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Flour Rhapsody

Italian Cooking Art

Greek style farfalle

This is the way for pasta during summertime: easy, quick, fresh, and healthy!

greek style pasta

In a bowl combine cherry tomatoes, previously cut in 4 pieces, some kalamata olives, cut in the same way, and some Feta cheese, crumbled. Marinate this mixture for about 1 hour with extra-virgin olive oil and season it with salt, peperoncino, oregano and copious basil.

Boil the pasta, drain it and mix it with the sauce.

Buon appetito!

Giulia

Cooking class on Saturday, 4th of June

We have 2 free spots for a “Lasagne and Tiramisu” class, for this coming Saturday, the 4th of June, 2-4:30pm.

It’s one of the last cooking classes that we offer, so hurry up and register!

Giulia & Sara

Finger food

Finger food appetizers for my friends, yesterday evening. A great idea for a meal outdoor, now that the good weather is finally taking over a long winter.

finger foods

  • Crackers with goat cheese and green onions or dried prunes.
  • Mini quiches with bacon and onion. I took the idea from Martha Stewart, but I made them smaller and I used Fontina cheese.
  • Bruschette with red and yellow peppers, seasoned with parsley and Parmesan cheese.

After the appetizers and my unbeatable tagliatelle al ragu’, some dessert…

mascarpone chocolates

Take dark chocolate (7 ounces for about 25 chocolates), Mascarpone cheese in half of the quantity of the chocolate, and you preferred coating (great options are coconut flakes, cocoa powder, powdered sugar, finely chopped almonds/hazelnuts/pistachios…). Melt the chocolate in a bain marie and, once taken away from the heat, mix it with the Mascarpone cheese. Chill it in the refrigerator for the time needed to be able to make little balls (about 2 hours). Coat them and serve cold.

Giulia

 

 

Chocolate birthday cake

birthday cake

Giulia

Terrific tomato confit

Last night, while I was waiting for the real spring to come, I wanted to make a recipe with a scent of Provence where I have been just a month ago. And yes, I fell in love with that amazing region so now tomato confit is officially part of my comfort food list!!

Directions
18 ounces of cherry tomatoes
1 garlic clove
0.9 ounces of sugar
10 thyme sprigs
2 1/2 tbs of extravirgin olive of oil
1 tbs of oregano
salt
pepper

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After I washed and dried the tomatoes, I cut them in half and I placed them with the cut side up on a sheet pan covered with parchment paper.
I salted and peppered the tomatoes and I heated the oven  at 285F.
I peeled the thyme sprigs off and I choppeed the leaves togheter with the garlic clove, sugar and oregano.
I spread the mix over the tomatoes and finally I drizzled the oil over.  I baked the tomatoes  in the oven  for about 2 hours!

Sara

Can you believe it? This is chickpeas flour!

I’m finally back – I really missed you and my kitchen but I have been in Italy because of my job and I was cuddled by my mom and her amazing recipes  – Not bad at all!!!

Tonight I want to share with you one of my favourite Ligurian recipe “la farinata di ceci”
La Farinata is a very thin focaccia made of garbanzos flour, olive oil and water.
The plate reminds me my childhood when I was waiting for my dad’s back from Iran.

Directions:
Water: 30.4 ounces
chickpeas flour: 10.58 ounces
extra olive of oil: 1.76 ounces
extra olive oil for the pan: 2.46 ounces
salt: 0.35 ounces

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I placed the chickpeas flour in a bowl, making the classic well.  At the center I slowly poured the water at room temperature. I mixed the ingredients together, being careful to avoid lumps, until the mixture was liquid. I covered with plastic wrap and let the mixture stand for about 5 hours, mixing occasionally. I added 50g of olive of oil, the salt and I mixed again. I greased a pan with the remaining amount of olive of oil (according to tradition, we should use copper pans, but a non-stick one is enough), and with a ladle I distributed the mix. I baked the farinata in oven preheated to 250° in the lower part of the furnace, in contact with the bottom, for the first 10 minutes; then I moved the pan in the upper part of the oven and let it bake for another 10-12 minutes, until golden. Once baked, I sprinkled the surface with plenty of pepper, and I have served it immediately!
The trick is to eat it when still hot!

Tip: the recipe is gluten free 🙂

Sara

Summer quiche

Tomatoes and olives are always in my fridge during spring and summertime. I made this quiche, which is very fresh and rich, exquisite to be eaten warm during a picnic at the park, like the one we had this morning at Lock Raven.

summer quiche

THE DOUGH: PASTA BRISE’

Pasta Brise‘ is one of the fundamental kind of dough used in the French cuisine. It is neither savory nor sweet, so it can be used for both savory quiches and sweet tarts.

You need:

  • 2 cups all purpose flour
  • 1/3 cup cold water
  • a pinch of salt
  • 7 tbsp butter (cold)

Knead by hand the ingredients, starting from flour and butter, and then adding water little by little. Don’t knead too much, just until you get a smooth and elastic dough. Wrap it in plastic wrap, and chill in the refrigerator for about 15 minutes.

THE FILLING:

Mix 12 oz of soft cheese (I used half Philadelphia and half Ricotta cheese), chopped black olives, 2 eggs, 6 oz of Mozzarella cheese, some green onions, previously sautéed, and salt, pepper and oregano to taste.

Roll out the dough into a round shape, a little bit bigger than the size of your pan. Cover the pan with parchment paper, and place the dough up to the borders.

Pour in the filling and place some cherry tomatoes on top of it. Here you can use all your creativity to draw figures or write letters!

Bake in the oven at 340 F for about 50 min, or until the dough is well cooked.

Enjoy!

Giulia

 

My patisserie

biscotti

Giulia

Pork with mushrooms and dried prunes

Savory and sweet flavors, a daring mix…and this pork was a victory!

pork with mushrooms and prunes

I placed the pork tenderloin into a casserole, greased with oil, and I seasoned it with a mixture of finely chopped sage and rosemary, then adding salt and pepper.

I baked it for 5 minutes at 480 F, I simmered with red wine and baked it for other 15 minutes at 430 F.

After that, I added sliced white button mushrooms and dried prunes, and I baked again everything for about 20 minutes, until the meat was cooked.

Giulia

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