Today is Shrove Tuesday and almost all the cities in Italy are invaded with colourful and cheerful masks, getting ready to celebrate the last day of Carnival.
From tomorrow, we suppose you want to get your diet started, for religious reasons or to get out of a binge period. To compensate for the excesses of the Carnival celebrations, try this healthy recipe, without giving up the Carnival colours.
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.
This week we present two recipes that will be prepared with two culinary excellences from North Italy: the Radicchio rosso tardivo di Treviso and the Radicchio variegato di Casterlfranco.
Radicchio tardivo rosso di Treviso
Radicchio variegato di Castelfranco
We want to thank Davide & Diego for importing (weekly) the not-easy-to-find vegetables to Denmark, which you can buy in their Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup). We also want to thank them for giving us the possibility to make these healthy dishes with their fresh vegetables. This means a lot to us and for all those who want to eat something different and special!
Here we go with our two recipes, designed to better appreciate the unmistakably delicate bitter taste of these two types of radicchio: Pumpkin cream with Radicchio rosso tardivo di Treviso, and Radicchio salad with apples.
These pumpkin gnocchi are served with a simple sage butter sauce which enhances the sweet taste of the pumpkin. We used the Delica variety, as it is one of the most versatile winter squash and it takes well to many cooking methods, from roasting to pureeing, and more.
The compact orange – yellow flesh is perfect to be deep fried and to fill the tortelli from Mantova (city in Italy’s Lombardia region) and the cappellacci from Ferrara (a city in Italy’s Emilia-Romagna region). Tortelli and cappellacci are two typical filled fresh egg pasta.
Yesterday during our weekly visit at Ca’ – Cucina in Hellerup (Denmark) we saw a lot of fruit and vegetables, including eggplants and celery ….the right ingredients to make caponata, a traditional Sicilian recipe. Every area in Sicily has its own version. We prepared the one we got from a dear friend from Palermo.