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.
After living many years in the Nordics we got obsessed with all the recipes made with oats. The first among all is the porridge, called havregrød in Denmark, that comes in many variations from the sweet to the savoury ones. Today’s recipe uses the oat instead of flour to prepare the traditional chocolate chips cookies making them lighter and a little bit healthier.
Oysters? You can love them or hate them! In our recipe we prepared the oysters to make you love them, adding a teaspoon of sour cream and a drizzle of Parmigiano Reggiano cheese. The oysters in themselves are an aphrodisiac but by adding some Parmigiano, you’ll just find yourself falling in love with them.
If you would like to know more about these giga oysters and what impact they are having on the natural eco – marine – system take a look at bluelobster.app.
After having enjoyed for a few days a marvellous bouquet with colourful thyme leaves, it’s time to preserve its scent and color for the upcoming months. For a long-lasting flavour of your fresh thyme use the following quick-dry method.
Thyme is such an easy herb to use and it can be added in many recipes. We love using dried Thyme in oven-baked fish, in steak seasoning, and even if it might sound quircky, in some Italian Spoon Dessert!
These cheesy Cornetti are just the perfect little nibble to serve at your morning brunch or to share with your friends during a Spring pic-nic. If you don’t have at hand the ham, not to worry, they are just delicious even only with extra cheese.
The wine we paired for our weekly Apèro was an “INT3GRAL3 Organic Wine Rose’ Frizzante”, which is completely natural and unfiltered. This wine is only made with organic grapes and born with the mission of inspiring people to get back to their original, natural essence. Its color is slightly pink and the alcohol percentage is moderate (10.5%). The taste is fresh and slightly dry. Fine bubbles with red berries at the end will enjoy your mouth.
What a fun alternative recipe we got from Alice to give chicken nuggets an original twist. We loved the crispness of the corn flakes crumbs and the softness of oven-baked chicken. Let your kids coat the nuggets with the cornflakes they use to eat for breakfast, and fun is guaranteed.
Fresh, healthy, nutrient, vegan, rich in vitamins,….we could go on for much longer listing the benefits of this Kaki and orange salad. Among all these adjectives the one that suits this salad better is sustainable. Do you know why? Because we used kaki and oranges which would otherwise have been thrown away. Learn more at EatGrim Shop Food.
If you also embrace our philosophy to get sustainable buying EatGrim Shop Food, use the discount code MAD&DELICACY and get 20% off your first box.
This courgette frittata is great served warm or at room temperature, perfect for a quick weeknight meal or to eat during a picnic. For a touch of freshness serve it with a salad or greens of your choice.
Mozzarella and Tomato Sauce Pasta is present in every collection of staplerecipes that the Italian families use to prepare when trying to give an extra twist to a simple tomato sauce. Take a look at the video below and let’s prepare this cheap and easy recipe together.
We have to thank Chilometro 5 Pasta for making us taste these spaghetti. This pasta is made with high quality cereals, cultivated and stone- ground in an old mill in Vicenza, Veneto region.
This summer, thanks to Erin from the Oregon girl around the world blog, we got to know the online shop EatGrim Shop Food. The company’s mission is to be sustainable, creating a new quality standard for everything that is edible. They deliver boxes filled with “ugly” (GRIM means “ugly” in Danish), organic and surplus fruits and vegetables directly to your doorstep. Even though the products look imperfect, they maintain their freshness and taste, making them great for preparing anything you wish, while being eco-friendly.
From our colourful box we picked up spring onions, which we thought could be dipped in a Pinzimonio. Follow our recipe and don’t let the products of the earth be wasted!