tag:blogger.com,1999:blog-43467859854703272492024-03-08T09:14:49.684-08:00Italian Food NotesItalian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-4346785985470327249.post-7217205570424537122010-11-29T00:37:00.001-08:002010-12-16T01:40:03.846-08:00New site for Italian Food Notes<a href="http://italiannotes.com/wordpress/">Click here to be redirected to the new blog.</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/TPNn4JakJgI/AAAAAAAAA6Y/x7tLX0W2l38/s1600/Untitled-1%2Bcopy.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 227px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/TPNn4JakJgI/AAAAAAAAA6Y/x7tLX0W2l38/s400/Untitled-1%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5544889780520887810" /></a><br /><br />Italian Food Notes has been transferred to <a href="http://italiannotes.com/wordpress/">Italiannnotes.com</a>Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-22186323715844209082010-10-27T07:09:00.000-07:002010-10-27T07:12:09.039-07:00Tasty beetroot salad in romesco sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SvM5NBjQfwc/TMgzLCY0ToI/AAAAAAAAA6I/ZjDOgQ7EuOk/s1600/Italian+notes.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 249px;" src="http://3.bp.blogspot.com/_SvM5NBjQfwc/TMgzLCY0ToI/AAAAAAAAA6I/ZjDOgQ7EuOk/s400/Italian+notes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5532728406937194114" /></a><br /><span style="font-weight:bold;">Barbabietole rosse con salsa di noci </span><br />For some reason south Italian supermarkets only sell precooked, shrink wrapped beetroots, which places the vegetable in a rather exotic light. Still raw or almost raw beets taste great in a salad, like this one with walnut dressing and fresh, soft goat cheese. <br /><br />Serve the salad as a side dish with poultry or meat or as a starter with a nice selection of ‘affetati misti’, but please note that the salad can be quite dominating.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />3 medium sized beetroots<br /><br />12 walnuts<br />1 clove garlic<br />1 tomato<br />1 roasted red pepper<br />½ del balsamic vinegar<br />½ olive oil<br />1 peperoncino<br /><br />100 g fresh, soft goat cheese (caprino), ricotta or feta.<br /><br /><span style="font-weight:bold;">Preparation</span><br />Clean and peel the beetroots under running water.<br />Boil them for 5 minutes (- the raw vegetable is too hard and difficult to work with and eat).<br />Slice the beetroot in ultra thin slices.<br />Blend tomato, roasted and peeled pepper, garlic, walnuts and peperoncino, olive oil and vinegar to a smooth paste. Add salt and more oil and vinegar to taste.<br />Fold beetroot slices in the dressing and leave it to rest in the fridge for a couple of hours.<br />Garnish with white cheese before serving.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-2558001472671777462010-10-25T00:25:00.000-07:002010-10-25T00:28:20.787-07:00Delicious chocolate layer ice-cream cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SvM5NBjQfwc/TMUxdcGnv4I/AAAAAAAAA54/U3nDC2Xw57U/s1600/Italian+notes-30.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 227px;" src="http://4.bp.blogspot.com/_SvM5NBjQfwc/TMUxdcGnv4I/AAAAAAAAA54/U3nDC2Xw57U/s400/Italian+notes-30.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5531882099124453250" /></a><br /><span style="font-weight:bold;">Semifreddo </span><br />Don’t think I have ever had homemade semifreddo in Italy, so I have no idea about the authenticity of this recipe, which is supposed to originate in Emilia-Romagna. I make it for special occasions, and it is always very popular, very delicious – and so rich – that a single piece leaves you sweet and satisfied for hours.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><span style="font-style:italic;">For the almond sponge</span><br />300 g peeled and ground almonds<br />2 egg whites<br />2 dl icing sugar<br /><br /><span style="font-style:italic;">For the cream</span><br />200 g butter<br />1 dl icing sugar<br />2 dl brandy<br />2 cups of cold espresso<br />3 pasteurized eggs<br />200 g dark chocolate<br /><br /><span style="font-weight:bold;">Preparation</span><br />Whisk the egg whites until firm and mix with ground almonds and sugar.<br />Draw and cut out two circles the size of your round cake tin in greaseproof paper. <br />Place half the dough on each piece of paper, cover with cling film and roll out the dough to fit the paper.<br />Remove the cling film and bake the two sponges separately in the oven at 150 C (300 F) for 10-15 minute.<br />Leave the sponges to cool.<br /><br />Separate egg yolk from egg whites, if you are using ordinary eggs.<br />Whisk the egg whites until firm.<br />Soften butter and stir in egg yolks and sugar.<br />Fold the egg whites in the egg yolk and butter cream.<br /><br />Place one almond sponge in a cake tin.<br />Sprinkle with espresso and brandy<br />Cover with a spread of half the cream and two tbsp of chocolate flakes.<br />Repeat the process by adding a new layer of almond sponge sprinkled with espresso and brandy and covered in cream.<br />Garnish with chocolate shards.<br /><br />Cover the tin and place it in the freezer until 20 minutes before serving. The cake should be cold but not frozen solid.<br />Decorate with more chocolate if necessary.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-28315768333692908942010-10-20T03:43:00.000-07:002010-10-20T03:48:49.893-07:00Oven-dried figs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SvM5NBjQfwc/TL7I7cISW_I/AAAAAAAAA5w/-PxpX9Q1l_w/s1600/Italian+notes-28.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="http://4.bp.blogspot.com/_SvM5NBjQfwc/TL7I7cISW_I/AAAAAAAAA5w/-PxpX9Q1l_w/s400/Italian+notes-28.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5530078315946335218" /></a><br /><span style="font-weight:bold;">Fichi secchi al forno </span><br />In our modest Italian garden we have at least six fig trees carrying loads of fruit several times a year, and although it may sound conceited you do eventually tire of fig marmalade, fig chutney, fig sauce, poached figs, caramelized figs and fresh figs with gorgonzola, mascarpone and prosciutto. Luckily, own neighbour is a skilled puglian housewife, so instead of letting ripe figs litter the ground (- and attract swarms of flies and ants), she picks them from the trees and dries them in the oven. In this way she supplies her own family including the households of six grown up children, numerous cousins and my family with a store of figs that lasts throughout the year.<br /><br />The dried figs can be eaten as candy or soaked in boiling water and used for cakes, bread, sauce and fruity side-dishes.