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.
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!
When it comes to a succulent and rich dish of classic Italian cuisine, the Brasatoal Barolo is a prime example. This meat-based dish from Piemonte region is prepared with the cooking technique of brasatura: a whole piece of beef is slow cooked in a little liquid, like red wine, along with spices and vegetables.
Barolo Bussia – Enzo Bartoli is a wine made from 100% Nebbiolo grapes from Bussia CruBarolo’s production area. Located in Monforte d’Alba – Piemonte, this area is renowned for producing some of the world’s most coveted Barolo wines. This Barolo is a full-bodied, complex and elegant red wine with an exquisite perfume and robust body. Let us say that this wine made our Brasato al Barolo recipe perfect. 🙂
The 21st of March is not only the first day of spring, but it’s also the day during which we celebrate the Tiramisù. We are glad to embrace this tradition by preparing our classical recipe of the Tiramisù. By serving a spoon of this creamy dessert, we are bringing a taste of Italy abroad, which is particularly important in this period when we miss our home country more than ever.
If you want to discover more about the controversial story of the Tiramisu’, read our previous post here.
A few days ago, when I was checking my fridge to decide what to prepare for dinner, I realised I still had a full pack of 6 eggs that were about to expire. So I took the chance to prepare the Ovis Mollis(a latin name that means soft egg), as it had been a long time since I wanted to try a recipe that Michele, an Italian friend living in Norway, made me taste. These biscuits are different from others as they are prepared with hard egg yolks… yes, you read correctly! The hard yolk makes them so heavenly, crumbly, and soft that you don’t want to stop eating them.