Wednesday, September 7, 2016

bringing a piece of Sicily home with me

Busiati & Pesto Trapanese
Like every year, I need to bring something back from my summer vacation. Usually it's a recipe, something that really impresses me and knocks me out at the first bite. It happens quite often I admit, you know how I am about good food. But when it happens in a way that preoccupies my husband as I get up from the table, swing back the chair and walk straight into the kitchen to meet the chef, well, be sure that will be The Recipe I literally bring home with me. Sacredly stored in the back of my head with hints scribbled in my mind I go home and try it for days until I get as close as I can get to what I ate that day I felt those goosebumps running down my back.

The recipe I'm talking about is busiati pasta with Trapanese pesto. I tried it for the first time this past summer in Sicily. The pasta shape itself is good with many different types of sauces, it twirls and swirls within the sauce and keeps a good al dente texture. It's made with durum wheat flour and water. You can see how I shape the pasta on my instagram by clicking here. The web will show you so much more. Of course you can always go buy them ready made.

But what I really love is the Trapanese pesto, it is totally different from the pesto Genovese yet similar in its preparation. You don't necessarily need to use busiati pasta for this but as they say in Italy, è la morte sua, it's to die forFirst of all, do not use a blender, I know it's much easier but just don't. Get yourself a pestal mortal, I used a wooden one and it came out a charm. Secondly, use fresh in season ingredients. As you know tomatoes grow in the summer, so don't make this at Christmas, you know what I mean. September is a good time because tomatoes are still around and since it's the end of the season you can find really good prices.

So let's get started with this recipe.
 Busiati & Pesto Trapanese
Busiati & Pesto Trapanese
Busiati Pasta with Trapanese Pesto
serves 4 people

500/600 gr pasta busiati

500 gr ripe peeled and deseeded tomatoes, preferably cherry tomatoes.
40 gr peeled raw almonds
150 gr grated pecorino cheese
8 fresh basil leaves
1 garlic clove
extra virgin olive oil

In a pestal mortal crush the garlic and almonds, then add the basil leaves and grind until you get a rough paste. Add some extra virgin olive oil and you work the paste.  Remove the paste from the mortal into a big wide glass bowl and without rinsing add the peeled tomatoes and crush to get a rough paste. Now add the crushed tomatoes to the bowl with the almond-basil paste.  Add the pecorino cheese. Add more EVO, enough to form a creamy texture, don't overdo it.  Add a pinch of salt and taste.  Add more salt if necessary but keep in mind that the pecorino cheese is already very salty itself. Mix well.

Cook the pasta al dente, drain and add to the bowl that contains the pesto. Quickly mix with a wooden spoon.

Tip: with the use of a knife, cross an X on the bottom of the tomatoes.  Throw them in a pot of boiling water for about 1 minute.  Remove from the pot and into a bowl of cold water.  Peel back the skin, it will come off easily.  Keep the water used top blanch the tomatoes, you can cook your pasta in it.

Tuesday, June 21, 2016

I'll bring the cherry pie

cherry pie
I wish I had a cherry tree in my garden.  One of those big old cherry trees.  I'd hang a hammock right under its shade and there within the reach of an arm I'd lay relaxed eating cherries as if there were no tomorrow.

Whether it's cherries straight off the tree or from the market, I can't resist, I'll never say no and I'll go get as much as I can. Now in the full bursting season and when cherries are as juicy and sweet as they could be, I make my cherry pies. Lots of cherry pies! Actually that's all I've been doing these days. I stop only when cherries are no longer on trees and then, I wait another year to make more. So go get your cherry pitter friends, it's time now!

... and when a delicious pie is served on a pretty ceramic, like the one you see up there, it becomes even more irresistible.

Giorgia Brunelli is the artist of this lovely plate.  She lives in the woods and is inspired by the nature that surrounds her. Each of her objects have an intrinsic poetic spirit that brings a lovely atmosphere on your table. When you see her work you can tell she puts her heart into it and these are people I admire.  Those that do things with a passion.  Go take a look for yourself  .
cherry pie
Cherry Pie

Cherry Pie

1 kg fresh cherries, stoned
2 heaped tbsp sugar
1/2 lemon juice
1 vanilla bean
2 tbsp maize starch

350g flour, plus extra for rolling
200g cold butter
2 tbsp sugar, plus extra for finishing touch
1 egg

Put the cherries, sugar and vanilla bean in a saucepan and cook over low heat for about 4 minutes, add the lemon juice and cook 1 minute.  With the use of a colander, drain the cherries over a wide bowl so that the juice is separated from the cherries.  Allow to cool.

