tag:blogger.com,1999:blog-258670892024-03-08T04:20:34.398-08:00fiordizucca goes englishfiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-25867089.post-1156179837657459982006-08-21T10:02:00.000-07:002006-11-29T01:56:36.990-08:00Recipes in EnglishFor recipes in English, please visit my <a style="font-weight: bold;" href="http://fiordizucca.blogspot.com/">Italian blog</a> which now features also an english version.<br /><br />You'll be redirected in 5 seconds...<br /><br />Thank you!fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com5tag:blogger.com,1999:blog-25867089.post-1150925757358653872006-06-22T09:17:00.000-07:002006-06-22T01:32:23.006-07:00Cream of butternut squash and golden apples<img src="http://photos1.blogger.com/blogger/4213/1354/1600/zuppa-butternut-squash-mele-verdi.jpg" title="Cream of butternut squash and golden apples" border="0" /><br /><br /><div style="text-align: justify;">Another <span style="font-weight: bold;">butternut squash </span>summer recipe for the joy of <a style="font-weight: bold;" href="http://foodbay.blogspot.com/" target="_blank">Gloria</a> and <a style="font-weight: bold;" href="http://minilandilfavolosomondodellamiss.blogspot.com/" target="_blank">Franci</a>. To be eaten warm or at room temperature but not cold otherwise the squash smoothy flavour will be lost.<br /></div><br /><div style="text-align: justify; font-weight: bold;"><span style="color: rgb(255, 102, 0);">Ingredients:</span> 1 medium butternut squash, 1 onion, 2 golden apples, 800ml vegetable stock, 1 Tbsp sultans, 1 Tbsp chopped walnuts, 1 Tbsp natural yoghurt to garnish, oil, salt and pepper<br /><br /><img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/4213/1354/400/take-another-piece-of-my-heart.jpg" title="Take another little piece of my heart now baby" border="0" /><span style="font-weight: normal;">Chop the butternut squash and put it on a baking tin in the oven at </span><span style="font-weight: normal;">in</span><span style="font-weight: normal;"><b> 250 C </b>for <b>20 minutes</b> or as long as it takes to soften the pulp and roast the exterior. In the meantime fry the chopped onion with a bit of olive oil. Add the chopped apples and stir to brown them. Put the sultans in a couple of spoons of boiling water to soften. Take the butternut squash out of the oven, remove the skin, and put it in the pan whit the onion and the apples. Mix well for a couple of minutes. Add salt and pepper. Mix everything with a blender or an electric mixer adding the stock to obtain a smooth cream. Serve it by garnishing with yoghurt, sultans, chopped walnuts and golden apple slices.</span><br /></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com3tag:blogger.com,1999:blog-25867089.post-1150919721288845762006-06-21T22:23:00.000-07:002006-06-22T01:41:20.533-07:00Caring Oranges<img src="http://photos1.blogger.com/blogger/4213/1354/1600/arance-premurose.1.jpg" title="Caring Oranges" border="0" /><br /><br /><div style="text-align: justify;"><span style="color: rgb(51, 51, 51); font-weight: normal;">They take care of you and you should take care of them. That's how <span style="font-weight: bold;">caring oranges </span>are. A moment of tenderness, a way to care for yourself and for the ones you love. Very easy to prepare, for breakfast, for lunch, tea time or dinner. Choose your favourite fruit, the freshest one, the one you prefer, the one in season. </span><br /></div><div style="text-align: justify; font-weight: bold;"><span style="color: rgb(255, 102, 0);"><br />Ingredients:</span> 2 oranges, 1 banana, few strawberries, few cherries, 50gr dark chocolate, a splash of orange liqueur, few pistachios, 1Tbsp sugar, the juice of 1 lemon juice, few mint leaves<br /><br /><span style="font-weight: normal;">Half the oranges and with the help of a knife and a spoon, take the content out and put it into a bowl. Add chopped strawberries, chopped banana, unstoned cherries, lemon juice and sugar. Mix very well. Melt the chocolate in a double saucepan splashing with orange liqueur. Finally, arrange the mixed fruit into the orange bowls, add the melted chocolate and garnish with some chopped pistachios and fresh mint. Serve immediately.<br /><br /></span><img src="http://photos1.blogger.com/blogger/4213/1354/400/walking-on-the-edge-at-hope-nose.jpg" title="Walking on the edge, at Hope's Nose" border="0" /><br /></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com2tag:blogger.com,1999:blog-25867089.post-1150359687457293882006-06-15T01:03:00.000-07:002006-07-03T08:29:58.286-07:00Butternut squash Ice Cream<img src="http://photos1.blogger.com/blogger/4213/1354/1600/gelato-alla-zucca.2.jpg" title="Butternut squash Ice Cream" border="0" /><br /><br /><div style="text-align: justify;">I know I have been too lazy these past weeks! Too many recipes behind to be translated but perhaps it's never too late! You can always have a look at my <a style="font-weight: bold;" href="http://fiordizucca.blogspot.com/" target="_blank">Italian blog</a> for all the recipes. But for now, I am coming back with this beautiful ice cream which I would never imagine to eat one day. <span style="font-weight: bold;">Butternut squash</span> is one of my favourite vegetable, and one of my favourite among all squashes. Easy to handle and cut, versatile, you can do so many things with it, great flavour and last but not least the color! It speaks for itself! Very summertime and very unusual, not only for its shape!<span style="font-weight: bold;"></span> With this I'd also like to remind you of a <a style="font-weight: bold;" href="http://sweetpleasure.blogspot.com/2006/06/summer-ice-cream-event.html" target="_blank">Summer Ice Cream Event</a><span style="font-weight: bold;"> </span>hosted by <a style="font-weight: bold;" href="http://sweetpleasure.blogspot.com/" target="_blank">Sam</a>. Have a look and be ready to start making your favourite <span style="font-weight: bold;">ice cream</span>!