My husband aunt, just came back from her vacation at the tuscan-emilian apennines. There are a lot of cows and sheep over there, free to stay open air and to eat just grass. As consequence they do have a lot … Continue reading
I like legumes so much! Whatever they are lentils, beans, chickpeas… “Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber.” source: http://www.mayoclinic.com/health/legumes/NU00260 In … Continue reading
As I told you before, my parents live 500 km from here. They came to visit last weekend. They think I cook “strange”, but that’s not true! The reality is that they are very close minded when it comes to … Continue reading
I had those beautiful zucchini, not too large, not too dark, they are available only on summer and have this wonderful flower attached to them!
I’ve prepared the classic guacamole recipe, but with zucchini instead of avocados.
It was experimental, but it turned out deliciously!
My husband appreciated it even more the day after, when I’ve spread some on his sandwich!
- 4-5 zucchini
- 1/2 tomato, seeds and pulp removed
- 1/2 red onion
- cilantro leaves
- fresh lime juice to taste
- 1 fresh chili
Cut the zucchini into little chunks and cook them as you prefer, I’ve cooked over a no stick pan by adding some water (few at the time) but I think other ways will work the same.
Using a fork mash the zucchini and add cilantro, chili, lime, salt. When it’s ready add the chopped tomatoes.
Refrigerate for at least 1 hour.
I served with whole grain bread, toasted.
It’s been a year since I’ve post my last recipe.
Since then a lot of thing have changed in my life. I graduated from a master degree in Clinical Psychology and I’ve got married!!!
Now that I came back from our honeymoon, I can finally get back to food and blog 🙂
Over this year also my attitude on food as changed. I am trying to eat more healthy, and I can’t wait to share my attempt with all of you.
Yesterday I’ve made this delicious veggie casserole, oil free, butter free…. just vegetables!
I’ve just cut the vegetables into chunks and put in a casserole that I’ve covered with parchment paper. I’ve sprinkled mixed herbs, salt and pepper and put into the oven for just 30 minutes + 10 minutes of broiler function. That’s it!
1 red bell pepper
1 eggplant peeled
10 cherry tomatoes
1 or 2 red onion
fresh chili pepper
1 tblp mixed mediterranean herbs (oregano, rosmery, basil, thyme, majoran)
1 tsp smoked paprika
salt to taste
Between all the stuff I bought, there was a pack of farro flour (spelt) and dried “mother yeast”.
Farro is an ancient grain which as a lot of healt benefit…(check it out on this link!) but the thing that I love most is the taste, even though it has all the nutrients of the whole wheat, it tastes so much better!! So it’s a good compromise between health and flavour.
I added just the 25% of strong bread flour.
17.6 oz (500 gr) Spelt flour
5.3 oz (150 gr) Strong bread flour
13 fl oz (350 ml) lukewarm water
0.8 oz (25 gr) dry active yeast
0.5 oz (15 gr) dry mother yeast
Mix togheter the dry ingridient and then add slowly the water .
Knead the dough until smooth.
Put the dough in a bowl and cover.
Place a pan of hot water in the bottom of the oven and put the bowl with the dough on the rack in the middle od the oven.
Let it rise until doubled.
Sprinkle some flou on a clean surface and knead the dough again for a couple of minutes.
Divide the dough in two, strech it out and roll it up.
Sprinkle some flour on the rolled dough and place on a parchment paper, cover and place again in the oven.
Let it rise for a couple of hours. It has triple!!!!
Take it off the oven, and turn it on at 390 F° for 30/40 minutes
orecchiette are a traditional home made pasta …very popular in Puglia which is one of the italian region (in the south)
They are simply made with semolina flour ( hard wheat flour) lukewarm water and salt.
I can’t explain how you can give it the traditional shape…you have to watch it, so I suggest to look for a video on you tube ..even tough it is in italian doesn’t matter beacause all you need to do is to watch the movemet….
I made a variation of the traditional recipe because I used half smolina and half whole wheat flour.
it was very tasty, not to mention that whole weat flour is helthier…
as topping I used turnip tops (cime di rapa)
procedures and ingridients
wash the cime di rapa and put in a bowl of boiling water, let it cook for 10 minutes
in the meantime put in a pan over low heat some extravirgin olive oil, minced garlic, hot peppers and 1 or 2 anchovy fillets, rinsed and minced.
once the cime are ready, add them to the pan.
in the boilong water (where you have cooked the cime) cook the orecchiette for 2 or 3 minutes
Then add the orecchiette to the pan, and 1 tbs of bread crumbs, mix well…. enjoy!
