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Category : summer

18 Jun 202218 Jun 2022

Pulses and vegetables: 3 recipes to celebrate summer

in air fryer . conscious . salad . summer . vegetarian

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spaghettiabc

Aperitivo or dessert: when to serve cheese? A few

Aperitivo or dessert: when to serve cheese?
A few days ago, a dear client of mine asked me for help as a personal shopper in selecting different cheeses to serve at an event she was organizing.
In order to help her, I asked her - in addition to her cheese preferences - about the menu and the wines she would be serving.
This is because cheese has to be included at the right time, in consideration of what comes before and after.
And then, of course, you have to consider the type of cheese.

In this post I want to share with you my golden rules that I apply when serving Italian cheeses.

Fresh cheeses such as mozzarella, burrata, robiola, scamorza, ricotta, fresh goat cheese, 12-month Parmigiano Reggiano, I prefer to serve them at the beginning of the meal, when the palate is free of other flavors. I am going to pair them with vegetables (raw or cooked) and with white wines, sparkling wines, or not too structured reds. I do not serve jams in pairing: I don't want to immediately saturate the palate with too many flavours.

Matured cheeses with more complex flavors, on the other hand, I prefer to serve them at the end, before or instead of dessert. I am talking, for example, about blue cheese, taleggio, Parmigiano with more than 48 months of seasoning, aged pecorino (or pecorino di grotta), to which I can pair jams (or honey). Indeed, at the end of a meal, my palate has gradually become accustomed to stronger flavors, so it can be receptive to these cheeses with a distinct personality. The wines to pair with them will be full-bodied and structured (I am thinking of barrique reds or even wines with aromatic components, such as passito or malvasia), although I do not disdain bubbles that go to "cleanse the palate" from the cheese's fat.

What is your favorite cheese and how do you serve it?

NB: I talked about wines in this post, but I encourage to explore the paring of cheese with artisanal beers and ciders too.

Photo: Miriam Preis
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#cheeselover #cheesetasting #taleggio #italiancheese #parmigiano #spaghettiabc

Pulses and vegetables: 3 easy and quick recipes to

Pulses and vegetables: 3 easy and quick recipes to celebrate summer.
Is there a better time than summer to prepare vegetables? Hard to resist the temptation of crispy asparagus, turgid spring onions, fresh and tender spinach...
But what about pulses and legume? They kept us company during the winter, in soups and minestrone, how to use them in summer?

And, still on the subject of legume/pulses, I also thought that during this time of year we have fresh peas and fresh broad beans available. If you think about it, more than 50% of what constitutes fava beans and peas, namely the pods, are not normally used in cooking. We use the pulses (the inner side) but not the pods, which, yet, are rich in fiber and minerals.
How can we enhance them in cooking?

And there is no summer without rhubarb, with its pink and green spotted stem and its unmistakable sour flavor. We use it in desserts, but does it look good in savory preparations?

My personal answer to these 3 questions can be found in my latest post (link in bio 👆), with 3 recipes for you:
1) RED LENTILS, SPINACH AND TOMATO SALAD
2) SAUTÉED FAVA BEANS (POD TO PULSE), GREEN PEAS, SPRING ONIONS
3) ROASTED ASPARAGUS AND SPINACH SALAD WITH RHUBARB MAYO

How do you cook pulses/legume and vegetables in summer?

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#pulses #legume #redlentils #favabeans #asparagus #rhubarb #summersalad #summerrecipes #seasonalfood #spaghettiabc

If you think about it, pasta is a design object. M

Ricotta salata: a cheese you should have in the fr

Ricotta salata: a cheese you should have in the fridge during summer.
🧀 Even if we associate the idea of seasonality mostly with fruits and vegetables, there is a perfect time also for enjoying cheeses.
So, if winter is the season for gorgonzola and taleggio, creamy and rich, summer is the best time to enjoy lighter cheese, like mozzarella or ricotta salata (salty ricotta).

🐑 Ricotta is not properly a cheese but mostly a dairy product, since it is obtained by recooking the whey (serum) resulting from the production of sheep, goat or cow cheeses. Ricotta in fact means re-cooked, cooked twice, referring to this particular process.

