April 22, 2013 by Giulietta
When I think back to winter (and it’s very easy to do, since in these days the weather in Turin is so cold), I think about mountain. And, if I think about the mountain, I think about those great comfort food, those rustic dishes, tasty and rich, in which you usually indulge yourself after a walk, or after a day on the snow.
I’ve never been a big fan of the mountains … until this year. I think that sometimes it’s necessary seeing the love that another person feels in front of the vastness, the majesty and peace of the mountains to re-evaluate places you’ve never considered before. So now I’m slowly learning to appreciate this place so far away from me (I’m very fond of the sea): I’m beginning to enjoy a trip in which I spend hours photographing butterflies, I’m starting to love the cable car rides crushing the hand of my boyfriend ( it’s dizzy heighs’s fault), the long walks with amazing views, a sandwich in your backpack, and I still love (I never hated it) mountain food.
It’s amazing how in just one year my head filled itself with memories of a natural system that I always considered hostile, whose charm never touched me before. It’s amazing how the curiosity for this environment grew up so much in such a short time: and now in my travel wish-list at the top stands Alto Adige, a wonderful mountain paradise in Northern Italy. Well, many things change in a year, but mountains don’t, and maybe in this lies a big part of their charm.
So, to remember the mountains and the amazing mountains food, today I propose you the Pizzoccheri from Valtellina, a very rough kind of pasta, made with buckwheat flour (by the way, do you remember my buckwheat tart with raspberry jam from Trentino Alto Adige?), richly topped with potatoes, cabbage, butter and cheese.
The recipe is the one encoded by the Academy of Pizzocchero in Teglio, a sure hit.
Category Cheese, Earth first course, First course, Fresh pasta, Lombardy, Pasta, Regional Italian cooking, Vegetables, Vegetarian | Tags: butter,cheese,earth first course,first course,fontina,fresh pasta,Lombardy,pasta,potatoes,regional italian cuisine,savoy cabbage,vegetables,vegetarian | 6 Comments
November 22, 2012 by Giulietta
Ok, I have a soft spot for pumpkin… a big one, I might say.
And, if the cream of pumpkin soup is my Achilles heel (those of you who believe I only have one Achilles heel raise your hand … well, who raised his/her hand is wrong), pumpkin tortelli are placed second place in my “favourite pumpkin dishes” top 10: their filling with amaretto and mustard flavour amazes me every time and makes me go crazy; well, and they’re served with butter and a lot (really a lot) of grated Parmigiano Reggiano… simply delicious, I have no further definitions.
Also, for me it pumpkin tortelli mean Mantua, and I love this city so much, a human scale city, with a discreet and delicate charm, with its cobblestones, its little squares, its palaces, its rich and generous cuisine.
I have many memories of Mantua: some of them are tied to little holidays spent between bookstores and restaurants, with people who now I tend to neglect, but who I always carry in my heart for what they gave to me, because of their advices, because of the laughter and the noshes. Some of those memories, instead, are tied to people I lost, and thanks to their departure I learned the importance of picking myself up, the greatness and the power of change. Thus, these memories that have a sweet-sour flavor, the ones that leave an unpleasant aftertaste in your mouth, are now replaced by new memories, with a sweet taste and able to surprise with something unexpected and delicious, a bit like these pumpkin tortelli, that now in my mouth taste like tenderness, like surprise, like happiness.
Category Earth first course, First course, Fresh pasta, Lombardy, Pasta, Regional Italian cooking, Vegetables | Tags: amaretto,butter,earth first course,first course,fresh pasta,italian cuisine,Lombardy,mantua,pasta,pumpkin,regional italian cuisine,sage,tortelli,vegetables | 7 Comments
January 19, 2012 by Giulietta
Two days ago I came back home late and I started thinking I should comb through all the new recipes posted on my favorite blogs, but then I found myself thinking that maybe I should update my own blog before thinking about the other ones … but, while I was combing through other people's blogs (I think one thing and then I do the exact opposite), I found out from Sigrid that December 17th was the Ossobuco alla Milanese World Day (every year the GVCI chose to dedicate a World Day to a specific dish of Italian Cuisine, and this year it was dedicated to the ossobuco alla Milanese).
Of course, this is not like forgetting your father's birthday, forgetting your car keys into the car or forgetting to take the gloves with you when outside it's freezing (and I forgot the last thing three times in three freezing days), but, since my ossobuco alla Milanese's recipe was waiting to be published for a while (I learned this recipe in the cooking class dedicated to meat dishes I attended a few months ago – but I already talked about it here) this seemed to me a great opportunity to write about this great winter comfort food.
And so, if you excuse me for my delay, I celebrate the marrowbones, too (and the "two days after" gives an apocalyptic twist, too).
Category Beef, Herbs, Lombardy, Meat, Regional Italian cooking, Second course, Wine | Tags: beef,garlic,gremolada,herbs,lemon,Lombardy,marrowbone,meat,ossobuco,parsley,regional italian cuisine,second course,white wine,wine | 12 Comments
December 25, 2011 by Giulietta
What can I say about Panettone, except that it's the Italian Christmas dessert par excellence (for me Panettone is way way better than Pandoro)?! That I think that the scent could revive dead persons? That its softness could melt even the most hard-hearted?
No, I prefer to say that this year I wanted to allow myself this experiment, repeated twice: the first time I failed (a wrong and too long rising, which led to a very good Panettone, but drier than it should be), while the second Panettone was phenomenal, also thanks to Morena from Menta e Cioccolato, this recipe's mom and the one who suggested me not to give up and who gave me some successful tips.
With this Panettone (which will cut itself by magic in exact the number of slices needed for all of you) I wish you to spend a happy and peaceful Christmas, reveling surrounded by your loved ones (I have to wish you something food-related). And I wish you that this Christmas will bring you everything that you want.
And, last but not least, I want to thank you all for your patience in reading my rigmarole, for the affection, attention and support I feel in your every comment and every e-mail. Thank you all and, sincerely, Merry Christmas.
… don't worry, now I leave you the recipe!
Category Christmas, Dessert and Sweets, Holidays, Home-made is better, Leavened, Lombardy, Regional Italian cooking | Tags: candied fruits,Christmas,dessert and sweets,holidays,home-made is better,leavened,Lombardy,Milan,panettone,raisin,regional italian cuisine | 33 Comments