Scorze di agrumi candite – my candied citrus peels

This is a method for candying citrus peels that works FOR ME. It is not a professional method, it has flaws, it is not “the perfect”, BUT it works for ME (hence that “my”). It delivers the type of candied peels that I like: still juicy and fruity, with a faint bitterness in the background, not overly sweet.
The following are to be regarded as working notes, drawn from experience and other cooks’ versions.
I do not have any “culinary scientific evidence” for some of the things I say – you decide, if they make sense to you or not.

Continue reading “Scorze di agrumi candite – my candied citrus peels”

Minestra di zucca, ceci e spezie medievali – a pumpkin and chickpea soup with a Medieval flavour

This soup does not claim any specific provenance; in fact, I developed the recipe over a few suppers. And yet I daresay most Italians would immediately recognise it as “Italian” – even if the spicing might throw them at first. Continue reading “Minestra di zucca, ceci e spezie medievali – a pumpkin and chickpea soup with a Medieval flavour”

Pan di mort (All Souls spiced chocolate biscuits from Lombardy)

Italian spiced chocolate biscuits
Italian spiced chocolate biscuits

Here’s another traditional recipe from Lombardy that honours I morti, All Souls. Pan di mort (literally “dead people’s bread”) are quintessential Lombardy biscuits that are sold in bakeries between the end of October and the first week in November. They are diamond-shaped, chocolatey, spicy biscuits, full of nuts and candied citrus peels, quite chewy but not crunchy. Continue reading “Pan di mort (All Souls spiced chocolate biscuits from Lombardy)”

A relatively quick fish soup, with potatoes and giant white beans (using Perard soupe de poisson)

Fish soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I do not even remember the last time I made a fish stock. It is not a process I enjoy – too much simmering,  puréeing and sieving for my liking. When I want to make a fish soup and I need a stronger cooking medium, rather than plain water, I am more than happy to Continue reading “A relatively quick fish soup, with potatoes and giant white beans (using Perard soupe de poisson)”

Pesche ripiene (Roasted peaches Piedmontese style)

One of the most classic and classiest desserts of the Italian repertoire, from Piemonte: peaches, stuffed with amaretti biscuits mixed with liqueur, then roasted. I prefer not to include the customary cocoa powder in the filling, because I feel it overpowers the delicate peach flavour, but if you like the idea, just add a tablespoon to the mix. I also prefer to roast the peaches before stuffing them – this makes them creamy tender, the way I like it. Eat it warm.
This lovely dessert works well also with the lustreless peaches we often get here in the UK and it is the loveliest farewell to summer.

Continue reading “Pesche ripiene (Roasted peaches Piedmontese style)”