Biancomangiare with mango coulis

The name of the following recipe, Biancomangiare, derives from the colour of its main ingredients which are white (Bianco in Italian).  There are many variants of this recipe, here you will find the Mad and Delicacy version, where we added another white ingredient, the marzipan.

DSC_0219 copy

Continue reading “Biancomangiare with mango coulis”

Prawns and Sea Bass in a Salt Crust

Cooking in salt is a simple and healthy way to prepare fish and shellfish, but also meat and vegetables. We will show you how to bake in salt the sea basses and prawns.

Our favorite shellfish baked in salt are the red shrimps, that live in the Ionian Sea and in the South Seas, and they are slightly sweeter than the normal ones.

If you are planning a trip to Apulia – Puglia, don’t miss out testing  the most delicious Gamberi rossi al sale (red shrimps baked in salt) at the Restaurant “La Puritate“, in Gallipoli.

Gallipoli is a small fishing town located by the Ionian sea, on the west coast of the Apulia. The old part, an island connected by a bridge to the mainland, is a medieval village with narrow streets and white buildings, typical of Mediterranean style.

But, in the meantime, try our new tasteful recipe!

prawns4

Continue reading “Prawns and Sea Bass in a Salt Crust”

Spaghetti with burrata and roasted cherry tomatoes

Burrata is a delicious fresh Italian cheese composed by mixing mozzarella and cream.
The outer layer is a thin and firm shell of mozzarella, on the other hand the inside is a doughy and tender mixture, called stracciatella, made with fresh cream and mozzarella’s snippets. This cheese was created in the Southern regions of Italy, known for farming and agriculture.

Now the burrata is easily sourced in many cities outside Italy; in Copenhagen you will find it at Eataly store or made by La treccia.

img_5510

Continue reading “Spaghetti with burrata and roasted cherry tomatoes”

Zuppa pisana (bread soup)

This week we show you a very traditional peasant zuppa from Pisa – Toscana (zuppa pisana). Despite the humble origins and ingredients, it is a very tasty and nutritious dish. The principal ingredient is black cabbage (cavolo nero or palmekål); if you prefer a sweeter taste you can replace it with the green one.

The recipe is a very old one, coming directly from granny Elgiva, the grand-grandmother of my dear friend Irene.

Advice: let rest a day in the fridge and reheat before eating to enhance all the flavours!

zuppa8
Continue reading “Zuppa pisana (bread soup)”

Risotto with asparagus

Asparagus was cultivated by the Romans as early as 2500 years ago. This vegetable is nowadays still a key element in the Italian kitchen for its versatility, flavour and healthy properties.
Fresh asparagus is available in Italy from March to June, and is a symbol of the arrival of spring like no other vegetable.
We all love the spring feeling and the new energy asparagus gives us, so let’s celebrate this season with what we consider one of the best asparagus-based Italian dishes: the “Risotto with asparagus”

Risotto with asparagus

Continue reading “Risotto with asparagus”