Grandma’s tart – torta della nonna

Today we baked a traditional Tuscan recipe: la torta della nonna. It’s a scrumptious, and at the same time, delicate tart filled with lemon custard, and sprinkled with an abundant handful of pine nuts.

These pictures were taken in collaboration with the photographer Franca Quaglia (http://www.pointandshoot.ch), based in Zurich, who gave us valuable tips to improve our photography skills. Thanks Franca for such an amazing day!

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Paccheri pasta filled with ricotta and chard

This week the Mercatino di verdure (vegetable market) of Diego and Davide (owners of Ca’ – cucina) inspired us this paccheri pasta filled with ricotta and chard.

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Don’t forget to take a look at the weekly Mercatino di verdure ( vegetable market) of Ca’ – Cucina (Hellerup – Denmark), as usual full of seasonal and selected fresh vegetables and fruits grown in Italy. If you are interested in order a box with a mix of selected products email to here.

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Scampi alla busara

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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Cuttlefish ink black linguine with squid

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).

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Eggplant caponata – traditional Sicilian recipe

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.

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Caponata – a traditional Sicilian recipe

From September there is a new and exclusive offer from Ca’ Cucina: a box with seasonal and selected fresh, tasty and ripe vegetables and fruits grown in Italy.  With just one mouse click here you can order your box and get it on Wednesdays.  If you are in need for a specific product you can go buy it directly at Ca’ Cucina (Rebekkavej 49, 2900 Hellerup) every day, from 11a.m.

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Box bought at Ca’ cucina this week

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Pasta estiva – summer pasta

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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

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Child friendly butter cookies

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?

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Liptauer canapés

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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 – impepata di cozze

“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!

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Chickpeas, anchovies and ricotta pâté

After a summer of excess drinking and eating, this Italian recipe from Liguria is perfect  for repairing your body without giving up taste!

 

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