The sweet taste and intense and aromatic flavour the Chanterelle mushrooms (Finferli or Gallinacci in Italian) give off during cooking make them suitable to be prepared in many different recipes. Crunchy as the champignons and fleshy as the Porcini they can be a side dish, as well as a seasoning for a pasta or for a polenta based dish.
Today we are sharing a flavoursome dish that reminds us of the mountain huts in Trentino Alto Adige, where you can usually savour a cuisine that is rich in mountain ingredients, Mediterranean flavours and German influences. Meanwhile, you can enjoy your stay between the Dolomites and the Garda Lake.
We made this recipe with Italian Chanterelles we found at Ca’ – Cucina, (Rebekkavej 49 – Hellerup, Denmark).
Continue reading “Mountain – Style Fresh Tagliatelle with Chanterelle Mushrooms”
In southern Italy, many traditional recipes, especially those originating from the countryside, are topped with a homemade crispy crumb bread. This tradition derives from the olden days in which parmesan cheese was too expensive for peasants to buy, and they would use this crispy bread as an alternative.
The main aspect of this dish is the lemon flavour. The best lemons to use in this pasta are the fragrant lemons from the Amalfi coast (Campania region – Southern Italy). If you are lucky enough to find them, you will enjoy a very flavourful and tasty dish!
Continue reading “Mediterranean Lemon Flavoured Spaghetti Topped with Crispy Crumb Bread”
In Sicily the Cous Cous is used daily for the preparation of numerous dishes and is well integrated into the local gastronomic tradition. The most famous event which sees the Cous Cous as the protagonist is held in San Vito lo Capo every summer in September. If you are going to spend your holiday in Sicily this is an event which is not to be missed out.
Meanwhile, try the following recipe to prepare a Mediterranean Cous Cous.
Continue reading “Let’s eat outside! Mediterranean Cous Cous”
Home made Cavatelli are a type of pasta originating from Southern Italian prepared with semolina flour and water. This type of pasta is versatile: its shape and texture mix well with many types of sauces.
For today’s recipe we have seasoned the Cavatelli with shellfish (mussels) and legumes (cannellini), following a traditional Mediterranean – Apulian recipe. The strong flavour of these thin with a tender and floury heart beans goes well with the mussels.
So, roll up your sleeves and let’s prepare the Cavatelli.
Continue reading “Homemade Cavatelli with Cannellini Beans and Mussels”
Thanks to the nice weather and the pleasant temperature, on Whitmonday, I went hiking with my family to further discover the stunning landscape in the Zurich area. It was a long time since we wanted to reach the top of the Uetliberg mountain and its peak, the Uto Kulm. The peak offers a scenic view over Zurich, the lake and the Alps. I have to admit that the trail up to the top was a bit of a challenge, as it was very steep. As we were hiking to the top, we started to notice that we were surrounded by different species of plants. Among them, we spotted wide clusters of wild garlic, also known as Bear’s garlic, Ail Des Ours or Bärlauch. This plant is widely used throughout Europe due to its blood-purifying properties, and to lower cholesterol.
How could we not have gotten attracted by these fresh leaves? As we started to collect them, we began to wonder how to use this precious mountain plant in an Italian recipe.
Keep on reading and you’ll discover it!
Continue reading “Homemade Tagliatelle with Wild Garlic”
Our dear friends Claudia and Chiara shared this tasty, robust and traditional recipe from Umbria, a region of central Italy with us.
The name of this dish comes from Norcia – Nursia, a charming town known for one of the best sausages in Italy, for the black truffle, for Castelluccio di Norcia lentils, for the beautiful scenery of unspoiled nature and historical monuments.
If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers.
Continue reading “Pasta alla Norcina – pasta with fresh pork sausage”
This week the Walkingwine 3-wheeler stopped in “The white city” Ostuni – Puglia at Ristorante Porta Nova and paired a Zin – Fiano Salento white wine with a “Black Trofie Pasta with Broccoli Rabe and Cuttlefish” dish.
Porta Nova is set on a breathtaking view terrace inside a XV Century Aragonese donjon and it offers a lovely view on the olive trees valley and on the Ostuni shore.
“Passionate, territorial and feminine” is the definition Erika Ciaccia, the chef of this renowned and fine restaurant, gives her cuisine. She offers a cuisine with excellent and local ingredients with an international style.
The restaurant opening by Tonino Ciaccia is dated 1989, and since then Erika loves to spend time with her dad in the kitchen. Her passion grew over time and has been strengthened thanks to a master with Massimiliano Alajmo. the youngest chef to gain 3 Michelin stars. Beside that, Erika went to the finals of “Hell’s Kitchen”, in the Italian television. Since she was 18 years old, Erika is the chef of Porta Nova.
Today she has prepared for us a fish dish that perfectly blends different ingredients and flavours typical of Southern Italy. This dish is enhanced by the distinct personality and structure of Zin – Fiano, as recommended by Walkingwine.
Continue reading “Zin – Fiano Salento White Wine and Black Trofie Pasta with Broccoli Rabe and Cuttlefish”
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.
Continue reading “Tagliatelle pasta with asparagus and shrimps”
This gnocchi dish embodies 3 typical flavours of Campania region – Southern Italy: tomatoes. mozzarella fior di latte and basil.
If you happen to be in Campania region or even better in the beautiful coastal town of Sorrento, where the dish is originally from, don’t forget to try this dish and enjoy the taste of Southern Italy.
Continue reading “Gnocchi with mozzarella and tomatoes (alla sorrentina)”
Spinach is an essential component of this dish, so fresh and fleshy spinach gives a better result than frozen.
There are sure a lot of groceries where you’ll find spinach, but, if you are in Copenhagen area, we advice you to buy spinach at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup). There you will find many other Italian fresh vegetables that Diego and Davide select carefully every week.
Continue reading “Spinach Lasagna roll-ups”