<br /></div><span style="color: rgb(255, 102, 0); font-weight: bold;"><br /></span><div style="text-align: justify;"><span style="color: rgb(255, 102, 0); font-weight: bold;">Ingredients: </span><span style="font-weight: bold;">300gr butternut squash flash, 3 eggs yolk, 75gr sugar, 80ml maple syrup, 300ml double cream, 1/2 tsp nutmeg, 1 tsp powdered vanilla essence</span><br /></div><span style="font-weight: bold;"><br /></span><div style="text-align: justify;"><img style="margin: 0pt 10px 10px 0pt; float: left;" src="http://photos1.blogger.com/blogger/4213/1354/400/butternut-squash.0.jpg" title="Butternut squash" border="0" />Cut the butternut squash, remove the skin and cook it in a small pan with little water, otherwise steam it until soft. Work it with a fork quickly until smooth and let it cool. In another bowl whisk eggs and sugar with an electric mixer, until creamy and thick. Gradually add maple syrup and finally the butternut squash flash. Transfer the mixture into a bigger bowl. Beat the double cream with nutmeg and vanilla, then fold it into the squash mixture. Pour it into a plum cake stamp and freeze for at least <span style="font-weight: bold;">4 hours</span>. After four hours, remove the stamp from the freezer, break it with a spoon and process the mixture again with a blender or a mixer until smooth. Freeze again until ready to serve.<br />Alternatively use your own ice cream maker and follow the instructions. </div><br /><div style="text-align: justify;"></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com4tag:blogger.com,1999:blog-25867089.post-1144862796038556032006-04-12T18:24:00.000-07:002006-04-12T10:26:36.580-07:00Squash soup with sage and honey<img src="http://photos1.blogger.com/blogger/4213/1354/400/zuppa-di-zucca-alla-salvia-e-miele.jpg" title="Squash soup with sage and honey" border="0" /><br /><br /><div style="text-align: justify;">This recipe comes from a restaurant in <span style="font-weight: bold;">Dartmouth</span> which I have been over last weekend. I will talk about it when I return and have a few pictures to show as well, as it's really worth a try. In the meantime, this is one of the dish I ate. The recipe I am giving it's not the original, I have been inspired of course and although Paul had been very friendly to me, I didn't dare to ask for the recipe! The original recipe is called <span style="font-weight: bold;">butternut sqash soup with sage and honey </span>but I have used a big mama squash for mine and done a bit of improvisation on the quantities. The result is <span style="font-weight: bold;">delicious</span>, very much similar to the original.<br /><br /><span style="font-weight: bold;"><span style="color: rgb(153, 0, 0);">Ingredients:</span> 800gr big mama squash flash or butternut squash flash, 1lt vegetable stock, 10 leaf fresh sage, 4 Tbsp honey, dry sage, extra virgin olive oil</span><br /><span style="font-weight: bold;"></span><br />Cut the squash flash in big pieces, add them in a big saucepan with the vegetable stock. Cook for about <span style="font-weight: bold;">10 minutes</span> or until soft. In a small saucepan, heat a bit of olive oil, add the sage and fry until crisp. Put both the sage and the squash in a mixer and blend well until smooth. Add more or less stock accordingly to your taste. Pour the soup back into the saucepan, add honey and simmer until dissolved. Serve hot sprinkled with dry sage if you have it.</div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com6tag:blogger.com,1999:blog-25867089.post-1144755080420864872006-04-02T04:30:00.000-07:002006-04-11T13:55:09.336-07:00Nettles tart<img src="http://photos1.blogger.com/blogger/4213/1354/400/torta-salata-di-ortiche.2.jpg" title="Nettles tart" border="0" /> <p></p> <p style="text-align: justify;">Springtime is the best moment to go out and enjoy the first wild food available for free. <strong>Nettles</strong> are one of those things you see all over the places but only few people dare to pick them and eat. It's one of the best greens available in nature, and contain lots of mineral and vitamins. You just need a pair of thick gloves and that's it. Pick the best leaves on top, which are tender and younger. Avoid paths where dogs walk or choose nettles that grow higher. They are most delicious cooked in many ways, this is just one of those. </p><div style="text-align: justify;"> </div><p style="text-align: justify;"><strong><span style="color: rgb(128, 0, 0);">Ingredients for the brisée:</span> 500gr flour, 125gr butter, 2 eggs, 1 pinch salt<br /></strong><span style="font-weight: bold;"><span style="color: rgb(255, 102, 0);"><span style="color: rgb(128, 0, 0);">Ingredients for the filling:</span></span> 300gr nettles, 1 small leek, 2 eggs, 240ml single cream, 4 Tbsp grated cheese, 1/2 tsp nutmeg, salt, pepper<br /><br /></span>Prepare the brisée adding all the ingredients in your mixer and mix until they stick all together. Add a bit of cold water if necessary. Pour the brisée in a round cake 25cm tart pan or other of your choice. Work with your fingers to smooth the dough in the pan. Let it rest in the fridge for about <strong>30 minutes</strong>.<br />Prepare the filling by beating the two eggs in a big bowl. Add the lee finely cut, grated cheese, nutmeg and cream. Wash the nettles carefully and boil them in salted water for about <strong>2 minutes</strong>. Drain them well, pour them on a plate and cut them roughly with a knife. Add the nettles to the rest of the filling and mix all the ingredients together. Finally add salt and pepper to taste.<br />Take the tart pan from the fridge and pour the filling over it, helping yourself with a spoon. Cook in a pre-heated oven at <span style="font-weight: bold;">190 C</span> for about <span style="font-weight: bold;">40/45 minutes</span> or until the borders of the dough become golden. If the tart starts burning too quickly, cover it with aluminium foil. As usual times vary accordingly to your oven. Mine is a gas oven. Let it cool well before cutting.