Con questo caldo scappa la voglia di accendere il forno. Ma questi pomodorini si possono preparare la sera, quando tutti sono già andati via dalla cucina e così nessuno si lamenterà con voi che alzate la temperatura terrestre con il vostro forno. Freddi saranno buonissimi e potranno essere serviti come un contorno ideale alle grigliate estive… Io non ne faccio mai abbastanza. Per questo non vi metto le dosi. Che ognuno vada a occhio, in un’apoteosi dell’approssimazione! Non tutto si può fare così in cucina, a volte è necessaria la precisione più meticolosa. Ma quando si può… La qualità dei pomodorini è importante, ho visto che i piccadilly vengono bene, ma non è tutto, perché erbette e condimento fanno la loro parte. Continue reading ‘Pomodorini confit’
Monthly Archive for giugno, 2012
“Mr Leopold Bloom ate with relish the inner organs of beats and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices, fried with crustcrumbs, fried hencods’ roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine”. (J. Joyce, Ulysses)
salmon fish cakes
These have got to be one of the easiest fish cakes around. I love salmon (as you can tell from the many salmon recipes I’ve already blogged) and this is a nice way to have it. I’ll definitely make them again. They have a really delicate taste. I saw the recipe on the BBC Good food magazine and , as they looked rather appealing and pretty straightforward to make, I decided to try them out. I steamed the fresh salmon using the Jamie Oliver tip which is to wrap the salmon fillet in foil together with some herbs and pop them on top of the potatoes while they are steaming (for the last ten minutes). It worked a treat. Of course you can poach the salmon, if you wish, or even cook it in the microwave. Only make sure not to overcook it. In fact it should still be a bit pinkish in the middle. Continue reading ‘Salmon fish cakes’
Sarà stata la nostalgia per la Sicilia, sarà che i menù svizzeri di Meret non possono andare avanti perché la fanciulla è via (temporaneamente, per fortuna, per ora), ma appena ho visto la ricotta di pecora fresca (sì, quella dei canoli e della cassata) al supermarket l’ho comprata anche se non ne avevo bisogno. E così eccomi qui a pensare a un dolcetto non troppo impegnativo e fattibile con quello che si trova normalmente in casa. Ah, già, il signore di Messina che ci spedisce le arance di inverno mi aveva mandato anche quel kilo di mandorle fresche… allora, la ricetta, un po’ casereccia, si forma da sola… Continue reading ‘Tartellette alla ricotta di pecora e mandorle’
mushroom orzotto
And what on earth is an orzotto, I hear you ask…Well, I had never made it before but it is basically a risotto made with pearl barley (which is called orzo perlato in Italian). I tried it for the first time tonight and I have got to say I really liked it. Texture wise it’s very interesting as it has got more of a bite than rice, which is riso in Italian. Riso: risotto. Orzo:orzotto. Get it?:-) All of a sudden the name makes sense! By the way,Candi, have you ever made it? The reason why I tried it was that recently I came across two orzotto recipes so I decided the time had come to broaden my culinary horizons. Apparently pearl barley is easily digestible and has many nutritional properties. It is, for example, a source of fiber (although much of it is removed in the pearl barley variety to make it easier to cook with) and selenium, and a good source of phosphorus, copper and manganese. I read that it is cholesterol lowering so perhaps not a bad idea to introduce it in the diet. Plus it makes a nice change from the usual risotto. The one I made tonight had a combination of field mushrooms and dried porcini. I’d definitely make it again! Continue reading ‘Mushroom orzotto’
parmesan biscuits
Last time I blogged some sweet biscuits , today I’ve decided to share with you these savoury ones. They are ideal to serve with an aperitif, or as a starter together with olives, ham, artichokes, etc. That’s exactly how I served them tonight, when I had a girlie night at my house. I had never made them before but they were really easy to bake AND they looked professional. I decided to have a go as I absolutely ADORE parmesan cheese. If you want to make me happy come to my house bearing a chunk of it. I have always loved this beautiful, strong cheese. It is, without doubt, the king of all cheeses! I used to drive my poor mother crazy by stealing huge slices of it when I was living at home. Continue reading ‘Parmesan biscuits’
Polenta cantuccini
These maxi cantucci made with polenta flour, amongst many other ingredients, are delightful to have with a nice cup of coffee during your morning break. And by the way, for those people who don’t know: cantucci or cantuccini are a typical Tuscan biscuit, twice baked . They have roasted almonds inside and traditionally you dip them in a very sweet wine, called vin santo….which means “holy wine” in Italian. The ones I am blogging here are lighter than the traditional cantuccini you can buy ready made. My friends and colleagues will testify how airy and deliciously crumbly they are (I took a few in the office to test the ground). I have seen them called “biscotti” in the UK, which is the general name for biscuits (or cookies if you are American) in Italian. The polenta flour gives them a nice crunchy bite. They are easy to make and keep well in an airtight container. As you can see from the picture they can look very nice too if put in a transparent bag and tied with a nice ribbon or some rafia. The first time I made them my husband thought they came from the delicatessen shop, so professional they looked! I guess they could make a nice home made present to a foodie friend. By the way, you can’t gauge this from the picture but they measure approx. 10 cm. in length. Continue reading ‘Polenta cantucci’
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