Make the pastry either by hand or with a food processor.  I used a food processor.  Blitz the flour, sugar and butter until the mixture resembles breadcrumbs.  Add the egg while the food processor is running.  As soon as the mixture starts to come together, transfer to a working surface and quickly form a ball, without kneading. Divide the ball in two pieces, one should be slightly larger. Place in the fridge for about 5 minutes. On a lightly floured surface roll out the larger ball to fit and slightly overhang a 23 cm round pie dish.  Fill the pie with the drained cherries.

Add the maize starch to the juice you've previously separated from the cherries and whisk until the liquid absorbs the starch, leaving no lumps behind.  Pour the juice evenly over the cherries within the pie shell.

Roll out the smaller ball and gently cover the pie.  Make a small hole in the center and glaze with the beaten egg and sprinkle some sugar on top.

Bake in a preheated oven for 40 minutes at 200°C.

Allow the pie to cool before serving or serve cold.
Cherry Pie

Thursday, May 19, 2016

Il Circolo degli Artisti

Senza titolo
In the city of Torino, on a lonely stretch road, right behind a big wooden door of an historical building is this unexpected courtyard. Not a crink through the door reveals it's charm from the outside. There's no sign of the restaurant we're looking for, the street address, though, seems to be exact. Via Bogino, 9.  Lost, we ask the guard standing in front of the building if he can help.  We're looking for Il Circolo degli Artisti. The guard tilts his head in sign of consent and greets us in with his hand showing us the way. We walk in and there we stand in a dreamy state of bliss admiring the majestic courtyard. Quiet, peaceful, lovely, just lovely. The guard shakes us awake and tells us to take the stairs on the left.

As I run my fingers along the stone handrail that accompanies the large steps of Palazzo Graneri della Roccia, I feel there's something that goes beyond it's obvious bellezza. There's sentiment, passion, this place has a soul, a tangible elegant and discrete soul. I reach the first floor and the feeling materializes through magnificent paintings, a gentleman reading in a quite corner, the sound of a teaspoon swirling sugar within its cup, the breeze of a slightly open window that flips the page of a newspaper, the sound of glasses that cling, the whispers of those that converse, the old wooden floors that squeak and creak as I move around curious through the 11 rooms and 2000 square meter space of this old, very old building. As it was then, it is now, since 1847 Il Circolo degli Artisti, the Artist's Club, continues its art exhibitions, concerts, events and conferences in this incredible space.
The true heart of this club is found on the mezzanine floor where the traditional "Tampa" is located. A simple trattoria where members of the club would eat and drink. Today the restaurant still exists, it's just not a simple trattoria anymore. It's become an elegant, not too fancy restaurant. Throughout the years, self-portraits of club member artists were added on the walls forming an extraordinary collection of more that 500 paintings. This is why I came here in the first place without knowing what to expect and finding myself surprised in all its aspects.  Probably the most beautiful gem found in Torino. At least that's my thought.

So now lets talk food!

The meal was very impressive.  We started with a taste of typical cheese, several types, all so good served with bread sticks wrapped in a paper towel with a print of a poem on those who love to read. The restaurant in fact is called the il Circolo dei Lettori, The Readers Club. I took the paper towel from the table and tucked it away in my purse. It's now framed and hanging on my kitchen wall. I love it. Sly move, uh?!

We ordered a few typical dishes, caramelized onion served with crisp codfish and parmatier cream with lemon and thyme.  Ravioli del plin (small ravioli with beef, rabbit and pork). Veal tenderloin with Marsala reduction and Santena asparagus and for dessert, homemade violette ice cream, Moscato wine sorbet and Carpano vermouth sorbet.  Was it good?  Yes. Would I go back? Yes. I would go back over and over again without hesitation.

The enthusiastic me keeps this feeling going on for days and with it I have an urge to repeat a meal I particularly enjoyed.'s what I made at home.

Cipolla caramellata nella sfoglia, baccala' mantecato e parmatier al limone e timo, con germogli di ravanello; Caramelized onions, whipped codfish, parmatier with lemon and thyme, topped with radish sprouts.

My adaption was the whipped codfish instead of the restaurant's crisp fried version, just because I didn't feel like frying, and the simple topping with radish sprouts, just because it's good for you :-) and because it gives that extra twist.
BQ8A3115 BQ8A2971

Caramelized Onions, Whipped Codfish, Parmatier with Lemon and Thyme, topped with Radish Sprouts 
serves 4 people
adapted from the restaurant's menu Il Circolo dei Lettori

Caramelized Onion
1 sheet of ready puff pastry - I used the store bought
2 large red onions
4 teaspoons of brown sugar
salt to season
extra virgin olive oil

Cut 4 big round disks of puff pastry using a cookie cutter and fit each in a portion of a muffin tin. Remove the outer skin of two big round onions and slice each in half, horizontal wise. Place the onions in the puff pastry rounds, in the muffin tins.  Drizzle with extra virgin olive oil, season with salt and add 1 teaspoon of brown sugar on each onion. Cook in a preheated oven for 20/30 minutes at 180ºC.  Lower the heat if the onions begin to brown and/or cover with parchment paper.