</p>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com9tag:blogger.com,1999:blog-25867089.post-1144756496124036332006-03-31T04:54:00.000-08:002006-04-11T11:00:59.973-07:00Ginger Tea<img title="Tisana allo zenzero" src="http://photos1.blogger.com/blogger/4213/1354/400/tisana-allo-zenzero.2.jpg" border="0" /><br /><br /><div style="text-align: justify;">Springtime has arrived in many countries, except here, in Devon where it's still cold and windy and too cloudy to be true. This is the perfect drink for those, who like me, are not only in the cold, but <span style="font-weight: bold;">have</span> a cold. Wheter the ginger, wheter the weather, the cold has gone after drinking it. Give it a try!<br /><br /><span style="font-weight: bold;"><span style="color: rgb(128, 0, 0);">Ingredients:</span> 2 cm fresh ginger, 1 tsp brown sugar, 250ml water</span><br /><br />Bring the water to a boil. Add greated ginger and let it stand for <span style="font-weight: bold;">3 minutes</span>. Add sugar and drink when it's still very warm. If you don't like how ginger tastes, filter the tea before drinking it</div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com9tag:blogger.com,1999:blog-25867089.post-1144756361826279362006-03-27T04:52:00.000-08:002006-04-11T11:12:49.540-07:00Rice biscuit with cocoa and cardamom<img style="cursor: pointer;" title="Rice biscuit with cocoa and cardamom" src="http://photos1.blogger.com/blogger/4213/1354/400/frollini-di-riso-cacao-cardamomo.jpg" border="0" /><br /> <div style="text-align: justify;" class="content"><br />These lovely biscuits have been made by using a <span style="font-weight: bold;">biscuit maker</span>, one of those thing similar to a gun, but more useful and less destructive. Making biscuits has never been so easy! The trick is in the dough. It requires a bit of more butter, as it has to slide perfectly in the machine, in order to allow the "gun" to "shoot" the biscuit perfectly. First time for me with it. Sometimes the shape isn't exactly how it looks on the box but it doesn't really matter! Rice flour makes them even more crumbly, <span style="font-weight: bold;">perferct with tea</span>.<br /><br /><img title="Rice biscuit with cocoa and cardamom" src="http://photos1.blogger.com/blogger/4213/1354/400/frollini-di-riso-pioggia.jpg" border="0" /><br /><br /><span style="font-weight: bold;"><span style="color: rgb(128, 0, 0);">Ingredients: </span>300gr rice flour, 170gr butter, 70gr sugar, 1 egg, 1 Tbsp cocoa powder, 1 tsp powdered cardamom, 1 pinch salt</span><br /><br />With an electric mixer, mix the butter and the sugar together until you get a soft cream. Add the egg and keep mixing. Then add the flour 1 Tbsp at the time, and finally the cocoa and cardamom or another spice of your choice. Take the dough out and work it in your hands quickly to remove the air so when you push the dough in the biscuit maker, it doesn't creat empty spaces. Cook the biscuits in a pre-heated oven at <span style="font-weight: bold;">180 C </span>for <span style="font-weight: bold;">15 minutes</span> or until golden. Let them cool well before serving. </div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144756158160681782006-03-21T04:49:00.000-08:002006-04-11T13:27:51.230-07:00Clams and potatoes soup<img title="Clams and potatoes soup" src="http://photos1.blogger.com/blogger/4213/1354/400/zuppa-di-vongole-patate-pancetta.jpg" border="0" /><br /><div style="text-align: justify;"><br />This is my personal variation of the famous <strong>New England Clam Chowder</strong>. What I have done differently is basically removing the bacon and adding the <strong>pancetta </strong>instead, removed the cream and only used <strong>milk</strong>, so that the soup it's lighter. I have also added a bit of <strong>white wine</strong>, which always goes well when it comes to fish and seafood. </div><div style="text-align: justify;"> </div><p style="text-align: justify;"><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 500gr clams, 2 medium potatoes, 1 celery stalk, 50gr pancetta, 1 glass white wine, 2 Tbsp flour, 500ml milk, 500ml fish stock, olive oil, salt, pepper</strong><br /><br />Let the clams open in a saucepan with a couple of Tbsp of water. Remove the shell, filter the water and set aside. In another pan, fry the pancetta with 1 Tbsp of olive oil, add the chopped potatoes, celery and clams with their own filtered water. Mix well with a spoon, pour the glass of white wine and let it cook for a few minutes until the alcohol has evaporated. Add fish stock, cover and cook for about <strong>15 minutes </strong>or until potatoes are tender. Wisk flour and milk in another pan until no lumps are formed. Add it to the other pan with clams and potatoes and keep mixing until the soup has reached a good consistency. If you want it more dense, add more flour or else, more milk. Serve hot.</p>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144755116676242592006-03-20T04:31:00.000-08:002006-04-12T01:10:55.093-07:00Pan fried scallops with traditional balsamic vinegar<img title="Pan fried scallops with traditional balsamic vinegar" src="http://photos1.blogger.com/blogger/4213/1354/400/capesante-aceto-balsamico-tradizionale-di-modena.jpg" border="0" /><p></p> <div style="text-align: justify;"><strong>Scallops</strong> aren't certainly the cheapest of the seafood, but they are so gorgeous that you can indulge sometimes. The best way to eat them I think, it's always the simpliest. Lightly coat with flour, lightly fried with butter and guarnished with balsamic vinegar, better if it's The <a href="http://blogs.san-lorenzo.com/fiordizucca/aceto_balsamico_tradizionale_di_modena/">traditional balsamic vinegar</a>.<br /></div><div style="text-align: justify;"><strong><span style="color: rgb(153, 0, 0);"><br />Ingredients:</span> scallops, flour, butter, aceto balsamico tradizionale di Modena, a few leaf of salad or baby spinach</strong><br /><strong></strong></div><p>Lightly coat the scallops with flour. Melt a bit of butter into a frying pan. Fry the scallops lightly about <strong>2 minuts </strong>each side or until golden, not brown. Arrange them on a plate or in their shells, where you previously put some fresh salad leaves or baby spinach leaves. Guarnish with some drops of balsamic vinegar and serve immediately while still warm.