Nociata

The nociata is a typical Christmas dessert of Lazio and Umbria. There are various versions from which to draw. I chose the simple one, which is prepared in Sabina: only 2 ingredients, honey and walnuts that once married together go to rest between two bay leaves to collect all the scent it can release. For this reason, it is advisable to prepare it a few days in advance, just to absorb the aroma.

 

Ingredients

400 g of wildflower honey

600 g walnuts

fresh bay leaves to taste

Preparation

Wash the bay leaves and dry them. Pound the walnuts with a mortar. In a saucepan, cook the honey until it acquires a golden/reddish color. Add the walnuts and continue cooking for a few more minutes. Wet a cutting board with cold water (if you have a marble board, it's even better) and slide the nociata over it. With a wet spatula, level to about half a centimeter. Before it cools completely, cut into diamonds. Once cold, transfer each turbot between two bay leaves and leave for a few days to flavor.

The Befana comes at night

With all broken shoes

The Ciociara dress

Long live the Befana!

The Befana in the popular tradition

The Befana originates from the transformation of pre-Christian pagan cults to become over the centuries a character firmly linked to popular tradition. The name may derive from the misspelling of the name Epiphania. Until the end of the 19th century, the holiday was called Pasqua Epifanìa because until that period in Rome it was customary to precede the term "Easter" with the name of feasts of obligation. And then it became Pasqua Befanìa. Legend has it that on the night between 5 and 6 January, the Three Wise Men stopped at the house of an old woman to ask for information on how to reach Bethlehem. They also invited her to go and visit the Child Jesus. But she refused. Regretting not having gone to pay homage to the Baby Jesus, every year on the same night she goes to the home of all the children to bring them a gift. Tradition, on the other hand, tells us that on the night between 5 and 6 January, the three Magi went to Bethlehem, guided by a comet, to visit the Child Jesus, bringing with them the gifts: gold, frankincense and myrrh. By emulation, Roman tradition hands down that same night a witch riding a broom enters the houses to fill the stockings that the children have left attached to the fireplace with gifts and stops to refresh herself with a sweet and a drink that they have left for her. The Befana is represented as an old witch with a hooked nose, dressed in rags and riding a broom. She only appears after midnight and is not actually represented as an evil witch, because she brings gifts. Even if it punishes those who have been bratty... with coal... which is always a sweet anyway! Happy Befana to all. And don't forget to leave a sweet treat, a light wine and a light on!

 

Polenta with Mushroom Ragù

This Creamy Polenta and Mushroom Ragù recipe is one for the regular / easy / healthy dinner rotation! You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong! Topped with a savory, but healthy mushroom-kale tomato sauce, this creamy polenta recipe will keep you warm all winter long! First, creamy polenta in terms of texture is largely defined by your cooking process. But, if you’re thinking about creamy in terms of taste, then there is a vegan-friendly ingredient to help you get there: coconut milk. 

Ingredients

  

For the Polenta

1 13.5 oz can full fat, unsweetened canned coconut milk Note that a 13.5 oz can is roughly equivalent to 1 3/4 liquid

1 1/4 cup water with 2+ cups of water on reserve (see my blog post on how to best cook polenta)

1 tsp salt

1 cup polenta or medium ground flint corn cornmeal

1/4 cup nutritional yeast

For the Mushroom Ragù

1/2 medium yellow onion sliced thin

2 tbsp extra virgin olive oil

1 tsp salt

12-15 cremini mushrooms washed and sliced

3 cloves garlic peeled and crushed

2 tbsp tomato paste

1/4 tsp fennel seeds crushed with the knife handle to release the oils

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

1/4 cup red wine optional

1 28 oz can diced tomatoes

salt & pepper to taste

1 bunch Lacinato kale washed, destemmed, torn and massaged

1 tbsp fresh lemon juice

Instructions

 

