A hit with adults and children alike! May be frozen on a tray as soon as they have been formed, without allowing them to rise. After about 24 hours they may be put into plastic bags, where they will occupy less space. When ready to serve, remove required quantity from freezer, let rise, brush with slightly beaten egg yolk and bake.
50 gr. lukewarm water
50 gr. vegetable oil
200 gr. milk
1 cube (25 gr.) fresh yeast
250 gr. all-purpose flour
250 gr. strong bread-making (Manitoba) flour
10 gr. salt
3 packets of small würstel (12) or 4 packets (88) of Wuoi cocktail sausages
1 egg yolk mixed with a little milk
Mix water, oil, milk and yeast, then add flour and salt. Knead well, then roll the dough into a rectangle, about 1 cm thick. Cut into 3 cm wide strips; brush the inside of the strips with water, then wrap each one around a wurstel. Place on a baking paper lined baking sheet, brush with egg yolk mixture and let rise one hour. Bake in a preheated 180°C (350°F) oven for the time necessary for the hot dogs to turn a nice golden brown.
Thinking of Serena brings a lump to the throat. Kind, generous Serena, so full of life, of imagination, of that rare quality of being able to laugh at oneself; she was snatched away too early from us. Many of us still visit Serena’s blog and continue to make her dishes. This one, in particular, is her version of Bruno Barbieri’s recipe. It can be served as a starter or as part of a buffet and always meets with great success. Whenever I make it I mentally pass on the compliments to her.
250 gr spinach
250 gr potatoes, boiled and peeled
1 egg yolk
a handful of grated parmesan cheese
salt and pepper to taste
coarsely chopped hazelnuts
For the blue cheese sauce:
100 gr gorgonzola or other blue cheese that is not too strong
200 ml fresh cream
2 to 3 tbsp grated parmesan
Preheat oven to 350°F (180°C).
Sauté the raw spinach in a little oil and butter. Don’t overcook, it should remain crisp. Let cool, then chop finely with a knife and add to the mashed potatoes in a large bowl.
Mix in the yolk, the parmesan and salt and pepper to taste. Roll into small balls, a little larger than a hazelnut. Don’t worry if the mixture is very soft, because the yolk and the nuts will hold it together. Spread the chopped hazelnuts on a plate and roll the balls till they are well coated.
Place on a parchment paper lined baking tray and bake for 10 to 11 minutes. Remove from oven and let cool. Try not to handle them while they are hot, because they are quite delicate and could fall apart.
Break up the blue cheese and heat it in a small pan together with a little cream. When it has melted, gradually add the rest of the cream and the parmesan. Don’t let it get too thick. Let cool, then pour a couple of tablespoons of sauce into each serving glass. Insert a toothpick in each rissole and balance it on the glass.
There were cries of joy when it was announced that the sum of
€ 9,122.85 had been raised to lend a helping hand to families affected by the flood!
On the evening of 18 November 2013 the northern part of the island of Sardinia was hit by the cyclone Cleopatra, which resulted in intense rainfall and damages amounting to about Euro 600 million. The worst-affected areas were those between Olbia and Nuoro, where the cyclone left in its wake 17 dead, 2,737 displaced and one missing. Among the dead were four children, an entire family and a policeman who had rushed to provide assistance.
There were 440 mm of rain in 24 hours, leaving devastation all around: cars destroyed, basements and ground floors flooded, bridges collapsed, railway lines and many miles of streets and roads completely unusable. Livestock and cultivated fields and farms were hit hard, causing untold damage.
fish fillets (sea bass/turbot/gilthead)
lots of basil (at least 4 bunches)
butter and extravirgin olive oil
2 wine glasses of dry white wine
salt to taste
Clean the leeks, remove the tough outer leaves and slice into rounds, retaining some of the dark green leaves. Rinse well and sauté in the butter. Add ½ glass wine and let it evaporate.
Add chopped basil and cook 15 to 20 minutes on low to medium heat, adding fish stock as necessary. Add salt very sparingly – taste the sauce when the fish is cooked and add more salt if necessary.
When the leeks are cooked, blend or process to obtain a creamy sauce.
Lay the fish fillets on work surface, spread the filling lengthwise on each and roll up. Place rolls in an ovenproof casserole, sprinkle parmesan evenly on top, drizzle with olive oil, then pour in 1 to 1½ cups of wine.
Bake in oven preheated to 400°F (200°C) for 15 to 20 minutes.
To serve, spoon some of the sauce into each plate, place a fish roll on top and pour the remaining sauce over.