Parmatier with Lemon and Thyme
1 potato
1 leek
lemon zest
1 tbsp butter
1 tbsp extra virgin olive oil
2 cups vegetable stock

In a saucepan, add the butter and extra virgin olive oil, stir in the previously chopped leek and diced potato.  After about 5 minutes add the warm vegetable broth, season with salt, pepper, lemon zest and fresh thyme. Allow to cook until the potatoes are tender. Mesh the mixture through a sieve to to form a smooth cream.

Whipped Codfish
200 gr dry codfish previous soaked and rehydrated or fresh
1 cup milk
extra virgin olive oil

Cook the codfish in 1 cup of milk until tender about 15/30 minutes (depending if you're using fresh or dry previously soaked codfish).  Drain the milk and set the fish aside to cool.  In a blender mix the codfish, add just a pinch of salt and pepper and slowly drizzle in a cup of extra virgin olive oil while it blends.  You can also use a wooden spoon and stir in the oil until the fish fluffs. This procedure is called baccala' mantecato.

Tuesday, April 19, 2016

it's so darn easy!

Falafels and Chapati
quinoa falafel and chapati bread
the cloth in the background is handmade by the artist Assunta Perilli
I like making my own bread but I only have time on weekends.  It's on weeknights though, when I desire it most. That's why I fell in love with chapati bread, it gives you what you want in no time.

The Indian flat bread goes well with anything you can possibly think of.  You name it, it works!

burrito - check
panino - check
butter and jam - check
as pizza - check
use to mop the sauce - check
with hummus - check
with scrambled eggs and bacon - check
with chocolate and ricotta - check
as bruschetta - check
brushed with oil, garlic and parsley - check
with grilled cheese - check
as a panzanella or crumbed in salads - check, check!
wear it as a hat - I dare you to check :)

I've tried them all.  The thing is that it's so darn easy to make how could you not?!

Let me get to the point. Two cups of plain flour (I used wholewheat and it works perfect), one cup of cold water, a couple of pinches of salt. That's all. Combine the ingredients in a big bowl and knead the dough until it no longer sticks to the bowl.  Let it rest for 10 minutes. That's it!  No rising, no waiting.

Divide the dough in 8 round balls. Dust the surface of your working space with some flour and with a rolling pin, roll each piece in 8 round evenly thin disks. If the dough sticks to the surface, dust more flour on the dough and on the surface.

Preheat a non-stick pan, large enough to fit the rounds.  Place the flat bread on the pan, wait 3 minutes, flip it on the other side, wait another 2 minutes and flip again. Last flip is direct on the stove's flame or continue on the pan.  On the third flip the dough will inflate like a balloon.  Done.  Move on to the next disk. Watch this video to see how, click here.

Once the chapati bread is made, everything and anything goes well with it. I'm pretty sure you're thinking of something right now.

Chickpea and quinoa falafels, with veggies and a yogurt lemon zest and mint sauce - check! This ecletic mix of flavors has become a staple at my place.
quinoa and chickpea falafel
Chickpea and Quinoa Falafels with Chapati

250 g dried chickpeas
100 g cooked quinoa
1 garlic clove, crushed
1 small onion
1 tbsp finely chopped parsley
1/2 tsp ground cumin
1/2 ground cardamom
1/2 tsp salt
1/ 1/2 tbsp flour
2 cups breadcrumbs
1 litre peanut oil for deep-frying

Soak the chickpeas over night in a big bowl with water.  The next day drain the chickpeas.  Alternate the chickpeas, garlic, parsley and coarsely chopped onion in a meat grinder.  Grind it twice.  If you don't have a meat grinder use a blender and blitz.  Place the mixture in a big bowl and add all the other ingredients.  Mix well with a wooden spoon, or use your hands.

Wet your hands with water and make small balls the size of a walnut.  Roll them in breadcrumbs and set aside. Place the falafels in the fridge for about 30 minutes before deep-frying.

Preheat a deep frying pan with the vegetable oil. When it reaches the appropriate temperature, 180ºC, fry until golden brown.

Serve with fresh chapati bread, your favorite veggies and a tahini and/or yogurt sauce.

To make the yogurt sauce: greek yogurt, a squeeze of lemon juice, some lemon zest, salt, pepper, extra virgin olive oil, fresh mint leaves.  Mix thoroughly.