Everyone knows about potatoes gateau, or gattò. It appeared at the end of the eighteenth century because of the arrival of Maria Carolina, newly crowned, in Naples. Typical dish of the Neapolitan cuisine, now Gattò is common in many Italian regions, with different interpretations. Potatoes are the common ingredient, but the filling can change according to your taste and imagination. It can be prepared in advance and if cubed, Gattò can be considered as a tasty and singular finger food.
A few months ago I bought “Pastry: Savoury and Sweet” by Michel Roux. About his style, I appreciate the ability to mix traditional pastry methods in one recipe, turning them in an absolute innovation. I love american cakes, especially cheesecakes: creamy, rich and delicious. I decided to offer you an interpretation of mine. (adapted from “Pastry: Savoury and Sweet” by Michel Roux)
Bannock is a scottish slight bread, similar to a focaccia and it can be prepared either with barley or oats flour. Perfect to taste with cold cut meats. This ancient traditions bread is dedicated to Davide, a photographer friend of us, who shooted.
Seasonal vegetables, a blender and a handful of minutes are the ingredients to make greedy creams and veloutés. Healthy, tasty and savory, soups offer a bit of warmth and color in cold winter evenings. Herbs, toasted bread and fantasy are the finishing matter to enjoy the best of these traditional dishes, turning them into delicious topical preparations.
Typical dish of the poor originating in the south of Italy,the pasta with bread without crust (or bread crumbs) is a recipe that is very diffused in the culinary tradition of the “Bel Paese”. With little variations, from Calabria to Sicily, the preparation of the dish is passed down from generation to generation within families. Bread crumbs were used, many years ago, instead of the greated parmesan: for this reason it was called “the parmesan of the poor”. This type of recipe is generally done using long pasta; mouth-watering and rich, it is prepared by melting anchiovies fillets, garlic and chilli in olive oil. Bread crumbs are then added and made go brown and crispy. Everything is then added to the pasta and served hot.
Thin as a parchment, this traditional sardinian bread has a all-around feature, lending itself to different forms and interpretations. Here it has been used as a basket for one of the most classic Italian dishes: eggplant parmigiana.