</p>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com2tag:blogger.com,1999:blog-25867089.post-1144755322256740352006-03-17T04:35:00.000-08:002006-04-12T00:46:39.023-07:00Hazelnut and white chocolate cake<img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/4213/1354/400/torta-nocciole-cioccolato-bianco.jpg" alt="" border="0" /><div class="content"><p style="text-align: justify;">This is a very simple but effective cake. It can be made with white chocolate or if you want a richer taste, with dark chocolate. The chocolate metls in the middle of the cake, so when you cut it, it's like a surprise. A sweet one! I dedicate this cake to my friend Frank, who celebrates his birthday today! <strong>Happy birthday Frank!</strong></p> <div style="text-align: justify;"><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 200gr flour, 175gr sugar, 175gr butter, 1 Tbsp baking powder, 1 egg, 200ml milk, 100gr white chocolate, 2 tsp cinnamon, 50gr hazelnuts</strong><br /><br /></div> <div style="text-align: justify;">Beat all ingredients together except chocolate and hazelnuts. You can use an electric beater or a manual wisk. Beat well until no lumps are formed. Pour half of the mixture into a greased cake tin. Break the white chocolate into pieces and put them on top of the mixture. Pour the other half of it and spread well with a spatula. Sprinkle with roughly chopped nuts. Bake for <strong>1 hour </strong>or until well cooked inside and brown on the outside in a preheated oven at <strong>180 C </strong>(Gas 4<strong>, </strong>350 F). If the top starts to get too dark cover it with foil and continue baking. You can also use a thootpick to make sure it's cooked inside before removing it from the oven. Once is ready, switch the oven off and let it cool inside the oven with it's door open.</div> </div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com8tag:blogger.com,1999:blog-25867089.post-1144755154910825242006-03-15T04:32:00.000-08:002006-04-11T14:36:56.066-07:00Aceto Balsamico Tradizionale di Modena - Taste the difference<img title="Aceto Balsamico Tradizionale di Modena - Taste the difference" src="http://photos1.blogger.com/blogger/4213/1354/400/abtm.7.jpg" border="0" /><p style="text-align: justify;">A while ago I had a <strong>post</strong> about the <strong>Aceto Balsamico Tradizionale di Modena</strong> thanks to Omar which sent to me a little home made sample, made by him and his family in Modena.<br /><br />Some of you have wished to have the same opportunity of tasting such a unique product. Omar is now giving you the chance! He has prepared <strong>5 little 50 ml bottles</strong> of ABTM, such as the one you see in the picture above.<br /><br />This specific ABTM has been tasted and appreciated by a local expert, who is in charge of tasting all the ABTM samples of the <strong>"San Giovanni Palio"</strong> and is becoming a <strong>"certified taster"</strong> of the <a href="http://www.museodelbalsamicotradizionale.org/ita/pages/consorteria/index.htm"><strong>ABTM consortium</strong></a> which requires a few years of classes kept by the consortium.<br /><br />Omar is now proposing a <strong>"tasting the difference"</strong>, giving you the chance to buy a <strong>50 ml bottle</strong> for just <strong>20 Euro</strong>. This is a very "friendly" price which also <strong>includes shipping fees (within Europe)</strong>, well below the market price. You can pay online by using <strong>Paypal</strong>. The ABTM will be shipped by Omar once the payment is received.<br /><br /><strong>The first five persons</strong> who book through the link in the comments window will receive in the same window Omar's address so you will contact him directly to agree about payment and delivery details.<br /><br />If you want to know more about <strong>ABTM</strong> you can read the <a href="http://blogs.san-lorenzo.com/fiordizucca/2006/02/aceto_balsamico_tradizionale_d.html"><strong>previous post</strong></a>. If you are still not sure I can tell you that this, is completely different form the commercial balsamic vinegar you buy. It is a unique product that is difficult to describe, you have to try it!<br /><br />The same opportunity is given in my <a href="http://fiordizucca.blogspot.com/"><strong>Italian blog</strong></a>. If some sample will not be sold there will be moved here and viceversa. <strong>Happy ABTM!</strong></p><div style="text-align: justify;"> </div><p style="text-align: right;"><span style="color: rgb(128, 128, 128);">(photo ABTM by Omar)</span></p>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com13tag:blogger.com,1999:blog-25867089.post-1144756315544296902006-03-14T04:51:00.000-08:002006-04-11T11:17:37.663-07:00Spiced lentil soup<img title="Spiced lentil soup" src="http://photos1.blogger.com/blogger/4213/1354/400/zuppa-di-lenticchie-speziata.jpg" border="0" /><p style="text-align: justify;">Spring seems to have changed completely it's direction this year. I don't know where it is at. It's freezing cold out there, much worse than it was in January. So while we wait for the spring time, and even better summer time, we cuddle ourselves with hot soups, good for the health and for the heart.</p> <div style="text-align: justify;"> </div> <p style="text-align: justify;"><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 150gr lentils, 2 medium onions, 2 cloves garlic, 2 tomatoes can, 2lt chicken or vegetable stock, 2 tsp turmeric, 1 tsp hot paprika, 1 tsp black pepper, 1/2 tsp cumin, olive oil, salt, fresh coriander leaves</strong><br /><br />Chop onions and crushed garlic, fry them in a big saucepan with some oil. Add lentils, tomatoes, stock, spices. Adjust with salt. Bring to boil and simmer for about <strong>1 hour </strong>or until lentils are tender. Reduce the time and the stock, accordingly to the type of lentils you are using. Some don't require such a huge amount of cooking, so refeer to the instructions you have on your packet of lentils.