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />1 kg fresh figs<br />6 bay leaves<br />Peel of ½ lemon <br />Peel of ½ orange<br />2 tbsp wild fennel seeds<br /><br /><span style="font-weight:bold;">Preparation</span><br />Wash the figs and leave them to drip off on a clean kitchen towel. <br />Turn on the oven at 80 C (180 F). <br />Spread the figs out on a sheet of baking paper along with slices of lemon and orange peel and let everything dry in the for about half an hour. When the figs have shrunken and attained a nice grey-brown or blackish colour depending on the type of figs used, they are finished. It normally takes about 30 minutes. Don’t leave them too long, or they will bake and become stone hard.<br />When cooled, place the dried figs is a glass jar with the bay leaves, fennel seeds and dried lemon and orange peel.<br /><br />Party figs can be prepared by slicing the dried figs open and stuffing them with a blanched almond.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-57632551908233564892010-10-18T03:42:00.000-07:002010-10-18T03:47:35.010-07:00Chickpea and vegetable soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SvM5NBjQfwc/TLwlPB4Zv7I/AAAAAAAAA5g/bnm207y0etk/s1600/Italian+notes-26.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 269px;" src="http://4.bp.blogspot.com/_SvM5NBjQfwc/TLwlPB4Zv7I/AAAAAAAAA5g/bnm207y0etk/s400/Italian+notes-26.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5529335382637395890" /></a><br /><span style="font-weight:bold;">Minestre con ceci e verdure </span><br />The standard question whenever you meet an Italian housewife is ‘What are you making for dinner today?” They seek inspiration and want to share thoughts and ideas, and sometimes the implications are mildly surprising. <br /><br />The other day a neighbour told me that this time of year her family’s daily main course consists of a hearty soup followed by some kind of fruit. They are basically living off the land, and only have to bend down to pick up squash, peppers, tomatoes, beans, chickpeas, mushrooms, eggplants, cabbage, onions, etc. Fresh, nutritious and tasty ingredients offering the additional advantage of unlimited variability. “Given such riches, who needs meat?” my friend asked. And I’m inclined to agree.<br /><br />The only drawback is that a nice soup takes time to prepare. Dried beans or chickpeas have to be soaked for 24 hours in advance and boiled separately for an hour. And, although absolutely worthwhile, homemade vegetable stock amounts to an extra dish. Luckily, there are shortcuts like preparing double or triple portions of legumes and stock and preserving the rest in the freezer, or buying pre-cooked beans and good ready-made stock. Soup can be made on a sausage peg in a jiffy depending on whether you have got money or time to spare.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><span style="font-style:italic;">For the stock</span><br />4 onions<br />8 cloves garlic<br />½ celery root<br />2 carrots<br />1 fennel<br />2 bay leaves<br />1 tbsp pepper corns<br />1 tsp fennel seeds<br />Fresh parsley, thyme, rosemary, salvia, estragon<br />Salt<br />Olive oil<br />2 ltr cold water<br /><br /><span style="font-style:italic;">For the soup</span><br />1 leek<br />2 carrots<br />2 stalks celery <br />2 squash<br />1 fennel<br />2 potatoes<br />1 ear of corn<br />1 bell pepper<br />2 dl boiled chick peas<br />Olive oil<br /><br /><span style="font-weight:bold;">Preparation</span><br />Soak the chickpeas for 24 hours; boil for 1 hour and drain.<br /><br />To prepare the broth, clean and chop all vegetables coarsely. <br />Heat the oil in a big soup pot, and fry onion, garlic, celery root, carrots, fennel and spices for 15 minutes without letting them change colour. They give off most flavour when soft and mushy.<br />Pour in water, bring it to the boil, add salt to taste and let the stock simmer for 15 minutes, before adding the fresh herbs. Simmer for another 5 minutes. Remove the pot from the heat, skim off foam and leave it for another 15 minutes.<br />Strain and discard vegetables. (A higher concentration of flavor can be obtained, if you reduce the liquid by cooking the stock uncovered over high heat for a while.)<br /><br />Scrub and chop vegetables for the soup in small squares. Cut the maize off the ear.<br />Fry leek, carrots, celery, squash, fennel and potatoes in hot olive oil for a few minutes. <br />Pour in vegetable stock, bring it to the boil, and let it simmer for 10 minutes. <br />Add maize, bell pepper, and pre-boiled chickpeas and cook for another five minutes.<br />Serve the soup steaming hot with lots of nice bread.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-74965703701711408822010-10-01T06:24:00.000-07:002010-10-03T01:55:17.773-07:00Tortellini with Jerusalem artichokes and zucchini salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SvM5NBjQfwc/TKXizbg4DQI/AAAAAAAAA5Y/uxpE_b-ir2w/s1600/Italian+notes-24.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 275px;" src="http://1.bp.blogspot.com/_SvM5NBjQfwc/TKXizbg4DQI/AAAAAAAAA5Y/uxpE_b-ir2w/s400/Italian+notes-24.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523069891226635522" /></a><br /><span style="font-weight:bold;">Ravioli con topinambur e salsa di zucchine </span> <br />In recent years the Nordic kitchen has won great international acclaim, and the best Danish chefs experiment wildly with sow’s ear snacks, pine needle salad and tasty dirt powder. Less eccentric chefs fuse traditional Nordic ingredients with Mediterranean methods of preparation, and with good results.<br /><br />This recipe inspired by the semi-professional <a href="http://www.gastrocorner.dk/kogebogen/visopskriften.asp?opskriftid=1103">gastrocorner</a> uses Jerusalem artichokes as ravioli filling but other vegetables might be used instead. I have added the zucchini salsa, which gives any type of pasta a fabulous lift. The result is an understated, mild, autumny and surprisingly elegant tasting dish.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><span style="font-style:italic;">For the pasta</span><br />4 dl pasta flour<br />2 dl water<br /><br /><span style="font-style:italic;">For the filling</span><br />200 g Jerusalem artichokes<br />Butter<br />2 egg yolks<br />Fresh thyme<br /><br /><span style="font-style:italic;">For the salsa</span><br />1 shallot onion<br />1 clove of garlic<br />3-4 zucchini<br />Olive oil<br />Fresh thyme<br /><br /><span style="font-weight:bold;">Preparation</span><br />Start by making the pasta dough. Make a volcano of flour on a clean table. Pour a little more than half the water in the middle of the mount and use a fork to stir it with the flour. Add more water gradually, till you have a tough dough. Use the heal of your hand for kneading, when the fork is no longer useful. Keep kneading for at least 10 minutes or use a pasta machine.<br /><br />Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour. Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).<br /><br />Decrease the width of the pasta machine gradually, one step at a time. Cut the pasta out in circles.<br /><br />Leave the pasta on wire rack covered by a clean tea towel.