In a small pot, bring the coconut milk and water to a boil. Slowly add the polenta while stirring constantly. Add the salt. Reduce to a simmer and allow to cook for approximately 20 minutes, stirring every 5 minutes. If the polenta becomes too thick to stir, add additional water. You will likely need to add 2 additional cups of water. The polenta is done when it is smooth and creamy (not gritty or sand-like). When the right consistency is reached, add the nutritional yeast and additional salt & pepper, if desired. I highly recommend reading my blog post on how to cook polenta. Heat a cast iron skillet and add the olive oil. Heat until shimmering. Add the sliced onions and reduce the heat to medium-low. Stirring occasionally, allow the onions to gently brown. About 15-20 minutes. Add the garlic and allow to cook until fragrant. Be careful not to burn the garlic. About 1-2 minutes. Add the fennel seeds, basil, oregano, thyme and tomato paste. Stir until well combined and allow to cook until the tomato paste becomes a dark red. About 2 minutes. Add the red wine to deglaze the pan. Add the mushrooms. Stir until well coated. Add the diced tomatoes and bring to a simmer. Allow to simmer for 15-20 minutes. The sauce should thicken as the liquid from the canned tomatoes cooks off. Season with salt and pepper to taste throughout the simmering process. While the ragù is simmering, prepare the kale. I highly recommend massaging the kale before adding it to the ragù, It will make it more tender and less bitter. To massage the kale, crunch the torn leaves with your hands. The kale will become darker and less rigid. With five minutes remaining in the cooking process, add the fresh lemon juice and the massaged kale. Serve in small bowls with a bottom layer of polenta. Spoon the mushroom and kale ragù over the polenta. Serve garnished with fresh parsley, vegan parmesan and crushed red pepper. 

 

Salmon Club Sandwich

With fresh basil and crunchy bacon bits mixed into a savory salmon spread, this might just be the easiest club sandwich around.

Ingredients

1 (5 oz) packet or can Chicken of the Sea Pink Salmon, Skinless & Boneless

1/4 cup mayonnaise

3 Tablespoons bacon bits

2 teaspoons chopped fresh basil

4 large tomato slices

2 large leaves lettuce

3 slices whole wheat bread, toasted

Instructions

In a bowl, combine salmon with mayonnaise, bacon bits, and basil. On top of a piece of bread, lay a lettuce leaf and evenly spread 1/2 of salmon mixture and top with 2 slices of tomato. Lay another piece of bread on top and repeat the layers: lettuce, salmon mix, tomato. Then top with third slice of bread. Secure with toothpicks and cut into half.

 

Umbrian Onion Schiacciata

Schiacciata is the ultimate picnic food. Topped with Cannara onions cultivated in the region of Umbria, the rustic flatbread-like focaccia is delicious served warm or cold.

Ingredients

1 LB. of onions

3 1/4 CUPS of all-purpose flour

3 TBSP. of extra-virgin olive oil

1 TBSP. of brewer's yeast

extra-virgin olive oil

1 TSP. of sugar

salt

Method

Mix the flour, lard, yeast, and sugar with 1 cup lukewarm water. When nearly combined add 2 tsp. salt and knead until smooth. Cover and let rise for around 1 hour or until it doubles in volume. Oil a baking sheet or two round pizza pans (9-10" in diameter). Gently stretch dough across length and width of baking sheet in an even layer, working all the way to edges and into corners. Let rest for another 20-30 minutes. Preheat the oven to 400°F. Peel and slice the onions. Cook in boiling water for 5 minutes. Drain well and distribute evenly over the focaccia dough. Drizzle with olive oil and season with salt. Bake for 25-30 minutes.

 

 Smoked Meat Loaf

Le pain de viande est un aliment réconfortant qui est généralement servi avec d’autres aliments réconfortants. N’importe quel type de pomme de terre ferait un excellent accord. Les pommes de terre au four, la purée de pommes de terre, les frites, les pommes de terre rôties ou les pommes de terre festonnées seraient délicieuses ! Ajouter un légume frais ou cuit à la vapeur serait toujours un excellent plat d’accompagnement à manger avec.

Voici ce dont vous aurez besoin :

Bœuf haché – J’utilise 80/20 parce que la dernière chose que vous voudrez manger est du pain de viande sec.

Oignon blanc – J’en utilise environ la moitié et je le hache très finement

1 manchon de craquelins soda (écrasés) – Les biscuits salés fonctionnent le mieux

2 œufs

Ketchup – vous en mettrez dans le pain de viande et en utiliserez pour le glaçage sur le dessus

Sel et poivre

Ingrédients pour le glaçage du pain de viande – pour le glaçage, vous aurez besoin de ketchup, de moutarde et de cassonade. C’est simple mais tellement BON.

