Cuochi d’artificio: “Messy Spring Frisella” / Cuochi d’artificio: “Frisella primaverile pasticciata”

It was a long wait…the first weeks of April showering with rain and confusing us with it’s sudden meteorological moods switching from cold autumnal temperatures to sunny days, but finally Spring is here to delight us with it’s sunny and mild climate. To greet the coming of Spring I thought up this simple recipe which I presented on my last recording at “Cuochi d’artificio”. The theme of the episode was “Mess”.

“Cuochi d’artificio”: Turmeric Bread Casket and it’s jewels / “Cuochi d’artificio”: Scrigno di pane alla curcuma e i suoi gioielli

“All that glitters is not gold” has been the theme of the last episode of “Cuochi d’artificio” I took part to. My main inspiration came from Iran, a place I’ve never visited but whose cuisine I know enough to declare my love for. I imagined a chests, made of breadand filled with “precious jewels”. What about these precious jewels?

Tuscan Crostini with Chicken Livers / Crostini con fegatini di pollo

Chicken livers…so much I have eaten, so much I love them! I discovered this delicacy during my studies at the university of Florence, and I still enjoy them after so many years. There’s nothing more winter and cuddly. The ingredients are simple and poor. Bread is always in the pantry. Appetizer anyone?

MTC Challenge: Celeriac, Turmeric, Apple and Onion mini pies with dill brisée pastry/ MTC Challenge: Tortine al sedano rapa, curcuma, mela e cipolla con brisée all’aneto

For this month’s MTC Challenge Elisa challenges us with a basic cooking preparation, brisée pastry. At first I thought I could not participate because the guideline called for the use of Michel Roux’s recipe. Fortunately, after writing to MTC’s staff I was reassured that in cases of allergies and health problems we were allowed to use other ingredients to substitute the ones indicated in the given recipe, so I decided to try out my first vegan brisée.

Maroggia’s Mill Cookbook: Savoury Muffins with Salami and Cheese / Il Ricettario del Mulino di Maroggia: Muffin salati con salame e formaggio nostrani

It’s Maroggia’s Mill Friday again! This recipe wasn’t meant to be published, well…not really. In fact I made it up for Azione, a quick job that was commisioned to me in a short time and I was able to pull together in just one hour prior to leaving home and going to the shop where I work part time. Needless to say there are just few pics I shot for my own database. But then my friend Michela, whom is always up to date and informed of my experiments, tried the recipe out and asked me to please please please post it so she could then make her own blogpost. That’s how much she loved the muffins, and trusting her as I trust my own judgment well…I could not decline!