A Hunting we will go….

Posted on September 18, 2010 by Yvette

Times passed, imagine getting dressed up like this to go hunting for Sunday’s dinner!

The hunting season here is starting soon, the hunters and their dogs have been looking around our area for any signs of rabbit and hare burrows or the beautiful pheasants that they might catch a glimpse of. I dislike immensely the sounds of guns,whistles and hound dogs on a Sunday morning and with that -No further Comment!

Why all this?…To explain the meaning behind the dish Chicken Cacciatore…

Chicken cacciatore is one of the dishes I remember when I was little, but I can’t remember anyone mentioning this name. After reading the ingredients of this recipe some time ago and making it more than once, and after tasting the flavorsome sauce it all came back in a flash of tingling taste buds.

Cacciatore is Italian for “hunter”, and refers to the heavily flavoured sauce that covers the meat. Cacciatore (the original recipe) composed of onions,mushrooms,herbs and chicken or rabbit and would have been the main dish of the hunters expedition,maybe a wild,wet and windy day just like today…. A slow stew.

As wild game tends to have a certain “taste” the bold flavours of the hunters sauce, and the long cooking time,we’re talking a couple of hours my friends achieves the desired tenderizing effect and covers the taste of the meat.We’re talking meat falling off the bone.It’s that tender.However I don’t overcook mine.

Today, chicken cacciatore recipes are a mixture of slow cooker, modern techniques and ingredients and a touch of the old world seasoning .

Read on for the recipe…

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Wednesdays Word # 6

Posted on August 25, 2010 by Yvette

Baci di Dama

Delicious little shortbread biscuits. The translation…Ladies Kisses.The original recipe is from Piemont – northern Italy.Known for it’s hazelnuts. Two round hazelnut – almond shortbread biscuits joining by a kiss of chocolate in the centre.

These special biscuits are just divine finishing off the evening with an espresso, or liqueur.

Have you tried these? Have you made them?

They’re crunchy mouth-watering bite size biscuits…Baci di Dama.

Have a great coffee break!

Yvette …x

Wednesdays Word #3

Posted on July 21, 2010 by Yvette

STUZZICHINI

The term stuzzichini is any type of food which can be served in mignon.

Hors d’oeuvres consumed in one mouthful, maximum two bite sizes. Served prior to a buffet,party,dinner,or a happy hour after work.

“Stuzzicare” refers to a little snack, when we can hold a glass in one hand, and we’re free to pick up an hors d’oeuvre in the other, usually without using a piece of cutlery. When entering a bar,here in Italy, after a certain hour…ordering a drink, stuzzichini are served free of charge. Capturing those taste buds with mouthwatering bites, however you nearly always go back and purchase another plateful. Usually a small plate with a variety of 3 or 4 stuzzichini.

It’s all in the preparation,eye-catching,colourful and always tempting.The variety is unlimited and you can have fun creating your own.Stuffed meat rolls,salmon with cream cheese, stuffed capsicum strips,prosciutto stuffed with asparagus cream,zucchini strips with gorgonzola,devils on horseback,angels on horseback,rice balls,puff pastry swirls.

The photo below, basil leaves,julienne carrot and fresh mozzarella…

…pastry boats filled with tomato and green olives,with fresh basil…

…fresh bread bites,a slice of tomato, egg,anchovie and capers…

Generally, stuzzichini are easy to make, made at the last minute,easy to assemble,or prepared a few days before, kept in the fridge and then at the last minute put under the grill or a heated oven. Presentation on the serving plate is also important as is the garnishing.Those fine details that capture the eye and send those taste buds wanting more…irresistible!

STUZZICHINI…Enjoy!

Wednesdays Word

Posted on July 14, 2010 by Yvette

Tramezzini -plural

It’s an Italian sandwich. The difference is in the bread. Pre sliced, no crusts.White and plain.But the fillings are way beyond boring.

Tramezzini are packed with flavour. The filling combinations are never-ending with new flavours popping up everywhere on bar chalkboard specials. From chic char grilled vegetables, prosciutto,cheese and fig jam to the classics of mozzarella,roast beef and pesto.

The fillings are usually an overload on mayonnaise, however making them at home, mayonnaise can easily be substituted with light cream cheese , ricotta or fresh goats cheese.Tramezzini can be found in bars everywhere available for a mid morning snack or lunchtime break.

Two of my favourites are bresaola – (dried,salted beef thinly sliced), rocket and parmesan,or prosciutto,goats cheese and cherry tomatoes with freshly ground black pepper.

So my friends,this is Wednesdays word,one to remember when in Italy and ordering your lunch.