<br />Transfer some of the lentils in a blender and process until smooth. Return to the pan, warm it up again with the remaining lentils and serve hot guarnished with fresh coriander.fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144755559004470362006-03-13T04:39:00.000-08:002006-04-12T00:36:49.486-07:00Steamed tuna dressed with soy and chilli sauce<img src="http://photos1.blogger.com/blogger/4213/1354/400/steamed-tuna-dressed-with-chilli-sauce.jpg" title="" border="0" /><br /><div class="content"> <br /><div style="text-align: justify;">This is one my favourite dressing to go with fish. It can be used with tuna or other fish. Simple and easy to make, perfect if you are on a diet as it doesn't require much effort and does not contain many calories. If your diet is really strict, you can easily remove the oil, it will taste delicious any way.<br /></div> <div style="text-align: justify;"><br /><div style="text-align: justify;"><span style="font-weight: bold;"><span style="color: rgb(128, 0, 0);">Ingredients:</span> 4 pieces of tuna, 2 Tbsp oyster sauce, 2 Tbsp sesame oil, 1 Tbsp and a half rice vinegar, 1 Tbsp soy sauce, 1/2 tsp sugar, 1 small red chilli</span><br /></div><br /><img style="margin: 0px 0px 10px 10px; float: right;" alt="" src="http://photos1.blogger.com/blogger/4213/1354/200/tonno-bamboo.jpg" border="0" />Line steamer with baking paper or with some cabbage, whatever you like or prefer, so to avoid that the bamboo steamer gets dirty afterwards, it will be difficult to remove traces of fish. Although you can clean the bamboo steamer, it will be more hygenic to put something in between fish and steamer.<br />Cook covered for about <span style="font-weight: bold;">5 minutes </span>or until tuna is just cooked.<br />Put all other ingredients in a bowl and mix well, cut the red chilli in small pieces and add to the sauce.<br />Serve tuna drizzled with chilli dressing and if you like with with steamed vegetables.fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144755771326273112006-03-10T04:42:00.000-08:002006-04-11T14:38:54.546-07:00Lime and dried Figs Marmalade<img title="Lime and dried Figs Marmalade" src="http://photos1.blogger.com/blogger/4213/1354/400/marmellata-lime-fichi-secchi.0.jpg" border="0" /><p style="text-align: justify;">I really like <strong>limes</strong>, not just for the color, but also for the fact that you can use them in a variety of dishes, raw or cooked. I had some organic figs I had bought a while ago, so I thought that one of the best way to eat them would be converting into a marmalade. The taste of this is slightly bitter which goes very well with the sweetness of figs. Excellent spread on bread and butter or even with cheese.</p> <p style="text-align: justify;"><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 1kg lime, 250gr dried figs, 1.5kg sugar, 2lt water</strong><br /><br />Remove rind from limes cutting them into stripes and put them in a pan. Cut limes in half, remove the flesh. Put the flash in the pan as well and tie pith and seeds in the musling bag. Combine rind, lime, flash and muslin bag and the water in the pan. Bring to boil and cook slowly for <strong>1 hour</strong>.<br />Discard musling bag. Add sugar and figs sliced thinly, and stir well until dissolved. Bring to boil again and cook for about <strong>30 to 40 minutes</strong> or until it reaches the desired consistency. Pour hot marmalade into hot sterilised jars. Put them upside down and cover with a blanket until almost cold. Turn them again to prevent the marmalade stick on the wrong side!</p></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com1tag:blogger.com,1999:blog-25867089.post-1144755636893942072006-03-09T04:40:00.000-08:002006-04-12T01:09:02.833-07:00Sweet potatoes Focaccia with cherry tomatoes and oregano<img style="" alt="" src="http://photos1.blogger.com/blogger/4213/1354/400/focaccia-patate-dolci-pomodorini-origano.jpg" border="0" /><div class="content"> <p style="text-align: justify;">This is what Italians call <strong>focaccia</strong>. It's similar to pizza but as you can see much thick and softer. Like pizza, there are many different ways to make focaccia and many different toppings and filling. Infact you can find <strong>plain focaccia</strong>, <strong>focaccia with toppings</strong> like this one, or<strong> stuffed focaccia</strong>. This is just one of them. I have used sweet potatoes although the "original" recipes requires white potatoes, but I do like the orange color so I used them. This kind of focaccia it's typical in the south region of <strong>Puglia</strong> (Apulia) in Italy, which is where I come from originally, but you can find it all over Italy nowdays. You can make this thicker or slightly thinner and you can fill it with <strong>mortadella</strong> or <strong>Parma ham</strong> as I have done, or just eat it as it is. The potatoes make the dough softern than usual and of course also reacher than a normal dough, although you won't taste potatoes.</p><div style="text-align: justify;"> </div><p style="text-align: justify;"><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 250gr durum weath flour, 250gr white flour, 400gr sweet potatoes, 4 Tbsp olive oil, 1 Tbsp dry yeast, 1 tsp sugar, 1 tsp salt, 100gr cherry tomatoes, oregano</strong><br /><br /><img style="margin: 0px 0px 10px 10px; float: right;" alt="" src="http://photos1.blogger.com/blogger/4213/1354/200/focaccia-patate-mortadella.jpg" border="0" />Prepare the yeast accordingly to your favourite brand. I usually diluite 1 Tbsp of dry yeast into 600ml of warm water, add 1 tsp sugar, mix well and leave in a warm place until it forms bubbles. Boil potatoes and mash them well. Sift flour, add salt, 2 Tbsp olive oil and mashed potatoes. Work it well for about <strong>10 minutes </strong>or until you get a soft and smooth dough, adding <strong>only</strong> as much water (with yeast) as you need. Leave it to leaven in a warm place for <strong>1 hour</strong>. Work it again on your work surface for a couple of minutes, put it into an oven well oiled pan. I used a 24cm squared pan but you could use a round one. Shape the dough in the pan very well with your hands, pour 2 Tbsp olive oil and spread it on the surface. Cut cherry tomatoes in half and arrange them over the focaccia pushing them in slightly. Sprinkle with salt and oregano. Leave it in a warm place to leaven for another <strong>30 minutes</strong>. Pre-heat the oven at <strong>220 C</strong>. Cook the focaccia for <strong>30 minutes </strong>or until golden, making sure the tomatoes don't burn. Serve warm or cold and if you like, filled with ham or mortadella (if you can find it!).