A light lunch? Cous Cous

This Sunday at our place there will be a huge dinner party for welcoming the beginning of December and the count down for Christmas and also for celebrating Thanksgiving! I know that this is not a very heartfelt holiday in Europe, but Silvia&Silvia can not miss an opportunity to prepare and eat with their friends filled turkey, sweet potatoes, pumpkin pie and many other amazing recipes. Are you curious? Next week we will post all the recipes and pictures so..stay tuned!

In the meanwhile, let’s try to eat healthy and light for the next two days for leaving a bit of space for Sunday :)

The recipe of today is very healthy, very light but, at the same time, very tasty: COUS COUS WITH ROMAN BROCCOLI, RAISINS, ALMONDS, SAFFRON AND CHEESE.

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Ingredients:

  • around 250g of cous cous
  • half boiled Roman broccoli (or 1 if it is small)
  • one or two handfuls of raisins and natural almonds according to your taste
  • 1 sachet of saffron
  • ripened cheese ( Parmesan or other kind of similar cheese)
  • salt, pepper, olive oil and hot water

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 First of all cover the cous cous with hot water in which you have melted saffron. Thanks to the saffron, the cous cous will become very yellow, so nicer to see, and with a light sweet taste, perfect to combine with the other ingredients. While the cous cous is cooking, you can chop the almonds and add them in a bowl with the raisins previously soaked in cold water and the boiled broccoli cut in small pieces (the vegetable should be cooked but still crisp).

When the cous cous is ready, let it cold down a bit and then add it into the bowl with the other ingredients. Season with plenty of extra virgin olive oil, salt and a bit of pepper and, at the end, add the “raspadura” of cheese (cheese cut in very thin slices). To do this you can even use the larger holes of the grater.

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Apple pie..We love the classics!

Am I crazy or almost snowed yesterday night here in Brussels?! White sky, cold outside..These are the best conditions to turn on the oven and to cook a good cake. A very simple one that you can do in 10 minutes, a light one, that you can eat without feeling guilty, but definitely a very good one! I am speaking about the grandma of all the cakes: The Apple Pie!

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I know that there are 1000 different recipes of this cake and I don’t pretend to have the perfect one, actually I use to change every time the recipe depending on what I have in the fridge. In this case the ingredients are: 

  • 2 apples
  • 1 natural yogurt
  • 100 ml of semi-skimmed milk
  • 150 grams of semolina flour (the yellow one)
  • 200 grams of flour 00
  • 1 packet of yeast
  • 100 grams of sugar
  • a bit of cinnamon
  • blackberry jam q.b

NO OIL; NO BUTTER; NO EGGS!!!!

Mix the 2 flours, the yeast, the sugar and the cinnamon. Then add the milk and the yogurt. When the dough will become soft and swollen pour it into a pan greased and floured (or you can use the oven paper).

Cut the apples into wedges and put them on the cake. Finally add few tablespoons of blackberry jam.

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Bake the cake in preheated oven at 160 degrees for about 40 minutes after the time for cooking do the toothpick test because each oven has its own power.

BUONA MERENDA A TUTTI!

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Carrots and changes

As you probably know I have been a little bit busy this last month…
Instead of changing my seasonal closet this autumn I decided to…change town.
and job!
:)
As you can imagine I had very few time to cook, actually I sometimes had even few time to eat.
And since I led off with the new job I started bringing a lunch box with me everyday.
This recipe is rich but not heavy, balanced and colorful, a perfect idea for your lunch box, but also for a gloomy sunday like today is.

INGREDIENTS (2 servings if you have a hungry and greedy boyfriend)
250 gr Pasta tortiglioni;
4 carrots;
1 yellow onion;
curry mix (you can find a lot of different mix, just choose yours! I actually buy turmeric, cilantro, ginger and cumin separately and add other spices that I like in order to create my own curry mix!);
3 tablespoons of pine nuts;
if necessary other spices that you like;
extra virgen olive oil;
salt&pepper.