<br />Meanwhile prepare the filling. Clean, peel and chop the Jerusalem artichokes into smaller pieces. Fry them in butter over low heat with thyme until they become soft. Blend the Jerusalem artichokes. Blend in a couple of almonds or walnuts, if the mixture seems too runny.<br /><br />Zucchini salsa is prepared in much the same way. Peel, chop and fry the onion and garlic, add cleaned and chopped zucchini and fresh thyme and let it simmer for 5-10 minutes. Blend to a smooth salsa and taste with salt. If you want a more creamy texture, you can stir in a tbsp of parmesan and ricotta or mascarpone <br /><br />Fill the pasta circles with a tsp of the Jerusalem artichoke mixture. Boil for 3-4 minutes in a large pan filled with salty water and serve with the zucchini salsa and sprinklings of fresh thyme.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-6907593378147279592010-09-29T07:12:00.000-07:002010-09-29T07:16:46.601-07:00Polenta and appel cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SvM5NBjQfwc/TKNJtoOR7sI/AAAAAAAAA5Q/wYGcufUoDXQ/s1600/Italian+notes-23.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 233px;" src="http://1.bp.blogspot.com/_SvM5NBjQfwc/TKNJtoOR7sI/AAAAAAAAA5Q/wYGcufUoDXQ/s400/Italian+notes-23.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5522338616326614722" /></a><br /><span style="font-weight:bold;">Bustrengo </span><br />The breakfast buffet at Hotel Americana in Trento contains a really nice cake made from polenta and apples, but I have failed to get hold of the recipe. Instead I have tried Jamie Oliver’s <a href="http://www.jamieoliver.com/recipes/fruit-recipes/bolognese-polenta-and-apple-cake-bustren">bustrengo </a>and modified the ingredients a bit, as the first result became too pudding-like for my taste. <br /><br />This version is moist and filling, without additional spices it has some of the Trentino taste and it gets better a day or two after being baked.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />1½ dl polenta (cornmeal)<br />3 dl plain flour<br />1½ dl sugar<br />1 dl runny honey <br />4 eggs<br />1 dl olive oil<br />4 apples<br />1 dl dried figs<br />1 dl raisins<br />1 tsp salt<br />Powdered sugar for dusting<br /><br /><span style="font-weight:bold;">Preparation</span><br />Core, peel and chop the apples. <br />Soak chopped figs and raisins in boiling water.<br />Mix polenta, flour, salt and sugar in a large bowl. <br />Stir eggs, honey and olive oil in the dry ingredients with an electric mixer.<br />Press the water from figs and raisins and fold the fruit including apples in the cake mixture.<br />Pour the mixture into a greased baking tin and bake for 50 minutes at 180 C (350 F)<br />Dust the cake with powdered sugar when cold.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-46996954639318477112010-09-23T06:37:00.000-07:002010-09-23T06:41:53.370-07:00Potato dumplings with tomato and mozzarella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SvM5NBjQfwc/TJtY2Za1XqI/AAAAAAAAA44/FboNHrR6mLQ/s1600/Italian+notes-20.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 196px;" src="http://4.bp.blogspot.com/_SvM5NBjQfwc/TJtY2Za1XqI/AAAAAAAAA44/FboNHrR6mLQ/s400/Italian+notes-20.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5520103459832290978" /></a><br /><span style="font-weight:bold;">Gnocchi alla Sorrentina </span><br />Those of us who just can’t get enough of the classic tomato, mozzarella and basil combination found in <span style="font-style:italic;">insalata caprese</span> and <span style="font-style:italic;">pizza margherita</span> really love this dish of boiled gnocchi covered in a tomato sauce with floating islands of mozzarella. From this point of view it is surprising that none of my (innumerable) Italian cook books include the recipe, but perhaps it’s considered too simple to mention. <br /><br />I encountered the version below at Trattoria L’intruso on SS156 in Giuliano Di Roma FR), it was downright gorgeous, and can be prepared at home in less than 30 minutes with the same result.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />500 g potato gnocchi (a good ready-made brand may do) <br />10 tomatoes<br />8 bocconcini di mozzarella di bufala (or two ordinary mozzarellas)<br />Fresh basil<br />Salt and sugar<br /><br /><span style="font-weight:bold;">Preparation</span><br />Bring a pot of water to the boil. Cut a cross in the skin at the bottom of each tomato with a sharp knife and scorch the tomatoes in boiling water for 15 seconds. Set the tomatoes aside to let them cool, before removing the skin, chop them up.<br /><br />Heat the tomatoes in a saucepan with a little water , if necessary, to make a homogeneous sauce. Add salt, sugar and basils to taste, and cook for about 15 minutes.<br /><br />Meanwhile prepare the gnocchi in accordance with the prescription on the package. They are usually boiled in salted water for a couple of minutes. <br /><br />Grease an ovenproof dish with olive oil. Place the boiled gnocchi in the dish and cover with tomato sauce. Top with bocconcini or mozzarella quarters, and heat the dish in the oven at 190 C (375 F) for about ten minutes until the mozzarella has melted. Top with a sprinkle of fresh basil before serving.<br /><br />PS. I sometime make gnocchi alla sorrentina without an oven, and it works all right. Just place a pot with gnocchi, tomato sauce and mozzarella over low heat and cover with a tight fitting lid to make the mozzarella melt.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-21933051215516423202010-09-16T08:35:00.001-07:002010-09-16T08:36:56.423-07:00Eggplant rollups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/TJI5bId5OTI/AAAAAAAAA4o/uXMX7eFVLPE/s1600/Italian+notes-18.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/TJI5bId5OTI/AAAAAAAAA4o/uXMX7eFVLPE/s400/Italian+notes-18.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5517535631774398770" /></a><br /><span style="font-weight:bold;">Involtini di melanzana </span><br />Grilled eggplant slices with savoury ricotta filling makes perfect fingerfood and a welcome addition to a buffet of mixed antipasti with a selection of sausages, cured hams and other salted and pickled vegetables. The appetizing starters can be prepared a couple of hours in advance, and it is much easier than it looks.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />2 oblong eggplants<br />Olive oil for frying<br />200 g fresh ricotta<br />3 tbsp grated parmesan<br />1 tbsp capers<br />fresh basil and mint<br />Salt and pepper<br /><br /><span style="font-weight:bold;">Preparation</span><br />Slice the in rather thin strips, sprinkle with salt and let them sit for a while under pressure to keep them in shape.<br />Rinse off the salt and pat the eggplant slices dry, before them in hot oil until golden brown.<br />Let the eggplant cool on a sheet of absorbent paper.<br />Stir ricotta lightly with grated parmesan finely chopped herbs and capers.