Stuffed eggs with salmon cream

Looking for an elegant appetizer for your Easter lunch? Or for a tasty bite to be served during Eastern Monday picnic with your friends? We suggest you to prepare these delicious stuffed eggs, made with salmon, capers and mustard. As this recipie is very versatile, let your imagination guide you when stuffing these treats!

Enjoy these canapé with a chilled glass of an Italian Prosecco Extra Dry.

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Tagliatelle pasta with asparagus and shrimps

This is a light and fresh dish, perfect to enjoy when the asparagus season starts. Make your Easter lunch special with this recipe, pairing it with a good glass of Italian white wine as Sauvignon or Pinot Bianco.

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Mini tart with Parmesan cheese and broad beans

In this recipe you’ll have a well balanced combination of different tastes, starting from the salty flavour of the parmesan cheese, passing through the delicate taste of broad beans and finishing with the tartness of the cream.

We do hope your palate will be appreciating all the ingredients and their features!

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Fresh artichoke carpaccio

Artichoke carpaccio is a simple and tasty way to enjoy the crunchy texture of the fresh and small artichokes.

To make this dish we used the hearts of artichokes, that we bought at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup).

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Easy steamed artichokes

If you are looking for a healthy yet delicious Christmas meal, Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup), is the best place to find fresh vegetables and vigorous fruit.

This week we bought fresh artichokes to prepare a dish which is sophisticated in its semplicity. The only thing that is necessary to make this dish perfect is fresh artichokes of high quality, like the ones we found at Mercatino delle verdure.

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Liptauer canapés

Liptauer is a creamy and tangy cheese quite popular across multiple countries. It is no surprise that there are many variations on the spread. We find Liptauer in many groceries in Trieste (the main city in the Region of Friuli Venezia Giulia) as this cheese is very appreciated in the north east of Italy. We opted to make Liptauer using ricotta and mascarpone cheese instead of sheep cheese, and sweet paprika instead of hot paprika.  Our version is sweeter and delicate, perfect to be garnished with pecan nuts.

If you want to know where you can taste Liptauer canapé’ during your trip in Italy, try this newborn and useful service: www.lastaurant.com. Just send a message via Messenger to Lastaurant and ask for any kind of information and tips on restaurants that are in an area between 0.5 and 20 km from you.  It’s worth trying it!

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Chickpeas, anchovies and ricotta pâté

After a summer of excess drinking and eating, this Italian recipe from Liguria is perfect  for repairing your body without giving up taste!

 

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Roasted pepper canapés

In pasta, with sausage and cheese, stuffed with rice or cuscus, or in a savoury cake, peppers bring the taste of sun and summer to your table.
After a short break, Ca’ Cucina opened again. At their shop they keep offering fresh vegetables delivered directly from Italy. This week we tried the fleshy red and yellow peppers to prepare these roasted pepper canapés.
Don’t forget that you can even eat at Ca’ Tavola Calda or buy your dinner at Ca’ Take away.

Ca’ Cucina’s restaurant, Take away and Shop (Rebekkavej 49, 2900 Hellerup).

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Cecina – chickpea flour pancake

The cecina or farinata is a traditional street food from the Tuscan Riviera and the Liguria region. People use to eat a slice of cecina in an open focaccia bread named “schiacciata” for a snack or a quick dinner.

This dish is especially popular in Livorno (Tuscany region) where it is called “5 e 5”, because in the past 1 cecina and 1 focaccia costed only 5 lire each.

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Cantaloupe melon and coppa charcuterie

The coppa and capocollo are two similar dry cured meat (salumi) made from the same part of the pork (shoulder and neck)  processed in different ways and produced in many different Italian regions. The most appreciated are the Coppa Piacentina (from Piacenza area, a city in  Emilia Romagna region) and Capocollo di Martina Franca (Puglia – Southern Italy).

The sweet taste and the pleasant and delicate scent make this cured meat suitable for starters, like the one we prepared this week: Cantaloupe melon paired with coppa piacentina (or alternatively with capocollo).

If you are in Denmark you can taste the Italian ripe and juicy melons paired with coppa at Ca’ Cucina  (Ca’Cucina’s restaurant and Take away, Rebekkavej 49, 2900 Hellerup). Remember Ca’ – cucina reopen August 2nd, as usual go there to buy fresh Italian fruit and vegetables or to enjoy a tasteful meal with a good glass of wine!

 

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