A ricotta can be eaten fresh and soft, but it can be also seasoned for a minimum period of 40 days, up to 4-6 months. In this latter case, the ricotta is coated in coarse salt and let it drain for days/months: a ricotta salata (or marzolina) is born!

🍅 It has a semi-hard texture, very white, crumbly, that doesn't melt (instead of Parmigiano). You use the ricotta salata mostly over pasta and vegetables, grating it just before to serve the dish. The most famous way to have it is over "pasta alla Norma" (Sicilian aubergine pasta) and also "crudaiola", pasta salad with raw tomatoes (see next picture).
It works very well also with asparagus, zucchini and pepper, in combination with fresh herbs like basil, mint or thyme.
I suggest to grate it over a shredding holes instead of raspy ones since its crumbly structure.

Have you ever tried it? Or are you in the mood to try it? Let's talk about ricotta salata (or summer cheese) in the comments

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#ricotta #ricottasalata #ricottamarzotica #crudaiola #pastaallanorma #italienskmat #cheesetasting #cheeselover #italiancheese #italiancuisine

This post is for you who woke up with the desire f

This post is for you who woke up with the desire for focaccia.
It is a special and precious recipe, it is the recipe for the focaccia we eat in Bari: sweet like the wheat, sour-sweet like cherry tomatoes, oily and crunchy, with the unmistakable scent of Apulian olive oil.

It is soft inside but has a brown, caramelized crust on the outside. But, above all, it is not dry. This is thanks to a special emulsion made of water and oil, which allows the focaccia to remain moist during the 45 minutes of cooking in the oven, at 250 degrees C.

It is the focaccia that we eat at home and that was taught to me by @isognatoridicucinaenuvole who picked up @ornella_mirelli intuition.
If today you want to put your hands in the dough, dirty them with flour and make your kitchen perfume with the aromas of freshly baked focaccia, click on the link in bio to find the recipe I just published.

And, if you have any doubts during the preparation and cooking, if you need a guide, write me in the comments. I am here

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#focaccia #focacciabarese #puglia #apulien #bari #weareinpuglia #cucinapugliese #italiancuisine #italiansouth #oregano #tomatoes #italienskmat #baking #veganfood #aperitivo #lördagmys

🤔 Which pasta to select for which dish? A few

🤔 Which pasta to select for which dish?

A few days ago, I shared with you my golden rules for cooking pasta (scroll down if you missed it). And, when I asked which is the biggest struggle you face when preparing pasta, many of you confessed that it is a challenge to pick the right shape for the right sauce.
🤯 And I totally understand: according to the Treccani (the enciclopedia of Italian language), in Italy we have more than 600 pasta shapes!

That's why I am here. To guide you in this pasta-universe, exploring the different pasta-families and suggesting the sauces or the ingredients that work better, in order to make your cooking experience a pleasure rather than a charade.

🍝 I've started with long pasta, a subject that I will develop in 2 episodes: long skinny pasta and flat ribbon cut pasta.
This post is about the first group. You will find: spaghetti, spaghettini, vermicelli, bucatini and capelli d'angelo, some of the eminent members of this royal family.

N.B. this is how I pair pasta, not the Bible. I strongly believe that the final decider is your own taste. So, if you like it, go for it!

Which pasta shape do you want to find in the next episodes?

The second life of stale bread: 3 everyday recipes

The second life of stale bread: 3 everyday recipes to elevate home made pangrattato (breadcrumbs).

Bread is gold and in the Italian cuisine we use it a lot. It is a fundamental ingredient when it comes to make softer meat ball (or bread balls), to give a crunchy texture to pasta, to coat your cotoletta to be fried or your vegetables to be baked.

I created a 3 courses menu to inspire you and to encourage you to use it as a staple ingredient your pantry:
1) Aubergine polpette with mint
2) Hot linguine with garlic and anchovies
3) Gratinated seasonal vegetables.

All the recipes are in the link in bio 👆.
How do you use breadcrumbs in your kitchen?

