pasta con i Cavoli “ perfect.
🍷Francesca & Marinella🍴
Continue reading “Apulian Cauliflower Pasta with Crunchy Bread and Pancetta”
Today, in Italy the Grandpa’s day is being celebrated. We believe it’s a great occasion to honour and say thank you to all of our grandparents, who are always willing to help us when we need them. While I was thinking about which cake my daughter’s Grandpa would love to eat today, I thought about his taste when it comes to sweet treats. He is very fond of every kind of sweet food, but he has a penchant for chocolate. So, wanting to be impartial and still giving credit to all the Grandmothers, albeit satisfying his craving for chocolate, we went with this luscious version of the Grandma’s tart we already baked in the past.(Torta della Nonna).
🍷Francesca & Marinella🍴
Continue reading “Tuscan Grandpa’s Tart – Torta del Nonno”
This lemony cream is ideal for a teatime treat served with biscuits like ladyfingers, dipped into it. Would you believe we made the custard with bruised lemons, which would otherwise have been thrown away?
Learn more at EatGrim Shop Food, and let’s get sustainable!
🍷Francesca & Marinella🍴
Continue reading “Italian Lemony Custard for a Mouthwatering Teatime Snack”
