Cute-issimo, no? For the second time in 3 months, I wrote about the wrong topic for the monthly dolcevitabloggers linkup! That is almost like asking a mamma which one is her favourite child! I love food and have too many faves to pick just one. I think it is better if I write about your favourite recipe! I had a look through the recipe category of my blog. There are 14 recipe posts-half are desserts. My favourite ingredients seem to be ricotta, limoncello, orange and olive oil! I posted this recipe in honour of my Cannolo Award.
Liqueur, usually Strega, is added. The cake has a hard thin shell and moist interior and the center tends to sink in a bit from the sides. It is a 3 bowl recipe, so be prepared to wash them! Hopefully next time I will prepare the correct topic! Here is me posing on my first visit to Capri when I was Mid August, I am usually just getting home from weeks in Italia and am right back to work the next day for a jet-lag infused reality check. My garden is thirsty for water and full of erbacce- weeds that need to be pulled.
The fruits of the garden are ripe for picking. This was a good year for pomodori -4 different varieties. My favourite are the ciliegine or cherry tomatoes. I eat them like candy, and freeze some for making brodo -broth for the winter. This is a major production involving the whole family, but is totally worth the effort. Read more about our passata di pomodoro making in this post. The origano -oregano was picked about a month ago and hung to dry in bundles.
Editorial Reviews. Review. "Fiori di Zucca is as much a cilinary treasure as it is an up-close and Fiori di Zucca: Recipes and Memories from My Family's Kitchen Table - Kindle edition by Valentina Harris. Download it once and read it on your. Fiori di Zucca: Recipes and Memories from My Family's Kitchen Table [Valentina Harris] on lomatuqaragy.tk *FREE* shipping on qualifying offers. This evocative.
It is ready to be crumbled and stored in jars. We put them in jars under oil with garlic, parsley and capers.
I bought a stash of pine nuts while I was in Italia. My recipe for Pesto Genovese can be found here. I am sad to pick the last of my fiori di zucca. They are too delicate to keep or freeze. I make them battered and fried, stuffed, battered and fried, or stuffed and baked. Sometimes I use the broken bits to make frittelle or a frittata. I am always shocked that so many people do not know these delicate morsels are edible!
To learn how to pick them and what to do with them, check out my post Fiori di zucca. Some of my zucchine grew too big while I was away, so I have put those aside to make chocolate zucchini cake. Sorry, it did not last long enough for a photo! My raspberry bushes were producing a bowlful a day in June and July.
Now there are just berries per day. I have been hoarding them until I had just enough for one last batch of jam! Rucola gets put in and on everything! What is happening in your cucina? Italian food , Limoncello , Limoncello ricotta cookies , Traditional recipes. Buy a card… get a cookie. Limoncello and ricotta are 2 of my favourite ingredients. When I was growing up, our Abruzzesi neighbours often made these soft cakey cookies-minus the limoncello.
The ricotta makes them soft, moist and chewy. Mix the 3 dry ingredients together. In another bowl, mix sugar and grated lemon peel together with the back of a spoon until the sugar becomes fragrant. Add eggs, 1 at a time. Add oil, then ricotta and limoncello. Stir in dry ingredients.
The dough is quite sticky. Use 2 tablespoons or a small cookie scoop to measure the dough onto a cookie sheet. The dough may be easier to work with if it is left in the fridge for minutes. Bake for 15 minutes, being careful not to burn the edges. Let cool. To make glaze, mix the all ingredients except lemon peel in a small bowl until smooth. If it is too thick and sticky, add more limoncello or lemon juice. Add lemon peel last. Use a teaspoon to spread glaze onto each cookie.
Leave glaze to harden and set for hours. Makes cookies, depending on the size. Store in a covered container. Friends and customers often tell me I should be selling the cookies.
I am not sure how to take that. Are they trying to tell me my baking is more appealing than my artwork? Hmmmm, I had better not overthink this one! Read more about the mercato here. Insalata di arancia e finocchio -orange and fennel salad always brings back memories of my grade 1 lunchroom. A true flavour explosion for 6 year old me.
