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

Raw mushrooms

Mushrooms are part of the kingdom of fungi, neither animal nor vegetable, the legends on their origins are really curious even if the edible species are a few. The legend around some of the most common industrial mushrooms, field mushrooms or  champignon, is that when grown in circles are originated by the dances of witches. Industrial farming doesn't leave much space to the imagination, but mushrooms are a great element for the vegetarian diet. Savoury and relatively rich in proteins, sodium, potassium and D vitamine, have a really useful charachteristic,  satiety with zero calories.

Field mushrooms  (champignon)

Extra virgin PDO olive oil

Salt

Lemon

Clean the mushrooms and finely slice, dress with oil, salt and freshly pressed lemon juice, stand 'cooking' for about 25'. 

©2010.2021

Winter salad

Nordic suggestions evoke cold climates muffled by the snow, combining with colours and ingredients from the Mediterranean create a salad perfect with any weather.

Savoy cabbage

Carrots

Apples

Greek yogurt
Salt

Extra virgin PDO olive oil

Wash and finely slice the savoy cabbage; wash, peel and cut julienne the carrots; peel and chop the apples in cubes. Dress with a seasoning made of yogurt, salt, oil. Stand for some minutes and serve. 

©2010.2021

Baked potatoes, treccia affumicata, provinciali herbs

Potatoes are definetely a versatile ingredient that is perfectly combined with the typical elements of the regional Italian cuisines in the creation of delicious vegetarian dishes.

Treccia affumicata cheese

Boiled potatoes

Provinciali herbs

Salt

Extra virgin PDO olive oil

Boil and peel the potatoes, roughly chop, dress with salt, oil, a mince of provinciali herbs, pour in the baking tray and sprinkle the surface with treccia affumicata chopped in small cubes. Bake in warm oven 200°C for about 30'.

©2010.2021

Timbale of mushrooms and potatoes

Potatoes are a crucial element of a number of cultures cuisines, imported in Europe from Americas can create interesting fusions with typical dishes of almost all the world cuisines and are obviously delicious for the preparation of vegetarian courses.

Butter

Potatoes

Extra virgin PDO olive oil

Salt

Provola cheese

Mushrooms mix

Pangrattato bread crumbs

Boil the potatoes, on a side cook in the pan with oil and salt the mushroom mix, chop the provola. When ready drain and peel the potatoes, mash and dress generously with oil and salt. In  a baking tray oiled with butter and pangrattato put a layer of potatoes, add the mushrooms mix and the provola, another layer of potatoes, pangrattato, bake in warm oven 200°C for about 25', serve with mushrooms cooked in the oven or grilled.

©2010.2021

Bruschette

Bruschetta is a typical Centre Italy dish. Simple with extra virgin PDO olive oil, garlic and salt, or with just hasvested basil and tomatoes, is a good starter or an all-in-one course in hot summers. Moment of conviviality in the oil mill with the oil just grinded, the spicy one thtat garlic is not even needed, is a unique dish, easy to prepare and delicious, perfect for vegetarian diets. With a bit of fantasy can be re-elaborated with Mediterranean and Nordic suggestions.

Italian bread 

Fontina valdostana

Hazelnuts

Gorgonzola cheese

Radicchio

Cream of rocket salad (or fresh rocket salad to mince with oil and salt)

Slice and grill the bread, add slices of just warmed fontina and hazelnuts; gorgonzola cheese and radicchio; rocket salad cream. Serve with in oil olives.

©2010.2021

Rice and curry pie

Rice is a crucial element for vegetarian diet, full of nutritives is versatile and perfect matches any dish, wheter sweet or savory. WIth eggs is a delicacy, used in the typical traditional holiday recipes fried and dressed with honey, and in various omelettes and frittatas.

Boiled rice
Eggs

Salt

Mozzarella cheese

Curry

Extra virgin PDO olive oil

Boil the rice in abundant salty water, drain and cool. Chop mozzarella, add the eggs scrambled with rice, add about one teaspoon every two eggs of curry powder. Warm the oil in the pan, cover with a lid, lower the heat, flip as for the 'frittata' and eventually microwave for about  2'  750W. Decorate with rosemary flowers.

