Liptauer canapés

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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Zucchini cream with clams

For those of you who can read in Danish, browse the last issue of Si-Italia Magasin and find out the following recipe, among many other interesting articles about Italy. For the  English speakers, keep on reading the following recipe… but take a sneak peak at the magazine, it’s worth it!

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Pasta (Trofie) with pesto sauce

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The recipe of this week is kindly offered by Massimo, an Italian friend (and cousin of one of us :-)) who lives in Houston together with his beautiful kids and his lovely wife.

Do you want to introduce yourself?

My name is Massimo Blaskovic. I am an Italian citizen and US permanent resident. I live in US since 2009, two of my three children are American citizens.

Where are you originally from?
I consider myself a Northeastern Italian, since I spent there the majority of my life in a town close to Trieste.
And now, talking about food, what’s your favourite Italian recipe which you use to prepare often and easily?
I like a lot Pasta al Pesto but my kids prefer Pasta alla Carbonara. I believe it is because of the tasty pancetta, which is quite a challenge to find here in US, so we usually go for smoked bacon instead.
What product do you miss mostly from Italy?
La salsiccia de cranio from Bepi Sciavo. (note: Bepi Sciavo is the most famous and oldest Buffet in Trieste, where Massimo comes from, and La salsiccia de cranio is one of the most delectable dish that Bepi serves).
About Pasta al pesto, what would you tell us?
Even if this is not a typical recipe of the region I am from, it is easy and quick to do, which is a must for a family with kids. You can prepare the sauce while you wait for the water to boil and the pasta to cook. And last but not least, the ingredients to prepare the pesto sauce are easy to find also in US.

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Panna cotta

Panna cotta is an Italian classic, maybe the most popular dessert and well known all over the world. But not everybody knows that it is as popular as easy and quick to make.

I love this dessert and the great thing about panna cotta is that this is the perfect do-ahead dessert. You can make it up to two days ahead and keep them well-covered and chilled.

Panna cotta pairs well with fresh fruit, or with berries sauce (like the one we are going to show you here), or chocolate sauce, or caramel sauce or… as you can imagine the pairing possibilities are endless.

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Scallops au gratin

Breaking news: Eataly is now open in Copenhagen!

Scallops (called Capesante in Italian or Kammuslinger in Danish) is a mouth watering dish, perfect for a special dinner and for special guests. If you are not confident cooking seafood, this gratin is the most simple and delicious way to prepare fresh scallops.

Give it a try soon, enjoy!

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