Crispy on the outside, soft in the inside and full of ripe tomatoes focaccia from Bari is one of my most wanted delicacy from Puglia. Living in Copenhagen makes it hard to find a slice of this baked bread around the city. So I challenged my self to prepare an excellent version of it, and finally I’ve reached it :-).
Like the Baresi, (people from Bari) do, eat a slide of this focaccia any time of the day and on any occasion. To fully enjoy its goodness, cut a slice of focaccia in half and stuff it with some mortadella.
I have to say thanks to the funny, brilliant and nice Maria to telling me the essential tips for making these delicious focaccia.
Italy is considered the home country of wine, and is world’s second largest wine producer behind France. Wine is not simply considered a drink in Italy, but it is part of Italian culinary tradition, especially when gathering around a family’s table. A lot of people in Italy treat themselves to a glass of wine a day whether at lunch, dinner, or as a drink during the late afternoon Aperitivo, the Italian version of Happy hour.
We want to start our journey across the Italian wines, selecting and highlighting the features of the following three grapes, and suggesting a good match with some Italian recipes:
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.
The title of this week’s recipe may sound a bit quirky and needs to be explained.
The cake we made is more than a simple cake, it’s a pretext for connecting with our friend Giulia who is currently living in Santiago, Chile. She is a professional photographer and the owner of followingthenorthstar. During this period of quarantine, she baked tons of delicious Italian dishes for her family and amazed us with the stunning pictures of the food she prepared.
Apart from pilfering her the recipe of her strawberry cake (that we made replacing the strawberries with juicy cherries), we got to have a Zoom session to learn the basics of the dark photography from Giulia, by connecting the Chilean capital Santiago with Zurich and Copenhagen. It was so exciting!!!
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!
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.
Spaghetti all’assassina (killer spaghetti), is a signature dish from Bari, Puglia. It becomes à la mode during the 70s. This dish is so popular that in Bari even exists a “Spaghetti all’assassina Accademy”, with members that respect religiously the way this pasta is made. The technique behind is called “risottatura“, so the pasta is not boiled but is cooked directly in the pan, like a risotto, adding the liquid (in this case the tomato sauce) little by little, until it is absorbed and the pastais cooked. The pasta cooks high heat, until it caramelizes and scorches: spaghetti must be crunchy but not burnt! And they are really spicy to, with a lot of peperoncino. So try the recipe that follows here and become an honorary barese.
Let’s celebrate Mother’s Day, and the Spring season, with a new recipe for strawberries. The base of the recipe is a combination of refreshing strawberries, citrus fruit juice and orange flower water, all ingredients that remind us of the blooming of spring. The light touch is given by a floating white egg, whipped and boiled to make it airy and feather-light.
The color is red, the symbol of love and beauty…so perfect for a Mother’s Day celebration. ❤️
What’s a Cacio e Pepe? In one sentence: one of the most traditional recipes of Italian cuisine, namely from the Lazio region. You only need two ingredients, plus the pasta, to make it. Easy, right?…not really! There are some tricks you have to learn if you want to serve a creamy, non-sticky Cacio e Pepe.
We interviewed Russel, an English tour guide who works for Carpe Diem Rome. He brings curious tourists all around Rome with tours that are crafted to ensure you get the most out of Rome‘s rich history, providing all the incredible facts and captivating stories that made Rome the centre of the ancient world. Russel opens up to us and shares his recipe, comprising his tips, for a perfect Cacio e Pepe. Keep on reading and let yourself be enchanted by the charm of the Eternal city.