Almond biscuits from Apulia (dolcetti di mandorle)

The almond tree and the olive tree are typical of the apulian landscape: strong and hardy plants, they grow easily in this mostly sunny land. The almonds, sweet and crunchy, are the principal ingredients of various types of desserts and biscuits, and also of refreshing drinks during summer.

At this time of the year people start preparing the dolcetti (the small cookies), to be offered, and enjoyed, during Christmas time… we show how to make one of our favourites: almond dolcetti. These are delicious little cakes, slightly crisp and cracked on the outside with a soft heart inside.

We advise you to pair them with a sip of dessert liquor like Limoncello, Vin Santo or Amaro.

This recipe is very quick and simple; you only need to be careful while baking, but follow our instructions and the result will be spectacular.

If you find yourself in Ostuni – Puglia, go to Dulcis in fundo to have a taste of the original dolcetti di mandorla. Would like know more about Puglia click here

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Homemade gnocchi with tomato sauce

A few weeks ago (and more precisely when we posted the recipe of  Pork loin braised in milk) we promised to post more “Ricette della nonna“. Here it is one of those we love the most. Homemade gnocchi are a must during the well known Italian Sunday lunch, during which the whole and big family gathers and enjoys the good food, in a convivial atmosfhere. And Sunday is approaching….Buon appetito!

 

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Vanilla ice-cream with warm berries

This summer we’ve been hiking all around the “Three Peaks of Lavaredo” (also called in Italian Tre Cime di Lavaredo), the best know mountain groups in the Dolomites, and after three hours of hiking, we stopped, exhausted, at a Malga to eat something refreshing. And believe us that it’s nothing more restorative than a homemade vanilla ice-cream with fresh picked berries, to recharge the batteries.

If this weekend you are planning a cosy dinner together with your friends (…and you don’t have time to prepare a cake), treat yourself and your guest with this vanilla ice-cream with warm berries.  And we guarantee you that, after that, you would like to organise a tour of the Dolomites!

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Hugo Spritz cocktail and filled Tomato Appetizers

It’s with a hint of nostalgia that we publish our new post…but we couldn’t not to share with you the recipe of Hugo Spritz, the aperitif that  we’ve been sipping, together with good friends, by the sea, during our hot Italian summer.

Since the weather in Denmark seems to be promising for the next days, why don’t try it out, accompanied by fresh and healthy filled cherry tomatoes?

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Rice potatoes and mussels

If you are from Apulia you have to be able to cook this dish!

The main ingredients are only 3, mussels, potatoes and rice, but the good seasoning is the secret to make a very tasty dish: excellent extra vergin oil, juicy and ripe tomatoes, a bit of parmesan or/and pecorino cheese.

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Avocado mousse with chocolate and basil

This delicious and easy recipe is borrowed from one of our favorite blogs: rossomelograno. It is a nice combination of three very different ingredients: chocolate, avocado and basil …..If you want to make a quick and yummy dessert, this is the recipe for you!

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picture by rosso melograno blog

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Venetian Bellini Cocktail and Grilled Polenta with Baccalà Mantecato (Codfish Mousse)

Do you need ideas for a perfect appetizer? Serve a mousse of salted cod on baked polenta as people use to do in one of the most beautiful cities in the world: VeniceThe Venetians call their appetizers cicchetti (the Venetian version of the danish smørrebrødand they are usually served with a glass of wine known as ombra.
A typical cicchetto is prepared with baccalà mantecato, a mousse of dried and rehydrated codfish, boiled and whipped with olive oil until light and airy. 

Among other classical cicchetti there are: slides of squid ink polenta with baccalà mantecato, white polenta with cuttlefish and sarde in saor.

Baccalà mantecato is one of the most popular method to serve the baccalà  in the North of Italy … let’s see the recipe!

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Orecchiette Pasta with Peas, Pecorino Cheese, Sun Dried Tomatoes and Mozzarella

During one of our downtown morning strolls, our attention was captured by the presence of danish green peas among the fresh vegetables in the market stalls.
Suddenly we realised that those were the remaining ingredients we needed to prepare the dish to start our blog.
Whole grain orecchiette with sun dried tomatoes, peas, mozzarella and pecorino cheese is one of our to-go pasta dishes. It is perfect for weeknight meals and when you have guest beacuse it is nutritious and very quick and easy to prepare.
The ingredients are typical from northen to southern Italy and are easily found in Denmark.
We used the whole grain orecchiette but you can use every different kind of pasta.
The success is guaranteed!

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