November 1, 2012 by Giulietta
Maybe the title puzzled you.. wasn’t it “Friday fish“? Yes, but what can you do if I decided to make these rolls for a Thursday night?
I admit it… I don’t cook enough fish, so every time I feel the need to cook something that moved its flippers so swim is a good occasion.
And this time, the occasion was the combination between food and wine. The wine I talk about is the Erbaluce from Caluso, a dry white wine from Piedmont, very well known here. I was given the opportunity to taste some wines produced from Erbaluce grapes by Orsolani, and today I propose to you one of their wines in combination with an easy and yet very tasty fish dish: scabbardfish roll with green olives and capers, a “lighter” version of the Sicilian rolls, that often involve raisins and pine nuts.
I preferred, however, to eliminate these two sweet (or sweetish) elements, to obtain a stronger stuffing. The fish itself is very delicate, and it perfectly marries with with an intense and unequivocally savory stuffing, and it needs a wine so strong to bring out the contrasting qualities of the dish, but not so strong to cover the flavors, and “La Rustia”, Erbaluce from Caluso DOCG, proved up to the task, both during cooking and to accompany the dish.
Category Fish, Italian cuisine, Second course, Wine | Tags: capers,cherry tomatoes,erbaluce from caluso,fish,green olives,italian cuisine,olives,orsolani,scabbardfish,second course,white wine,wine | 2 Comments
March 10, 2012 by Giulietta
Picture by Eleonora
Today a bright sun shines in Turin, and it should last for the entire weekend, quite conveniently, since I'm going on a little getaway. I just want to enjoy these first blue skies, this first warm sun, I just want to drive along some country roads and stop whenever I want to, searching for anything, but some photographic fascination… maybe I didn't tell you this, but I'm attending a photography class. I'm doing this, so maybe I'll learn to use my powerful photographic means.
But (and you've already learned that there's always a but), to avoid that weather plays tricks on me, I'd do some sort of sacrifice to the gods of weather: I offer you a recipe that I hope it will be the last winter one for this blogging season… if you'll find the recipe for yak and bell peppers, next time, blame the weather, not my intentions. I couldn't think of anything wintery than a dried fruit cake served with zabaione, flavored with a passito wine (my achilles heel) … is it wintery enough?
I hope this cake would be a sufficient sacrifice, and I hope that sun will be with us longer and longer, from now on, or at least for this weekend (I'll settle for little, after all).
Category Arabic cuisine, Cakes and pies, Dessert and Sweets, Dried fruit, Pantry cakes, Wine | Tags: almond,arabic cuisine,cakes and pies,dessert and sweets,dried fruit,hazelnut,pantry cakes,passito di Pantelleria,pine nuts,pistachio,raisin,tunisia,wine,zabaione | 13 Comments
January 19, 2012 by Giulietta
Two days ago I came back home late and I started thinking I should comb through all the new recipes posted on my favorite blogs, but then I found myself thinking that maybe I should update my own blog before thinking about the other ones … but, while I was combing through other people's blogs (I think one thing and then I do the exact opposite), I found out from Sigrid that December 17th was the Ossobuco alla Milanese World Day (every year the GVCI chose to dedicate a World Day to a specific dish of Italian Cuisine, and this year it was dedicated to the ossobuco alla Milanese).
Of course, this is not like forgetting your father's birthday, forgetting your car keys into the car or forgetting to take the gloves with you when outside it's freezing (and I forgot the last thing three times in three freezing days), but, since my ossobuco alla Milanese's recipe was waiting to be published for a while (I learned this recipe in the cooking class dedicated to meat dishes I attended a few months ago – but I already talked about it here) this seemed to me a great opportunity to write about this great winter comfort food.
And so, if you excuse me for my delay, I celebrate the marrowbones, too (and the "two days after" gives an apocalyptic twist, too).