Comment faire un pain de viande fumé

Mélangez tous les ingrédients dans un grand bol. Je le fais à la main avec des gants de protection alimentaire car c'est plus facile, mais vous pouvez mélanger avec une grande cuillère ou un grattoir en caoutchouc. Formez un pain et placez-le sur une plaque à biscuits recouverte de papier sulfurisé. J'aime utiliser l'une de mes plaques à biscuits les plus abîmées car la fumée laissera un résidu. Placez-le dans un fumoir et insérez un thermomètre à sonde allant au four au milieu du pain de viande, si vous en avez un. Fumez pendant 1 heure à 225 °F. Le glaçage de ce pain de viande se compose de trois ingrédients simples que vous avez probablement dans votre garde-manger. Le glaçage est la dernière chose que vous ajouterez à votre pain de viande après la cuisson et c'est la touche finale. Pour faire le glaçage, vous devrez combiner les trois ingrédients dans une petite casserole. Réchauffez lentement vos ingrédients à feu moyen-doux, en remuant souvent. Assurez-vous que la cassonade se dissout complètement. Une fois qu'elle est liquéfiée et réchauffée, elle est terminée et prête à être glacée. Pendant que vous fumez, mélangez les ingrédients pour votre glaçage et réchauffez-les légèrement pour que la cassonade puisse fondre et qu'elle s'étale plus facilement sur votre pain de viande. Badigeonnez de glaçage et augmentez la température à 375 °F. Faites cuire jusqu'à ce que la température interne atteigne 155 °F, retirez et laissez reposer pendant 10 minutes. La température continuera à atteindre 160 °F pendant ce temps de repos. Tranchez et servez !

 

Focaccia tomato and mozzarella 

Mozzarella, tomato and salad focaccia is a classic and tasty slice of white focaccia stuffed with buffalo mozzarella and sliced tomatoes, salad and mayonnaise. You can prepare the focaccia according to our basic recipe, or buy it ready-made. The mozzarella, tomato and salad focaccia is great for a quick lunch or dinner, but you can easily enjoy it outside the home, even at work. Cut into cubes, it can be served as an appetizer. In addition to rosemary focaccia, it can also be prepared with a simple olives.

INGREDIENTS

200 g buffalo mozzarella

1 tomato

4 lettuce leaves

250 g of Focaccia with oil and salt

Extra virgin olive oil

Fine salt

Oregano

Mayonnaise

PREPARATION

Slice the mozzarella and place it on a sheet of kitchen paper, so as to absorb the excess water. Wash the tomato and slice it thinly.

Wash the salad leaves and pat them dry with kitchen paper. Cut the focaccia in half. On the base of the focaccia put the mozzarella.

Sprinkle with the tomato and season it with a few drops of oil, a pinch of salt and oregano. Add the salad leaves. Sprinkle the lid with a thin layer of mayonnaise before closing the sandwich.

Grissini wrapped with prosciutto, and mozzarella 

A very quick appetizer to use the prosciutto and mozzarella from the fridge. They are good hot, just out of the oven but also delicious at room temperature with a basil leaf.  Prosciutto and breadsticks is a delicious appetizer, very popular in the 80s, still current today. A simple but tasty combination, quick and easy to prepare, perfect for an appetizer. In reality, this dish does not require any preparation, but only an assembly of only the two ingredients, the advice is to buy products of the highest quality. As for the breadsticks, you can also choose to make them yourself, with rectangular puff pastry (you can find it in the refrigerated counter). Just cut it into strips, roll them up on themselves and then bake them in the oven for about ten minutes. If, on the other hand, you are in a hurry, there are many types of excellent breadsticks on the market; I recommend the slightly more robust ones, because on the thin ones it is difficult to wrap the slice of ham without risking breaking them. As for the prosciutto, you can indulge yourself! Salty, sweet, semi-salty, with different seasonings: you will find all kinds on the market. By the way, did you know that in Italy there are 31 varieties of prosciutto? One better than the other! I challenge you to taste them all! The only recommendation I would like to give you is the cut. For this simple recipe, the  prosciutto must be cut very finely, in order to be able to wrap softly around the breadstick. What are you waiting for? At the Kitchen... Let's go!

Ingredients

6 breadsticks

100 gr. raw prosciutto

60 gr. mozzarella cheese

Guidelines

Wrap the slice of prosciutto on the breadstick. Let it rest for 10 minutes in the refrigerator to compact and serve with the mozzarella cheese.

Berry tart

The berry tart is a classic dessert, made with short crust pastry and custard, loved by everyone and prepared especially to celebrate birthdays, special occasions or to be enjoyed on weekends with family and friends. If you have already tried the version of the classic FRUIT TART, which includes a selection of mixed fruit cut into slices and arranged on the dessert, do not delay in trying this other version where the acidity of the berries is divinely combined with the sweetness of the cream, winning you over at the first bite!

