Wednesday, December 13, 2017

Something to keep you warm

Crespelle in Brodo
I love a good simple meal. The kind that tastes better than it looks and costs less than it’s worth. Resourceful, delicious, slow cooked food that requires the least of efforts and renders the most in flavor. A heartwarming melt-in-your-mouth stew, a deep rich bone broth. You get what I mean!

It’s Sunday, wet and cold. The wind is blowing furiously and all I want is a warm soup.  In minutes, a large pot of water is boiling on the stove. A carrot, a big onion, a couple of celery ribs, some cartilage-rich jointly bones and chicken feet will do the magic. I’d add a bay leaf too, if only I had some. There’s something so pleasing about this, I’m not sure exactly what, perhaps it’s just the fact in not having to do much, if not only to poke my nose under the lid every now and then to catch a whiff of what will be.

Tuesday, August 1, 2017

Latti da Mangiare 3.0

Il Palagiaccio

La Storica Fattoria Palagiaccio sent me a selection of cheese with which I was challenged to create a recipe. Two recipes to be precise. The challenge turned out to be more "challenging" then I thought because I was limited to a specific list of ingredients, not at all easy to combine with cheese. The ingredients to choose from were divided into two categories, either seafood or forest. I chose the menu closest to my taste, seafood. And this is what I came up with.

Wednesday, March 1, 2017


Orange and Ginger Roast Chicken
Yesterday the kitchen was filled with the presence of an inebriating aroma. Two cockerel birds were sitting in a citrus, ginger and honey, spicy hot sauce as they slowly roasted. A mingling of flavors were going on in the oven, orange wedges were caramelizing on the side and a fresh salad was in the preps to accompany crispy skin, tender moist, birds soon later ready to land on my table. The recipe comes from Diana Henry’s cookbook Simple. A collection of simple recipes full of flavors and easy to put together. This one in particular was very much appreciated by my carnivorous men that had no shame in devouring those cute little birds, and nor did I.

Monday, February 13, 2017


SOURDOUGH BREAD from a novice who aspires to bake the perfect loaf shape
"The process of bread baking is at once a simple endeavour, yet at the same time it can be one of enormous complexity. The merest of ingredients are required, and these few are easily procured, requiring little intricacy in their preparation. And since so few ingredients are needed or necessary to the bread baker, from one bake to the next not much seems to change. One style of mixer suffices and can mix a full range of doughs. some couche linens, a few stacks of proofing baskets, a decent scale, a durable work table, a couple of razor blades stuck on slender lames and a sturdy oven. The needs are few. And yet from the time the grain is planted until baked bread is on the table, the hands and skills of dozens of people have been engaged. Farmers in the fields plow, plant, cultivate, and harvest. Grain is transported to the mill to be tempered, ground, sifted, analysed, and bagged — brought from berry to flour. Flour in the bag is tucked and hefted to the domain of the baker. Here the final magic is performed for the flour is nothing by itself — it needs the baker to bring it to fulfillment, to coax all the flavor he or she can from the inert grain. The flour, unable to sustain life on its own, is transformed by the hands of the baker into wondrous bread, nurturing and nourishing. What we hold in our hands months later, the original planting of the seed, is the final resolution of the labor of many: a loaf of bread — ephemeral, fragrant, live". -- From the book Bread, A Baker's Book of Techniques and Recipes, by Jeffrey Hamelman.