Traveling without moving: how to create a corner o

Traveling without moving: how to create a corner of Italy in the heart of Malmo.

A few days ago, Filip Åkerblom, a visionary, award-winning coffee roaster, called me to share a secret project he had been thinking about for a long time.
He runs @lillakafferosteriet , a vibrant gourmet roastery with a cafe in Malmo city center.
From breakfast to late fika, the doors of this old yellow stone building are open to satisfy your craving for good coffee.
“I love this place - Filip said - , it has so much potential, and I think it is a shame to close at 6 pm. That’s why I want to invite people from the culinary scene of Malmo and host with them unique taste experiences”.

Maybe because Filip loves Italy, the food, the coffee culture;
maybe because he had such a good time when he traveled to Puglia a few years ago, following an itinerary I had the pleasure to design;
so, long story short, Filip asked my help to bring Italian food at Lilla Kafferosteriet for one night.

And there is no Italian food without good wine: we invited Rob Ureke, the talented wine importer behind @vinspektrum , to pair my pugliese food with his wines from Langhe (Piemonte), in a 4 course vegetarian menu, where the South meets the North.
And we will not be alone: in the kitchen with us Bianca Ludusan Denvall from @reko.deli delikatessbutik and Vincenzo Pietrogiovanni @increasingentropy dj-ing with molto amore.

Save the date, June 10th, 7 pm at Lilla Kafferosteriet in Malmo and book your seat in the link in bio 👆

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#malmo #italianfood #italienskmat #lillakafferosteriet #vinspektrum #puglia #cucinapugliese #italianfood #italianwine #spaghettiabc

⏰ How long does pasta take to cook? 🤔 One o

MARBLED PASTA DOUGH About mixing different colors

MARBLED PASTA DOUGH
About mixing different colors to create a vibrant, multicolor pasta.
If you want to learn how to make it using natural and vegetable ingredients, join me at the next classes at @reko.deli in Lund or @adalagard in Billinge, next May.
DM for more info or click on the link in bio 👆.
Cc @malmofoodstories

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#orecchiette #handmadepasta #coloredpasta #corzetti #durumwheat #pastalover #puglialovers #colorful #italienskmat #pastakurs #igersmalmoe #cavatelli #pastaitaliana #italiancuisine

That time of the year. 🌱 In Sweden we call it r

That time of the year. 🌱
In Sweden we call it ramslök, in Italian “aglio ursino” or bear’s garlic. It grows at the beginning of the spring and its name, according to folk traditions, it’s related to the fact that the bears consuming them after awakening from hibernation.
The best way to prepare it is as a pesto, with some grated cheese (Pecorino or Parmigiano), olive oil and nuts (almonds, pine nuts) or seeds (sunflower or pumpkin).
This plant grows in the forests, in the shadows with a few light or by the streams. You recognize them by light, herbal and delicate scent of garlic

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#ramslök #wildgarlic #aglioursino #aglioorsino #pesto #foraging #spring #naturalfood #herbs #primavera #forest #wildfood

Cherry blossom pasta 🌸 Bringing spring on a tab

Cherry blossom pasta 🌸
Bringing spring on a table.
I created this dish as an inspiration for your Easter table, a vegetarian, colourful pasta idea, with the perfect combo: ricotta/parsley/Parmigiano/Pecorino, sauté with butter and lemon juice .
It is going to take just a few minutes than making a normal ravioli but... why don't you prepare them with a friend or with your family? Cooking together is quality time and much more fun!
Find the recipe in the link in bio 👆
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#ravioli #handmadepasta #laminatedpasta #pastalover #eastermenu #ricotta #pasta #freshpasta #beetroot #italienskmat #easter #pastafresca #durumwheat #pastaia

Creativity is a muscle: you have to train it. How

Creativity is a muscle: you have to train it.
How? Exploring new areas, learning new things, playing with new techniques and materials.
And even tortellini can fly, from pasta board to a napkin.
This is the outcome of the block printing classes I took with @dyelabmalmo and @slojdpraktikan

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#tortellino #tortellini #blockprinting #diy #textiles #lasercut #napkins