Parboil carrots 15 mins in boiling water before pan-frying them. Chop grossly and put them in a pan with EVO oil, a bay leaf, a small minced onion and stir swiftly. Add half of a glass of water and let simmer until carrots are well-browned and cooked. Add your curry mix and salt&pepper.
Grind everything with a food mixer until creamy.
Cook the pasta in boiling, salted water.
Meanwhile pan-fry the pine nuts with a spoon of EVO oil, until well-roasted.
Strain the pasta, stir well with che carrots&curry mix and add the pine nuts.
If you like it you can grate a bit of Parmigiano Reggiano cheese on the top.

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Registrations open for our second workshop!!!

Ladies and gentlemen,

Silvia & Silvia are ready for their second workshop: they will teach you how to make POTATO GNOCCHI! A simple recipe that gives great satisfaction, a comfort food perfect for a Sunday lunch with family, for pampering yourself after a bad day or for seducing someone with a nice dinner.

At the end of the workshop, as usual, participants will be able to stay and enjoy a delicious dinner with the gnocchi prepared and a good Italian wine offered by us!
What do you think? If you are interested book already on your agenda Sunday, November 24th at 18.00! Registration is open from today until Thursday 21!

For confirmation and for further information please contact us at: [email protected]
We look forward to see you!

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Multivitamin Autumnal Salad

I think I can disagree with those who prefer summer for its seasonal fruits and vegetables. Who said that you can only find colorful meals when the sun is shining and 30 degrees are warming you and your garden? Let me show you this quick but genuine and very colorful recipe that will bring you a perfect balance of taste, vitamins and delight for your sight, for enjoying the amazing season of ‘foliage’, when you can have those long walks in enchanted forests turning red and yellows before Christmas’ snow will come. Despite it’s exotic appearance, my salad gather together the best products Mother Nature offers in this time of the year. And provides you with an excellent combination of C vitamins, essential minerals and Omega 3, containing not only fruit and vegetables, but also some good proteins from smoked salmon. Follow ingredients and procedure, and enjoy this little spot of colors directly on your dish!

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Ingredients for 2 people

  • 1 pomegranate (the little red seeds)
  • 1 avocado
  • 1 papaya (soft and well mature)
  • 1 pear
  • 50 gr walnuts
  • 200 gr rocket
  • 300 gr smoked salmon
  • E.V. olive oil (2 spoons)
  • salt and pepper for seasoning
  • fresh lemon juice

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Procedure

Peel the papaya and the avocado and remove their seed(s). Cut them horizontally into slices. Cut the pomegranate and, with the help of a spoon, take the red seeds, putting them directly into a large bowl where you will also add almost all the slices of papaya and avocado (keep 3-4 slices for decorating the salad at the end). Peel and cut the pear the same way you did with the first two fruits. Add the rocket, and gently mix fruits and vegetables, being careful to not break the slices. Add one spoon of olive oil, and the walnuts. On top of your veggie mixture, put the slices of salmon, add one more spoon of olive oil, some drops of fresh lemon juice, some pepper and salt, and finally the remaining seeds of pomegranate and slices of avocado and papaya. If you appreciate the taste, you can even add few drops of Balsamic Vinegar. Serve it immediately, while the scent and fragrance of fresh cut fruits is still there.

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Pumpkin Plumcake

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I know that we let Halloween go unnoticed but you must not think that we have ended up with pumpkin recipes. November is the pumpkin month and we should celebrate it (you will see what we will do for the Thanks Giving day!). So..before the amazing and traditional pumpkin cake (stay tuned to discover the recipe), I have decided to propose another cake, very easy and very comfortable for these raining afternoon!

Ingredients:

  •  200 gr. of flour
  • 150 gr. of sugar
  • 250 gr. of pumpkin puree
  • 120 ml of olive oil
  • 2 eggs
  • 1 spoon of natural yogurt
  • nutmeg
  • cinnamon
  • half a teaspoon of salt
  • a packet of baking powder
  • white and dark chocolate (the amount is up to your taste)

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 First of all you should cut the pumpkin in slides (leave the skin on) and then put them into the oven closed by silver paper for around 45 min, till when they will become very soft. A good alternative is to cut the pumpkin in small pieces without skin and then boil them with a bit of water using the microwave. In the meanwhile, mix together all the other ingredients (before flour, baking powder, sugar and salt. Then, add the yogurt, the olive oil and the eggs). At this point add also the pure of pumpkin that you will do removing the pulp of the pumpkin and smashing it with a fork or with the blender (if the smashed pumpkin is too compact add a little bit of water). Finally, add the chocolate and the spices. Mix everything and then reversed the mixture into a baking dish for plum cake. Oven at 180° for 45 – 50 minutes until when the inside will be dry.

