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 !