Stuffed courgette rolls and tuna mousse crostini

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 ApĂ©ro with your friends, you can also prepare our stuffed courgette rolls, they are healthy and your guests will love it.

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New Year’s Eve cocktails

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.

Enjoy!

…and now we just have to wish you a sparkling 2017!

 

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Scallops au gratin

Breaking news: Eataly is now open in Copenhagen!

Scallops (called Capesante in Italian or Kammuslinger in Danish) is a mouth watering dish, perfect for a special dinner and for special guests. If you are not confident cooking seafood, this gratin is the most simple and delicious way to prepare fresh scallops.

Give it a try soon, enjoy!

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Traditional Focaccia

Hi everyone, hope all is well and you are enjoying these beautiful sunny days.
Today we made this typical Italian bread, the focaccia. But we upgraded it a bit by stuffing each small focaccia with mozzarella and fresh basil and by dipping them in aioli sauce or tomatoes pesto, as a finger food.

We added a touch of originality using whole tomatoes on the top, believe it or not, grown in our Danish garden!

Typical Italian Bread, Focaccia Barese

Look here for more info about focaccia.

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Hugo Spritz cocktail and filled Tomato Appetizers

It’s with a hint of nostalgia that we publish our new post…but we couldn’t not to share with you the recipe of Hugo Spritz, the aperitif that  we’ve been sipping, together with good friends, by the sea, during our hot Italian summer.

Since the weather in Denmark seems to be promising for the next days, why don’t try it out, accompanied by fresh and healthy filled cherry tomatoes?

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Spritz: how to make the Original Italian Aperitif

During this warm days, anytime is a good to have a Spritz!
The original Spritz is from Veneto region. It is born at the end of the 18th century during the Austrian domination. The soldiers and the merchants who arrived there were not used to the high alcohol content of local wines. So they started to ask the local hosts to spray sparkling water (“spritzen” in German) in the red wine or sparkling white wine.
Today this refreshing and not-too-sweet Spritz, that has spread all over Italy,
is made with Aperol or Campari liqueur (depending on your taste, the Aperol Spritz is sweeter and slightly less tart), Prosecco sparkling wine, un-flowered sparkling water and a slice of fresh orange.

Prosecco La Gioiosa is imported to Denmark by Vinimondo.dk. Drop by the new Vinimondo.dk showroom to taste or buy it.

🍷Francesca & Marinella🍴

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Picnic menĂą: pasta with pistachio pesto and more

Now that the days are long and (mostly) sunny, it’s a good time to do one of the best things ever: have a picnic!

Being in nature and enjoying lovely food and drinks together with good friends is just amazing…and it’s even better if everything is done in real Italian style.
Most of the better Italian food is produced from simple and fresh ingredients: bread, cheese, fresh vegetables. And everything tastes better when accompanied by a glass of good wine.
Today’s picnic suggestion is: pasta with pistachio pesto and cherry tomatoes, spinach frittatine, prosciutto e melone. 

All of this is enjoyed along with tuscan pecorino, fresh peas or broad beans, and Chianti wine, according to the springtime Tuscan tradition.

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Thanks @followingthenorthstar for this amazing pic!!!

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Venetian Bellini Cocktail and Grilled Polenta with BaccalĂ  Mantecato (Codfish Mousse)

Do you need ideas for a perfect appetizer? Serve a mousse of salted cod on baked polenta as people use to do in one of the most beautiful cities in the world: VeniceThe Venetians call their appetizers cicchetti (the Venetian version of the danish smørrebrødand they are usually served with a glass of wine known as ombra.
A typical cicchetto is prepared with baccalĂ  mantecato, a mousse of dried and rehydrated codfish, boiled and whipped with olive oil until light and airy. 

Among other classical cicchetti there are: slides of squid ink polenta with baccalĂ  mantecato, white polenta with cuttlefish and sarde in saor.

BaccalĂ  mantecato is one of the most popular method to serve the baccalĂ   in the North of Italy … let’s see the recipe!

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