Sicilian orange cake – Pan d’arancio

A few days ago we announced that we would prepare a cake with Sicilian oranges. As we like to keep our promises :-), today we will present you this fragrant cake, the Pan d’arancio.

To prepare this traditional Sicilian cake we used Sanguinello blood oranges (a type of blood oranges), which come from Eastern Sicily. This variety has a pulp lightly streaked with red due to the presence of anthocyanins. The flavour is more intense and sweeter than other varieties of oranges.

We recently found Blood oranges at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup), which has become our trusted supplier when it comes to high quality and special variety of fruit and vegetables.

If you live in the Copenhagen area then it’s easy for you to go and buy at Mercatino delle verdure. Otherwise, you can use other types of oranges to prepare this cake. The most important thing is to make sure to buy oranges whose provenance is certified and known, as you’ll use the entire orange.

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Walkingwine: a street-wineshop

Walkingwine: an unconventional catering, the wine where you want it.

Last summer we randomly came across the inventors of a quite unusual way to taste and enjoy wine: a street wine – shop. Graziana and Giorgio, two Apulian business owners, a few months ago started their activity with the idea of bringing top quality local wine into the streets of Puglia with an equipped 3-wheeler.

“We are at our best in lonely places: nature, country side, cliffs, view points… where there’s nothing, we come, we bring the party, we go. Leaving the “nothing” in its own place” is their motto. Check their website.

We kept contact, and they offered to present a guest post with a pairing between a wine produced with grapes from the Apulian vineyards and a dish suggested by a local chef, whose flavours are enhanced by the characteristics of the wine.

The first column presents a white wine, Fiano – Salento IGT from I buongiorno, a fine wine collection created by the refined sommelier Teodosio Buongiorno, and made from ones of the best Apulian vineyards according to the age and characteristics of the land.

Teresa Buongiorno, the owner with Teodosio, of the Osteria Già sotto l’arco restaurant prepared a dish, “Steamed squilla mantis on chickpea cream” (the recipe below), which pairs with this wine the best.

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Baci Perugina

Literally meaning kisses, these pralines are usually a Saint Valentine’s gift, wrapped with a love note. Why not extending this tradition to the New Year’s Eve?  We prepared these sweets, wrapped in greetings and wishes for our friends, at our New Year’s Eve party.

We would like to give symbolically our lovely followers one of these kisses with our best wishes for a bright 2018!

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Spaghetti with pesto alla trapanese

We are delighted to share the following video we loved making with Niklas Roar  www.foodroar.dk.

Enjoy watching the preparation of these scrumptious Spaghetti with pesto alla trapanese.

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Pasta with Black Cabbage Pesto

The black cabbage is a vegetable rich of antioxidants and anti-inflammatories. Therefore, this weekly recipe is not only quick but also healthy.

We are aware that black cabbage is not a common vegetable, especially out of Italy, but we’ve been lucky to find it at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup).

If you are looking for some fresh products, imported from Italy, go visit the Mercatino delle verdure. We are sure you’ll find something to give an Italian twist to your table!

 

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Preparing Radicchio rosso tardivo di Treviso and Radicchio variegato di Castelfranco

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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.

 

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.

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El Bicerin – from Turin

Perk up your lazy Monday with El Bicerin (which means small glass in Piedmontese language). This is a drink born in Turin (in Northern Italy) in the 18th century, in the historical cafe’, which no wonder  is still named El Bicerin.

El Bicerin is a heavenly combination of hot chocolate, espresso coffee and cream layered in a small glass. The best way to savour El Bicerin is to not mix the layers. The secret is to sip the drink leaving its components to melt on the palate, with their different taste, density and temperature.

Try it and you’ll get addicted!

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Italian fennel, orange and walnut salad

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.

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Tenerina cake

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The main feature of this chocolate cake is a creamy inside covered by a crunchy outside.

Tenerina is a traditional dessert from Ferrara, a city in Emilia-Romagna, North Italy. It is the nominated city of the Renaissance by Unesco for its well preserved historical buildings and for being a centre that attracted the greatest minds of the Italian Renaissance in the 15th and 16th centuries.

Thanks to our dear friend Sergio Rossi for sharing his family recipe of this easy-to-make cake. If you find yourself in Ferrara go to  Pasticceria Cioccolateria Chocolat  (Via Corte Vecchia 55), so you can have a taste of the original Tenerina cake.

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Pumpkin gnocchi with sage butter sauce

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.

We bought this pumpkin for today’s recipe at Ca’ Cucina, Rebekkavej 49, Hellerup.

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