Canederli are bread dumplings found only in the mountain ranges of the North-East of Italy (Trentino-Alto Adige, Friuli–Venezia Giulia, and part of Veneto), where they are served as a first course or as a main entree. Originally they were made with just leftovers: different kind of salami or cheese. For this reason, the Canederli can be considered part of a ‘Cucina povera’. Today, they are still made of simple and inexpensive ingredients: stale bread moistened with milk and enriched with cheese and Speck (a kind of smoked prosciutto also typical of the north-east regions), or made with vegetables. As there are several variations of this regional dish, the following recipe describes how to prepare the Canederli with yellow beets. Thanks to the cooking lover Mariella of adocchio – blog, for sharing with us his family recipe. Would you like to know more about our friend Mariella? Take a look below!
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.
Flavourful, colourful and without a doubt simply Italian. This delicious recipe will brighten anyone’s mood, especially when paired with a glass of Negroamaro (read our suggestion below).
TO DRINK: Masseria Supreno – is an original bottled Negroamaro, which in this tightly built charm troupe generously offers a potpourri of dark and sweet berry fruit. This wine is sourced from the southern Italian province of Puglia, more specifically from the southern part of the Salento Peninsula (Puglia region), where winemakers and partners at Alma Wines, grow the locally-grown Negroamaro grape from more than 25 year-old vines.
*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.Drop by the new Vinimondo.dk showroom to taste or buy this Negroamaro Salento I.G.T. Masseria Supreno Red Wine.
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.
The first time I saw the flower sprouts was last week when I opened my weekly veggies box delivered in front of my door by Eatgrim.
These new trendy vegetables from the UK have surprised us either with the delicate sweet nutty taste or the consistency. These mini-vegetables are always crunchy and their leaves won’t get damaged even when boiled in salted water.How should you prepare these cross between Kale and Brussel sprout veggies? Stir- fry them with garlic and anchovies, as the Apulian Orecchiette with Broccoli Rabe recipe.
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.
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!