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!
Continue reading “Liptauer canapés”
After a summer of excess drinking and eating, this Italian recipe from Liguria is perfect for repairing your body without giving up taste!
Continue reading “Chickpeas, anchovies and ricotta pâté”
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).
Continue reading “Roasted pepper canapés”
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.
Continue reading “Cecina – chickpea flour pancake”
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!
Continue reading “Cantaloupe melon and coppa charcuterie”
Even this week at Ca’ Cucina you can find a lot of fresh vegetables delivered directly from Italy: red and yellow peppers, San Marzano and cherry tomatoes, striated violet eggplants and much more… including juicy fruit.
We decided to prepared a recipe with striated eggplants, as they have a sweeter and less spongy flesh and a thinner skin than the conventional purple ones.
You can decide not to cook this week and to take advantage of Ca’ Tavola Calda or Take Away to taste these fresh vegetables ready to be served to your family or ready to be eaten at the restaurant.
Ca’ Cucina’s restaurant and Take away (Rebekkavej 49, 2900 Hellerup)
Continue reading “Eggplant rolls (involtini di melanzane)”
Frittata is a baked or fried egg dish, it can be served either warm or cold and with a large variety of fillings. If you are still thinking how to get dinner ready, we propose this quick recipe of the asparagus frittata.
If you don’t know how to prepare more dishes with asparagus take a look at our other recipes with this ingredient: Risotto with asparagus and Asparagus with quail eggs and Parmesan cheese.
Continue reading “Asparagus frittata”
The torta pasqualina is a traditional pie from Liguria, a wonderful region by the sea in North-west Italy. This pie is made during Easter time when the days are getting warmer and sunnier, and people enjoy having pic-nics outside bringing their home-made food to share with friends.
We will show you how to make this pie either with home made puff pastry or with ready-made puff pastry.
If you are going to spend your Easter holiday in Liguria, take a look at the Liguria section of this page.
Thanks Giulia (www.followingthenorthstar.com) for these amazing pictures and for the nice time spent working together. Continue reading “Easter pie, torta pasqualina”
This is the most delicious tuna mousse we’ve ever tasted. My aunt uses to prepare it during every family reunion, welcoming her guests with a tuna mousse crostino and a glass of chilled Prosecco. If you are planning an Apéro with your friends, you can also prepare our stuffed courgette rolls, they are healthy and your guests will love it.
Continue reading “Stuffed courgette rolls and tuna mousse crostini”
In Italy, it is very common to await the arrival of the New Year gathering with friends around a dining table. There is no better occasion than the New Year’s Eve party for giving vent to your creativity by preparing a fizzy and twinkling cocktail!
If you want to pair them with some appetizers, try the followings: bruschette, grilled polenta with baccala mantecato, scallops au gratin, focaccia barese.
…and now we just have to wish you a sparkling 2017!
Negroni and Negroni sbagliato
Continue reading “New Year’s Eve cocktails”