</p></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144756177425198392006-03-07T04:49:00.000-08:002006-04-11T13:24:16.163-07:00Stew of new potatoes in white wine, with mortadella and mozzarella<img title="Stew of new potatoes in white wine, with mortadella and mozzarella" src="http://photos1.blogger.com/blogger/4213/1354/400/patate-stufate-mortadella-mozzarella.jpg" border="0" /><div class="content"><br /><div style="text-align: justify;"><strong>Mortadella</strong> is a finely hashed/ground heat-cured <span class="ilnk">pork</span> <span class="ilnk">sausage</span> with lard pieces, delicately flavored with garlic and anise seed and optionally with broken pieces of <span class="ilnk">pistachio</span>. Traditionally the pork filling was ground to a paste using a large mortar (<em>mortaio</em>) and pestle. Mortadella originated in <em style="font-weight: bold;"><span class="ilnk">Bologna</span> la Grassa</em><span style="font-weight: bold;">,</span> the "fat" city overflowing with bounty, though it is made elsewhere in Italy, and a similar commercial product, called<span style="font-weight: bold;"> "</span><span style="font-weight: bold;" class="ilnk">bologna</span><span style="font-weight: bold;">"</span> often omitting the lard.<br />Of course it has been impossible for me to find mortadella in Devon! This has been sent to me by my dearest friend <span style="font-weight: bold;">Terry </span>directly from Italy. You could substitute it with a few slices of a good ham. Terry also sent me this recipe and of course I couldn't resist trying it straight away! Thank you Terry!<br /><br /></div><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(128, 0, 0);">Ingredients:</span> <strong>500gr new potatoes, 70gr scallions, 2 garlic cloves, 1 Tbsp butter, 2 Tbsp olive oil, 1 glass and a half of dry white whine, 1 small branch of rosemary (fresh or dry), 70gr mortadella, 125gr mozzarella, salt, pepper</strong></div><div style="text-align: justify;"> </div><strong></strong><div style="text-align: justify;"> </div><div align="justify"><div style="text-align: justify;"><br /></div>Wash the new potatoes well without peeling them. Peel the scallions and cut a couple only, leave the others whole. Peel the garlic and cut it into small stripes. Warm up butter and oil in a large pan, add scallions and garlic and fry for a few minutes without letting the garlic burn, then add new potatoes, fry again for a few and adjust with salt and pepper. Add rosemary, mix well and pour <span style="font-weight: bold;">1 glass </span>of white wine first.<strong></strong> Cover and stew for about <strong>30 minutes</strong> checking now and then that it doesn't need more wine. Cut the mozzarella into small cubes and the mortadella into stripes. Add them to the new potatoes, toss covered for about <span style="font-weight: bold;">2 minutes</span> until the mozzarella melts. Serve warm guarnished with more rosemary. </div></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144756219867534922006-03-06T04:50:00.000-08:002006-04-11T13:17:29.070-07:00Potato and Parsnip Puree<img title="Potato and Parsnip Puree" src="http://photos1.blogger.com/blogger/4213/1354/400/pure-patate-parsnips.jpg" border="0" /> <div class="content"><p align="justify"><span style="font-weight: bold;">Parsnip</span> is a root similar to a carrot, although brown on the outside and white on the inside. I never had this in Italy, I actually don't think I have ever seen them in Italy or tested them. That is the beauty of travelling I guess, to discover what you would never think it even exists. In Italy we have vegetables that don't grow in England as well, and although I sometimes miss them, I still like to experiment with the things I have here. This is just a simple puree with potatoes. Goes well as a side dish or by itself.<br /><br /><span style="font-weight: bold;"><span style="color: rgb(128, 0, 0);">Ingredients:</span> 250gr parsnips, 400gr patatoes, 30gr butter, 4 Tsbp grate parmesan cheese, milk, nutmeg, salt</span><br /><br /><img style="margin: 0px 0px 10px 10px; float: right;" title="Potato and Parsnip Puree" src="http://photos1.blogger.com/blogger/4213/1354/200/parsnips.jpg" border="0" />Boil potato and parsnip separately until tender. </p> <p align="justify">Mash them and add milk, butter, salt. </p> <p align="justify">Add grated cheese and milk accordingly until you get a smooth puree. </p> <p align="justify">You can add nutmeg at this point, or sprinkle it at the end. </p> <p align="justify">Serve warm.</p></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144755874898281082006-03-05T04:44:00.000-08:002006-04-12T01:07:51.536-07:00Rhubarb meat sauce<img src="http://photos1.blogger.com/blogger/4213/1354/400/rhubarb-meat-sauce.jpg" title="Rhubarb meat sauce" border="0" /><br /><div class="content"> <p align="justify">This is one of my first attempts with rhubarb. Probably unusual, or maybe not. I have used it as I would use celery, only added a bit more of it. While it cooks, the rhubarb melts completely and makes a nice mixture with the meat and the spices. As always it is very difficult to tell if this works as it depends on your testes. So there is only one way to know it. Try and let me know.<br /><br /><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 400gr mince meat, 1 medium red onion, 4 or 5 carrots, 350gr rhubarb, 50gr sugar, 125ml water, 1/2 tsp nutmeg, 1/2 tsp cinnamon, olive oil, salt, pepper<br /></strong><br />Fry the sliced onion into a bit of olive oil and let it cook until it soften. Add the meat and fry until brown, then add the rhubarb cut into about 2cm pieces, sugar, spices and a bit of water. Finally add salt and pepper and let it cook for about <strong>1 hour</strong>. You can serve it with pasta, rice or even cous cous. The choice is yours.