Buckwheat diamonds in autumnal broth / Pasta di grano saraceno in brodo autunnale

Pasta di grano saraceno in brodo autunnale 2

Autumn. If you have been following my blog for a few years there is no need for me to stress on how much I love this season. If I had to pick a few words to describe this season those words would be: orange, leaves, perfumes, chestnuts, woolly jumpers, fireplace, home. A few words which are already eight…oh the nasty habit of dwelling that I have! To these “few words” I would just add another one: buckwheat.

No other kind of grain embodies in itself all the scents, colours and flavours of the most beautiful season of the year. Aromatic, intense, hot, buckwheat is very well suited for a variety of recipes ranging from sweet to savoy with the advantage of being a highly warming food (something I learned during my macrobiotic phase), therefore ideal for these months that are slowly introducing us to the cold winter. There is nothing better than a good hot soup to reconcile yourself with the world after a hard day’s work. Just imagine being in the cozy warmth of your house, holding a steaming bowl while sitting on the couch watching one of your favourite tv series.

The dough can be prepared it in advance and frozen laying the diamond shaped pasta on a cutting board covered with plastic wrap. When the pasta is thoroughly frozen you can store it in box to prevent it from breaking.

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Annunci

Maroggia’s Mill Cookbook: Rustic Polenta and Mushroom Gnocchi / Il Ricettario del Mulino di Maroggia: Gnocchi rustici alla polenta e funghi porcini

Gnocchi rustici alla polenta e funghi porcini 1

Here we come with a new appointment with Maroggia’s Mill Cookbook and polenta flour. Today I propose you a recipe for gnocchi which can also be used to recycle leftover polenta. Since I had to make polenta from scratch I decided to flavour it with dried mushrooms, and the result was excellent! An autumnal tasty recipe that I have no doubt your guests will fall in love with.

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Gnocchi with tomato, thyme and fennel seeds / MTC o anche pararsi le terga in corner: Gnocchi freschi al pomodoro, timo e semi di finocchio

gnocchi-mtc-2

Time flies so quickly it’s hard for me to believe that next month will mark my three years as a participant to the MTChallenge. The toughest, craziest and most instructive foodblogger challenge in the worldwide web. Some challenges I had to give up to, many ones I took part to were spent addressing not so nice thoughts to the challengers but all of the challenges have been an occasion to learn new techniques and recipes. I always tried to participate to the best of my means, were they economical, in terms of the time I had on my hands and my creative resources. But never a challenge had been so tough on me. Gnocchi. Apparently an easy one, but someone like me who has always eaten gnocchi straight from a bag and topped them with butter, sage and parmesan this challenge has been THE CHALLENGE. No wonder I do have the sentiment that I am participating as a loser from the start, except for one thing: finally I was able to make proper gnocchi for the first time in my life. So thank you so much Annarita for her thorough post in which she presents us with three different recipes, perfectly described in every detail.

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MTChallenge May: Giant Penne with Cherry Tomatoes, Licorice and Orange Toast Crumbles / MTChallenge Maggio: Penne giganti al sugo di pomodorini, liquirizia e pane tostato all’arancia

Pasta pomodoro mtc 1

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.

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Of favourite dishes and comfort food: Pasta ccu li brocculi / Piatto del cuore e comfort food: Pasta ccu li brocculi

Pasta avec choux-fleur copia

Forgotten in a dusty folder in the darkest recesses of my “limbo” folder, yet another recipe part of the project that never came to light of which I wrote about in my previous post. A saviouor to me, being this one a tough moment where I am finding it very hard to have control on both blogs, switching from macro to bread and non-macro recipes, feeling a bit drained and uninspired. This dish became a staple at my parents place in the past few years, and my father cooks it divinely. I worked on the basic recipe from the book Le migliori ricette della cucina regionale Italiana which I used as an inspiration for my sweet rice cakes, too. Sicilian traditional food never disappoints. A light salty note is given by sardines, counterbalanced by a slightly sweet touch confered by raisins and fennel seeds. The texture of blanched cauliflower and pine nuts add an irresistible crunchy touch to a dish which I never get bored with. Savour it bite after bite, chew religiously. The aromas and textures will blend, caressing your taste buds and you will inevitably fall in love. Simple ingredients, minimum time of preparation, the ultimare comfort food…you couldn’t ask for more! Continue reading / Continua a leggere…