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If you like pumpkin you cannot image how good is it, without counting that the pumpkin is low in calories and very good for health :)  we should profit now that we have it!

Potato Croquette filled with Cheddar and Baked Ham

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Belgians had very good reasons for partying hard in the last weeks. Their national football team won 2-1 against Croatia, ensuring a place in the sun among the lucky and walrus ones that will play the next World’s cup. I’m not a big fan of football in general, but I have to admit it: when Italy plays, I am always among the first line of supporters. Maybe it could be incredibly stupid that people rediscover their affection to their Homeland only upon such occasions, but as far as I leave far away from my Country, I became much more patriotic, and I follow with true interest and concern the wisdom of Italian National Team (and, ça va sans dire, the dramatic time that my Country is facing right now).

Pathetic or not, football and sport in general is able to make you cry a river if your National team is going to win and you need – as always –  a good meal that goes with celebrations.! The following recipe is a traditional ‘couch&tv&match’ finger food, crunchy and tasty. You can even prepare it in advance, froze it and keep it for these special occasions.

Ingredients:

  • 1kg potatoes
  • 6 slices cheddar cheese
  • 6 slices baked ham (I truly love the ‘fumè’ version, much more tasty I believe)
  • a couple of eggs
  • bread crumble
  • sunflower seeds oil
  • 2 spoons flour

Boil in enough hot water the potatoes, and peel them once they are ready (they have to be very soft, if you put a fork inside, you have to feel that they are perfectly cooked). While they are still hot, start mashing them (you can use a fork or the proper tool). If they are not sufficiently soft, add 2 spoons of hot milk. Add two eggs and the 2 spoons of flour. Add salt and pepper as well, and mix properly all the ingredients. Be careful: the consistence of the dough you are preparing must be soft but not creamy nor liquid. It has to be dense enough for making balls. Now, put some potato dough in your hand, previously oiled with some olive oil so that the mixture won’t stick on your skin (use a spoon, consider that two full spoons would be enough). Curve your hand, making a hollow in the potato dough, where you will put the slices of cheddar and ham (cut them if their dimensions are not in proportion with the width of the potato disk. Then, cover the surface with another spoon of potato dough. Overall dimension of the ball should be around 10-13 cm diameter. Roll the ball in the bread crumble, trying to keep it compacted and with a precise form. Put the sunflower seeds oil to warm in a frying pan, and when it starts frying, gently put the potato disks one by one. Fry it 4-5 min per side, until it gets golden/brown. Eat your crispy croquettes when they are still warm and crunchy, but be careful to let them get colder a little bit, or inside they’ll burn!

All you have to do afterwards is just focusing on your loved team. This time, I felt like supporting Belgium, just for once, as a special thanks to the land that is gently hosting me and giving me a good job and a warm house to live. And with no doubts, this time, I cried: ‘Go, Red Devils, Go!’

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Happy New Year to me!

Hello people. Sorry for the week end of silence but for me it has been a very important week end. Indeed, I have officially turned thirty..OMG! The thing is that during these last months I used to say to people I was already thirty as if, implicitly, I wanted to prepare myself to this moment, but now that I am thirty I still believe I am not  as if I still pretend :)

I know that it is very stupid all this feeling and talking for a birthday that is actually as all the others. I think the problem is always the expectations..Usually I like expectations for an event, a new job, a new guy..It is another word for dreams..However, sometimes expectations, specially if socially imposed, are synonymous with anxiety. And even if you promise to yourself that you don’t want to have expectations for not being disappointed, it is very very hard to do it.

