Pasta alla Norcina – pasta with fresh pork sausage

Our dear friends Claudia and Chiara shared this tasty, robust and traditional recipe from Umbria, a region of central Italy with us.
The name of this dish comes from Norcia – Nursia, a charming town known for one  of the best sausages in Italy, for the black truffle, for Castelluccio di Norcia lentils, for the beautiful scenery of unspoiled nature and historical monuments.
If you happen to be there don’t forget to visit a norcineria, a grocery shop where you can buy or taste pork cured meat made by expert local butchers.
Here in Copenhagen we found fresh Italian sausage from Ca – take away (Rebekkavej 49Hellerup 2900)
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It’s all about pesto! (and nuts)

This week, together with our kids, we had so much fun preparing an unusual mix of vegetables and nuts. So why don’t we share the best pesto recipes that came out of this colourful day with our dear followers? Let us know what your favourite type of pesto from this selection is. Hope you enjoy!

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Fresh broad bean salad

Spring is finally here and, if you’re lucky as we have been this week, you’ll find fresh broad beans and peas…. so we planned to prepare this easy and quick salad to better taste the flavour and the crispy texture of these spring vegetables.

In Copenhagen, we found the fresh broad beans at Cà – Cucina Take Away (Rebekkavej 49Hellerup 2900)

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Zin – Fiano Salento White Wine and Black Trofie Pasta with Broccoli Rabe and Cuttlefish

This week the Walkingwine 3-wheeler stopped in “The white city” Ostuni – Puglia at Ristorante Porta Nova and paired a Zin – Fiano Salento white wine with a “Black Trofie Pasta with Broccoli Rabe and Cuttlefish” dish.

Porta Nova is set on a breathtaking view terrace inside a XV Century Aragonese donjon and it offers a lovely view on the olive trees valley and on the Ostuni shore.

Passionate, territorial and feminine” is the definition Erika Ciaccia, the chef of this renowned and fine restaurant,  gives her cuisine. She offers a cuisine with excellent and local ingredients with an international style.

The restaurant opening by Tonino Ciaccia is dated 1989, and since then Erika loves to spend time with her dad in the kitchen. Her passion grew over time and has been strengthened thanks to a master with Massimiliano Alajmo. the youngest chef to gain 3 Michelin stars. Beside that, Erika went to the finals of “Hell’s Kitchen”, in the Italian television. Since she was 18 years old, Erika is the chef of Porta Nova. 

Today she has prepared for us a fish dish that perfectly blends different ingredients and flavours typical of Southern Italy. This dish is enhanced by the distinct personality and structure of Zin – Fiano, as recommended by Walkingwine.

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Apostles’ fingers – Apulian ricotta dessert

This is a quick and traditional recipe from Puglia – Apulia, Southern Italy. If you are eager to learn more about this region, have a look here.

The name of this dessert comes from its color, which is very pale like the fingers of Apostles. So make sure you don’t burn these crepes! :-))

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Picture by Barbara M. Lütken

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Stuffed eggs with salmon cream

Looking for an elegant appetizer for your Easter lunch? Or for a tasty bite to be served during Eastern Monday picnic with your friends? We suggest you to prepare these delicious stuffed eggs, made with salmon, capers and mustard. As this recipie is very versatile, let your imagination guide you when stuffing these treats!

Enjoy these canapé with a chilled glass of an Italian Prosecco Extra Dry.

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Tiramisu’ day: Elena’s recipe

Tiramisu’ is the most famous Italian dessert and today is that day of the year where everyone is allowed to prepare it and eat it, without having a guilty conscience….or nearly!

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We already told you the controversial history of Tiramisu’ in a previous post (https://goo.gl/rnvMXk) so today we want to celebrate together with our friend Elena, who kindly gave us her mom’s Tiramisu’ recipe. Let’s go and meet Elena reading the following interview!

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Gnocchi with mozzarella and tomatoes (alla sorrentina)

This gnocchi dish embodies 3 typical flavours of Campania region – Southern Italy:  tomatoes. mozzarella fior di latte and basil.

If you happen to be in Campania region or even better in the beautiful coastal town of Sorrento, where the dish is originally from, don’t forget to try this dish and enjoy the taste of Southern Italy.

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