Macro dumplings for MTC Challenge / Canederli macro per l’MTC Challenge

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New year, new challenges. It seems only yesterday that Francesca challenged us with a her literary inspired muffin, but it has been two months now. Enough to relax and forget how the MTC Challenge can put my brain and creativity under enormous pressure. Couple this with my macro lifestyle adventure and you can just imagine how difficult it will be for me from now on…but stubborn as I am the goal this year will be to be able to participate to all of MTC’s challenges by inventing all sorts of macro alternatives to the recipes and ingredients we will be given. Honestly these dumplings were a walk in the park if I consider the risk of running into a dessert recipe, or worse a brioche dough rich in eggs, butter and sugar. But challenges are vital in my life and for my blog(s) too and I am ready to face any recipe, even though I fear many tears will be shed being failure and disappointment just around the corner with macro cooking!
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Maroggia’s Mill Cookbook: Trofie with Chestnut and pumpkin sauce / Il Ricettario del Mulino di Maroggia: Trofie alla salsa di castagne e zucca butternut

trofie mulino 1

It has been quite a while since the last time I posted a fresh pasta recipe for Maroggia’s Mill Cookbook. My choice fell on a classic of Genoese cuisine, trofie, which are accompanied with two typical ticinese ingredient, pumpkin/butternut squash and chestnuts. There’s nothing more autumnal than this, and considered the cold weather nothing better than a good seasonal dish to warm our hearts and bodies isn’t it? Continue reading / Continua a leggere…

Ravioli with ricotta and zucchini with olive oil, lemon and wild fennel emulsion / Ravioli alla ricotta e zucchine con emulsione di olio evo, limone e finocchietto

ravioli ricotta e zucchine 1

It has been was quite a while since I last made pasta from scratch, and it’s just the second time I do some stuffed pasta for the blog. Not having any finely ground semolina (like the wonderful friscello speciale from Maroggia ‘s Mill), which unfortunately was to be found infested by moths on my return from vacation, I opted for normal semolina. Unthinkable, with my back bruised from the accident Copenhagen, going to the Mill to pick up the usual pack of 5 kilos. As a result I liked it. You will not feel much difference from the usual pasta, maybe yes it is a bit unrefined compared to the other version, but I quite like a rustic touch! The filling is very delicate and fresh, especially if you find the time to make ricotta at home as I did. What can I say, I should do it more often! It is worth taking the time to knead, roll out the dough to the thickness that suits you best, and prepare a stuffing from A to Z. What a satisfaction! And you, what are you waiting for? Try out for yourself and let me know what you think about it!
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Maroggia’s Mill Cookbook: Rye Tagliolini with Oil and Sage Emulsion / Ricettario del Mulino di Maroggia: Tagliolini con farina di segale con emulsione di olio e salvia fresca

tagliolini piatto

And it’s Maroggia’s Mill Cookbook time again. And I’m back to making fresh egg pasta a couple of months after my recipe for Pici with sausage, hazelnuts and coffee sauce. I simply love making pasta at home. This time around I chose to use a beautiful rye flour, the same flour I used for my blood orange and onions chutney filled snails. The result is really good and rye, with its rustic quality, gives these tagliolini (as this very narrow pasta is called) a pleasant roughness. Continue reading / Continua a leggere…

Testaroli with almond sauce / Testaroli con salsa di mandorle

testaroli

We already tried once before, but I had failed miserably. We have not talked about since, most certainly because both taken by other duties, maybe I was just a little embarrassed by my terrible flop. But in the end we made it. Continue reading / Continua a leggere…