<br />Place a spoonful of ricotta filling on the eggplant, roll up and fasten with a toothpick.<br />Leave the involtini in the refrigerator until they are ready to be served.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-22253705407126107752010-09-10T06:39:00.000-07:002010-09-10T06:43:55.318-07:00Lamb with honey and apricot sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SvM5NBjQfwc/TIo18xpFasI/AAAAAAAAA4Q/D2Vx3SPBsvw/s1600/Italian+notes-15.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 249px;" src="http://1.bp.blogspot.com/_SvM5NBjQfwc/TIo18xpFasI/AAAAAAAAA4Q/D2Vx3SPBsvw/s400/Italian+notes-15.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5515280011902675650" /></a><br /><span style="font-weight:bold;">Agnello con salsa al miele e albicocche </span><br />Normally you wouldn't expect to find curry in Italia cooking, but some chefs like to play around with the ingredients like <a href="http://www.ristoranteviola.com/">Isidoro Consolini</a>. He is allegedly the brains behind this composition that mix Asian, Arabic and Italian influences.<br />The result is surprising and delicate and definitely one of our family favourites. <br /><br /><span style="font-weight:bold;">Ingredients</span><br />2 lamb loin steaks<br />Olive oil<br />150 g red and green lentils<br /><br /><span style="font-style:italic;">For the sauce</span><br />2 shallots<br />½ dl white wine<br />½ dl white vinegar<br />100 g dried apricots<br />3 tbsp honey<br />Mild curry powder<br /><br /><span style="font-weight:bold;">Preparation</span><br />Start with the sauce. Peel and slice the shallots, fry them in olive oil, add wine and vinegar, and boil to let some of the liquid evaporate.<br />Chop up the dried apricots, and boil them with the shallots for 5 minutes.<br />Blend the sauce adding honey and curry to taste.<br />Fry the meat until brown on both sides. <br />Roast the lamb in a preheated oven (200°C/375°F) for about 20 minutes.<br />Serve with boiled lentils (Please note, that the photo cheats. Boiled red lentils turn into a grey mush, which frankly speaking, does not look very appealing).Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-36472538771621132432010-09-06T02:00:00.000-07:002010-09-06T02:02:06.142-07:00Lemon pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/TISuBZdyodI/AAAAAAAAA34/0Bie_CLiK9M/s1600/Italian+notes-13.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 233px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/TISuBZdyodI/AAAAAAAAA34/0Bie_CLiK9M/s400/Italian+notes-13.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5513723182847271378" /></a><br /><span style="font-weight:bold;">Crostata di limone </span><br />I love lemon pies so much that I would like to become self-sufficient with the fruit, but the three lemon trees planted in Puglian soil so far fail to deliver. Agrumi are finicky plants that need lots of love, water and fertilizer to grow. <br /><br />This recipe requires only the most meagre lemon harvest to give the cream a touch of freshness, and still the result is magnificent.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><span style="font-style:italic;">For the pastry:</span><br />2½ dl all purpose flour<br />½ dl sugar<br />Seeds from ½ vanilla pod (or 1 tsp vanilla sugar)<br />125 g butter<br /><br /><span style="font-style:italic;">For the cream:</span><br />3 eggs<br />2 dl sugar<br />½ dl all purpose flour<br />1 big lemon (zest and juice)<br />½ dl icing sugar for dusting over the pie<br /><br /><span style="font-weight:bold;">Preparation</span><br />Scrape seeds off the vanilla pod and mix well with 1 tbsp of sugar. <br />Place vanilla sugar, sugar and flour in a large bowl.<br />Cut the butter into the sugar-flour until the mixture resembles small bread crumbs.<br />Mix quickly until the dough forms a ball. Add a little water if necessary.<br />Roll the dough out between two sheets of cling-film, and use it to line a well-greased pie dish.<br />Cover crust with baking paper and fill with dried beans to keep the pastry in shape.<br />Pre-bake at 190 C (375 F) for 15 minutes:<br />Meanwhile prepare the filling.<br />Mix egg and sugar with an electric mixer until foaming. <br />Add flour, grated lemon zest and about 1 dl of lemon juice and mix well.<br />Take the pie crust out of the oven. Remove baking paper and beans, and pour in lemon cream instead.<br />Bake for another 8-10 minutes. The cream should remain rather soft.<br />Leave the pie to cool and dust with icing sugar before serving.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-22955047721477961382010-08-30T05:55:00.000-07:002010-08-30T05:58:12.040-07:00Eggplant and tomato salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SvM5NBjQfwc/THuqhyIqiXI/AAAAAAAAA3o/_2MpR45UwMs/s1600/Italian+notes-10.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 243px;" src="http://3.bp.blogspot.com/_SvM5NBjQfwc/THuqhyIqiXI/AAAAAAAAA3o/_2MpR45UwMs/s400/Italian+notes-10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5511186066388453746" /></a><br /><span style="font-weight:bold;">Insalata di melanzane, pomodorini, pinoli e basilico </span><br />This salad can be found at virtually every Danish potluck gathering over the summer, and although I’ve never encountered the dish in Italy, the ingredients are unmistakably Italian in the classic cheese, basil and tomato sense. The addition of eggplants helps to meet the challenge of bringing variation to the seasonal abundance of rather bland vegetables that becomes absolutely irresistible in the right company.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />2 eggplants<br />10 cocktail tomatoes<br />Parmesan cheese<br />2 tbsp pine nuts<br />Fresh basil<br />Balsamic vinegar<br />Olive oil<br />1 clove of garlic<br />Lemon zest <br /><br /><span style="font-weight:bold;">Preparation</span><br />Slice the eggplants lengthwise in wedges, sprinkle with salt and let them rest for a while.<br />Roast pine nuts on a hot frying pan and leave them aside.<br />Rinse off the salt and fry the eggplant in hot olive oil.<br />Sprinkle the fried eggplants with balsamic vinegar, let them cool and mix with halved tomatoes, finely chopped garlic, grated lemon zest, lots of fresh basil and shavings of parmesan.<br />Top with roasted pine nuts before serving.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-1575385845297984932010-08-27T05:02:00.000-07:002010-08-27T05:05:08.205-07:00Sardinian Prawn salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/THepp8JF1tI/AAAAAAAAA3Y/m3zO0xykzb4/s1600/Italian+notes-8.