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Posts Tagged ‘parmigiano’

  1. Back to cooking – zucchini flowers and saffron risotto

    June 12, 2012 by Giulietta

    I talk and talk, I promise and promise, and then I don't fulfil .. I'm just a lot of talking and a badge (do you remember this quote from "The Untouchables"?). Every single time, in fact, I come here, I tell you that my presence on this blog reduced a lot, that I'll make up for it, that you'll see me more often, and then I cook less and, therefore, I further reduce my presence on this poor blog. Does saying that I'll patch things up bring me bad luck? Does life beyond the blog really absorb me so much?

    Whatever it is, I really hope I'll be able to cook a bit more in the next weeks, 'cause maybe I'll have a bit more time available (but I added the "maybe" just in case). But don't worry, in the past weekend I relaxed a bit and I cooked (hallelujah, hallelujah), so you'll have the pleasure (or displeasure) of seeing these 2 or 3 new recipes soon. Of course, if only I'd remember to take pictures every time I cook something new, maybe my blog will definitely improve, but I can't ask myself too much.

    Coming back to topics much more interesting than my (lack of) mental health, let's talk about today's recipe. Some time ago I saw this recipe over at Manu's menu and I fell in love; so, thanks to a visit to the farmers' market on Saturday morning, I bought a nice bag of zucchini flowers and I made this delicate and springy risotto. A memorandum for me: next time remembering to make Parmigiano baskets before the risotto would be good: I remembered too late, and so I didn't make them. "More attention" will be my mantra from now on (and I know that mantra is going to fail). But, with Parmigiano I planned to use for the baskets, I made a hell of a creaming … ergo every cloud has a silver lining.

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    Category Earth first course, First course, Risotto, Spices, Vegetables | Tags: ,,,,,,, | 17 Comments

  2. Litmus test: stuffed peppers

    August 27, 2011 by Giulietta

    Don't worry, the litmus test I'm talking about has nothing to do with the difficulty in making this dish (to tell the truth, it's quite simple), but it's because I finally passed this test with my stomach. In fact, you should know that for years I couldn't eat peppers (and I suffered, 'cause I really love them), since my delicate stomach (buuuuuu) decided that they were too much for it.

    And so, goodbye to hot and cold peperonata (sweet peppers sauté in a frying pan with onion and tomato sauce), goodbye to grilled peppers, goodbye to stuffed peppers.

    That was until a year ago when, because of an holiday in Croatian soil, I started to get closer again to this gorgeous (even esthetically) vegetable, first with Ajvar, then with stuffed paprika (sooner or later you'll find this recipe here, 'cause I want to rediscover my Croatian roots).

    Since then, my path was downhill: at first it was a pickled pepper in a baccalà timbale, then a grilled pepper for lunch, until the TRUE litmus test mentioned above: the challenge of a stuffed pepper for dinner.

    Needless to say, but I won, dear pepper, my former enemy (please listen to "The eye of the tiger" by Survivor, while you read this)!

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    Category Beef, Cold cuts, Herbs, Meat, Second course, Single course, Vegetables | Tags: ,,,,,,,,,,, | 58 Comments

  3. Cous cous shapes with Genoese pesto, zucchini and pine nuts on Taleggio cheese sauce

    July 29, 2011 by Giulietta

    With this recipe, I broke all records for title length … in fact, I could only put a "Viendalmare" (in Eglish, literally, "Comesfromthesea": in Italian, it's a fake aristocratic and pompous surname, famous for the movie "Fantozzi") at the end of it, in loving memory of Fantozzi!

    But in this case I couldn't shorten anything, for the sake of completeness. And so, adding syllables and syllables, I came up with the long -but very complete -"Cous cous shapes with Genoese pesto, zucchini and pine nuts on Taleggio cheese sauce". If you have read so far, you've already done half the work: now it's all downhill.

    First of all, it must be said that this recipe is not mine (too many combination to be a figment of my simple mind), but it came from Giallo Zafferano (I made just ​​a few changes here and there); my mom discovered it and, even if I don't know what she was looking for, she fell in love with it … and so we got here. The singles procedures to make this cold cous cous are not complex, but you need a little time to prepare everything and assemble the dish: and, let's admit it, it looks -and tastes- great.

    The result is a dish of simple and full flavors, that match perfectly with each other: every single part of this dish could be eaten alone and be good, but the forkful that collects everything is the tastier.

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    Category Cheese, Cold dishes, Dried fruit, Earth first course, First course, Herbs, Pasta rice and cereals salads, Single course, Vegetables | Tags: ,,,,,,,,,,,,,, | 8 Comments