Linguine del marinaio

Enjoy this last recipe before the summer break!

200 gr linguine

300 gr canned tomatoes

10 fresh datterino tomatoes (cherry tomatoes are also fine)

Fresh chili pepper

Parmesan flakes

7 anchovies (preserved in oil or salt)

Fresh basil

A garlic clove

In a hot pan put the garlic with the canned tomatoes and cook for 20 min. The last 5 min add the fresh datterino chopped and the red chili pepper!

Put the pasta very al dente in your pan with the sauce, turn off the heat! Add some Evo oil, the fresh basil and the Parmesan flakes! Let covered for 3/5 minutes before serving with anchovies!

I serve with some Cervia salt

Spaghettoni aglio, olio e peperoncino

After three weeks of holiday, started in the Emirates and finished in Japan, I needed a super Italian pasta dish: spaghettoni aglio, olio e peperoncino!

200gr spaghettoni (I used Gentile pasta)

A clove of garlic, crushed

Fresh hot red chili 

Parsley

Evo oil

Cervia salt

Put a pan with 2 tbs of Evo oil and the crushed garlic over low heat with the fresh hot red chili and let it cook for 8, 10 min.

In the meanwhile cook the pasta al dente and add to the pan 1-2 cup of the pasta boiling water!

Drain the past and toss with the sauce and the fresh chopped parsley! 

My touch:I serve wih lemon zest and some grains of Cervia salt!

Cuore di bue

I know that I have been offline for a while but now it is time to come back stronger than before with my big passione: red and tomato.

2 big oxheart tomatoes

1 buffalo mozzarella

Basil

Oil

 

Slice the tomatoes (quite big slices) and the mozzarella (as thick as the tomatoes).

Preheat the oven to 200°C. In a baking pan lay a mozzarella slice on a tomato slice for 3, 4 layers. Season with oil and salt.

Bake for 15/20 till the mozzarella starts to melt. Serve with fresh basil.

You could also avoid to bake it and serve it as vertical caprese

Pan di spagna

It is time for a moist and fluffy cake that can be eaten plain or with fresh fruit and a dollop of whipped cream or just ice cream.

125 gr sugar

125 all purpose flour

4 eggs

a teaspoon of baking powder

a pinch of salt

vanilla extract

lemon zest

Preheat the oven to 180 C. Sift or whisk the flour with the baking powder and salt.

Separate the egg yolks from the whites in two different bowls. Whip the egg whites until foamy and form stiff peaks and set aside.

Whip the egg yolks with the sugar and gently but quickly fold the flour into the egg yolk batter, once incorporated add the lemon zest and the vanilla extract. Gently fold little by little the beaten egg whites into the batter to lighten. Do not over mix the batter or It will deflate.

Pour the batter into a baking pan and bake for 20/25 min until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool completely before unmolding.

Insalata di puntarelle

Chicory Sprouts (Puntarelle) are a vegetable from the chicory family. It is traditional dish from Rome, served as antipasto, contorno or salad (mangiare in Italia).

Puntarelle are green and leafy and once pried apart the outer leaves, there is a crunchy center, full of pointy spears. Their taste is delightfully bitter.

First thing to do: clean the Puntarelle! It is a bit laborious and requires time, but in some supermarkets you can find the ready-to-eat version to make life easier!

Rinse under cold running water, pry apart the outer dark green leaves and then cut off each spear from the center that will be cut lengthwise into thin strips. Soak them into a bowl with ice and water for an hour until they curl up and lose part of  their natural bitterness.

250 gr puntarelle

8 anchovy fillets, packed in oil or anchovy paste

200 gr mozzarella di bufala

Evo oil

Balsamic vinegar

In a glass mix the oil with the some drops of balsamic vinegar, do not add salt since the fillets are salty (If you are using the anchovy  paste, just mix the oil with the paste). This is our dressing to pour on the puntarelle.

Once seasoned add the anchovy fillets, some diced mozzarella and enjoy with some warm bread.

Homemade Pizza

I cannot resist to Pizza. I need to eat a pizza at least once per week to be happy: It’s my birthright.

Pizza dough has accompanied my childhood when I was with my grandma and she always gave me the task to melt the fresh active yeast. Tomato, mozzarella and fresh basil, easy ingredients for an easy recipe with many different results…why? As I told you some posts ago, LOVE always makes the difference, especially for kneading and baking.

I enjoy preparing the dough, waiting for its rising and preparing my favorite topping.

Let’s start with the basic recipe with the traditional topping for your own homemade pizza.

500 gr “00” flour (if you can, find the Caputo flour)

10 gr fresh active yeast

Salt

1 tbs oil

Lukewarm water

Topping

500 gr peeled canned tomatoes

300 gr mozzarella

Oil

Salt

Fresh basil

In a bowl mix the flour and the salt then in the middle melt the yeast with the water and oil, adding little by little the flour until you get your dough. Kneading it with some movements from the bottom to the top as you wanted to push the dough on the table. When you get a smooth dough, let it stand covered for 2 hours in a warm place or with some blankets.

Preheat the oven to 250°C. Smash in a bowl the tomatoes and add some salt. Dice the mozzarella and put it into a strainer.

Scrape the dough out onto a lightly floured surface and work it using your fingers or a rolling pin. Transfer the dough on a baking pan, add the red sauce and some oil. Bake for 15/20 minutes then add the diced mozzarella and bake until melted. Garnish with some fresh basil.

Zuppetta di zucca

At the supermarket I saw a big pumpkin and I decided to change it into a wonderful chariot for the palate.

500gr Pumpkin
100gr Ricotta
1 Garlic clove
Ginger
Thyme
Sage leaves
Almonds
White wine
Evo oil
Salt

Put a casserole on the stove with 3 spoon of oil, a big garlic clove, sage leaves and a  sprig of thyme for 4-5 minutes then discard the garlic and the herbs. Toast the almonds in the oven.

Add the pumpkin in pieces when a bit browned, pour a glass of white wine and when reduced,  add 3/4 glasses of water, salt and cook for 1 hour until you'll get a rough cream. 

Serve into a bowl with fresh ricotta and the toasted almonds.