Ingredients

FOR THE BASE:

3/4 dose of SHORTCRUST PASTRY

FOR THE CREAM:

1 dose of CUSTARD

FOR THE DECORATION:

500-600 g of mixed fresh berries (about 4-5 trays)

powdered sugar to taste

Procedure

Following my recipes, prepare 3/4 dose of SHORT CRUST PASTRY and a dose of CUSTARD, let both bases rest in the refrigerator for the indicated time. When the pastry has rested in the refrigerator, knead it lightly to make it elastic again and roll it out until it is about 4-5 mm thick. Grease and flour a 26 cm diameter cake pan and line with the previously rolled out pastry. Pierce the bottom with a fork. Place a disc of baking paper slightly larger than the cake pan on top of the pastry base and place dried legumes on top for blind cooking, also called white baking. Bake the base of the tart in a static oven at 175 °C / 180 °C for about 10 minutes, remove the cake pan from the oven, lift the baking paper and remove the dried legumes. Put the cake pan back in the oven and continue cooking the pastry base for another 10-12 minutes at the same temperature. If the surface is light, raise the oven rack by one shelf during the last 5 minutes of cooking. Remove from the oven and leave to cool. After the cream has rested for the necessary time in the refrigerator, it will surely have thickened. Put the cream in a bowl and mix it for a few seconds with a whisk (or if it seems too thick, work it with an electric mixer for a few seconds) so that it softens and regains creaminess. Place the base of the tart on the serving plate, pour the custard into a pastry bag and distribute it inside the pastry, helping to level it with a spoon or spatula, if necessary. Since berries are very delicate to be washed under running water, I recommend being very careful to ensure that the water does not crush them. An alternative is to wet a tea towel (or kitchen paper) and pass and roll the fruits in order to clean them. It is important that the berries are dried well with kitchen paper before being placed on the cake. Arrange the berries, randomly attached to each other, starting with blackberries and raspberries and covering the small spaces with blueberries and currants, until the entire surface is decorated. Once ready, it will be left to rest in the fridge for at least 2 hours before serving. Unlike the classic fruit tart, it is not mandatory to put gelatin on the berry tart because the berries being whole do not deteriorate. Alternatively, you can lightly sprinkle the surface with icing sugar.

Preservation

The fruit tart can be kept for a maximum of 2 days in the refrigerator.

 

Italian Artichoke Salad 😋 

This bright, fresh, Italian-inspired artichoke salad is a gorgeous side dish or healthy meal where green leaves, tomatoes, artichokes, and olives marry a tasty Italian dressing.

Ingredients 

2 artichokes (to be eaten raw)

300 g mixed salad

extra virgin olive oil to taste

salt to taste

10 ml apple cider vinegar

1 l water

1 lemon

Procedure

First clean the artichokes, remove the toughest outer leaves following the instructions you find here to clean the artichokes perfectly. Now you just have to cut them in half, remove any internal hay and put the artichokes to rest in a bowl full of water to which you have added lemon (or vinegar). Now wash the salad in plenty of water and for a crunchier result let it soak overnight in the refrigerator. When it is washed, drain the salad and remove excess water, season the salad with oil, salt to taste. After preparing the salad, cut the artichokes into thin strips. Once ready, add to the dressed salad, mix well and distribute on serving plates. Your artichoke salad is ready!

Wine pairing the artichoke salad 

The dish is ready, how can we combine it? I recommend pairing this artichoke salad with a sparkling and aromatic white wine such as a Vermentino di Gallura. The Canayli Vermentino di Gallura Superiore DOCG is a true expression of the unique terroir of Gallura, in the heart of Sardinia. Produced from selected Vermentino grapes, this wine is renowned for its superior quality, achieved through meticulous vineyard care and rigorous grape selection during the harvest.

Canayli Winery, known for its commitment to sustainable viticulture, has crafted a wine that reflects both the power and elegance of its native environment. The Vermentino di Gallura Superiore stands out for its bright straw-yellow color with greenish hues, heralding its complexity and freshness.

On the nose, the Canayli Vermentino di Gallura Superiore reveals an intense and persistent aromatic bouquet, with notes of white flowers, fresh fruits like peach and citrus, and a slight hint of Mediterranean herbs. This olfactory profile harmoniously integrates with a pronounced minerality, a legacy of the granitic rocks on which the vines are planted.