Tramezzini.

Italian Summer Food Fairs

Posted on July 13, 2010 by Yvette

In our Summer months, there’s always a local sagra –fair to visit. It’s a celebration of food, and family entertainment.If you visit Italy during this time of the year, it’s a great opportunity to support local groups,volunteer “cooks” with a passion for food, eat cheaply, trying traditional dishes and enjoy live entertainment.There’s fairs of food like asparagus, rice, chicken,tripe, and even larger fairs with an event like a music/singing contest,a bicycle race, a water craft boat regatta , country line dance contest and rodeo, to name a few.

We had the opportunity to visit the “Festa dea Sardea” meaning Festival of Sardines in Silea,Treviso,Italy.

Sardines at this fair are available grilled,crumbed, and traditional venice style with sweet/sour onions.

Sardines are rich in numerous nutrients that have been found to support cardiovascular health. An excellent source of Vitamin B12 and concentrated in Vitamin D, packed with protein. Sardines are best eaten fresh,and as I don’t prepare them often at home,we decided to venture out to this fair, with a grand surprise of how many people were out eating sardines…. a little bit fiddly to eat ,but if you take your time . . .enjoyable.

Enquiring how many sardines were consumed over the 9 day festival….the answer my friends…3000 kilos.Sardines on the grill…

A local cover band played Thursday night, Toys – Planet Queen. They were great,the main singer even looked like Freddie Mercury. A huge crowd had gathered and being a busy night, I was told 240 kilos of hot potato chips were consumed.That’s a lot of potatoes.

I took some photo’s before the kitchen was opened …everyone was busy with the all important preparation time, and all were excited to start another nights serving of fresh sardines.

Considering how many people were out, organization and professionalism was at it’s highest.

We only waited 30 minutes before enjoying a mixed plate of sardines…

View Full Album

Truly a great atmosphere and an enjoyable evening out.Roll on Summer nights and great Summer fun,with lots more fairs to visit.

Pasta Salad

Posted on July 11, 2010 by Yvette

With the harvesting of wheat at the moment, I should be doing a feature bread section, but my friends , no bread baker challenge for this hot weekend wheat 012

So I turn to Pasta…

A great Pasta Salad.

Recipe: Pasta Salad – cavatelli with rocket pesto.

Cavatelli is a pasta originally from the region Puglia, Italy.It’s hand made, forming a hollow rod shape about 3cm long with curved edges. This hollow form is great for capturing sauces,it can be purchased fresh or in dry form.As I’ve used for this recipe.

Ingredients for 4 serves

350 grams dried form cavatelli pasta

100 grams cherry tomatoes

100 grams smoked ricotta (grated)

100 grams parmesan (grated)

100 grams fresh rocket

3 tablespoons pine nuts

3 tablespoons olive oil

1 garlic clove, (optional)

1 jar pitted kalamata olives

Prepare the pasta, as directed on package, this pasta in dry form, usually takes 9 minutes to cook, drain and wash with cold water immediately to stop the cooking process, leave aside. Prepare the tomatoes. Slice long ways,cleaning out the centre,this takes time but is worth it…by de-seeding the tomatoes you don’t add water content to the salad.Place in mixing bowl.

To make the rocket pesto:

In mixer add rocket,smoked ricotta,parmesan,garlic and olives.

Blend to form a paste.Add to tomatoes.

Add pasta, and mix well.Add olive oil,salt and pepper freshly grounded.Add additionional whole pine nuts, and pitted kalamata olive.

A great Summer Lunchtime treat.

Enjoy!

Wednesday’s Word

Posted on July 7, 2010 by Yvette

Introducing Wednesdays Word. I thought it might be interesting to introduce you to some unknown and known words of the Italian language. Words which we may use already without realizing they’re part of the Latin Italian language. In the cooking world of language there are so many universal words coming from different parts, French, German, Italian…and I know you’ll be pleasantly surprised at how many you do know from the Italian language.

Today’s Wednesdays Word: Affogato al caffè

Why start with this word. Believe me you’ll want to remember it. For all you coffee lovers, this is a caffeine blast. A strong “hot” espresso coffee, with a drowning, floating scoop of vanilla ice-cream. There’s the meaning of the word Affogato - “drowning”

You’ll find this coffee based beverage or dessert on every restaurant or bar menu. It’s your choice what you want to put in your espresso. A scoop of vanilla ice-cream. A white or chocolate “tartufo” which is white or chocolate coated ice-cream. A touch of rum, whiskey or how we like our affocato al caffè with a touch of nocino, at the end of a Winters evening meal. For the recipe of nocino see here.