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/THepp8JF1tI/AAAAAAAAA3Y/m3zO0xykzb4/s400/Italian+notes-8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510059207095080658" /></a><br /><span style="font-weight:bold;">Insalata di gamberi alla sarda </span><br />This dish is based on a Michele Scicolone recipe from <span style="font-style:italic;">‘Savouring Italy’</span>, and according to the book it is one of very few Sardinian seafood dishes. I think it is terrific both as a starter and as a main course, and once the prawns have been shelled, the dish can be ready in less than five minutes including the time needed to tidy up the kitchen. <br /><br /><span style="font-weight:bold;">Ingredients</span><br />200 g king or tiger prawns <br />6 dried tomatoes<br />½ fennel<br />2 spring onions including the green tops<br />Lettuce leaves<br />1 tbsp capers<br />fresh mint<br />lemon<br />olive oil<br /><br /><span style="font-weight:bold;">Preparation</span><br />Remove shells and intestines from the prawns, and stir fry them swiftly in a hot saucepan with a little olive oil.<br />Cut the tomatoes in tiny pieces and soak them in boiling water for 1-2 minutes.<br />Clean and slice fennel and spring onions. <br />Chop the mint finely.<br />Mix the vegetables with mint and capers in lemon and olive oil.<br />Add tomatoes and fried prawns.<br />Arrange the salad on leaves of lettuce before serving.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-1357713719692022272010-08-23T04:37:00.000-07:002010-08-23T04:39:53.344-07:00Chicken ballotine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SvM5NBjQfwc/THJdxcnBiPI/AAAAAAAAA24/jZWXkrZrjyI/s1600/Italian+notes-6.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="http://3.bp.blogspot.com/_SvM5NBjQfwc/THJdxcnBiPI/AAAAAAAAA24/jZWXkrZrjyI/s400/Italian+notes-6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5508568398302382322" /></a><br /><span style="font-weight:bold;">Petto di Pollo Ripieno </span> <br />For some reason Italian butchers automatically slice up chicken breast in 4-5 wafer thin ‘fette’ that seem grossly misplaced in a ragu or when served as a roast. But if you can manage to deter the knife swinging for a sec, the macellaio will be quite happy to turn a half chicken breast into a large, flat parking space for the most delicious filling.<br /><br />This recipe is inspired by a visit to Gasthof Rainer in Merano, and although it can be prepared in less than a half hour it is a bit of a show-off. And a nice, juicy, tasteful one, too.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />1 chicken breast – two boneless halves (if you can’t persuade your butcher to transform each half into one square, flat cut of meat, you can use a sharp knife to make a pocket in the meat)<br />3 tbsp grated parmesan<br />2 tbsp finely chopped speck or prosciutto crudo<br />1 tbsp roasted pine nuts<br />1 tbsp bread crumbs<br />Fresh rosemary<br />Salt, pepper, olive oil<br />1 dl white wine or chicken stock<br /><br /><span style="font-weight:bold;">Preparation</span><br />Make a stuffing of parmesan, speck, bread crumbs, pine nuts, salt, pepper and rosemary.<br />Place the half the stuffing on each chicken breast and close the meat around the filling with toothpicks or string.<br />Roast the chicken rolls quickly on all sides in hot olive oil.<br />Add wine or both to avoid burning and braise the stuffed chicken under lid for 20 minutes.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-67402460956982165252010-08-19T06:42:00.000-07:002010-08-19T06:48:40.705-07:00Spaghetti in sweet pepper sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SvM5NBjQfwc/TG01-zXCAEI/AAAAAAAAA2Q/RnBiZLCVG4c/s1600/Italian+notes.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 261px;" src="http://1.bp.blogspot.com/_SvM5NBjQfwc/TG01-zXCAEI/AAAAAAAAA2Q/RnBiZLCVG4c/s400/Italian+notes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507117272398954562" /></a><br /><span style="font-weight:bold;">Spaghetti al peperone dolce </span><br />I first encountered this dish at the highly recommendable <a href="http://www.osteriamichiletta.com/portal/Default.aspx">Osteria Michiletta</a> in Cesana and was duly impressed that something so apparently simple could contain so much taste. <br /><br />Back home I have tried to copy the experience and after numerous attempts that turned out too hot, too sweet or otherwise too much, I think I have finally found a reasonable wannabe recipe. The challenge consists in getting the unmistakably Italian, hot-n-sweet smokey flavour just right to memory, but maybe the taste experience has been spiced up with the atmosphere and the treat of on authentic, unpretentious slow food restaurant with no printed menus. <br /><br />If any of you have got a recipe that is closer to the real deal please let me know.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />4 red bell peppers<br />1 dried Calabrian pepper<br />1 clove of garlic<br />olive oil<br />1 dl vegetable stock<br />½ dl white wine<br /><br /><span style="font-weight:bold;">Preparation</span><br />Soak the dried pepper in boiling water. Remove the seeds, skin and stem. Take care to get all the seeds out. Otherwise the sauce may become too hot. If you have not got a string of dried peppers from Calabria, substitute with one additional bell pepper and a small dried peperoncino.<br />Grill the bell peppers until they blacken. Allow them to cool in a plastic bag, before you rub off the skin and remove the seeds.<br />Heat the olive oil and give the chopped garlic a quick fry. Add peppers and chase them around in the casserole for a couple of minutes. <br />Add the wine an allow it to evaporate before you pour in the broth.<br />Cook under lid for 10 minutes, before you blend the peppers to a smooth, thick salsa.<br />Serve with spaghetti, maccheroni or tagliatelle.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-31289231494318976702010-08-12T06:43:00.000-07:002010-08-12T06:48:16.177-07:00Coppa di frutta con panna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SvM5NBjQfwc/TGP7bmXHPMI/AAAAAAAAA2A/Ise5IYStg7s/s1600/Italian+notes-51.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 259px;" src="http://3.bp.blogspot.com/_SvM5NBjQfwc/TGP7bmXHPMI/AAAAAAAAA2A/Ise5IYStg7s/s400/Italian+notes-51.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504519621149408450" /></a><br />You might say this recipe is plainly a combination of fool and trifle. A dessert that has been known and cherished throughout Europe for eons - or at least for the last 400 years, if you ask Wikipedia - and a great success regardless of how it is made. <br /><br />All ingredients can be replaced by others without compromising the taste, as long as you stick to the basics of fruit, biscuits and cream. According to the season <span style="font-style:italic;">coppe </span>can be made of oranges, apricots, strawberries, peaches, rhubarb, raspberries, figs, apples, pears or with mixed fruits, jams and compots. Instead of cream you can make a crème Chantilly or use mascarpone or yogurt in a low fat version. And amaretti can be substituted with savoyardi, ricciarelli or macaroons made with hazelnuts. It is just up to you – ie. your fridge, garden and imagination – to whip up a sweet surprise.