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.
Continue reading “Scorze di agrumi candite – my candied citrus peels”
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.
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”
A rather difficult name for an easy peasy pasta: ‘ndunderi are ricotta and pecorino cheese gnocchi from Minori, on the Amalfi coast. These cheesy morsels are firmer than potato gnocchi but positevly tender and are a cinch to make. They go back centuries: in fact they are said to be deriving from the little pasta balls of farro flour (spelt) and soured milk that the ancient Romans used to make. Continue reading “‘Ndunderi di Minori, nella costiera amalfitana (ricotta gnocchi from Minori, on the Amalfi coast)”
As a teenager, I used to go skiing in the Alps, in Valle d’Aosta, the austere north-western part of Italy, crowned by dramatic peaks. On a sunny, crisp, late winter day, coming down the slopes was exhilarating. And exhausting after a few hours of fun. By late lunch, I was starving. We would generally find a safe spot and have a picnic – a slab of focaccia, stuffed with ham or mortadella, a coke and some chocolate. The local alimentari down in the village used to sell a great focaccia and I indulged often. I have never come across a bakery or alimentari in Italy that does not sell focaccia, though not perhaps always as good as the one I used to buy up there in the mountains. Now that I think of it, this is a little curious, because focaccia is actually specific to Liguria, in the north-west of Italy, but it has become a national food in the past few decades.
It is only in Liguria, however, that I have come across the lesser known focaccia d Recco, which is not a focaccia in the conventional meaning, but a flat bread, stuffed with cream cheese.
Continue reading “Focaccia di Recco (focaccia with cheese, from Recco, Liguria)”
“Onions. An excellent thing, the onion, and highly suitable for old people and those with cold temperaments, owing to its nature, which is hot in the highest degree, sometimes moist, and sometimes dry. The most desirable of the many varieties are the white onions, being rich in watery juices. They generate milk in nursing mothers and fertile semen in men. They improve the eyesight, are softening, and stimulate the bladder. Headaches, which are sometimes caused by onions, can be cured with vinegar and milk. Those suffering from coughs, asthma, and constrictions in the chest, should eat boiled onions, or onions baked under the embers, served with sugar and a little fresh butter”
This passage is by the XI Century Baghdad doctor Ibn Butlann whose book Taqwīm as‑Siḥḥa (تقويم الصحة Maintenance of Health) was translated in Europe as Tacuinum Sanitatis and became one of the most important books on hygiene, dietetics and exercise, from the Middle Ages well into the Renaissance (the picture and text in the gallery are from the English edition of the book, The Four Season of the House of Cerruti, 1984, available on http://www.archive.org).
Continue reading “An excellent thing, the onion – bigoli in salsa, onion and sardine sauce for pasta from Veneto”
Onions are indeed excellent and without them much Italian cooking would be lustreless.