With this week’s recipe we are going back to Sicily and to its Ricotta! Pasta alla Norma is one of those recipes that every Italian, but not only, should learn to prepare, no matter if one is from the south or north of Italy.
This incredibly satisfying pasta is made with deep friedeggplant (which makes this dish super luscious ;-)), fresh tomato sauce,basil leavesand the final touch of ricotta salatacheese.
Just to satisfy your and our curiosity we conducted a quick research about the name of this recipe. Pasta alla Norma comes from Catania, a city sitting at the foot of Mt. Etna on the eastern coast of Sicily. It was the hometown of Vincenzo Bellini, an Italian opera composer, well known for one of his most famous operas, Norma, the lead character of the opera.
Nino Martoglio, a famous playwright from Catania, upon tasting the dish, exclaimed, “Chista è ‘na vera Norma!” (Sicilian dialect), comparing the dish to the masterpiece of Vincenzo Bellini. That was a great compliment for the chef who made it!
Based on the last announcements, it seems that Italy will open up to visitors this summer.. If you are planning to spend the holiday in the beautiful Sardinia region, don’t miss the chance to taste its regional pasta called Malloreddus, or gnocchetti sardi.
We won’t unfortunately spend the summer in Italy this year, so we prepared the Malloreddusat home, pretending to be on a white sandy beach overlooking the fabulous limpid turquoise waters of Sardinia.
We want to thank Benedetta and Valeria from Local Aromasfor sharing their recipe with us. If you want to get to know these nice sisters, read the interview here.
Sometimes we happen to improvise a recipe by using just a few basic ingredients. This Pastais one of these, which sees the lemon as the main ingredient, to create a zesty and fresh dish great for the upcoming summer. At the end we added some chilli flakes to this lemony pasta, and it won’t disappoint!
Thanks to our dear friend Danila for sharing this amazing recipe with us.
Making Tortellini from scratch is more than just preparing a filled pasta to be eaten right away. It’s a way to get closer to your friends or loved ones if you decide to spend a few days together preparing hundred of Tortellini, getting prepared for the Christmas dinner. This is what I did with my expat Italian friends in Copenhagen. Thanks to my nice friend Licia, I got to know the secret recipe of her grandma from Bologna… imagine what that means to me, coming from Puglia! As soon as we found the ingredients in a danish well-assorted grocery store (make sure the ingredients are of good quality: this makes a huge difference at the end), we cleared our diary for two days during which we rolled our sleeves up and prepared tons of Tortellini. Two carefree days filled with lots of laughs and lots of little chats, observing the Covid rules though.
Many stories exist about this Italian culinary traditional recipe, called Pasta alla Puttanesca. The most accredited says that the first bite of spaghetti alla puttanesca dates back to the 50s in Ischia (one of the most picturesque islands in the Bay of Naples) by Sandro Petti, owner of the famous Rangio Fellone restaurant. One evening he was about to close the restaurant, and he was asked by a group of customers to prepare them a meal. He was low on ingredients and told them he did not have enough to make them a meal. They complained that it was late and they were hungry, saying “Facci una puttanata qualsiasi,” meaning “throw together whatever.” Petti had only a few tomatoes, olives, and some capers, common ingredients in an Italian pantry. So he used them to prepare the sauce for a dish of Spaghetti. Lately, he included this dish on her restaurant’s menu naming it Spaghetti alla Puttanesca.
The last Eatgrim box was rich in Mediterranean veggies, including fresh and crunchy artichokes from Sicily, and some aromatic parsley. The only ingredient that I still needed to prepare a nutritious meal was a few Tagliatelle pasta nests, ever-present in an Italian kitchen. I grabbed it out of my larder and started cooking. After only 30 minutes, a steamy dish of Tagliatelle with Sicilian artichokes was ready to be eaten.
Spaghetti all’assassina ( killer spaghetti ), is a signature dish from Bari, Puglia. It becomes à la mode during the 70s. This dish is so popular that in Bari even exists a “Spaghetti all’assassina Accademy”, with members that respect religiously the way this pasta is made. The technique behind is called “risottatura“, so the pasta is not boiled but is cooked directly in the pan, like a risotto, adding the liquid (in this case the tomato sauce) little by little, until it is absorbed and the pastais cooked. The pasta cooks high heat, until it caramelizes and scorches: spaghetti must be crunchy but not burnt! And they are really spicy to, with a lot of peperoncino. So try the recipe that follows here and become an honorary barese.
What’s a Cacio e Pepe? In one sentence: one of the most traditional recipesof Italian cuisine, namely from the Lazio region. You only need two ingredients, plus the pasta, to make it. Easy, right?…not really! There are some tricks you have to learn if you want to serve a creamy, non-sticky Cacio e Pepe.
We interviewed Russel, an English tour guide who works for Carpe Diem Rome. He brings curious tourists all around Rome with tours that are crafted to ensure you get the most out of Rome‘s rich history, providing all the incredible facts and captivating stories that made Rome the centre of the ancient world. Russel opens up to us and shares his recipe, comprising his tips, for a perfect Cacio e Pepe. Keep on reading and let yourself be enchanted by the charm of the Eternal city.
This week we got the chance to taste the fresh Plaice fish delivered directly at our doorstep by the danish Blue LobsterApp. Blue Lobster is changing the way fish is bought and sold, by enabling fishermen to cut out the middlemen and sell directly to restaurants and end-consumers via a digital marketplace.
We just recently approached this company, and we already love this new way to buy the freshest local seafood directly from the sea. Their core identifier is to catch fish using sustainable fishing practices and passive gears such as nets instead of trawlers. The fish they supply is often still alive, as they don’t process, freeze or defrost any seafood. We believe this is a guarantee of quality giving us the assurance to prepare something delicious like our recipe of the week: Linguine Pasta with cherry tomatoes and Plaice fish.
We served this delicious Linguine with a glass of 3 Passo Bianco Organic White Wine. This Italian Golden Yellow colour wine is made mostly with Chardonnay and Grillo grapes. This fresh and intense wine features pleasant hints of tropical fruit, yet a great structure and smoothness
*This White wine is imported to Denmark by Vinimondo.dk.Drop by the new Vinimondo.dk showroom to taste or buy it.