Wednesday, March 27, 2013

Quail Eggs for Easter

quail eggs2

I’m starting to sniff the Spring here in Rome and with Easter coming up, I’m feeling the change of seasons inside and out.  This is the time of year I love most,  everything inspires me.  We have a small “orto” in our backyard, where we plant vegetables and herbs, some fruit trees and 3 beautiful olive trees.  Things are slowly blooming, coming back to life.  It’s within this process of natural-preparation, typical in spring, where my soul fits spontaneously.  The clock ticks quickly, the days are not long enough, my mind overflows with plenty of projects, that build up day after day, and I’m covered with a constant sense of positiveness.  Welcome Spring, I’m happy you are finally here.

Monday, March 25, 2013

Lazy Greek Strudel

Lazy Greek Strudel 

Apple Strudel
I’m not sure if I can honestly define this recipe as a Strudel and get away with it.  The traditional Austrian Strudel pastry is very elastic, worked vigorously, rested, stretched by hand very thinly, thin to the point of transparency. A true delicacy. I wish I could have invented such a versatile dough.  When I adventured to make it for the first time, I thought it was going to be quite a task, instead it was easy, easy enough to be repeated over and over again, leaving a rewarding emotion each time.  

Monday, March 18, 2013

The smell of good bread baking...

Olive Bread

"The smell of good bread baking, 
like the sound of lightly flowing water, 
is indescribable in its evocation of 
innocence and delight..."

Bread making is one of those almost 
hypnotic businesses, 
like a dance from some ancient ceremony.  
It leaves you filled with one of the world's sweetest smells...
there is no chiropractic treatment, 
no Yoga exercise, 
no hour of meditation in a music-throbbing chapel,
 that will leave you emptier of bad thoughts 
than this homely ceremony of making bread.

{M.F.K. Fisher - The Art of Eating}

Monday, March 11, 2013

Homemade pasta with...

                           Pistachio Pesto and Ricotta
The pasta I make at home usually follows the Italian tradition, varying from lasagna to cannelloni, from a carbonara to an amatriciana or a simple fresh tomato pasta with basil and a slight garlicky accent.  I also like to use basil pesto, which goes beautifully with pasta, as well as, with meats, potatoes, tomatoes and pizza.  But what doesn’t go well with pasta?  I’ve eaten it even with chocolate and shredded coconut.  If you think that’s a punch in the stomach, try it first and let me know.

Monday, March 4, 2013

A buon intenditor poche parole...

Apple Tartelette
Apple Tartelette
There’s not much to say with this one.  Puff pastry, apples and sugar.  Some pre-school craft, some cut and paste, and an apple tartelette.  Quick, EZy, reliable, comforting, delicious and pretty.  Let it be what it is.