October 30, 2011 by Giulietta
Hands up who doesn't love pizza! I bet no one raised his/her hand … let's face it, it's impossible not to love pizza, and not just 'cause I'm Italian, but 'cause I'm a human being with stomach and taste buds.
Pizza is one of the wonders of the world, one of those things that everybody love, since it's incredibly versatile. This has always been my thought, but I've had further confirmation since I discovered Gabriele Bonci's pizza (discovered through my friend Elisa, aka Kitty's Kitchen), a famous Roman pizza maker, whose pizza is now a true legend. Unfortunately I haven't had the pleasure of tasting his pizza, yet, but I plan to do that the next time I'll go to Rome (maybe sooner than later).
However, thanks to some excellent videos I found on Dissapore web site and thanks to the advices of some fellow food bloggers, I was able to try and make His pizza, and the fact that I never tasted the original one could be an advantage… so I can't tell the differences. Having said that, I simply fell in love with this pizza, very hydrated (as you'll see, it contains a very high percentage of water), very well leavened (very slowly) and very, very light. So you won't feel guilty when you'll eat a slice more … and believe me, you will definitely do that, don't fight it!
But do as I did, throw a nice pizza party, so you can share the guilt.
My pizza party is also featured in this month 24×24 on Foodbuzz.
Category Breads and pizzas, Cheese, Cold cuts, Leavened, Party, Single course, Vegetables | Tags: black olives,breads and pizzas,cheese,chickpea flour,cold cuts,farinata,leavened,leek,mozzarella,olive taggiasche,olives paste,oregano,party,pizza,potatoes,prosciutto crudo,single course,stracchino cheese,Tropea onion,vegetables | 27 Comments
August 18, 2011 by Giulietta
As I promised in this post I'll talk about holidays, my holidays, of course. This year, in spite of the few days off, we managed to have a triple holiday, thanks to a stroke of luck (aka the postponement of my coming back to work). I don't rule out a fourth little holiday, if luck assists me again, but I don't want to attract bad gods on me, so I won't go on. I'll talk about the past, so I'll play it safe!
My long-awaited holidays began with a week-end in Verona: Verona greeted us with a hot sun, its peaceful calmness and its really italic center, in which you can walk without any rush, in search of its history or in search of some shade. Here below you can see some characteristic Verona glimpses: starting from top left, clockwise, you can see Ponte Pietra (Stone Bridge), the Lombardi Tower, a view from above, the Arena and a view on the Adige river.
Category Dried fruit, Herbs, Holidays, Liguria, Meat, Rabbit, Regional Italian cooking, Second course | Tags: bay leaves,dried fruit,herbs,holidays,Liguria,meat,new potatoes,olive taggiasche,pine nuts,rabbit,regional italian cuisine,rosemary,second course,thyme | 12 Comments
June 16, 2011 by Giulietta
Some time ago I discovered on the Brussels sprout blog a recipe that caught me right from its name, from the first reading, from the picture: Sigrid calls this recipe Sticky lemon chicken (the name is self-explanatory) and she defines it a recipe for cooks with two left hands, perfect even for the clumsiest cook in the world -and so this recipe goes straight to the category Cooking for dummies.
In short, I thought from the first moment that it was a simple, light and tasty recipe, and that it was worth trying … but it stayed there in my culinary bookmark folder, along with a ton of recipes that I like and that sooner or later I'll try. From months now I say to my boyfriend "we must try this chicken lemon finger, no chicken licky lemon finger, no, sticky chicken licky". I misspelled this recipe's name -and it's a simple name- so many times that now its official name is sticky licky fricky. Don't do like me … call it by its name. Or, if you really want to use the name that I gave it, know that I have copyrights.
Well, call it whatever you want to, but one thing is for sure: this is really is the simple, light and tasty dish that I imagined! The ease of its preparation is almost embarrassing, and besides this (it's not enough?!) it's a dish in which different scents and flavors blend perfectly with each other and give life to a tasty and sticky (so eat with your hands)chicken (let's face it, chicken in itself it's not the best thing in life) and to a delicious sauce (so delicious that I had to take the pan away from my boyfriend, who would have eaten even the parchment paper).
Take a look at it and tell me if you wouldn't shovel it into your mouth?!
Category Chicken, Cooking for dummies, Meat, Second course | Tags: chicken,honey,lemon,marinade,meat,olive taggiasche,second course,soy sauce,thyme | 16 Comments
June 10, 2011 by Giulietta
In spite of the term carpaccio (in Italy carpaccio is a a dish where thin slices of raw meat or fish are seasoned with extra-virgin olive oil, lemon juice and, for meat, Parmigiano cheese flakes), this is not a crude preparation, as some of you might already know. The final dish, however, is fresh and light: also, you could dress it as you prefer, and it would always look great on your summer table.
In fact, besides being a healthy light and, in my opinion, very good dish, it practically prepares itself (but it'll need 24 hours) and it's also pleasing to the eye. For all these reasons, therefore, it's a perfect dish.
Before trying, a few years ago, the octopus carpaccio, octopus for me meant octopus and potatoes salad (I don't deny it, 'cause I love it): but then carpaccio conquered me and, after eating it (and appreciating it) on several occasions, I decided I had to try this recipe, and the result was above my expectations.
Category Appetizer and Finger food, Cold dishes, Fish, Second course | Tags: appetizer and finger food,celery,cold dishes,fish,octopus,olive taggiasche,olives,parsley,second course | 17 Comments