This week our sweet and dear friend Alessandra, who is also an excellent and refined cooker, shows us how to prepare the Tomato risotto.
- Do you want to introduce yourself, telling us where you are originally from?
Hi there, my name is Alessandra, I am Italian, although… my mother was half Swedish and half Hungarian and I was born in Cile and grown up in several different countries.
- Talking about food, what’s your favorite Italian recipe which you prepare often and easily?
I am not a pasta person, I like it but … well, I prefer rice, in all its variants, Italian or not. But I have 4 boys at home, and if I am depriving them of pasta it has to be risotto!
I have never been a lover of Risotto with Tomato sauce, which is an aberration compared to Pasta and have never done it at home. I have always prepared risotto with mushrooms, or saffron or zucchini or … any variant you might think of, so imagine my surprise when while living in Jerusalem at the beautiful Colony Hotel – whose restaurant is the best in the city – my husband chooses to order “risotto al pomodoro”!!!!
Of all great choices in the menu, risotto al pomodoro????
I was speechless….
But then the dish arrived, I must say it looked nice with the basil leaves on the top and that final finishing of just a bit of olive oil… still I was not convinced.
Then Lio (my husband) took the first bit and his eyes light up… it was delicious!
I tasted it reluctantly and was astonished, it was really good!!! We debated all dinner how to reproduce it and a few days later I made it and discovered that it was really easy.
Since then I make it very often and my older sons are also doing it for their friends at the university abroad, it has been quite a success!
It is super easy to prepare, 20 mins tops and its ready, but it requires you full attention. For those 20 mins you have one job and one job only: stir the rice!
Continue reading “Tomato risotto by Alessandra”
The fennel and orange salad is a traditional Sicilian recipe. It’s a very light and easy recipe, and a good result is only due to the freshness and taste of the ingredients.
We bought fennels and oranges at Mercatino di verdure (vegetable market) – Ca’ Cucina (Rebekkavej 49, Hellerup), as they import fresh vegetables and fruit grown in Italy every week.
If you are in Denmark don’t forget to take a look at the Mercatino di verdure and if you are interested in order a box with a mix of selected products email to here.
Continue reading “Italian fennel, orange and walnut salad”
Despite its controversial origin (Croatia? Venetian Laguna? Trieste?), “Scampi alla busara” is nowadays one of the most appreciated dishes of the Triestine cuisine and of the gastronomic tradition of the High Adriatic.
The origin of the name buzara or busara is unclear. For some people, the dialect Venetian word “busiaro” means “liar”, because the Venetian fishermen cooked crayfishes scraps with tomatoes and wine pretending it to be a delicious soup. Others think that the term derives from the iron pot used to prepare it.
Keep reading and get ready for plenty of crusty bread to clean up the sauce!
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This very tasty dish is quick to prepare and it will surprise your guests with its colors. The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta dough and its delicate flavour complements light sauces and seafood.
We followed the traditional Venetian recipe based on a light white sauce (no tomatoes).
Continue reading “Cuttlefish ink black linguine with squid”
With temperatures dropping and the sun dimming slowly, this is the kind of pasta to prepare before summer turns into fall.
We want to thank the artist and our dear friend Giulio Fornarelli for realising the background of our pictures using only cardboard.
See his masterpieces on Instagram: Giulio Fornarelli
Continue reading “Pasta estiva – summer pasta”
Today we baked these easy-to make- biscuits. They’ve been literally devoured in a blink of an eye; we could barely shoot the photos! So why not sharing the recipe with our followers?
Continue reading “Child friendly butter cookies”
Liptauer is a creamy and tangy cheese quite popular across multiple countries. It is no surprise that there are many variations on the spread. We find Liptauer in many groceries in Trieste (the main city in the Region of Friuli Venezia Giulia) as this cheese is very appreciated in the north east of Italy. We opted to make Liptauer using ricotta and mascarpone cheese instead of sheep cheese, and sweet paprika instead of hot paprika. Our version is sweeter and delicate, perfect to be garnished with pecan nuts.
If you want to know where you can taste Liptauer canapé’ during your trip in Italy, try this newborn and useful service: www.lastaurant.com. Just send a message via Messenger to Lastaurant and ask for any kind of information and tips on restaurants that are in an area between 0.5 and 20 km from you. It’s worth trying it!
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“Sautéed mussels” is a typical summer recipe in the Mediterranean Sea area. The salt water contained in the mollusc adds a taste of sea to this dish, making you dream a journey to Italy.
Enjoy it with roasted sliced bread and a glass of fresh white Italian wine!
Continue reading “Sautéed mussels – impepata di cozze”
After a summer of excess drinking and eating, this Italian recipe from Liguria is perfect for repairing your body without giving up taste!
Continue reading “Chickpeas, anchovies and ricotta pâté”
In pasta, with sausage and cheese, stuffed with rice or cuscus, or in a savoury cake, peppers bring the taste of sun and summer to your table.
After a short break, Ca’ Cucina opened again. At their shop they keep offering fresh vegetables delivered directly from Italy. This week we tried the fleshy red and yellow peppers to prepare these roasted pepper canapés.
Don’t forget that you can even eat at Ca’ Tavola Calda or buy your dinner at Ca’ Take away.
Ca’ Cucina’s restaurant, Take away and Shop (Rebekkavej 49, 2900 Hellerup).
Continue reading “Roasted pepper canapés”