The Grissini, originally from Torino, are the well known breadsticks that are usually thin and crunchy.
When we were living in Italy and used to go buy the fresh bread in our neighbourhood bakery daily, the baker used to offer my daughters a grissino each to keep in their hand and to munch on while they waited for me to get ready with my errands. That was a kind gesture that they appreciated a lot and made them happy.
When I made this recipe, my girls were likewise happy and ate them up in less than one hour, but with a bit of nostalgia.(Francesca)
One of the stories behind the birth of the Mozzarella and Tomato Caprese – known as Insalata Caprese (literally, salad from Capri), says that this simple and tasty dish was created on a construction site where a particularly patriotic bricklayer stuffed his sandwiches during lunch break with tomatoes, mozzarella and basil to recall the colors of the Italian flag. Let us say that after the win of the Italian football team at the European Championship we also feel a little patriotic, wanting to bring the Italian colors on our table to celebrate this success. 🇮🇹
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.
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!
This quick homemade tomato soup is a perfect summertime dish, especially if you happen to find ripe and juicy tomatoes (like the Italian ones :-)). The soup it’s equally good hot or chilled. And if you want to give your dish a taste of Italy add slices of Burrata.
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.
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 it 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.
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.