April 29, 2013 by Giulietta
Oh, yes, now I’m addicted to mountain memories… and so, aided by the memories, by the desire to go to Alto Adige and by this wintery climate (and it’s almost May, for God’s sake), I propose another mountain dish, and this time it’s a dish typical of the Alto Adige.
Of course, I’m going there also because of a recent and unmissable purchase (a spätzle grater), so here they are, my spinach spätzle, with one of the most classic topping, cream and speck (but they’re delicious also with a simple butter and sage topping).
A very easy, quick and yet delicious recipe!
Category Cold cuts, Earth first course, First course, Fresh pasta, Pasta, Regional Italian cooking, Trentino Alto Adige, Vegetables | Tags: cold cuts,cream,earth first course,first course,fresh pasta,pasta,regional italian cuisine,spatzle,speck,spinach,Trentino Alto Adige,vegetables | 10 Comments
March 20, 2013 by Giulietta
There is nothing you can do: there are some traditional Italian dishes strictly connected to holidays and festive occasions. When you see those dishes on the table, you immediately think about Sunday, you smell home, you recall the whole family sitting around the table. Usually those dishes, at least in my imagination, are (almost) all piping hot… well, maybe because in my imagination they always came out of the oven.
Think about it: lasagna, pasta al forno (pasta -usually with ragù or tomato sauce- baked in the oven with cheese -usually mozzarella and parmigiano- and bèchamel sauce), casseroles, eggplant parmigiana, pot roast (with baked potato, of course), then pizza and focaccia, and so on and so forth. Well, in my humble opinion, the dishes baked in the oven are synonymous with holidays, care for food, conviviality.
Among these dishes we can anso include cannelloni. You can stuff and garnish them in every possible way, but the version that I love the most is the most famous and perhaps the simplest one: ricotta and spinach filling, topped with tomato sauce and béchamel sauce. I admit it, prepare them from scratch requires a certain commitment: Everything in this dish could (and probably should) be done by hand, and this is the challenge that conquers me every single time I make them. Because I love being in front of a dish that I can really define “homemade” (well, maybe I should make my oven dish, too – for philological accuracy), a dish that is able to speak for you and say to the people sitting around your table “I love you” at the first bite. And this is not something that all the dishes are able to do…
Category Earth first course, First course, Fresh pasta, Home-made is better, Italian cuisine, Pasta, Vegetables, Vegetarian | Tags: béchamel,earth first course,egg pasta,first course,fresh pasta,home-made is better,italian cuisine,ricotta cheese,spinach,tomato sauce,vegetables,vegetarian | 6 Comments
April 15, 2012 by Giulietta
Prepare yourselves, 'cause this will be the first of 3 posts with a common ingredient, butter. I chose to title this series "not only butter", 'cause we certainly don't live only for butter (and I'm a real Italian, 'cause I definitely use more extra-virgin olive oil than butter), but in my opinion butter is a great discriminant in certain preparation, 'cause it's an added value, that accompanies flavors and enhances them.
These buttery thoughts arose from a contest dedicated to butter (binder butter): the challenge is to create and/or implement three recipes (an original one, a quick one and a traditional one) that have butter as a key ingredient.
I started from this key element and I tried to create (or re-create) dishes in which the butter is the binder, the ingredient that holds the flavors together and, at the same time, doesn't tower above them.
I hope you'll be pleased with these creations as I was of the results.
As for the original recipe, I made some beef turnovers filled with fresh spinach, walnuts and Parmigiano, cooked in butter and served with a walnut sauce. To create this recipe, I started from the assumption that beef cutlet cooked in butter is absolutely delicious, and I decided to add two more buttery notes: I sauteed spinach in butter and there's butter in the walnuts sauce (which is a quick recipe to keep in mind to dress a pasta dish).
Category Beef, Contest, Dried fruit, Meat, Sauces, Second course, Vegetables | Tags: beef,butter,contest,dried fruit,meat,sauce,second course,spinach,turnovers,vegetables,walnut | 11 Comments
May 20, 2011 by Giulietta
This recipe is another one of those (as for pine nuts and marjoram pasta) that belong to my family background … I've seen my mother preparing it for so long, and I've learned so early to prepare it, that I thought it was born in my house.
The other day, however, I asked my mother and I found out that she actually learned this recipe from a dear friend of her who passed away years ago, but who sticked in my child memories for the dinners at her house, for her large family, for her incredible energy and sympathy, as well as its amazing cooking skills: so I remember her with great affection, while a smile comes naturally, the living proof of what a nice person manages to leave behind when passes away.
I gave this recipe the name spinach carbonara in a raptus of culinary analogies, but in reality here you won't use the same type of pasta and there aren't eggs involved … in short, the real point in common between this recipe and the classic carbonara is bacon! But grant me the analogy, come on!!!
Category Earth first course, First course, Pasta, Vegetables | Tags: bacon,earth first course,first course,pasta,spinach,vegetables | 12 Comments