Latest Posts

Swordfish stew in orange flower

Swordfish stew in orange flavour
(serves 4)

4 slices of swordfish of about 7.05 ounces (200 gr).each
all purpose flour
1 garlic clove
1 shallot
½ glass white wine
3 tablespoons of pitted black olives
1 orange juice
1 grated orange rind
4 tablespoons extra virgin olive oil
salt
pepper
fresh salad

Cut the swordfish into large dices and flour it. Heat oil in a large pan, add the swordfish and cook it on high heat for about 5 minutes, and put it in a dish. Slice the shallot, crush the garlic with a fork and add them into the cooking pan of the fish, add salt and pepper. Add the olives, the dices of fish and grated orange rind. After about 2 minutes, pour the wine and the orange juice. Cook over high heat for 3 or 4 minutes, watching not to to reduce too much the sauce. Serve with fresh salad.

Gruyere cheese and walnuts muffins

Gruyere cheese and walnuts muffins
(makes 12 muffins)

1 cup (125 gr.) all-purpose flour
less than ½ cup (100 gr.) heavy cream
3.5 ounces (100 gr.) Gruyere cheese
3.5 ounces (100 gr.) walnuts
2 tablespoons (30 gr.) unsalted butter
2 tablespoons (30 gr.) grated Parmesan cheese
1 whole egg
1 generous teaspoon of instant yeast
1 pinch of salt
butter for the mold
flour for the mold

Preheat the oven to 350° F. (180°). Cook the walnuts in boiling water for 3 minutes, to peel them. Chop the walnuts roughly and cut the Gruyere cheese into pieces, large about 0.393 inches (1 cm.). Put the flour into a bowl and mix it with the egg, dissolve the mixture with the fresh cream, then incorporate melted butter,cooled, Gruyere chunks, grated cheese, baking powder and a pinch of salt. Mix the dough and divide the mixture in 12 muffin buttered and floured molds 2.7 inches (7 cm.) in diameter, filling them up to ¾. Bake for about 30 minutes. Remove the muffins from the oven and serve them warm.

Fruits chunks biscuits

Fruits chunks biscuits
(15 biscuits)

15 biscuits like Petit
2 ½ tablespoons (35 gr.) unsalted butter
1/5 cup (35 gr.) granulated sugar
3.5 ounces (100 gr.) mixed dried fruit: coconut, papaya, pineapple, cherries, mango, apples and raisins
1 tablespoon heavy cream
5.3 ounces (150 gr.) dark chopped chocolate

Put the butter in a small saucepan, add the sugar and stir until completely dissolved, and boil. Remove from heat, add the dried fruit mix, get mixed well up and add the cream. Melt chocolate in a double boiler over simmering water. Cover a baking sheet with baking paper, spread on the melted chocolate, and with the aid of a kitchen spatula, create a homogeneous rectangular shape, not too thin. When the chocolate has almost completely coagulated, with the help of teaspoons create small balls of fruits mixture and place them on the layer chocolate layer distancing together properly. Refrigerate about fifteen minutes to completely solidify. With a sharp knife, cut the layer chocolate, getting 15 squares, in a size smaller or similar to the one of the biscuits. Once again, melt the remaining cut out pieces of chocolate in a double boiler over simmering water. Brush the surface of the biscuits with melted chocolate, overlapping the square shapes of chocolate and fruits, cut before, join the two layers and store in refrigerator for about ten minutes.

Scones with feta cheese and olives

Scones with feta cheese and olives
(for 6 pieces)

unsalted butter for oven plate
less than 2 cups (200 gr.) all purpose flour + other for the work surface
1 pinch of salt
3 tablespoons (40 gr.) unsalted butter, at room temperature
1 teaspoon of instant yeast
1.7 tablespoon (25 gr.) pitted black olives
1.7 tablespoon (25 gr.) dried tomatoes
2.8 ounces (80 gr.) crumbled feta cheese
0.4 cup full fat milk + more to glaze
1 generous pinch of pepper

Preheat the oven to 425° F. (220°) and butter an oven plate. Sift flour, salt, pepper and baking powder into a bowl, and stir in the butter, working with your fingertips. Cut coarsely pitted olives and cut dried tomatoes in small pieces. Put in the dough olives, tomatoes, feta cheese and milk, and work it again with your fingertips until the mixture is smooth and homogeneous. Roll out the dough on a lightly floured work table in 1.57 inch (4 cm.) thick rectangle and cut it into 6 square pieces. Place the pieces on the oven plate, brush with milk and bake for about 20 minutes, or until they are golden.

Maccaroni in green sauce (Tortiglioni)

Maccaroni in green sauce (Tortiglioni)
(serves 4)

11 ounces (320 gr.) macaroni (Tortiglioni)
3 small zucchini
2 spring onions
7.054 ounces (200 gr.) peeled beans
7.054 ounces (200 gr.) goat Robiola (or goat fresh cheese)
4 tablespoons heavy cream
4 tablespoons full fat milk
½ glass of dry white wine
1 bunch of basil
olive oil
1 pinch of salt
pepper

Shell the beans. Put them in boiling water for a couple of minutes and peel them. Wash the zucchini, trim both ends and cut into sticks. Fry the onions in a saucepan with 3 tablespoons oil, add the white wine and stir. Combine the beans and zucchini and cook over medium heat for 7-8 minutes, adding a few tablespoons of water, if necessary. Cook pasta in salted water. Meanwhile, melt the Robiola in a large pot, add slowly cream and milk. Drain the pasta “al dente”, pour in the pan with the cream, add zucchini, beans and a pinch of salt. Add ground pepper and flavor with basil leaves. Serve hot.

