Potato Gateau-Gatto' Cake – French or Italian?

This French-influenced Neapolitan Savoury Potato cake was subsequently rendered in Italian as Gatto’. This is considered an informal dish to be served warm and sometimes accompanied by a slice of pizza, just to make the meal more Italian :-). Our version is just made with mozzarella cheese and the ubiquitous Parmigiano Reggiano cheese, but you can enriched it by adding ham or a mature cheese of your choice.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

🍷Francesca & Marinella🍴

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Winter Salad: Juicy Oranges, Crunchy Fennel and Red Cabbage

Take advantage of the many benefits that the winter vegetables give us, preparing our flavourful and healthy salad. Thanks to the virtues of the oranges, fennels and red cabbage you’ll supply a wealth of vitamins to face the cold season.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

🍷Francesca & Marinella🍴

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Rhum Drenched Babbà Cake from Napoli

This heady cake, called Babbà, will be a truly show-off dessert for your Christmas table. This rhum drenched dessert is originally from Poland and then spread in Europe, arriving till Naples where the name was changed from Babà to Babbà‘. So it was pronounced by the Neapolitan pastry chefs. In the following years the Neapolitan phrase “Sì ‘nu babbà” (you are as nice as a Babbà) was coined to describe a very handsome and nice person. We realised that the Italian language has many catchphrases that refer to the Italian cuisine. We are very keen to hear whether the same goes for your mother tongue.

We want to thank our friend Danila from Campania region, for giving us her family recipe of this scrumptious dessert.

🍷Francesca & Marinella🍴

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Matching Italian Food and Wine: Zucchini Cream and Garlic Sauteed Clams – Nanni Cope’, Polveri della Scarrupata White Wine

The zucchini cream takes on an Italian twist with the addition of garlic sautéed clams. It can be served as an entree or as a first course. In either cases give your diners a unique experience pairing the cream with a well structured white wine like the Nanni Cope’- Polveri della Scarrupata.

This wine, made by autoctone grapes FianoAsprinio and Pallagrello bianco in the Campania region – Southern Italy, has a golden, straw-yellow color and an extraordinary scents of acacia, eucalyptus, hazelnut and smoky notes as well as notes of apricot, chamomile and citronella. 

*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.

🍷Francesca & Marinella🍴

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Mellow Velvet Carrot and Ginger Cream and Homemade Croutons

When you need a bit of confort in these dark and nippy nights, enjoy this spicy blend, filling veggie soup. It has a lovely silky texture that everyone will love and will ask for some more!

Thank EatGrim Shop Food for the vegetables! Check their website and get sustainable!

🍷Francesca & Marinella🍴

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Nonna Carmela’s Crunchy – Soft Friselle from Matera

These biscuits, from the town of Matera, Southern Italy, are also known as Friselle. This recipe is from my cousin’s grandmother, Carmela, who used to prepare them for her grandchildren. It features smooth dough that becomes an especially crunchy cookie outside, while maintaining its softness inside.

They are usually served with an Italian dessert wine like Vin Santo. Fill your shot glass once the biscuits are ready for dunking!

🍷Francesca & Marinella🍴

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Classic Rustic Small Gnocchi from Sudtirol (Italy): Beetroot Spatzle with Butter, Sage and Walnuts

If you don’t have the typical spatzle maker device, the potato masher will work great to prepare these small gnocchi. You just have to pour the batter through the holes of the masher and let the spatzle fall gently into the boiling water. Don’t worry about the shape of the spatzle. They come from rustic cousine, so they have their fashion!

Thank EatGrim Shop Food for the beetroot! Check their website and get sustainable!

🍷Francesca & Marinella🍴

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