It’s the same as an iced coffee but it’s served hot and with strong espresso coffee.

How many of you know the word? How many of you have tried one?

Let me know, I think we can have some fun learning “new” words…and another language together.

Pucker up – Hot Lips

Posted on June 15, 2010 by Yvette

Spaghetti with Garlic, Oil and Peperoncino* Aglio,Olio e Peperoncino

Red Hot Peppers, Hot Lips, Hot mouth, sweating brow, flowing nose and crying eyes.

Yes, I think I put in too much peperoncino. But I adore this classic and way too easy pasta dish, and yes, the tri-colori * three colour banner is flying all Italian.

This is one of those dishes where the temptation to eat another serving, if your flaming lips can handle it, you just can’t resist. Each mouthful of spaghetti is like a heat bomb of taste, a fire cracker of heated sparks of peperoncino, a tingling sensation , feeling like you’ve just had a quick silicon lip enhancement.

Yet another four ingredient recipe, Spaghetti,garlic, oil and peperoncino.

ingredients

Recipe -2 servings

300 g of spaghetti ( dried pasta, good quality)

4 tablespoons olive oil

2 cloves garlic, grated

1 tablespoon peperoncino-I use dried red chilli flakes (use less for less heat)

Preparation

Cook spaghetti as instructions on the box. Boil water before adding the salt, try not to over cook the pasta and save a spoonful of this starchy water for later.

I like to infuse the oil with the garlic and peperoncino, and leave it to rest for about 10 minutes before using. Making one of those perfumed flavour clouds hanging over my head in the kitchen.

This part is really quick….Heat a heavy base pan, add the infused oil mixture, cook until the garlic sizzles, watch the peperoncino sparks fly and believe me the perfume will take your breath away. Add the cooked and drained spaghetti, add a spoonful of the starchy water, stir the oil throught the pasta and wow, you’ve done it.

Most restaurants will have this classic dish on their menu. I can’t resist the heat of fresh red chillies, but if you like it extra hot go for those.

pasta dish

Enjoy!

Two peas in a pod

Posted on June 9, 2010 by Yvette

In the region Veneto, we have a large number of recipes with the base ingredient of rice. One of these favourite well-known recipes is Rice with Peas * i risi e bisi . Taking the opportunity at the fresh growers market I purchased two kilo’s of fresh peas. Having a few recipes in mind, my choice is this one.

fresh peas

I know what you’re thinking, it’s just easier to buy a can of peas, or go to the freezer, but believe me there’s nothing quite like the taste of fresh peas. Let the senses glee with the sound of the crunch of the pea pod, the wonderful rich green colour, the perfume of fresh pearl peas, the taste and the silky glossy feel. I know I always think of my grandmothers shelling peas in the kitchen, but believe me they had it right, the fresh taste makes all the difference.

This traditional plate is known to have been served to the Duke of Venice on the patron saints day of Saint Marks. The difference with this recipe apart from other risotto recipes is that the broth is added all at once. I use superfine carnaroli rice so cooking time maybe a little longer.

Recipe: Rice with Peas * i risi e bisi

fresh peas

Ingredients: for 4 persons

Buying 2 kilo’s of fresh peas after shelling I had just over a cup of peas

1 cup of fresh peas

50 grams pancetta

1 white onion

50 grams butter

1 tablespoon parsley

1 cup of white rice

700 ml of vegetable broth

ingredients

Chop very finely the white onion and parsley with the mezzaluna. Place 30 grams of butter and a dash of olive oil in a heavy base pan, by adding the olive oil the butter won’t burn.

chopped onion & parsley

Cook until the onion is transparent, add the pancetta, cook until crunchy, add the peas, heat the vegetable stock and add a little to the pan, cover the pan with a lid and cook for 10 minutes. Never add cold water or stock to rice it stops the cooking process.

rice with peas

Add the rice, continuously stirring, add 600 ml of vegetable broth, and continue stirring. Risotto isn’t one of those dishes you can leave to do something else, stirring is important. Here cooking time may vary, the rice I used took about 20 minutes. For this recipe the risotto shouldn’t be presented too dry, but remember we’re not making soup.

At this point if you think the risotto is too dry add the remaining 100 ml of liquid. When the rice is cooked, turn off the heat, add the remaining 20 grams of butter, stir and let the risotto rest for a few minutes, if desired you can also add a spoonful of parmesan cheese.

rice with peas

There you have it…Risotto..Venice style …i risi e bisi…the difference is the taste of fresh peas, so next time you see them at the market have a go at making this recipe…it’s fit for a Duke.

Enjoy!