September 17, 2012 by Giulietta
Today let's talk about pummarola (aka tomato in Campanian dialect)!
During these last weeks in food blogs and in the real world I heard so much about tomato sauce, about family traditions, about grandmothers who made tons of tomato sauce in the past (but also today), about families gathered around a cauldron that simmered for days.
Well, I am not part of this group: I don't know whether it is a question of more or less Northern origins or whether it is simply out of habit, but my family doesn't have the tomato sauce tradition. We do make conserves, 'cause we make a lot of jam (we have a great thornbush and a mulberry tree), and especially in oil appetisers (in August we made small onions, small artichokes, sun-dried tomatoes, stuffed hot peppers, in oil eggplant, in oil zucchini and peppers) but, aided by the fact that in my house we eat very little tomato sauce, we have never felt the need of pummarola.
Until now, of course. Because this year I said to myself: maybe tomato sauce is a rarity in my house, but also ragout, eggplant parmigiana, or stew or pizza will be so much tastier with home-made tomato sauce.
So I started with about twenty kilos … we'll see if they will be sufficient or if next year I'll have to make more, 'cause I convinced the family to start a new tradition.
Meanwhile, here my three tomato preserves.
Category Conserve, Herbs, Home-made is better, Vegetables | Tags: basil,chili pepper,conserve,herbs,oblong tomatoes,san marzano tomatoes,tomato sauce,tomatoes,tomatoes in pieces,unpeeled tomatoes,vegetables | 7 Comments
December 6, 2011 by Giulietta
I return to the charge with my lazy posts .. and this is lazy squared!
Why lazy squared? First of all because this is a quick preparation: it won't waste much of your time or attention. And, secondly, because once you've got your cube, you can afford to be lazy for four to five months (it will last this long), you can get a vegetable broth in a second (for risotto, to add to meat preparations, for a broth if you're ill) and you can have always at your fingertips a great seasonings (I often use it instead of salt) made with fresh and healthy ingredients (ok, I sound like a baby food advertising).
Believe me, if you already use stock-cubes, this will change your mind about what a stock-cube really is. If you don't use stock-cubes, you'll begin to use this one.
I learned this recipe at a recent cooking class about meat preparations, and I won't leave it!
Category Concentrated, Conserve, Cooking for dummies, Herbs, Vegetables | Tags: bay leaves,carrots,celery,concentrated,conserve,cooking for dummies,herbs,onions,rosemary,stock-cube,tomatoes,vegetables,zucchini | 18 Comments
September 1, 2011 by Giulietta
It's summer time (even if there are only a few days left) and I want simplicity, basic but first-rate ingredients, I want to eat something fresh, natural and something I don't have to cook or bake before eating it… "Do you realize that only on the 1st of September?" you might ask, especially after I've annoyed you with sfogliatelle, stuffed peppers and other baked dishes??
Well, yes, actually I realize it just now… better, this awareness was already in me, but it needed to be freshen up by the right ingredients!
So, when I found myself with a nice pack of bocconcini di mozzarella di bufala campana D.O.P (Campanian hoax mozzarella, PDO) coming directly from Salerno (a very appreciated holiday souvenir… mozzarella is the summer gift, not knicks-knacks -even though I love them, too), sun-riped tomatoes from my kitchen garden (they finally made it), fresh basil from my garden and extra-virgin olive oil from Apulia (Salento), how could I reach a conclusion different from an easy but great caprese salad?! It was impossible to reach a different conclusion, my dear Watson!
I couldn't, 'cause, even if caprese salad is one of the most for dummies recipes, since it could be prepared even by someone who hasn't the opposable thumb (maybe he/she could have some hard times slicing the ingredients, but eventually he/she would make it), the difference lies in the ingredients themselves and their quality.
So, if you want to enjoy a great caprese salad, don't economize on the ingredients, and your palate will thank you.
Category Appetizer and Finger food, Cheese, Cold dishes, Cooking for dummies, Herbs, Second course, Single course, Vegetables | Tags: appetizer and finger food,basil,campanian hoax mozzarella,cheese,cold dishes,herbs,mozzarella,second course,single course,tomatoes,vegetables | 44 Comments