Small Syracuse aubergine boats with dried Pachino and Gran Fresco di Reggiano

In this recipe Northern and Southern Italy interact in an harmonious set that enhances the typical sweet smoothness of the eggplants heat by the Sicilian sun, the richness of the dried Pachino, the peculiarity of the Gran Fresco di Reggiano - not to be confused with the non-aged Parmigiano Reggiano, and the elegance of Sicilian pistachio. 

Aubergines/Eggplants (the dark and long and not rounded and light) halfed lenghtways
Salt
Extravirgin Olive Oil
Dried Pachino (other dried tomatoes have not the same flavour)

Fresh garlic from the Mount Iblei

Gran Fresco di Reggiano

Crumbed Sicilian pistachios

Cut the aubergines in halves, empty the central part to create a small boat, salt, grind the pulp in the cooking robot, add a gross mince of dried Pachino and a bit of fresh garlic, add a bit of extra virgin olive oil and not too much salt, put in the small boats and add some cubes of Gran Fresco di Reggiano, then cover the small boat with thin slices of Gran Fresco di Reggiano. Sprinkle with crumb of Sicilian pistachios. Put in an oiled baking tray and cook in the hot oven 180°C-200°C till cooked. 

Maccheroni centinara with Genzano sausage and broccolini

Maccheroni 'centinara', 'a centonara' or 'a cento' are a typical water-and-wheat-pasta from Mentana, a town a few kilometres from Rome where recipes are passed on from generation to generation.
In Italy you can find the water-and-wheat-pasta declined in a number of ways, such as the long or short 'strozzapreti' or the Apulian 'orecchiette', each place has its shape perfect for the local cuisine.

This recipe combines the mildness of the pasta with broccolini, strenghtening the flavour with the richness of the savory Genzano's sausage.

Water
Sabina's wheat
Extra virgin olive oil
Genzano's sausage
Broccolini
Salt
Red Sulmona's garlic
Cayenne pepper
Pecorino (sheep's milk cheese) or Parmigiano Reggiano from the Latteria Sociale di Beduzzo Inferiore

Prepare the maccheroni a centinara in the traditional way, i.e. knead water and wheat till you get a dough compact, not hard nor gummy, create long stripes with a diameter between  0,5 and 0,8 centimeters long about 10 and 20 cm. Clean, wash and steam-cook the broccolini, sauté in a pan with garlic, oil and Cayenne pepper, not too much garlic and not too much pepper. Put a big pot with slaty water on the burner. In a cold pan put the crumbled sausages, cook on medium flame, add quite soon the broccolini, when ready put the pasta in the boiling water, strain the pasta withe the gnocchi strainer and sautè. Serve with some Parmigiano or with freshly grounded green or black pepper.

Pasta with salmon, chestnuts and Oban

You can't call it autumn without chestnuts, not in my imagery at least. I'm used to the roasted chestnuts but I found out that they are a great ingredient for more complex recipes and that they perfectly match fish. 

Smoked salmon
Pasta (pennette, fusilli o altro)

Milk
Water
Extra virgin olive oil 
Chestnuts
Pepper
Salt

Scotch Whisky Oban or similar
Bay leafs

Boil the chestnuts in hot water with bay leafs for not less than 40', drain and put a towel over them to keep them warm, peel both the skins. While cooking pasta, warm up the salmon, previously chopped in small pieces, in the oil, adding hot water and some drops of whisky. Evaporate the alcohol, add the chestnuts roughly crushed and some milk, stir and then put it in the kitchen robot to make a cream. Drain the pasta leaving on a side a bowl of hot water and melt with the cream. Serve with freshly crushed black pepper. 

Soup with chestnuts and spelt

Chestnuts are, together with red-yellow-brown trees, the symbol of autumn. When the cold begins, the fireplaces smoke invade the air, bruschette with just pressed oil are the delicacy of the season and roasted chestnuts are the treat. But this wonderful ingredient can be used also as a main ingredient for many tasty dishes. 

Chestnuts
Water
Extra virgin olive oil
Garlic (1 segment)

Thyme and Citrus thyme 
Bay leafs
Spelt
Milk
Pepper

Boil the chestnuts in hot water with bay leafs for at least 40', drain and put a cloth over them to keep them warm, peel both the skins. Brown the garlic in oil with bay leafs, citron thyme and thyme, when it gets golden take the garlic away, add the spelt rinsed, salt, chestnuts and water (about 1, 50 litres). Boil at a high flame for at least 30', when the water dryed, add milk, boil and reduce the sauce. Serve with some drops of extra virgin olive oil and grated chees, such as emmenthal or fontina valdostana.

The cheese dilemma

I decided to quit with the vegetarian diet when I had to face the 'cheese dilemma'. Most of dairy products is made with animal rennet, a by-product of slaughter. Unfortunately all PDOs must be produced with animal rennet and not with vegetarian alternatives, such as microbial rennet. The choice I had to face, to be coherent with myself, was going back to the omnivorous diet or turning striclty vegetarian, almost vegan.

I went back to eating meat and fish. In the blog it will be possible to find also non vegetarian recipes that combines traditional flavours and contemporary suggestions. 

Azuki cutlets

While there are a lot of recipes in the Italian cuisine to prepare first courses, cooking a main dish to combine Eastern elements  and Mediterranean suggestions can be an exercise of fantasy .

Boiled azuki beans

Potatoes

Carrots

Curry

Marjoram
Salt

Extra virgin PDO olive oil

Pangrattato breadcrumbs

Eggs

Boil the azuki, the potatoes and the carrots. Grind the beans in the grinder and the potatoes in the masher, chop the carrots in small pieces. Cream and sauté in a pan with oil, curry, marjoram and salt. Cool, add the egg, mix with the hands to create about 5 cm large disks, dip in a beaten egg, deep fry or bake. 

©2010.2021

Spring torta rustica with curry and marjoram

Spring peeps out in the cold winter days and immediately inspires colourful and lightly spicy dishes.

Puff pastry
Potatoes
Carrots
Marjoram
Curry
Peas
Extra virgin PDO olive oil
Salt
Egg
Egg yolk
Onion

Peel and boil the potatoes and the carrots, cook the peas with a slice of onion, oil and salt. Drain the potatoes and the carrots, sautè in oil with curry, marjoram and onion, add the peas. Let cool, spread the puff pastry in a baking tray. Add to the vegetables an egg and pour in the dough, close the pastry and brush with the yolk for a golden colour, bake in warm oven 200° for about 30'.

©2010.2021