</p></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144756115716674442006-03-03T04:48:00.000-08:002006-04-11T13:31:13.973-07:00Pizza with Basil Pesto and Ricotta cheese<img title="Pizza with Basil Pesto and Ricotta cheese" src="http://photos1.blogger.com/blogger/4213/1354/400/pizza-pesto.jpg" border="0" /><br /><br /><div style="text-align: justify;">Green, green and more green! I love the color <strong>green </strong>but most of all I really like <strong>basil</strong>. I like basil so much that I even eat it raw like I would eat a salad. I am not sure it does well to me, but if I am still alive and kicking it surely can't be that bad. Home made pesto is much better than the one you buy, as most home made food. I have added some <strong>ricotta cheese</strong> to it, to give a bit of extra flavour. You could make the same pesto to eat with some pasta or for a <span style="color: rgb(128, 128, 0);"><strong>Vegan version</strong></span>, use tofu instead.<br /><br /><strong><span style="color: rgb(128, 0, 0);">Ingredients for the dough:</span> 500gr white flour, 1 Tbsp olive oil, 1 Tbsp dry yeast, 1 tsp sugar, 1 tsp salt</strong><br /><strong><span style="color: rgb(128, 0, 0);">Ingredients for the pesto:</span> 1 big bunch of basil, 2 garlic cloves, 50gr pine nuts, 3 Tbsp parmigiano reggiano cheese, 200gr ricotta cheese, 150ml extravirgin olive oil, salt, pepper</strong><br /><br /><img style="margin: 0px 0px 10px 10px; float: right;" title="Pizza with Basil Pesto and Ricotta cheese" src="http://photos1.blogger.com/blogger/4213/1354/320/pizza-pesto-dettaglio.jpg" border="0" />Follow the instructions of your favourite yeast brand. I usually diluite 1 Tbsp yeast and 1 tsp sugar into 600ml warm water. Put it aside into a warm place until bubbles are formed.<br />Put the flour on your working surface. Make a hole in the middle and add olive oil, salt and the water with yeast. Add more warm water accordingly. Work the dough until you get an elastic one, not too dry. Let it leaven for <strong>1 hour </strong>or until it has doubled the size.<br />Prepare the pesto by putting all the ingredients into a mixer or a blender. Mix them all until a smooth paste is formed, adding more or less oil accordingly to the amount of basil used. Add salt and pepper.<br />When the dough has leaven, put it back on your working surface and roll it into a thin sheet. With this amount of flour, you will get 1 rectangular pizza and 1 round pizza. Pour the pesto over the pizza and add a couple of Tbsp of warm water to the pesto if it's too difficult to spread. Drizzle with a bit of olive oil and cook in a pre-heated ove at <strong>220 C </strong>(425 F - Gas 7) for about <strong>20 minutes or until gold.fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144756009634696632006-03-01T04:46:00.000-08:002006-04-11T13:53:08.600-07:00Seville Orange Marmalade and chocolate Tarts<img src="http://photos1.blogger.com/blogger/4213/1354/400/seville-oranges-marmalade-chococlate-tarts.jpg" title="Seville Orange Marmalade and chocolate Tarts" border="0" /><br /><br /><div style="text-align: justify;">We really don't need to make tarts to eat this delicious <a href="http://blogs.san-lorenzo.com/fiordizucca/2006/02/seville_orange_marmalade.html">Marmalade</a>, but chocolate and orange it's a combination that works really well, however you put them together, you'll never go wrong. Easy to make tarts, perfect for kids and just great for adults!<br /><br /><strong><span style="color: rgb(128, 0, 0);">Ingredients for 6 tarts:</span></strong> <strong>150gr white flour, 90gr butter, 30gr sugar, 1 pinch salt, 1 egg, 2 Tbsp cold water, 300gr seville oranges marmalade, 6 small chocolate squares</strong><br /><br /><div style="text-align: justify;">Mix all the ingredients (apart from marmelade and chocolate) in a food processor. Mix until it resembles fine crumbs and the dough comes together. Wrap and chill for about <strong>30 minutes</strong>.<br /></div>Lightly coat 6 stamps or 1 big stamp, with your fingers work the dough inside towards the edges to form the borders. Fill with marmelade and put a square of chocolate in the middle.<br />Bake on a pre-heeated oven at <strong>180 C</strong> (350 F - Gas 4) for about <strong>35 minutes </strong>or until golden.</div><div style="text-align: justify;"> </div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144756044027325042006-02-27T04:46:00.000-08:002006-04-11T14:03:32.516-07:00Chiacchiere<img title="Chiacchiere" src="http://photos1.blogger.com/blogger/4213/1354/400/chiacchiere.jpg" border="0" /><div class="content"> <p align="justify">We call them "<strong>Chiacchiere</strong>", literally translate it into "Chats". In Italy we made them for the <strong>Carnival </strong>feast, which is celebrated all over Italy before <strong>Easter</strong>. </p> <p align="justify"><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 250gr white flour, 50gr butter, 4 Tbsp white dry wine, 1 egg, 1 tsp salt, 1gr vanilla powder, 1 pinch salt, frying oil, icing sugar to decorate</strong><br /><br /><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/4213/1354/200/cutter.jpg" title="Chiacchiere" border="0" />Sift the flour on your working surface, work it with the egg, butter, vanilla and sugar.<br />Pour the wine slowly and add more if necessary until you get a soft and round ball.<br />Divide the dough into 4 and work it with your pasta machine to obtain rectangular sheets. Work it until smooth using the number <strong>5 thikness</strong>.<br />Cut them into rectangular stripes with a wheel cutter such as one you see on the left.<br />Fry them in hot oil, about <strong>10 seconds </strong>each side, or until golden and lay them on a plate covered with absorbent paper. Let them cool completely and serve sprinkled with icing sugar. Only put the icing sugar when it's time to serve them.