After years of cooking and trying new recipes, I thought that it would be nice to make something special for lunch for the whole family and so last Sunday I decided to prepare this dish using a very special vegetable native to the Veneto region called “Radicchio di Treviso” – Italian chicory and the famous smoked meat “Speck” native to the northern part of Italy, specifically, the region of Alto Adige. I think it’s not really about the cooking and experimenting recipes, but in the thought of preparing something good for someone else. Have a pleasant day to all!
1. Saute Speck strips with slices of 1/2 shallot
2. Add “radicchio” cut in small pieces
3. Cook for 10 minutes over medium heat
4. Add salt and pepper
5. Cook for another 5 minutes
6. Prepare the Bechamel sauce and start preparing the layers: Bechamel – lasagna- cooked radicchio – Bechamel sauce – grated Parmesan cheese.
7. After every layer…
8. The last layer will be: lasagna- Bechamel- grated cheese
9. Bake at 180°C for 25 – 30 minutes.
10. Serve hot
Always check if you are allergic to one or more ingredients. As fo me and my family, it was a truly flavorful lunch. Oh! I think next time I will make lasagna with spinach and ricotta cheese 😊🤔
During my trip to America, I bought a pack of M&M with peanut butter and at the back of the pack there was a recipe for Brownies with M&M with peanut butter. I was really curious to try the recipe since it is a family tradition to prepare brownies during the Christmas season at home. I thought, I like this new version of M&M’s with peanut butter so I decided to try this recipe for this holiday season…
Very delicious and as for calories …🙀 but what counts is the fact that I was able to prepare this recipe and learned that I could adapt it to my needs like: put 1/3 less sugar, 1 egg less, 1 cup less of M&M’s with peanut butter and 50 grams more of melted dark chocolate. 🤔
Happy holidays everyone!!!
Of course you must use organically and pesticide free vegetables and flowers.
HAPPY SUNDAY EVERYONE!
Some flowers of Phlox and homegrown vegetables 😊
I thought this jam was difficult to prepare… I was wrong! All you need are fresh mandarins, sugar, some water and most of all a lot of patience…😊
1 chilo and 350 grams of peeled and seeded mandarins.
1 cup of water
600 grams sugar
150 grams of Mandarin peels
Bring to a boil above ingredients. Continue stirring until thick or when it sets when you put a small amount of jam in a plate. It took me 1 and 1/2 hr but it was worth the wait!
In the meanwhile, clean the jars that you would be using for preserving the Mandarin jam.
Pour the cooled jam into the jars, close the jars tigthly.
If you want to preserve this jam for a longer period of time, sterilize jars for 30 minutes.
For my italian friends 😘
Ricetta di un’amico chef incontrato a San Vito di Cadore, Provincia di Belluno, Italia, più di vent’anni fa. Un dono molto speciale e senza tempo. 😊
3 etti di zucchero
500 grammi di farina “1”
250 grammi di farina di mais
250 grammi di burro
16 grammi di lievito per dolci
Una fialetta di aroma alla vaniglia
1/4 di cucchiaino di sale fino
Mescolare gli ingredienti sopraindicati
Lasciare riposare in frigo per un’ora
Stendere la pasta (4 mm) + tagliare nella forma desiderata
Preriscaldare il forno a 180°C/ 10 minuti
Cuocere i biscotti a 170°C – 180°C/ 10 – 12 minuti
A special place, San Vito di Cadore, Belluno, Italy + more than 20 years ago + a kind chef + a kind gesture (this special chef shared this cookie recipe) + a treasured memory. I do believe that kind and gentle gestures always have the power to remain in the hearts of men.
It was during a warm day in Spring when I met this kind chef, he was busy preparing this corn cookie recipe while preparing tea out of freshly gathered “Sambuco” flowers. Maybe he will never know that by sharing his recipe and time he has given me and those who will learn this recipe something priceless and lasting.
300 grams sugar
500 grams all purpose flour “1”
250 grams corn flour
250 g melted butter
16 g baking powder
2 ml vanilla flavoring
1/4 teaspoon salt
Mix above ingredients well and let the dough rest for 1 hour in the fridge.
Roll out dough + cut into desired shapes using a cookie cutter.
Preheat oven at 180°C/ 10 minutes
Bake cookies at 170°C – 180°C/ 10 – 12 minutes
It’s been raining all day and it’s really not easy to find a place to go when the weather is like this. So I thought to try making this Banana muffin recipe which my dear sis gave me. Here’s the recipe…THANK YOU VERY MUCH DEL!
For a dozen banana muffins…
1 1/2 cups all purpose flour
1 cup sugar
8 grams baking powder
1/2 teaspoon salt
3 medium ripe bananas
1/3 cup vegetable oil
2 ml vanilla extract
In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add the egg, oil and vanilla; mix well. Stir into dry ingredients mixture. Fill greased or paper-lined muffin cups half full.
