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.
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!
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.
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 “Sweeter and Delicate Liptauer Canapés from Venezia Giulia Region – Italy”
After a summer of excess drinking and eating, this Italian recipe from Liguria is perfect for repairing your body without giving up taste!
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.
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.
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!
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.
Continue reading “Eggplant Rolls (Involtini di melanzane)”