CIME DI RAPA 🥦 As a pugliese, I am pretty obses

CIME DI RAPA 🥦
As a pugliese, I am pretty obsessed with cime di rapa, that unique vegetable that is not broccoli, that is not a beetroot (even if in Italian we call it “rapa”), and that has a fantastic bitterness as we like it in Bari.
So, you can imagine how happy I was when I find them at @speceributik, a few blocks from our new apt in Malmo.
After preparing orecchiette and cime di rapa using the tops and the leaves, I boiled also the stems, sparing some cooking water.
And that’s how I had this nice 10-minutes soup with cime di rapa stems, 200 g of boiled chick peas (mixing them in a blender for 4 minutes), topped with crostini from stale bread, raw olive oil and chili.
Stem to leaves, zero waste pugliese kitchen

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#cimedirapa #italiancuisine #zerowasteliving #cookeverypart #puglia #malmo #igersmalmoe #italianfood #soup #comfortfood #seasonalfood #italienskmat #grönsaker

While I am preparing my next pasta class on multic

While I am preparing my next pasta class on multicolor shapes, I’ve created this chart for my students about how to color durum-wheat (egg free, vegan) pasta.
When I prepare pasta, my measurements are made according to my personal feeling of pasta dough but, especially if you are new to the world of handmade pasta, you need some guidance. That’s why I have prepared this easy chart.
Hope you will like it. And if you need more help, write me for a pasta class

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#handmadepasta #freshpasta #coloredpasta #multicolorpasta #durumwheat #semolina #beetroot #spinach #veganpasta #pastacookingclass #cookingclass #color #vegan #vegetarian

Not all focaccias are the same, especially in Pugl

Not all focaccias are the same, especially in Puglia. There is the high and spongy one, the one with the potatoes in the dough, the low and crunchy one, the one with cherry tomatoes, the one with tomato puree, the onion one, the barese one, the leccese one.
But in Sammichele di Bari there is a unique focaccia, the "fcazz a livre", or the focaccia as a book, because the dough is rolled up on itself, like the pages of a book: you realize it when you cut it in section .
It is so special that it is protected by the Slow Food Foundation. My recipe is in the link in bio. Try it and let me know if you like it.
(Italian translation in the first comment)

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#focaccia #focacciapugliese #bari #sammicheledibari #cucinapugliese #slowfood #piattiregionali #presidioslowfood #cucinapugliese #puglia #weareinpuglia #biodiverso #spaghettiabc #italiancuisine

Spinach, cocoa powder, gochujang chili paste: it s

Spinach, cocoa powder, gochujang chili paste: it soon Carnival and also the pasta is in the mood for changing dress

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Spinaci, cacao, salsa gochujang: a Carnevale anche la pasta vuole cambiare abito

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#handmadepasta #freshpasta #tagliatelle #sorpresine #garganelli #farfalle #spinach #spinaci #chocolate #gochujang #pastaia #spaghettiabc #pastalover #carnevale #color #food52 #pasta

Weekend is calling for assassina, killer pasta fro

Weekend is calling for assassina, killer pasta from Bari. Burnt, crunchy, hot.
Best medicine when you catch a cold 🌶

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#spaghettiallassassina #assassina #spaghetti #bari #cucinabarese #cucinapugliese #puglia #chilipeppers #peperoncino #spaghettilover #lund

Cheese on the pasta: when should I stop? 🧀🧀🧀
Nice memories from pop up pasta restaurant at @lovecoffee_winebar.
Looking forward for more of this

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#pastaia #handmadepasta #pasta #pastalover #pecorino #cheese #italianfood #italienskmat #lund #skåne #italiancuisine #spaghettiabc #cheeselove #macandcheese

Puglia patterns: cime di rapa 🌼 . #cimedirapa

Puglia patterns: cime di rapa 🌼

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#cimedirapa #puglia #cucinapugliese #brassica #wildturnip #broccolirabe #cime #seasonalingredients #verdura #verdurainvernale #winterveggies #orecchiette #bari #igersbari #italiancuisine #italianfood #rapini #friarielli

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