4 green celery sticks
4 lemons (discard peel, pith and seeds)
grated rind of 1 untreated lemon
100 gr. sugar
120 gr. (10 cubes) ice
1 litre water
100 gr. gin
Blend together the grated lemon zest, sugar, celery, ice and lemons for about 5 seconds at high speed. Add the gin and the water and continue blending at medium speed for 5 seconds. Strain into a carafe and serve.
We live in a world of marked contrasts. The total quantity of food produced on this planet is enough to feed all its inhabitants and yet almost 30 to 40% of what we produce is lost to waste. There are almost 1 billion people who do not have enough to eat and several billion who suffer from micronutrient deficiencies, while 1.5 billion suffer from the consequences of too much food, resulting in obesity, diabetes and cardiovascular diseases.
It is estimated that by 2050 the world’s population will be 2 billion stronger, i.e. 9 billion people on a planet that has to survive on the existing natural resources. We have a duty to preserve these for the generations to come and this can only be done by raising awareness of the mistakes we make, probably in good faith, so that we may correct them while we are still in time to do so.
Gianfranco has asked me to dedicate this dish to Giuliana, a fine cook and a dear friend, and I do so with pleasure…
300 gr. linguine (thin ribbon pasta)
150 gr. fresh anchovies
6 zucchini flowers
1 untreated orange
1 clove garlic
½ a wine glass of dry white wine
pecorino cheese to taste
parmesan cheese to taste
extravirgin olive oil
Clean the anchovies and plunge them into a bowl of iced water for a few minutes. Drain, wipe dry and cut into not-too-thin slivers.
Discard the stem end of the zucchini flowers and cut them into pieces. Keep aside, reserving a few pieces for the decoration.
Remove the zest from the orange with the aid of a potato peeler, taking care not to include the white pith, as it is bitter. Dry half the zest in a very slow oven, then powder in a coffee grinder or food processor.
Wash the garlic, but do not peel. Sauté on a low flame, together with the oil and the orange zest (not the powder).
Add the anchovies, pour in the white wine and let it evaporate.
Remove the anchovies and the orange zest from the pan and keep warm. Discard the garlic.
Remove pan from fire, add ground pepper to taste.
In a separate pan, cook the pasta in boiling salted water until al dente (about a minute less than indicated on the box). Drain (but reserve some of the cooking water) and add to the pan with the oil and pepper. Cook on medium-high heat, adding a little of the pasta water at a time, until cooked. Shake the pan to amalgamate all the flavours, then add most of the zucchini flowers and the fennel leaves, as well as the reserved zest. Remove from heat.
Sprinkle the grated parmesan, shake the pan (Italians do it with a flip of the wrist, but I suggest you practise this first!) till the pasta is gleaming and enveloped in a creamy sauce. Add the pecorino cheese in the same way and pour in a wee bit of extravirgin olive oil. Discard the orange zest.
To serve: Place a large round cookie cutter in the centre of each plate. Swirl a portion of pasta around a fork with the help of a ladle, then place carefully inside the cookie cutter. Lift the cutter and magically the pasta will retain its shape.
Decorate the pasta with the anchovies and pour the sauce remaining in the pan on top. Place the reserved zucchini flowers over the pasta and sprinkle the powdered orange zest, additional pecorino and fennel leaves. A swirl of olive oil and you’re done!
Makes 24 mini muffin–size brownies that are gluten and lactose-free.
½ cup quinoa flour (I toast it, but this isn’t necessary), sifted
⅓ cup unsweetened cocoa, sifted
1 tsp baking powder, sifted
2 large eggs
⅔ cup granulated sugar
⅓ cup vegetable oil (I use Crisco)
1 tsp vanilla extract
Preheat the oven to 325°F (160°C). Lightly spray 24 mini muffin cups with vegetable oil or non-stick cooking spray.
Mix quinoa flour, cocoa powder and baking powder.
In a large bowl, whisk together the eggs, sugar, oil and vanilla until blended.
Add the flour mixture and continue to whisk until well mixed.
Spoon the batter into a disposable icing bag, cut off the tip and fill the muffin cups until the batter is slightly below the rim.
Bake in the centre of the oven for 13 to 15 minutes, until the brownies are slightly risen. A toothpick inserted in the centre should come out with a few crumbs clinging to it. Don’t overbake or they will become cakelike and lose their moist, chewy, brownie-like texture.
Remove from the oven and let the pan cool on a wire rack for a couple of minutes, then invert onto a large plate or tray. After a minute or two, lift up the pan. Turn the brownies right side up and allow them to cool completely on the wire rack.
To serve, arrange brownies on a serving dish and sift icing sugar on top, or accompany with lightly whipped cream or a strawberry or raspberry coulis.
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. J.R.R. Tolkien