I did not know why everyone at school thought my lunches were so weird. Today all of these foods are available and trendy, so who is laughing now? I do not remember being too bothered by the teasing. I actually felt sorry for my classmates. I will have to write more about my early gastronomic experiences in another post…. His answer surprised me. This was getting interesting! Arancia amara , bitter orange, was known to the Romans. Sweet oranges were only introduced to Europe and the Mediterranean in the 14th century. In many countries, oranges were named after Portugal-the country that they seemed to be coming from!
For example, in italiano arancia , in spanish naranja, portuguese laranja, and of course english orange. Just peel a few oranges and remove as much of the pith as possible, then slice them crosswise and lay them on a plate. Cut half a fennel bulb and slice in either small or larger pieces. I sometimes like to throw in some pomegranate seeds or rucola. It is hard to mess up this healthy, refreshing winter insalata! Italian food , Ostro , Pasta , Pasta fatta a mano , Ricotta tortelloni. It snowed again last night. Shoveling snow and picking ice cubes off of my poor olive tree is not my idea of a relaxing Sunday morning.
The recipe was for Ricotta tortelloni with butter, sage and hazelnuts. It was dark outside and still snowing heavily. The sage was growing in the backyard. I did not have any hazelnuts, and had even run out of butter making cookies.
Auguri Julia! I believe Ostro is available only in Australia for now. More about my adventures in and complaining about the snow along with snowy photos can be found in Bloccato dalla neve. In November I attended an art retreat, surrounded by olive trees! It was at Casa Berti near Gugliano, about 40 minutes outside of Lucca.
I could not help it-they were calling to me! I have been making this cake for years, but I did not have the recipe with me. I searched the kitchen but could not find any measuring utensils or a scale, so the measurements were all a big guess. Luckily I knew where the limoncello was! The cake came out better than usual, probably due to the quality and freshness of the ingredients. For a fancier look, make a limoncello glaze with icing sugar and limoncello. The cake is also nice with fresh fruit, especially raspberries or blueberries. I started experimenting with panettone last year. I did not do it intentionally… it was an act of desperation.
I had made lievito madre — mother yeast or bread starter that I was keeping for months, and needed to feed at least once or twice a week. It was invading my cucina! I ran out of people to give it to, and did not like throwing it away. Then I found out I could use my lievito madre to make panettone. Yeast still had to be added, but the lievito madre added flavour and texture to the dough and helped it stay fresh longer. I adapted this overnight panettone recipe, replacing 1 cup of flour with 1 cup of my starter. It was pretty good.
This year, I no longer have my starter, plus I lost all of my recipe experimentation notes. So I had to start all over, but luckily my panettone turned out better. After trying a lot of different things, I can finally post the recipe, just in time for Natale. Traditionally, panettone is made with uvetta and canditi -raisins and candied citrus peel. I love panettone, and canditi, but I usually end up picking out the raisins, so I used dried figs soaked in grappa instead.
If you like raisins, they do grappa well too! Panettone dough needs to rise 3 times, so this recipe is not recommended for the inpatient or inexperienced bread baker. Be sure to read my notes at the bottom. My previous post Panettone details the history of this lovely dolce. In a glass bowl or measuring cup, dissolve the yeast in the milk.
Add honey, then flour. Cover with a tea towel and leave overnight or longer.
It should be bubbly and doubled in size. Soak fruit : ml cups chopped dried figs or apricots, cranberries, raisins or other mixed dried fruits. Make a well in the center of the flour. Add the biga and other ingredients. Mix with a wooden spoon. Knead by hand on a floured surface for minutes or electric mixer 10 minutes followed by a few minutes by hand. Cover bowl with a tea towel and let rise for a minimum of 3 hours.
What Pasta, Which Sauce? Tracing her family back to through the illustrious Sforza dynasty, Valentina is the youngest member of a large Anglo-Italian family of gourmets. Educated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in , where she built her reputation primarily as a private chef until the publication of her first award-winning cookery book in ; Perfect Pasta. The award winning author of over 30 books on Italian food, Valentina is an experienced and enthusiastic teacher, sharing her food philosophy of seasonal local produce served with minimum fuss and maximum care.
Now the proprietor, principal tutor and regulator at Cucina Valentina culinary adventures across Europe, and a regular face at food fairs in the UK, Valentina stills finds time to host bespoke cookery courses and undertake private catering commissions, plus you may also find her popping up on radio and television from time to time!
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