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />250 g strawberries<br />1 dl icing sugar<br />12 amaretti biscuits<br />2½ dl double cream<br /><br /><span style="font-weight:bold;">Preparation</span><br />Blend 200 g strawberries with sugar to make a purée. <br />Dice the remaining strawberries and fold them in the purée. <br />Wrap amaretti biscuits in a clean kitchen towel, and pound it gently to make the biscuits crush.<br />Whip the cream in a large bowl until it forms soft peaks.<br />Put crumbled biscuits in four wineglasses. Spoon the biscuits with strawberry purée and top with whipped cream.<br />Refrigerate for 2 hours before serving.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-3394282265249063722010-08-04T04:30:00.001-07:002010-08-04T04:35:33.789-07:00Apricot salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_SvM5NBjQfwc/TFlPaMURJKI/AAAAAAAAA0w/cPoZv68vXww/s1600/Italian+notes-46.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 259px;" src="http://1.bp.blogspot.com/_SvM5NBjQfwc/TFlPaMURJKI/AAAAAAAAA0w/cPoZv68vXww/s400/Italian+notes-46.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501515731211199650" /></a><br /><span style="font-weight:bold;">Insalata di albicocche </span><br />Last night I watched a rerun of Jamie Oliver in south Italy, where he complained about the innate stubbornness of Italians when it comes to food: People prefer dishes their mothers served while unknown recipes and combinations of ingredients are automatically rejected or treated with the utmost skepticism. <br /><br />During the show affirmative head nodding left me dizzy, as I have all but given up on trying to repay the kindness and hospitality of Italian friends with homemade food, unless the dishes are an exact replica of their traditional foods. No use introducing foreign ways here. Italians are a population of spoiled schizzinosi and food chauvinists - but given the range and quality of their national cuisine, I think they are entitled to be fastidious. Just don’t offer them a taste of this delicious salad that mixes sweet with salty ingredients, unless they absolutely insist;) <br /><br /><span style="font-weight:bold;">Ingredients</span><br />10 mature apricots (or 5 peaches or nectarines)<br />100 g firm white cheese (I use caciotta leccese, but ricotta salata or feta work as well)<br />1 red onion<br />Fresh mint leaves<br />Vinegar<br />Olive oil<br /><br /><span style="font-weight:bold;">Preparation</span><br />Bring a casserole of water to the boil. Toss in the apricots for a minute, before you slice them in halves and remove the skin and the stone.<br />Mix a dressing of olive oil and vinegar and pour it over the apricots. Leave them in the fridge for a couple of hours.<br />Before serving mix the apricots with finely chopped onion, mint and cubed cheese.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com6tag:blogger.com,1999:blog-4346785985470327249.post-15466579212455013872010-07-18T08:02:00.000-07:002010-07-18T08:05:52.106-07:00Fried squash flowers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SvM5NBjQfwc/TEMX97p39TI/AAAAAAAAA0Y/e5UfWIaMKww/s1600/Italian+notes-36.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 231px;" src="http://4.bp.blogspot.com/_SvM5NBjQfwc/TEMX97p39TI/AAAAAAAAA0Y/e5UfWIaMKww/s400/Italian+notes-36.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5495262323074921778" /></a><br /><span style="font-weight:bold;">Fiori di zucchini fritti</span> <br />One day around noon my neighbour came over with a plate of crisp, golden, steaming hot zucchini flowers. <br /><br />– I made these instead of the meat dish today, and I thought you might like a taste, she said. <br /><br />The delicious snacks were almost gone, before I had time to pick up the camera, so I asked for the recipe, and a few days later I received a bunch of freshly cut zucchini flowers from her garden. Lacking confidence in my linguistic or culinary abilities, she insisted on demonstrating exactly how her fiori di zucchini fritti should be made. So this is the absolutely authentic version alla Cosima.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />12 squash flowers<br />15 g fresh yeast<br />4 dl white flour<br />Water<br />Olive oil<br />Salt, pepper, parsley and a little garlic<br />2 eggs<br /><br /><span style="font-weight:bold;">Preparation</span><br />Clean the squash flowers thoroughly in cold water without breaking them.<br />Dissolve yeast in water.<br />Add flour, salt, pepper and more water till you have a smooth, not too runny batter.<br />Chop parsley and half a clove of garlic finely and stir it in the batter.<br />Beat the eggs with a little salt in a separate bowl.<br />Heat up 1 cm of oil in a large frying pan.<br />Dip the zucchini flower first in batter and then in beaten egg and fry them until golden brown.<br />Serve hot.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-51387427403656737192010-06-24T03:34:00.000-07:002010-06-24T03:37:09.071-07:00Cherry (pan)cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/TCM1NIe0Z1I/AAAAAAAAAzI/UIXWG6-xpe4/s1600/Italian+notes-22.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/TCM1NIe0Z1I/AAAAAAAAAzI/UIXWG6-xpe4/s400/Italian+notes-22.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486287270798714706" /></a><br /><span style="font-weight:bold;">Torta di ciliegie</span><br />The cherry (pan)cake clafoutis originates in France, but the idea of a pancake batter baked in the oven with fresh fruit is worth adopting anywhere. The dessert can be whisked up in a jiffy with whatever fruit happens to be in season, such as grapes, peaches, apricots, raspberries, apples and pears, but the classic version is made with wild unstoned cherries. <br /><br />Orthodox clafoutis cooks maintain that cherries taste better, when baked with the stone, but I’m afraid of tooth breaking, and chose to pit mine (the olive pitter worked just fine). I honestly don’t think I would have been able to tell the difference between pit and no pit in a blind tasting.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />250 g cherries<br />4 eggs<br />1 dl sugar<br />1 stick of vanilla<br />1 dl flour<br />3 tbsp melted butter<br />2½ dl milk<br />Powdered sugar for dusting<br /><br /><span style="font-weight:bold;">Preparation</span><br />Clean (and pit?) the cherries <br />Whisk eggs white with sugar. Add vanilla grains (or the finely chopped vanilla stick).<br />Mix with flour, melted butter and milk.<br />Pour the batter in a greased baking dish, cover with cherries and bake at 190 C (375 F) for 40-50 minutes until the top is golden brown.<br />Allow the cake to cool for 5 minutes and sprinkle with powdered sugar.<br />Cherry clafoutis should be served warm.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-48801903174142224132010-06-22T00:20:00.000-07:002010-06-22T00:23:06.738-07:00Marinated salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SvM5NBjQfwc/TCBk0I4oeuI/AAAAAAAAAy4/dywUUzURfvc/s1600/Italian+notes-20.