Expectations in them self are not a problem. The problem is when your dreams don’t become true, when expectations are not the reality. I should admit that, despite at the stroke of midnight on October 26 (my Bday is the 27th) I was in the perfect place with the perfect person, celebrating in the best way as possible, when I watch my clock my heart began to beat faster and I started to panic. Thirty and what I have done with my life? Where I am? What I have? no job, no flat, no children, no special talents, no money…A disaster..And then suddenly you start to feel an incessant ticking of the damn biological clock …nooooooo!

However, thanks to great people around me and thanks to my brain that sometimes is still working, I then realized that are not the big events or big goals that make you who you are, but all the small things you have done to try to reach those goals (I know it is a trivial and well known thought but it is incredibly true). And if I think about all the small pieces that have constructed my life…I lived in 7 different countries, I visited more than 24 countries, I did more than 10 different jobs, I have spoken with thousands of people from all over the world and many of them become part of my family. I become an aunt, a girlfriend, a friend. I did incalculable errors and many many many stupid things. I had fun. I had the chance to love..a lot..people, food, wine, places, animals, moments, songs..I changed: city, boyfriend, hair, weight, job, ideas..In other words I have lived, I have actively lived, and all this makes who I am and what I have. All this brought me here, in Brussels, writing to you, and, if I look around me, and even behind me, I cannot complain :)

And if it is true, as Carrie Bradshaw teaches us, that when you’re a teenager, all you want to do is buy alcohol and enter in clubs without being checked but once you hit 30 all you want to do is to get carded, is also true (I hope) that it is between thirty and thirty one that women live the best ten years of their life (cit. Sacha Guitry) so..let’s see what will happen in the next years, without panic and without expectations, just with a lot of good new energy, hoping that this damn clock will let me quiet a little bit more :) . Indeed, the thirty of today is the new twenty isn’t it??!!

Said so, I will stop to speak about me (resolutions for the new year: learn the gift of synthesis) and I will give you the recipe of today. I have decided to start with a super healthy recipe: Red Rice with Peas, Soybeans, Beans and Almonds.

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The red rice is native of the Camargue, it is unique for its qualities, prized by gourmets from all over the world for its pleasant aroma of hazelnuts and the characteristic consistency of its grains. It is a brown rice and, as such, it always maintains a particular crunchiness of the beans. It is nothing but common rice that is fermented by various strains of a yeast known as Monascus purpureus, a microorganism that owes its name to the color red and that is actually also called red yeast. The red yeast rice is a traditional component of theChinese kitchen and Chinese folk medicine. It is used as a coloring agent in food preparations, including fish, fish sauce, rice wine, cheese, red bean, pickled vegetables, salted meat. Moreover, In medicine it is used to improve the circulation of blood, indigestion, but, most of all, it has an high power  in lowering cholesterol. So..why do not try?

Ingredients:

  • 200g of red rice
  • 250g of fresh peas
  • 250g of soya beans and normal small red beans
  • 1 punches of skinless natural almonds

You should boil everything: the rice in one pot and the other vegetables in another one. Be careful of do not cook too much the legumes. When everything is ready drain the rice and add the legumes and drizzle with olive oil and salt. Then, wait till the rice is completely cold and enjoy! (Unfortunately I accidentally deleted the other pictures..you should trust me even without seeing the final result!)

 

Strudel jam and..big jumps

Helly everybody, I am finally back!
Well, if you didn’t feel my absence, I hope you were at least looking forward to try my new recipes..I was surely looking forward to prepare and present this easy but astonishing recipe!

I have some big news:first of all, we left our cozy, lovely and tiny house in Bologna to move to..Bolzano!
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The reason why is the second big news: I found a new job here which looks promising and exciting, so we decided to leave Bologna after almost ten years…
Bolzano is my native town, is a tiny, cozy and beautiful city up in the North of Italy, surrounded by the Alps, specifically Dolomites. Half of the population here talks Italian, and the other half is German speaking. Everything here is neat and organized, which is an aspect that probably set the town more like an Austrian city, rather than an Italian one. By the way, one of the typical products from here are apples, besides wine and other wonderful culinary products.
Today, in Bolzano, it was definitely raining cats and dogs, that’s why I decided to propose you a delicious way to store this wonderful fruit now, when it is at its best. I called it “strudel” jam because the flavour is very similar to the famous pie from South Tyrol (ok, recipe soon..)