On the palate, the attack is lively and fresh, confirming the fruitiness perceived on the nose along with a pleasant saltiness that invites the next sip. The body is well-structured, with a flawless balance between acidity and alcohol, leading to a long and satisfying finish that highlights the typicality and excellence of the Gallura terroir.

Ideal as an aperitif or paired with fish dishes, seafood, and traditional Sardinian cuisine, the Canayli Vermentino di Gallura Superiore DOCG is an excellent example of how a wine can convey the history and character of its origin. A true gem not to be missed by lovers of quality white wines.

Baked Brie in Puff Pastry with Honey, Fig, and Prosciutto

For an easy appetizer or a quick appetizer, baked brie appetizers with  figs, prosciutto slices and honey are the right recipe! Honey with cheese is a classic and delicious combination, a must try together with fruit such as figs in today's recipe, which have great nourishing and antioxidant properties. The classic puff pastries with figs, cheese prosciutto slices and honey are a tasty finger food, ideal to prepare at buffets or appetizers. The particular flavor of the classic sheets with figs, brie cheese, prosciutto slices and honey is given by the combination of the strong flavor of the brie, with the delicate taste of figs, prosciutto slices and honey. A real delicacy!

Ingredients

Figs 120 g

brie 25 g

prosciutto slices to taste

honey to taste

12 classic sheets of puff pastry

Preparation

To prepare the classic sheets with figs, cheese and honey, start by washing the figs well and cutting them into rather thin wedges. Brie cheese and arrange a couple on each sheet. Then place two fig wedges on each sheet and garnish with prosciutto slices a teaspoon of honey. The classic sheets with figs, cheese, prosciutto slices and honey are ready: serve and enjoy them in a short time, so as not to lose their freshness!

Preservation

It is preferable to assemble the classic sheets with figs at the moment.

Advice

If you want, you can replace the parmesan cheese with other cheeses with a strong flavor, such as brie or pecorino.

 

Eggplant rolls 

The eggplant season is just around the corner... Are you ready to take advantage of the many properties of this vegetable, as nutritious as it is versatile? After serving them in layers, stuffed or in the form of pizzas, now we couldn't help but roll them: here are the eggplant rolls! In this recipe, the eggplant rolls are stuffed with a classic filling of cooked prosciutto and cheese, a delicious heart that is already a whole program... Seasoned with a delicious tomato sauce and baked in the oven, they will be irresistible. A simple and quick dish to make, tasty and delicious to serve as an appetizer or as a rich side dish. In both cases, we advise you to abound with the portions of the eggplant rolls: because no one will be able to resist these inviting rolls to eat in one bite! If you have vegetarian guests, do not change the menu but delight them with a delicious alternative: Mediterranean-style eggplant rolls.

Ingredients

Egg plant 650 g

Cooked prosciutto 225 g

Tomato puree 400 g

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

Provolone cheese 225 g

Garlic 1 segment

Basil to taste

Preparation

To prepare the eggplant rolls, first wash and dry the eggplants, then remove the stalk and cut them lengthwise with a mandolin in order to obtain 15 slices about 1 cm thick. Place the eggplant

 slices on a baking tray lined with parchment paper, oiled salt and pepper. Now cook in a convection oven preheated to 210 degrees C for 10 minutes. In the meantime, prepare the tomato sauce. In a saucepan, pour a drizzle of oil and a clove of garlic. Pour in the tomato puree, salt and flavor with basil, bring to a boil, lower the temperature and cook for about 20 minutes. Once the eggplants are cooked, start stuffing them with cheese and cooked ham. Roll them up to get the rolls. Keep the rolls aside. In a baking dish, pour 2-3 tablespoons of tomato sauce, place the eggplant rolls next to each other. Cover the eggplants with the rest of the sauce. Bake for 20 minutes in a preheated oven in static mode at 200 °C. Once cooked, serve the eggplant rolls hot and stringy.

Preservation

The eggplant rolls can be stored in the refrigerator for 2 days in an airtight container. You can freeze them after cooking.

Advice

For a more sinful version, however, try frying the eggplant instead of baking it and then stuff it according to the recipe! If you don't have eggplants available, these rolls are also excellent with zucchini ... success is still assured! You can replace the puree with tomato pulp for a more rustic texture. If you want to avoid the oven, you can also grill the eggplant on a griddle.