Asparagus muffins

Asparagus muffins
(12 muffins)

1 cup (125 gr.) all purpose flour
1/5 cup (50 gr.) full fat milk
1/5 cup (50 gr.) heavy cream
5.3 ounces (150 gr.) medium asparagus, trimmed
2 tablespoons (30 gr.) unsalted butter
2 tablespoons (30 gr.) grated Parmesan cheese
1 whole egg
1 generous teaspoon of instant yeast
1 pinch of salt
butter for the mold
flour for the mold

Preheat the oven to 350°F.(180°). Trim the asparagus, removing the hardest parts. Put the asparagus to cook for 5 minutes in a pot, with lightly salted boling water. Drain them, let them cool and cut into chunks. Put the flour into a bowl and mix it with the egg, dissolve the mixture with the milk and heavy cream, then incorporate cooled melted butter, asparagus chunks, grated cheese, baking powder and a pinch of salt. Mix the dough and divide the mixture in 12 muffin buttered and floured molds 2.7 inches (7cm.) in diameter, filling them up to ¾. Bake for about 30 minutes. Remove the muffins from the oven and serve them warm.

Honey goat cheese

Honey goat cheese
(serves 4)

2 semi-seasoned goat cheese (Tomino)
4 slices of whole-wheat bread with sesame seeds
1 tablespoon (15 gr. peeled) hazelnuts
3 fresh thyme twigs
4 teaspoons of wildflower honey

Heat the oven to 400°F. (200°). Cut the goat cheese in half horizontally. Chop the nuts roughly and toast for a few minutes in a pan. Wash and dry thyme. Spread a teaspoon of honey on each half of Tomino, sprinkle with a teaspoon of chopped nuts, flavor with a few leaves of thyme. Place the bread slices on a baking tray with baking paper. Place on each slice of bread the seasoned cut-in-half tomini. Bake in preheated oven for 7-8 minutes until the cheese starts to melt. Serve hot.

Vegetarian couscous

Vegetarian Couscous
(serves 4)

1.4 cup (320 gr) whole-wheat couscous
1.35 cup (320 ml.) vegetable stock
12 cherry tomatoes
3 small zucchini
12 asparagus, medium size
2 celery stalks
2 teaspoons (10 gr.) parsley
2 teaspoons (10 gr.) mint
2 teaspoons (10 gr.) basil
6 tablespoons olive oil
salt

Prepare the vegetable stock and keep it lukewarm. Put the couscous in a salad bowl, and pour a little bit of broth and start shelling the couscous with the hands. Put the bowl with the couscous on top of the pot with the broth covering it with a plate in order to let the cooking continue. Repeat this procedure 3 times until the broth is used. Add to the mixture 3-4 tablespoons of oil, stir thoroughly and put aside.
Clean the parsley, basil, and mint and chop the leaves roughly. Trim and clean the celery, tomatoes, zucchini, and asparagus and cut them to very small pieces. Unify the couscous, the herbs and the vegetables in a large bowl, season with salt, add 2 tablespoons of oil, stir and serve.

Halibut fillets “with overcoat”

Halibut fillets “with overcoat
(serves 4)

4 halibut filets, approximately 7.05 ounces (200 gr). each
15.8 ounces (450 gr.) Pachino tomatoes
2 tablespoons (30 gr.) capers from Pantelleria
5.2 ounces (150 gr.) olives Taggiasca, pitted
2 garlic cloves
2 tablespoons of olive oil
4 tablespoons of breadcrumbs
1 teaspoon ground chili
1 teaspoon of dry oregano

Clean and cut the tomatoes in slices, remove the seeds and drain their water. In a large saucepan let burnish the oil and crushed garlic (which has to be removed in the end) add the tomatoes, capers, olives and fish filets. Cook on low heat for about 5 minutes and add a little bit of water, if necessary. Turn the fish delicately with a scoop, being extremely careful not to crush or break them and complete the cooking (the duration of the cooking can vary, based on the size of the filets). In another pan leave the breadcrumbs to toast with the chili and oregano. Sprinkle the filets with the breadcrumbs mixture and serve.

Small strawberry bavarian creams

“Per capire che una risposta è sbagliata non occorre una intelligenza eccezionale, ma per capire che è sbagliata una domanda ci vuole una mente creativa”.
La riflessione sia teorica sia pratica su qualsiasi professione che preveda la proposizione di domande e includa la prerogativa di attendere, o addirittura pretendere, delle risposte deve tenere conto della verità custodita in questa massima.

tratto da L’arte del dubbio di Gianrico Carofiglio

Piccole bavaresi di fragole
(per 4 – 5 persone)

400 gr. di fragole al netto del peso (senza foglioline verdi)
50 gr. di zucchero a velo
2 dl. di panna fresca
4 cucchiai di rhum
12 gr. di gelatina in fogli
4 – 5 fragole
zucchero a velo

Small strawberries bavarian creams
(serves 4-5 )

14 ounces (400 gr.) strawberries (without green ones) + 4 or 5 to garnish
½ cup (50 gr.) powdered sugar + more to dust
0.846 cup (200 ml.) heavy cream
4 tablespoons of rhum
0.4 ounce (12 gr.) isinglass (gelatin sheets)

Soften isinglass in cold water. Clean and wash the strawberries quickly under water, dry and cut into pieces. Blend with sugar and pass the mixture through a strainer. In a small pot, put the wringed isinglass with the rhum and let melt over low heat and blend by stirring quickly to the strawberry sauce. Leave the mixture to rest, stirring often. Whip the cream stiff, and only when the strawberry sauce begins to thicken, stir in the cream. Stir the mixture gently until you obtain a smooth cream without lumps. Pour into individual portion cups (capacity of 1.4 dl – 140 ml.) and put in refrigerator for at least 3 hours. Just before serving, cut 4 or 5 strawberries into small pieces, garnish the top and sprinkle with powdered sugar.