INGREDIENTS:

2kg apples (typical from Bolzano are Golden Delicius)
a bit of water if needed
juice of one lemon
some tablespoons of sugar (Golden is an already sweet apple and do not require extra sugar)
1 teaspoons of cinnamon
1 tablespoon of pine nuts
a fistful of raisins
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Put clean jars and new lids in a saucepan with water and boil at least 10 minutes to sterilize them. Leave them into the pan until water is cold again, then let dry and start preparing the jam.
Peel and finely dice the apples and sprinkle with lemon juice.
In a high-sided saucepan combine apples with lemon and sugar and stir well, paying attention that the apples don’t adhere to the pan. Just in case add a glass of water and cook slowly. Cook the jam for around 60 minutes adding a bit of water if needed. By cooking it for so long and thanks to the natural property of apples, you do not need to add jelling agents, because apples naturally contains pectin.
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Remove from heat, add cinnamon, pine nuts and raisins and fill the jars to within 1cm to the top. Close with lids, after cleaning rims from the jam. Put the jars upside down thus creating a natural vacuum and leave it until cool.
To appreciate the flavour at its best, you should leave the jars a couple of months in a cool and dark place, but in our house it never lasted that time… ;)
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You can use it to fill a pie, you can taste it with biscuits and tea, but most of the friend who received the jars as a Christmas present told me, they used to gobbled up without anything, just filling the spoon :)

…and to fight a heavy sky, a 24h of pouring rain and blue mood: try the jam while you listen to Big Jumps -Emiliana Torrini (“Me and Armini” album released in 2008).

oh..my new job won’t start until November, that’s why I’ll leave soon for my last week of holiday as an unemployed..where? guess..it’s not difficult, it’s my second home by now…and I’ll come back with funny anectodes and new regional recipes.

Enjoy!
Claudia

Tea time & blueberries

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5.00 pm. I’m alone in my cozy shelter up on the roof, and I need something warm and sweet (together with cuddles, if possible!). If your partner does not suppose to come back before 8.00 pm, and clearly there would be a lack of cuddles in the meantime, you definitely have to bake something sweet that possibly matches with your afternoon tea. I had very few things in my fridge, and I was about to cry because my inspiration was gone with the missing ingredients. Then, I saw the light. Milk, a couple of eggs, flour, cane sugar and… blueberries. The perfect combination for a genuine, simple cake, like those that my lovely and wise granny uses to prepare when I’m home with her. Your rainy afternoon will become suddenly colorful and tasty, after your almond scented tea and a slice of blueberry cake. Follow me with the procedure!

Ingredients

  • 200 gr flour
  • 80 gr cane sugar
  • 150 ml milk
  • 1/2 bag of baking powder
  • 200 gr blueberries
  • 2 eggs
  • 100g butter

(if you have it, some cinnamon powder would be a great ingredient to add!)

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Mix all the ingredients together (before mix the dry ingredients and then add the other things). Put the result mixture into a plumcake mold previously covered with a baking paper and then cook the cake at 180° for around 40 minutes.

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Autumn sweet Autumn: Home made Ravioli with Shrimps and Pumpkin

Hey, look outside the window! It’s autumn! And winter is coming, as my favorite TV character would say :)

My today’s dish is a celebration of summer flavors combined with the incoming autumnal tastes. Shrimps and Pumpkin, two elements from two different environments. Don’t be skeptical, and try them with these home-made ravioli. You’ll be surprised, I swear.

