Are you short in time and looking for a simple, fast and original recipe to prepare tonight? We have one which is right up your alley. Enough talking, it’s time to start cooking!Continue reading “Aromatic Roasted Belgian Endive”
Thanks to Riccardo Casarico Photo for this scenic view of Matera – Italy
With this recipe we would like to celebrate the unique and appealing city of Matera, well known as the Stone City, and located in the Basilicata region – Southern Italy. This year Matera was awarded as the European Capital of Culture 2019, thanks to its unique beauty and history. Matera is famous worldwide for its Sassi: stone houses carved out of the caves and cliffs, dating back 7000 years ago. The best way to enjoy this surprising city is to get lost in the many alleys of this ancient part of the town. You will be surprised by the amount of churches, historical buildings and houses carved into the rock.
Thanks Rosanna and her sweet Mamma for giving us this delicious recipe from Matera. Traditionally, this dish is seasoned with a succulent pork meat tomato ragout and it’s prepared to celebrate the Mardi Gras lunch. In our version we made it easier to prepare, but not less tasty, as we seasoned it with a tomato sauce.Continue reading “Orecchiette Pasta and Homemade Sweet Ricotta Calzoni from Matera – European Capital of Culture 2019”
2018 is coming to an end and we are now ready to welcome the upcoming new year by celebrating New Year’s Eve together with our friends and dear ones.
To go out with a bang we’ve prepared a free interpretation of the Neapolitan Pastiera. This is not the classical version (for that please be patient until Easter 😉 ), but a deconstructed Pastiera. It brings the flavour of the traditional cake but it’s quicker to prepare as we used ready-made butter cookies instead of making the shortcrust pastry.
We have to thank our friend Francesca from Naples whom we prepared the traditional Pastiera with and who shared all the little secrets of this delectable cake.
We wish you all 365 days full of joy and…good food!
One of the most colourful vegetables that can be found, and that is widely used in the Nordic cuisine, is the red beetroot.
As the countdown to Christmas has started, we’ve tried out a few recipes with this ingredient. We have come to a conclusion, so today we are pleased to present to you all the one we like the most.
So here we are with our colourful dish: Red Beetroot Tagliolini that will cheer up the guests gathered around your Christmas table.
The week’s seasoning will be up to you: you are going to be able to decide wether preparing the seasoning with Gorgonzola Dolce (Sweet Gorgonzola), or Gorgonzola Piccante (Spicy Gorgonzola).
Whether you decide for one or the other, you might have to choose a wine to pair. A bold and structured Italian red wine (like a Chianti Classico Riserva or a Barolo) is always a good choice to pair with the Gorgonzola Piccante, while a Riesling or a Pinot Bianco go nicely with the Gorgonzola Dolce.
The best you can do now is to roll up your sleeves and start kneading. Have fun!
The All Souls’s day is a Catholic festivity occurring on November 2nd, right after All Saints’ Day. Processions and recurrences occur and gifts are donated to so called “good children” the night between 1 and 2 November all over Italy. This is all done in memory of the dead, which are honoured by their relatives on the 2nd of November.
In Naples, the people use to prepare edible offerings, such as this Hazelnut Chocolate Torrone. Translated from Italian, this is called “Torrone of The Dead”. What a spooky name! This Torrone is made by layering chocolate, to create a crunchy crust, filled with a satisfying cream of chocolate and hazelnut. This is just perfect to cheer you up during these sad days of remembrance.
Seafood soup (zuppa di Pesce) is a typical Italian dish, mainly made along the Italian coasts. Every region facing the sea has its own recipe. The recipe changes according to the type of fish fished in the area. One of the most popular recipes is called the Il Caciucco alla Livornese from the Tirreno sea (Tuscany). This recipe was introduced a few centuries ago by coastal fishermen. They discovered a way to use the unsold fishing catch. The tradition states that, to prepare a good Cacciucco, you should have at least 5 different types of fish (of for each letter c in Cacciucco).
Here is our version of the fish stew. We prepared it with the seafood we found at our trusted fishmonger in Copenhagen.
With this recipe, we brought a taste of Mediterranean food on our table, to feel the longing of a summer which is unfortunately almost gone.
Plum Gnocchi are one of those dishes featuring the culinary tradition in Friuli Venezia Giulia (Italian Northeastern region). These Gnocchi actually have a Bohemian origin, as they were introduced when the Austro-Hungarian dominion was in the region.
When I’m in Italy for the autumn break to visit my husband’s family, my mother in law never fails to prepare these Gnocchi for me, as she knows that it is my favourite dish of her repertoire. Recently I was authorised to “steal” the recipe, which she jealously keeps in her recipe book, just because I had to share it on the blog 😉
This is a dish that can be served either as a main dish or as a dessert. In my family we use to eat it without pairing anything else beside as it is a complete meal in itself. Perhaps the only thing you’ll want to ask at the very most, after eating a few, will be a digestive. :-))
The Italian Sgroppino is an alcohol and lemon ice cream based drink typical in Veneto. This is a perfect treat to serve between courses or to end a seafood night.
In Sicily the Cous Cous is used daily for the preparation of numerous dishes and is well integrated into the local gastronomic tradition. The most famous event which sees the Cous Cous as the protagonist is held in San Vito lo Capo every summer in September. If you are going to spend your holiday in Sicily this is an event which is not to be missed out.
Meanwhile, try the following recipe to prepare a Mediterranean Cous Cous.
It’s time to go on holidays! And therefore, for this reason, the recipes we are going to present from now till the end of July are very simple, extremely fast and made of fresh ingredients to refresh you. We tasted this delicious summer salad from a friend of ours during a dinner outside. We assure you it was love at first sight!