©2010.2021

Torta rustica with provinciali herbs, savoy cabbage and potatoes

During cold and bright winter days, when the snow muffles the noises and the sun warms the icy air, is easy to be inspired by nordic suggestions to prepare the typical torta rustica.

Savoy cabbage

Wine, if the cabbage is white, or red
Potatoes

Salt

Extra virgin PDO olive oil
Onion
Provinciali herbs

Juniper

Puff pastry

Egg yolk to color the puff pastry

Seeeds to decorate

Finely slice the savoy cabbage, peel and chop the potatoes in small pieces, salt in the dishcloth. Warm the oil with the minced onion and the juniper, add the cabbage, salt and sprinkle with wine, evaporate the alcohol, add the potatoes and cook with the provinciali herbs. In a baking tray spread the puff pastry, add the drained potatoes and cabbage, cover with puff pastry, brush with the yolk, decorate with the seeds, bake in warm oven 200°C for abour 30'.

©2010.2021

Scrippelle with apple jam and cheese

Scrippelle are definetely a versatile food, ideal for 'pasta al forno' or for more elaborate dishes.

Water

Flour

Eggs

Apple jam or pulp of cooked apples

Cheese  (Asiago, Galbanino or similar)

Cream 

Prepare the scrippelle and fill with the apples or the apple jam with the grated cheese. Wrap and put in the baking tray, bake in warm oven  200°C for about 20'.

©2010.2021

Scrippelle con funghi e mozzarella

 Scrippelle are an element that can be really prepared in different ways, creating dishes completely new. Delicious in the oven as dough for main or holiday courses.

Water

Flour

Eggs

Field mushrooms

Mozzarella cheese

Cream

Prepare the scrippelle. On a side light cook in a pot the mushrooms cut in cloves, when there is enough water mince with the masher.Cut the mozzarella, add to the mushrooms cream, and fill the scrippelle, wrap and put in the cooking tray. Cover with cream and put in the oven 200°C for about  25'.

©2010.2021

Polenta snack

Nothing to say, polenta evokes snowy mountains and winter, delicious as main ingredient for starters and snacks with a mix of Mediterranean ingredients.

Cooked polenta

Pesto of dried tomatoes

Not too riped cheese

Olives cream

Oil or butter to oil the pan

Bell peppers
Juniper 

Slice polenta in 1cm slices, grill in the pan and season with a mince of dried tomatoes and cubes of cheese; olive cream; bell peppers finely sliced and juniper.

©2010.2021

Potatoes with provinciali herbs and provola cheese

Among Italian traditional recipes there are quite a number with potatoes, one of the most versatile foods in national culinary culture, as main ingredient.

Potatoes

Extra virgin PDO olive oil

Salt

Provinciali herbs

Provola cheese

Onion

Chop in cubes the potatoes, wash, dry and salt in the dishcloth. Warm the oil with a mince of herbs and fresh onion, add potatoes and cook on medium heat, cover with a lid and stir often, adding the cubes of provola almost at the end.

©2010.2021

Radicchio and provola risotto

Winter and hot risotto with vegetables is a must in Italian cuisine and finding delicious traditional recipes for vegetarians is quite easy.

Rice

Radicchio

Extra virgin PDO olive oil

Provola cheese

Onion

Salt

Water

Wash and finely chop the radicchio. Warm the oil with a mince of onion, add the radicchio, salt and cook on low heat, on a side warm water with one or two leafes of radicchio. When radicchio is ready  add rice, cook stirring with a wooden spoon and adding the warm water. At the end sprinkle with provola in cubes, cool and serve.

©2010.2021

Polenta with mushrooms cream

Polenta is a food that inspires winter festivity spirit. Traditional recipes are a lot, it's easy to create new vegetarian delicacies with a bit of creativity. Preparing polenta can be a moment of conviviality but the ones ready in a few minutes, such as Valsugana, can be the main ingredient for delicious meals.

Salt

Cooking cream with porcini mushrooms

Field mushrooms

Water

Polenta

Grated cheese
Extra virgin PDO olive oil

Prepare polenta with the preferred method, on a side cook the washed and chopped field mushrooms in a pot with oil and salt, when the sauce is ready add the 'panna' cream with porcini mushrooms and generously dress the polenta.

©2010.2021