Preheat oven at 180°C/10 minutes.
Bake at 180°C/ for 18 minutes or until toothpick inserted near the center comes out clean. Cool.
I think that the secret of a good pizza is it’s dough and the magic touch of the one preparing it. A good dish is always prepared with love and passion.
PIZZA DOUGH ALLA FE VERSION 4 (KAMUT
750 GRAMS KAMUT FLOUR
250 GRAMS ALL PURPOSE FLOUR
1 ½ TSP OF FINE SALT
25 GRAMS BREWER’S YEAST
1 TSP SUGAR
1 TSP SALT
3 TBSP OLIVE OIL
500 ML LUKEWARM WATER
MELT YEAST IN 50 ML LUKEWARM WATER + SUGAR. LET
REST FOR 3 MINUTES
FLOUR + SALT + OIL + 450 ML LUKEWARM WATER + MELTED YEAST
KNEAD FLOUR FOR AT LEAST 10 MINUTES. LET REST FOR 1 HOUR
ROLL OUT DOUGH INTO DESIRED SHAPE. LET REST FOR 1 – 2 HOURS
TOP PIZZA ACCORDING TO TASTE
PREHEAT OVEN FOR 5 – 10 MINUTES
BAKE PIZZA AT 210°C/15 MINUTES
* YOU CAN ALSO USE ORGANIC WHOLE WHEAT FLOUR INSTEAD OF KAMUT FLOUR. USE 250 GRAMS OF KAMUT OR WHOLE WHEAT FLOUR + 750 GRAMS OF ALL PURPOSE FLOUR.
HAPPY SUNDAY CRIS AND THANKS FOR FOLLOWING MY BLOG!
Fritters…it is in this period of the year, that this very special sweet is being prepared here in Italy. Like “Biko” during Christmas time. I think that “Carnevale” without these fried specialty is less interesting and lively…maybe this is only my particular way of associating certain foods with certain occasions…and just in case somebody living abroad would like to try this truly fantastic delicacy, here’s the recipe:
500 grams all purpose flour, sifted
2 cups milk
130 g raisins( soaked in warm water for at least 1 hr and then drained)
80 g sugar
40 g brewers yeast to be dissolved with a tsp of sugar and 3/4 cup warm water
1/8 cup “grappa”
Rind of a lemon
40 grams Pine nuts
2 ml vanilla flavoring
1 1/2 liter of peanut oil or oil for frying
Eggs + sugar + flour, to be added gradually + raisins + lemon rind + pine nuts + grappa + vanilla + pinch of salt. Mix well for at least 20 minutes( fortunately my kitchen Aid is doing the mixing for me!) + add the yeast . Mix well and let the dough rest for 4 – 5 hours. Fry batter (use 2 spoons to drop batter into the pan) , turn the “fritoe”, do not overcook! Remove from the pan after 5-6 minutes or when both sides are brown . Roll over sugar and serve. I think this is best eaten when it is still hot…
a typical Filipino delicacy. I think that this is the Filipino version of the Italian “frittelle”, the only difference is that the dough is very simple. You don’t add raisins or pine nuts and “grappa”. After a trip to Iligan in 2010, I had the luck to buy from two very young vendors some “SHAKOY” and since that time i’ve always dreamed to make some of this sweet, though not so good for health(because it’s fried!), here in Italy. After so many attempts, I think i’ve found the recipe though I substituted butter with olive oil. For this recipe I used my bread maker to prepare the dough for me. This is the recipe:
2 1/2 cups flour
1/2 cup water, lukewarm
1/4 cup sugar
2 tbsp olive oil
7 grams yeast
1 tsp. salt
extra sugar- for coating
oil- for frying
1.) In large bowl combine flour, sugar, yeast, salt and olive oil. Mix well.
2.) Add the egg into the mixture and lukewarm water and start mixing together.
3.) Knead the dough in clean floured surface until smooth and elastic. Let is rise for 1-2 hours.
4.) Divide the dough into 8 pieces, or more. It depends on the desired size of the “SHAKOY”. Start rolling dough into cigar and twist it.
5.) Let it rise for 20-30 minutes. (Enough time to heat the deep fryer on medium low)
6.) Fry it for about 1-2 minutes each side. Let cool. Put in the plastic bag with sugar and shake it.
7.) Best when serve hot along with your favorite drink.
If you want to use the bread maker,
Water + oil + flour + salt + egg + sugar + yeast. Use program 10. I am using the KENWOOD BREAD MAKER.
After the machine has finished processing the dough, follow stage 4 of the instructions above. Happy cooking!