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="http://3.bp.blogspot.com/_SvM5NBjQfwc/TCBk0I4oeuI/AAAAAAAAAy4/dywUUzURfvc/s400/Italian+notes-20.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5485495193038256866" /></a><br /><span style="font-weight:bold;">Salmone marinato</span><br />I had this dish as a starter at a catering do, but it can be served as main dish as well, thanks to the accompanying salad. Both ways, it makes a stunning presentation with a very clean, elegant taste.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><span style="font-style:italic;">For the fish</span><br />1 skinned salmon fillet <br />Salt<br />Nigella seeds<br />Olive oil<br />Lemon juice<br />Fresh chives<br /><br /><span style="font-style:italic;">For the salad</span><br />2 carrots<br />2 peppers (1 yellow/1 red)<br />Olive oil<br />White wine vinegar<br />Fresh parsley and chives<br /><br /><span style="font-style:italic;">For the cream cheese</span><br />200 g cream cheese<br />Fresh dill<br /><br /><span style="font-weight:bold;">Preparation</span><br />Cover the salmon fillet in salt, and let it soak a couple of hours.<br />Rinse off the salt, dry the fish with kitchen paper and marinate in olive oil, lemon juice and nigella seeds for overnight.<br />Peel and slice the carrots and roast them quickly in olive oil.<br />Clean and cube the peppers. Mix with carrots and fresh herbs and sprinkle with vinegar.<br />Stir cream cheese with plenty of fresh dill.<br />Roast the salmon on a dry frying pan for a couple of minutes on each side. If the salmon looks like a steak after frying, it can be cut in nice slices with a bright pink center and served. Otherwise I use a cylinder cutout to press the fish in shape.<br />Arrange salad and cream cheese beside the salmon on each plate and top with chives.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-31348473684468159952010-06-21T04:54:00.001-07:002010-06-21T04:56:07.060-07:00Salad with mango, onion and cucumber<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/TB9TG-HJyHI/AAAAAAAAAyw/0McrYggjCVY/s1600/Italian+notes-19.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 232px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/TB9TG-HJyHI/AAAAAAAAAyw/0McrYggjCVY/s400/Italian+notes-19.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5485194250377873522" /></a><br /><span style="font-weight:bold;">Insalata di mango, cipolle e cetrioli</span><br />Generally speaking, I prefer locally grown fruits and vegetables, but hypocrisy prevails when the supermarket once in a blue moon offers fresh mangos. Green mango is great in homemade pickles and chutneys. Ripe mango is perfect for lassi, ice cream and smoothies. And salads made with raw mango pieces stand out as something different, new and refreshing. <br /><br />As an example try this combination of mango, onions, and cucumber topped with crisp fried coppa or prosciutto crudo. You won’t be disappointed.<br /><br />1 mango<br />1 red onion<br />1 long cucumber or 2 short ones<br />4 slices of cured ham (prosciutto crudo, speck or coppa)<br />1 tbsp white wine vinegar<br /><br />Fry the ham in a little olive oil until it is crispy and curly. Leave it to cool on absorbent kitchen paper.<br />Clean and cube cucumbers (the short south European version should be peeled and cored before use, while longer north European cucumbers can be used as is). <br />Peel and slice the onion finely.<br />Peel and cut the mango in appropriately sized dices.<br />Mix the greens, sprinkle with vinegar and top with fried ham before serving.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-9083882943829294442010-06-18T04:50:00.000-07:002010-06-18T05:03:15.139-07:00Italian cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_SvM5NBjQfwc/TBtfNDvhIqI/AAAAAAAAAyY/HkaS_xLzPWI/s1600/Italian+notes-16.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/_SvM5NBjQfwc/TBtfNDvhIqI/AAAAAAAAAyY/HkaS_xLzPWI/s400/Italian+notes-16.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484081649201259170" /></a><br /><span style="font-weight:bold;">Crostata di ricotta</span><br />- Is that some kind of Italian cheese cake? a friend asked when introduced to a crostata di ricotta, and although I have never thought of it that way before, I guess she is right. At least if you accept the <a href="http://en.wikipedia.org/wiki/Cheesecake">Wikipedia definition</a> of ‘dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge.‘ <br /><br />Still, the Italian version is more like a pie, and it's not as sweet, rich and creamy as American style cheese cakes. In fact, I find it a bit on the dry side, which is why I add a layer of fruit puree or marmalade beneath the ricotta. That way the result becomes truly delicious.<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><span style="font-style:italic;">For the pastry</span><br />4 dl flour<br />½ tsb salt<br />125 g cold butter<br /><br /><span style="font-style:italic;">For the filling</span><br />250 g ricotta<br />1 dl sugar<br />2 eggs<br />Grated lemon zest<br />2 dl fruit puree or marmalade<br /><br /><span style="font-weight:bold;">Preparation</span><br />Mix flour and salt for the pie pastry. Add cold butter and cut it to pieces in the flour. Rub the ingredients together until they resemble fine bread crumbs.<br />Add a drop of cold water and squeeze to make the dough hold together.<br />Put the pastry in a plastic bag and leave it in the refrigerator for 30 minutes.<br />Grease an oven-proof pie disk with butter. Place the dough between two pieces of cling-film, and roll it out in a circle that can be used to line the pan.<br />Trim the edges of the pie crust, prick it with a fork, andcover with baking paper fill with dried beans. <br />Blind-bake the crust in a pre-heated oven at 175 C (350 F) for 20 minutes.<br />Meanwhile prepare the filling. <br />Beat egg whites until they are stiff.<br />Beat egg yolks white with sugar and gradually stir in the ricotta.<br />Fold the stiff egg whites and grated lemon zest into the ricotta-egg yolk-sugar mixture.<br />Take the pie crust out of the oven. Remove baking paper and the dried beans.<br />Cover the pie crust with a layer of jam (strawberry, blueberry, raspberry, rhubarb or any other red-blue fruit combination)<br />Top with ricotta mixture and continue baking for another 25-30 minutes.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com2tag:blogger.com,1999:blog-4346785985470327249.post-83096719554455781012010-06-17T05:58:00.000-07:002010-06-17T06:01:30.756-07:00Grilled eggplant<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_SvM5NBjQfwc/TBocajqp-MI/AAAAAAAAAyI/ZLdv2vEsbTU/s1600/Italian+notes-14.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_SvM5NBjQfwc/TBocajqp-MI/AAAAAAAAAyI/ZLdv2vEsbTU/s400/Italian+notes-14.