Category Beef, Herbs, Lombardy, Meat, Regional Italian cooking, Second course, Wine | Tags: beef,garlic,gremolada,herbs,lemon,Lombardy,marrowbone,meat,ossobuco,parsley,regional italian cuisine,second course,white wine,wine | 12 Comments
December 10, 2011 by Giulietta
While you're reading this post, I will be in Rome for a book exhibition, an "excuse" to finally see again many friends who come from all over Italy. Take a school trip, add a food and wine tour, add a package tour with thousand forced stops, add a shopaholic meeting and you still can't fully grasp the spirit of this reunion. And then I'll take some food tour (I have to), and I'll finally meet some fellow food bloggers live, but I'll tell you everything when I'll come back.
But, since "we're not here to comb the dolls" (a roman saying that means "we're not here to bake cookies"… even if we're here to bake cookies), in this post I try to satisfy with a single recipe those who are looking for simple and light breakfast cookies and those who are looking for a gourmet cookie gift for Christmas (and you can give them even to your lactose intolerant friends. Home-made really is better), perhaps along with a nice bottle of passito wine. I guarantee you, these cookies are fantastic dunked in milk and in wine … a miracle!
It's not a miracle, it's a Juls' (from Juls' Kitchen) recipe!
Category Breakfast, Cookies, Dessert and Sweets, Home-made is better, Wine | Tags: breakfast,cookies,dairy products free,dessert and sweets,extra-virgin olive oil,home-made is better,white wine,wine | 18 Comments
November 30, 2011 by Giulietta
Just a few days ago I wrote that I would take a break from my blog, that I didn't know when I would come back, but that I hoped it would be soon. You might be surprised to see me again after such a short period, but in these days I understood some things. I understood, thanks to a lot of kind messages and comments from many of you, that in these blogging months I gave to you more than I imagined, and I couldn't be happier about it. I understood that food and cooking are soul (and not only body) nourishment, and that sometimes you have to rediscover those nourishment by abandoning yourself to slowness, calm and patience … so that we can find that lost (or maybe just forgotten) taste.
For my personal quest I chose to rediscover an elaborated dish, a slowly cooked one, enriched by a thousand flavors and smells … I indulged in a pot roast, a dish that you can find in many places, but that I made mine using a Piedmontese wine, a rich and full-bodied Barbera. I learned to prepare this dish in a recent cooking class about meat preparations, so I hope the procedure I followed is very meticulous. This is a slow preparation, so it will allow you to spend some time at home and dedicate yourself to something else, because you won't be sucked into the preparation, but in the end you'll have a great final dish, a dish that gives off the scent of the imminent holidays.
Category Beef, Herbs, Meat, Piedmont, Regional Italian cooking, Second course, Spices, Vegetables, Wine | Tags: barbera,beef,braised,carrots,celery,herbs,meat,onions,Piedmont,red wine,regional italian cuisine,second course,spices,vegetables,wine | 20 Comments
March 26, 2011 by Giulietta
My friend Patrizia gave me this cookies recipe (have you already guessed that from the post title?! Good for you!), and she in turn took this recipe from Anna Moroni (a cook from Italian tv programme Ready steady cook). But she made a small but significant change to the original recipe, to me these are Patrizia's cookies, period.
These cookies are very easy-making (no cookie cutters, no rolling pins), very light and suitable for those who have certain food allergies (no butter, no milk, no eggs), very tasty (thanks to wine, raisins and pine nuts) and great dunked in a glass of fortified wine, or perfect for an mid-afternoon or mid-morning break, along with a cup of tea or a coffee.
Just to make things clear, these are NOT classic breakfast cookies! But not all the cookies must be eaten for breakfast! What is this discrimination?!?!
So, if you want a recipe for some easy-making and not cloying pastry, you are definitely in the right place!
Category Cookies, Dessert and Sweets, Dried fruit | Tags: Asti muscat,brut-e-bun,cookies,dessert and sweets,pine nuts,raisin,wine | 1 Comment