February 27, 2013 by Giulietta
In Jenuary I decided to join the MTC, a challenge between bloggers: every month everybody make the same recipe, but all dishes are obviously different, ’cause everyone makes some changes, so that his/her recipe becomes unique.
And the crazy thing is that this decision has brought me luck, because January recipe was pici, a type of fresh pasta that awakens in me so many memories of a long gone holiday I spent in Umbria (I checked the pictures: damn it, it was the year 2007). For me pici mean Umbria, Trasimeno lake (where I ate pici with a rich duck ragù), a green and hospitable land, with a great history and culture.
Making pici I was able to remember all these things, and I hope I could return soon to Umbria, but also I hope to discover the Tuscan side of this dish.
For the seasoning of this wonderful dish, I chose a very Piedmontese sauce, instead. I chose a chicken livers ragù, typical of Langhe region, a very poor sauce, with a strong and rustic taste, and yet very velvety on the palate.
Category Contest, Earth first course, First course, Fresh pasta, Italian cuisine, Pasta, Regional Italian cooking, Sauces, Tuscany | Tags: chicken livers,contest,earth first course,first course,fresh pasta,italian cuisine,livers,pasta,pici,ragù,regional italian cuisine,sauces,Tuscany | 6 Comments
May 13, 2012 by Giulietta
For some time now, more or less since I started to cook with greater commitment and dedication, I get some bookings: a gianduja mille-feuille for a birthday, brownies for a dinner with friends, meliga pastries for an afternoon tea and a Grandma's cake for Mother's Day.
Well, Grandma's cake for Mother's Day makes its sense: after all, grandma is someone's mother, isn't she?
While I was looking here and there for a grandma's cake that inspired me, I suddenly remembered a similar cake I saw some time ago, with a very soft short pastry, that inspired me far more than those with a classic shortbread. Also, the recipe I remembered so clearly was Juls' recipe, a guarantee, and so I focused on her Tuscan pine nuts cake recipe, making just one change. The result is a delicate, very soft and not at all cloying cake, that charms with its soft short pastry and its silky custard.
A cake that tastes like home, like tradition, like Mum, and therefore perfect for this occasion. Best wishes to all Mums, including of course the "instigator" of this cake; those yellow gerberas you see in the pictures, her favourite, are for her.
Category Cakes and pies, Dessert and Sweets, Dried fruit, Regional Italian cooking, Tuscany | Tags: custard cream,dried fruit,pine nuts,regional italian cuisine,short pastry,Tuscany | 24 Comments