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5483726738853329090" /></a><br /><span style="font-weight:bold;">Melanzana grigliata</span><br />Burned on one side and mess on the other. That pretty much sums up my experience with grilled eggplant, until I decided to give it a final try. This time I took the time (and the extra bother and dish washing) to salt, press and rinse the eggplants before use, and – hurrah – it worked. So eggplants will definitely be among the stables in our summer menus as a perfect accompaniment to salumi and other types of antipasti.<br /><br />Fresh herbs are essential to the tastiness of grilled eggplants. If you have not got basil, you could use oregano, mint or marjoram. Or if possible try the royal-deluxe version with combination of fresh parsley, basil and salvia. <br /><br /><span style="font-weight:bold;">Ingredients</span><br />2 eggplants<br />salt<br />Olive oil<br />4 tbsp white wine vinegar<br />2 cloves of garlic<br />Fresh basil<br />Grated lemon zest <br /><br /><span style="font-weight:bold;">Preparation</span><br />Cut the eggplants in ½ cm thick lengthwise slices. <br />Put them on a plate, sprinkle with salt and use another plate to hold them down.<br />Leave the eggplant in the salt for at least 30 minutes.<br />Rinse off the salt and pour some olive oil over the eggplant slices <br />Heat up the barbecue (or a griddle) and roast the eggplant for several minutes on both sides<br />Sprinkle with vinegar, when the frying has finished<br />Just before serving top the eggplants with chopped garlic, basil and lemon zest.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-78432866973299828992010-06-15T03:13:00.000-07:002010-06-15T03:20:04.490-07:00Caponata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/TBdTyMa0-GI/AAAAAAAAAx4/1K_iUVy3610/s1600/Italian+notes-12.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 241px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/TBdTyMa0-GI/AAAAAAAAAx4/1K_iUVy3610/s400/Italian+notes-12.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5482943193139181666" /></a><br />I’m not a fan of the French ratatouille and try to avoid cooked salads or vegetable stews with onion, eggplants and tomatoes when possible, but Sicilian caponata makes a delicious exception. The marriage between sweet and sour, vinegar and sugar, olives and raisins stands out as a pleasant surprise in combination with salty capers and the rather bland eggplants.<br /><br />Caponata can be used as a side dish for fish and white meats or as a chilled antipasto served with bread or on top of a friselle bisquit, but it can also be used as a main vegetarian course.<br /><br />According to <a href="http://www.bestofsicily.com/mag/art221.htm">Best of Sicily</a> Sicilians owe the recipe to Arab invaders. They introduced the south Indian eggplant to the Mediterranean region, and although the plant was <a href="http://www.grifasi-sicilia.com/curiositacucinasiciliana.htm">considered poisonous</a> until Carmelitan monks introduced the cooked version to the public towards the end of 1400, it soon became extremely popular. Classic caponata alone is said to exist in no less than 37 different versions depending on where on the island the recipe originates.<br /><br />This recipe is my interpretation of a meeting between Elizabeth David and Michele Scicolone ie. no anchovies and tuna fish, but tomato paste instead of chopped tomatos. It tastes fantastic.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />1 eggplant<br />1 bell pepper (red or yellow)<br />1 onion<br />2 sticks of celery<br />1 dl tomato paste (use the thin passato di pomodoro instead of cencentrato di pomodoro)<br />2 tbsp raisins<br />2 tbsp capers<br />1 dl black olives<br />2 tbsp balsamic vinegar<br />2 tbsp sugar<br />2 tbsp roasted pine nuts<br />Olive oil<br /><br /><span style="font-weight:bold;">Preparation</span><br />Clean all the vegetables and chop them up in cubes.<br />Heat the oil in a large casserole, and fry eggplant, onion, pepper and celery until tender. Fry them in turns, if the casserole cannot contain everything at the same time.<br />Put all the fried vegetables back in the casserole together with tomato paste, capers, raisins, sugar and vinegar. Stir well and leave the dish to simmer for 10 minutes.<br />Add olives and leave on low heat for another 10 minutes.<br />Sprinkle with roasted pine nuts before serving.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0tag:blogger.com,1999:blog-4346785985470327249.post-55872904231931884792010-06-14T01:53:00.000-07:002010-06-14T02:00:35.065-07:00Quiche with tuna fish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_SvM5NBjQfwc/TBXuiWERu2I/AAAAAAAAAxo/Y2RFO6kKaR0/s1600/Italian+notes-10.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 251px;" src="http://2.bp.blogspot.com/_SvM5NBjQfwc/TBXuiWERu2I/AAAAAAAAAxo/Y2RFO6kKaR0/s400/Italian+notes-10.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5482550395199929186" /></a><br /><span style="font-weight:bold;">Torta salata al tonno</span><br />The French claim to have invented this dish, which they call a quiche. In England and America it might be known as a pie, and the Italians would talk about a torta salata. No matter the name, open savoury pies with egg and cheese filling make great finger food. Perfect as a fast food sandwich substitute, in a picnic basket or as a car or tv dinner. The children just love it.<br /><br />But don’t buy the pastry ready-made. It clings and crumbles and contains far too much fat, compared to the home made version, which can be ready for use in no time at all.<br /><br /><span style="font-weight:bold;">Ingredients</span><br />For the pastry<br />4 dl flour<br />100 g butter<br />salt<br />Water<br /><br /><span style="font-weight:bold;">For the filling</span><br />4 eggs<br />1 dl cream (or milk)<br />2 small cans of tuna<br />1 dl mozzarella and parmesan cheese<br />20 olives<br />salt, pepper<br /><br /><span style="font-weight:bold;">Preparation</span><br />Pour the flour in a bowl, add and little salt and cold butter, and chop the butter in small pieces with a knife.<br />Rub flour and butter between your fingers till they resemble white bread crumbs<br />Use 1 tbsp cold water to collect the pastry.<br />Grease a pie tin and line it with pastry. (It may be easier to handle, if you wrap the pastry in plastic, before it is rolled out):<br />Prick the pastry with a fork, cover with baking paper, fill with dried beans, and blind bake for 20 minutes at 180C/350F.<br />For the filling, beat eggs with cream. Mix with 2 small cans of tuna, cubed mozzarella and grated parmesan.<br />Take the quiche out of the oven. Remove greaseproof paper with the dried beans. <br />Pour filling in the pre-baked pastry shell. Sprinkle with black olives, and return the quiche to the oven.<br />Bake for another 20 minutes until the filling is golden.<br />Serve cold or tepid with a nice green salad.Italian Noteshttp://www.blogger.com/profile/12245223175183933299noreply@blogger.com0