Another month, another challenge. This month’s MTChallenge Paola Sabino from the blog Fairies’ Kitchen challenged us with a “simple” tomato sauce pasta. Nothing more difficult than an “easy” dish. The challenge lies in being able to enhance the dish in all its components, first of all of course the tomato that should not be overwhelmed by other flavours and blend well with the pasta with its creamy texture. Another considerable detail is the degree of doneness of the pasta (it is known that overcooked pasta in addition to being sticky and unpleasant to taste is difficult to digest) for which Paola specifically requested a photograph that proves the perfect “al dente” cooking. Paola also called for a brief cooking of the sauce, even though not of its individual ingredients, and forbid us the use of onion. She tied our hands a little, something I particularly like when confronted with a challenge. More limitations and more the challenge gets interesting! For my dish I chose to stick to simplicity, but with the eccentric touch which distinguishes my cooking. To enhance the natural sweetness of tomatoes I used licorice powder and orange as pairings and added a bit of crunchiness with toasted bread. The result is very fresh, with notes of orange paving the way first to the tomato, blending with the licorice at the end of the bite. To make my life easier for the photograph of the doneness of the pasta I chose giant penne, although I personally recommend to pair this sauce with linguine.
Pizza, oh my beloved pizza… Anyone who knows me well knows as well how much I love this dough and how hard I worked over the years to get perfect results. The funny thing is that I’m the queen of “neapolitan style” pizzawhile I can’t get proper results with the dish version. Continue reading / Continua a leggere…
Here we are with the third appointment with my spring menus (you can check out here the firstand second menu). Aren’t you curious to read what’s up for this week? Here are the four courses of the second menu: Buckwheat Salad with Mixed Sprouts, Avocado and Mint Lasagna with pears , cream of celeriac and creamy goat cheese Leeks and Flounder Fishcakes Anise pudding with rhubarb compote
Focaccia mon amour. Once you’ve been to Genova and gained two solid kilos by feeding yourself daily with focaccia there is no possible way out, as this crispy and soft flatbread leads to severe addiction. Along the years I baked many focacce, the first one published in the blog was a gorgeousartichoke and red cabbage focacciafor Sourdough Surprises, then I ventured into potatofocaccia and developed a recipe forsemolina focaccia too. But up until now I had never baked a rustic version of focaccia. This is the reason why I decided it was about time to experiment a little with whole flours too, for Maroggia’s Mill Cookbook. Maroggia’s Millspecial pizza flour helps the dough to develop and proof in the best possible way, providing with a soft crumb and a crunchy crust, while the rye flour gives this focaccia a rustic flavour and texture. Long fermentation, needless to say, helps obtain a more digestible bread, with an aromatic and soft crumb reason why I will never stress enough about the fact it is so much worth the wait of a day. With the sunny and warm weather finally setting in you can bake a batch to share with friends for a Sunday picnic brunch. This focaccia is simply heavenly with soft goat cheese and fresh salad. Are you ready to roll up your sleeves and bake?