Ingredients (for 4 people)

  • 500 gr durum wheat flour
  • 4 eggs
  • 1 pinch of salt
  • 250 gr fresh ricotta cheese
  • 400 gr pumpkin
  • 16 fresh shrimps
  • 16 slices of bacon
  • 1/2 chopped onion
  • 1 garlic head
  • fresh persil
  • black pepper
  • 250 ml soja cream

For the Dough:

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All you have to do is prepare your fresh home-made ravioli dough mixing flour, eggs and a bit of salt. Wrap the dough in plastic film and let rest for about 1 hour in a dry place. After resting, fresh pasta will be softer and more elastic so get ready to roll it out. Flour the work surface and take a rolling pin. Before you roll your dough flatten it by lightly pressing with your fingers, then, continue to work with a rolling pin, bearing in mind that the dough will have a thickness of about 0.5 mm. When you’ve got the right thickness, you can get the desired pasta shapes that, in this case, are round discs to make the ravioli.

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For the filling:

Create the filling mixing ricotta, parmesan, parsley and pumpkin (previously boiled and smashed).

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Then, you wash your (imperatively) fresh shrimps, chop some onion and garlic, put some oil in a cooking pan, and let the onion and garlic gently cook. Now, you get a slice of bacon (the one for breakfast use), and you roll each shrimp into the bacon slices. Put the rolled shrimps in the pan, and cook them until the bacon won’t look ready (it has to be cooked, but not crunchy). You filled your ravioli with the ricotta & pumpkin cream, be careful in closing them very well pressing the edges with a fork or with the appropriate templates to cut the ravioli.

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Therefore you boil them few minutes, and once they’re ready you just put them in the cooking pan where bacon&shrimps rolls are. Pour over the ravioli 200 ml of soja cream (it’s sweeter than the milk one, and matches definitely better with this meal), turn on the fire and let it cook with high flame for a couple of minutes. Chop some fresh parsley and pour it together with black pepper for the final seasoning.

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Good bye summer, welcome back fall!

5 minutes, 4 ingredients and a guaranteed success!

Hot bresaola rolls with cream cheese and truffle oil:I know that the ingredients of this recipe are a bit more expensive than usual but it’s worth it!

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Ingredients:

  • 100g bresaola in slices
  • 100g philadelphia
  • few drops of truffle oil (you can find it also at Delezhe)
  • rocket
  • salt and pepper

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Prepare the cheese creme mixing the philadelphia with few drops of truffle oil (the taste is very strong) and a bit of salt and pepper. Then, fill each slice of bresaola with a tea spoon of creme and close the rolls.

Leave the rolls in the pan for a few minutes, just long enough that the bresaola get a little crispy and the cheese is melted. When the rolls are ready  distribute them on a bed of rocket (I used salad since I didn’t have rocket at home) previously topped with olive oil and salt.

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5 minutes and…enjoy your meal!

 

Smells of late summer..

I know, we are in October. This means fall, grey sky, falling leaves, pumpkin, chestnuts.. Do not worry, in few days I will start stressing you with “fall recipes” but for today let me still taste the smell of summer. Outside is not yet very cold and in the markets we can still find plums and peaches that bring back our memory to the season just ended. Moreover, in September I was a very good and diligent girl making few jars of plum jam that I was very curious to taste. Thus, before starting with pumpkins, chestnuts, chicory, khaki, etc., today I decided to make you enjoy again a little  bit of summer making a cake (I will need a lot of sugar this month to cope the arrival of my thirty years), a crostata, that smells of plums and lemon!

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The crostata is a typical Italian cake, the first one you learn to make with your mom, very easy, authentic, simple and incredibly good! For me, this cake means home and this is way I like to make it imperfect and craft like a did when I was a child (as you can see from the pictures :) )

Ingredients:

  • 1 jars of plum jam
  • 2 tea spoons of grated ginger
  • 300g flour
  • 150g sugar
  • 150g butter
  • 2 yolks
  • the grated rind of 1 lemon

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You start making the dough: Mix together flour, sugar and the grated rind of lemon (the dry ingredients). Then, add the eggs and the butter at room temperature. Mix everything till all the ingredients will become an elastic and compact ball. Leave the dough covered by a film in the fridge for 30 minutes, then roll out 2/3 of it on a baking paper ( it should be 3-4 mm of thickness) and put it into a baking tin. At this point cover evenly the dough with the plum jam previously mixed with the ginger. With the remaining 1/3 of the dough create few strips to be placed crosswise on the surface of the cake in order to create a grid.