</p></div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com2tag:blogger.com,1999:blog-25867089.post-1144755733928873232006-02-26T04:41:00.000-08:002006-04-11T14:33:44.550-07:00Cacao and vanilla Cream<img src="http://photos1.blogger.com/blogger/4213/1354/400/cacao-vanilla-cream.jpg" title="Cacao and vanilla Cream" border="0" /><br /><br /><div style="text-align: justify;">There is always a good excuse to drink, better if what you drink tastes of chocolate. This is a cream you can make with a few ingredients and can be drunk soon after. The problem is that it is so good you drink one, then another, then another and forget that this contains <span style="font-weight: bold;">alcohol</span>. So better be careful! </div><div style="text-align: justify;"><br /><span style="font-weight: bold;"><span style="color: rgb(128, 0, 0);">Ingredients:</span> 250ml vodka, 500ml water, 500gr sugar, 100gr cocoa powder, 1/2gr vanilla powder</span><br /><br />Pour the water in a small saucepan. Sift in the cocoa powder and mix well with a wooden spoon until completely dissolved and without lumps. Stir in the sugar slowly until dissolved. Let it cool. Mix the vodka with the vanilla. When the cream is completely cold, pour in the alcohol and mix well. Pour everything into your favourite glass bottle. This is also good mixed with milk. If you like you could also keep it into the fridge. Shake well before use.</div>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com2tag:blogger.com,1999:blog-25867089.post-1144756138124032892006-02-24T04:48:00.000-08:002006-04-11T13:33:10.536-07:00Delicious Potatoes Pizza<img title="Delicious Potatoes Pizza" src="http://photos1.blogger.com/blogger/4213/1354/400/pizza-patate.jpg" border="0" /><br /><br /><div style="text-align: justify;">Delicious because it is delicious and with potatoes yes, self explanatory. Some might argue this is a bit too dry and the combination doesn't really work well together but as usual it's all about tastes. I have also added some sweet potatoes as they give a bit of color. You could also add <strong>tomatoes and mozzarella</strong> so that it's reacher and less dry. Up to you!</div><div style="text-align: justify;"> </div><p style="text-align: justify;"><strong><span style="color: rgb(128, 0, 0);">Ingredients :</span></strong> <strong>300gr semolina flour, 100gr white flour, 1 Tbsp dry yeast, 1 tsp salt, 1 tsp sugar, 2 Tbsp olive oil, rosemary or oregano, 2 big potatoes, warm water as needed</strong></p><div style="text-align: justify;"> </div><p style="text-align: justify;">Make the dough by mixing the yeast directly with the flour. Add sugar, salt and olive oil and work the dough adding as much water as needed to get a soft and round ball. Put the ball into a big container and let it leaven for at least <strong>1 hour </strong>or until it has doubled the size. Then re-work the dough on a floured surface and make it the shape of your oven griddle. Cut the potatoes very thin and put them on the pizza one by one. Salt and drizzle with oil each of them. At this stage you could also add tomatoes and mozzarella cheese. Guarnish with oregano or rosemary and cook in hot oven for <strong>15 minutes </strong>at <strong>250 C (480 F)</strong>. It really depends on your oven how long it needs to stay in. Make sure the potatoes don't burn by checking the pizza now and then.</p>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0tag:blogger.com,1999:blog-25867089.post-1144755681632014762006-02-23T04:41:00.000-08:002006-04-11T14:46:32.680-07:00Seville Orange Marmalade<img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/4213/1354/400/seville-oranges-marmelade.jpg" alt="" border="0" /><p align="justify">As every week, also last week I received my box of organic vegetables and fruit from <a href="http://www.riverford.co.uk/" target="_blank"><strong>Riverford Organic</strong></a>. Each week I choose if I want a small or big box, accordingly to what I have left in my fridge. Last week I also ordered an extra product called "<strong>Marmalade kit</strong>" which I though it would give me a kit to make marmalade, but I didn't think I would get fruit! So that is what it was. A bag of beautiful Seville's Oranges with the recipe to make this delicious marmalade. It was a great surprise for me because this, is the only marmalade I really like to eat, the others are always too sweet for my tastes. This kind of oranges are only to be found in January and February, so this is the best time to look for them. Unlike other oranges, a true Seville has a very rough skin and has a beautiful deep orange color. These are impossible to eat as they are very bitter, so Marmalade is the best way to make use of them.</p> <p align="justify"><strong><span style="color: rgb(128, 0, 0);">Ingredients:</span> 1.5kg (3lbs) Seville oranges, 2.8 litres (5 pints) water, juice of 2 lemons, 2.7kg (6lbs) sugar</strong></p> <p align="justify"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/4213/1354/200/arance-seviglia.0.jpg" alt="" border="0" />Scrub the oranges and cut them in half. Squeeze the juice and pips into a basin. Cut up the peel into thin strips or chunks, as preferred.<br />Put the peel, any soft pulp and the water in a large heavy-based pan. Strain in the juice. Put the pips in a muslin bag and tie it to the pan handle so that it hangs well down in the water. Cook the fruit gently for 2 hours, or until the peel is tender.<br />Lift out the bag of pips and squeeze it between two spoons over the pan before discarding. Add the lemon juice andsugar, and stir until the sugar has completely dissolved.<br />Bring to the boil, and boil rapidly until setting point is reached. Remove from the heat and skim the scum, cool for 5-8 minutes and then stir well to distribute the peel.<br /><strong>Pot and seal</strong> as you would with any jam or fruit jelly. I personally fill the jars, previously sterilized in hot water, seal them well and put them upside down. Cover with a blanket until the marmalade is cold.</p>fiordizuccahttp://www.blogger.com/profile/04779047759301305954noreply@blogger.com0