Here is another pizza topping, very famous here in Italy.
if you want to know how to make pizza dough click here
When there is no tomato on the topping we use to call it focaccia instead of pizza….so focaccia potato and mozzarella would be more appropriate!.
I’ve made it last weekend and my friends LOVED IT….
While the dough is raising. peel 1 big potato and cut into very thin slices. ( about 1 mm – 0.47 in) and put the slices into boiling water for 4/5 minutes.
Once you have streched the dough from the middle out by your hands. Sprinkle some flour on a baking pan and put the dough on.
Spread some extravirgin olive oil all over the dough and add the potato you have already prepared.
again put some extravirgin olive oil all over it , salt, black pepper, rosmery.
Put in the oven ( 420 F°) please notice that the fun must be turned off!!
cook for about 20 minutes…or until the bottom is crunchy…
Put the shredded mozzarella all over it just few minutes before taking the pizza off the oven….
If you want to know how to make the dough click here
pizza margherita is a very classic dish and it is my favorite one!
It was the first type of pizza invented.
It is originally from Naples and was invented in honor of Queen Margherita.
Now it is well know all around the world, but only some traditional pizzeria in Naples still make an authentic and delicious pizza margherita.
The important things are the ingredients, very high quality ingredients should be used.
As you can see I won’t put the amount of each ingredients, because it depends on how dough you have!
Usually for 300 gr flour dough I use 120 gr tomatoes and 150 mozzarella
- whole tomatoes
- fresh mozzarella
- extra virgin olive oil
- a pinch of grated parmesan cheese
- fresh basil
put the tomatoes on a bowl and smash with a fork.
put the tomatoes on the top of the dough, a pinch of salt and parmesan. Add a drizzle of oil.
Put on the oven and cook it (important: the fan must be off)
usually it takes 20 minutes, but it depends on the oven.
To check if it’s ready knock a fork on the bottom of the dough, and check if it’s crunchy enough!
a couple of minute before getting out the pizza, put the mozzarella cheese on and the basil.
once the mozzarella is melted, pizza is ready!
Even though I live in tuscany, I was born in Naples which is the town where pizza was invented.
If you are born in Naples It is mandatory to know how to make home made pizza!!
I used to help my mother since I was a child ….so making homemade pizza is a sort of family matters from where you can’t escape!!…
So now I’ll pass on to you…
The main ingridient for pizza dough are : flour, water, olive oil, salt and yeast.
This time I have tried with whole grain flour, it is much better because it is unrefined and it doesn’t loose its nutrients….and it tastes even better than the traditional version 😉
– 1 kg (2.2 pounds) flour (all purpose or whole grain…or half and half)
– 500 ml ( 17 fl oz) warm water
– 25 gr ( 0.88 oz) yeast
– 40 ml (2.7 tbsp) extra virgin olive oil
– pinch of salt
PLEASE NOTE :
the amount of water depends on the humidity of the flour, so add water in small stages
the amount of yeast depends on the time of raising. I mean if you make the dough few hours before eating it, you may need double yeast.
the yeast I use is fresh, but I don’t think you can find it elsewhere…I think in the USA is more common the dry yeast….but I guess it’s the same…anyway take a look at the fresh yeast I used.
In a large bowl put the flour and make a well, put the oil, salt, yeast and part of water.
MAKE CIRCULAR MOVEMENTES WITH YOUR HANDS AND SLOWLY TAKE THE FLOUR FROM THE SIDES TO THE MIDDLE.
ADD THE REMAINING WATER
ONCE ALL THE FLOUR IS MIXED THE RESULT IS A STICKY DOUGH.
PLACE THE DOUGH ON THE COUNTER AND START TO KNEAD
KEEP ON KNEADING UNTIL IT’S VERY SMOOTH AND NOT STICKY
HERE IS THE DOUGH!
ONCE IS READY PUT IT BACK IN THE BOWL AND COVER WITH A DAMP KITCHEN TOWEL .
KEEP IT IN A WARM PLACE FOR 8/9 HOURS (if you don’t have time, also 2 hours will be ok, but you need to put next the heading)
PREHEAT THE OVEN AT 220 C° 420 F°
ONCE THE DOUGH IS RAISED, PUT IT BACK ON THE COUNTER.
DIVIDE INTO 3 PIECES.
STRETCH EACH PIECE FROM THE MIDDLE OUT USING YOUR HANDS
SPRINKLE SOME FLOUR ON A BAKING PAN AND PUT THE DOUGH ON IT
(most people put the oil on the pan, but believe me with the flour it tastes much better!!)
PUT SOME EXTRA VIRGIN OLIVE OIL ON THE TOP OF THE DOUGH AND SPREAD ALL OVER IT.
…..COMING NEXT : PIZZA MARGHERITA TOPPING