The cake must cook in a preheated oven at 180° for 40/45 minutes.

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I wish you all a good Sunday!

 

Less words more pics: homemade spaghetti alla chitarra

Italy is a wonderful country.
But italy is also a strange country, where -in the XXI Century- homosexuality is still something to buzz about it. Italy is a place where -in 2013- sounds normal that the manager of the biggest italian Company producing pasta talks about the traditional family as the housewife knitting, while she waits for her husband at home (for this idea of family I suggest you a textbook of Modern History: from the Fall of Costantinople, to the Congress of Vienna 1453-1815).
I won’t fuel the argument, because everything has been already said, written, posted and twitted about how Guido Barilla miserably made an ass of himself, I just think that probably he’s not so skilled in marketing, looking at the hell unleashed by his declaration about Barilla’s commercial and homosexuality on the web.

Well, we don’t care about Barilla (which is probably the most popular pasta in the world but not the best) and we propose you a wonderful recipe of homemade pasta!

SPAGHETTI ALLA CHITARRA*

Less words more pics..this is a traditional recipe, prepared with the ingredients of the abruzzese tradition, in a background that couldn’t be more traditionally set. I’m sorry for the poor Guido, who would judge the situation as a clamorous role swap, where the dough was kneaded and rolled by a man, and for one time, I was the invisible observer hidden behind the camera.

INGREDIENTS
for the dough:
3 eggs
450 gr durum wheat flour
a bit of water
salt

The exact amount of wheat depends of a a large range of factors, humidity and temperature of the air etc, so I suggest you to try and try until you get the perfect dough. Bytheway he traditional egg pasta would be one egg every 100 gr of wheat.

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Put the wheat on the pastry board as to form a sort of volcano. Make a hole on the top and open the eggs in it, add salt, beat the eggs a bit then start adding the wheat, add water if you need it and knead well, forming a sort of snake.

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Roll the dough and cut it the same width as the “Chitarra”, then press it on the strings with the rolling pin and let the spaghetti fall down on the base of the utensil.

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Let them dry a bit then cook in salted boiling water.

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Strain and serve with the sauce you prefer, we used the best homemade hot-pot sauce ever cooked.

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*the Chitarra (that would be guitar, literally translated) is an ancient utensil used in the kitchens of South of Italy. The name derives from its resemblance to the musical instrument, and it is used to prepare spaghetti with a squared section, instead of a circular one.

Happy weekend to EVERYONE!
Claudia

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When desire and need match!

22:30. Coming back home after having enjoyed a new summer in Brussels. I feel sooo good (probably also for the few glasses of wine I have just finished to drink but still, I feel good).

It is the first time I am posting an article at this time but I thought of all of you, of all the people that, for different reasons, are coming late at home, they have their fridge almost empty but they need, they want, they deserve something good to eat and maybe, as in my case, also to bring the day after to the office for lunch (don’t worry, I am still unemployed, I am just working few weeks for a project).

What I have at home are those products we always have in our kitchen: canned tuna, eggs, some kind of creamy cheese, etc. What to do with these ingredients? A tuna mousse! Perfect to eat inside a crunchy baguette but also with a salad.

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You can prepare it in few minutes in the late evening (like me) but also in the morning before going to work and it can solve a lot of problems for you: an improvised aperitif at home, a snack for the kids, a picnic, your lunch box for the office or a strange craving for something good and tasty after one of those drinks out with friends that take you to drink a lot and eat almost nothing :)

Ingredients:

  • 250 g of philadelphia or ricotta
  • 1 boiled egg
  • 1 big pack of canned tuna
  • capers as much as you like
  • few drops of lemon juice
  • a bit of parsley or thyme or oregano (the one you have at home)
  • salt
  • If you like a stronger taste you can add 1 or 2 anchovies in oil.

Put all the ingredients together into the mixer until they become a cream. That’s it. I told you it was very easy :)

Then, if you want to create something more sophisticate you can always add some boiled potatoes and olives and you will have a great tuna salad!

Buon appetito e buona notte..