Let’s give this a try. In the past year and a half, I was quite busy and I imagine I will keep being quite busy. I have a little one who is turning one next week and I keep wondering where the last year went. Between sleepless nights (luckly few), work, and trips up and down I-94 (unfortunately many given husband and I keep having jobs in separate cities) time just flew. And so no blogging. And very limited Instagramming and social media in general.
Today I opened the blog for the first time in ages and I have decided to write down a recipe. Might be another couple of months to the next one or it might be shorter. The one thing I learned in the last year is that planning with baby does not work the same way as planning without baby.
Anyway, for today I choose a recipe that I am obsessed with for the summer.
Continue reading “Chickpea salad with green olives” »
I skipped last week. I was taken by the last minute shopping and visits that always accompany the end of a visit to Italy. Plus you might have seen I spent sometimes hiking in the Dolomites, my magical place, so incredibly beautiful I don’t think I can ever find anything that compares.
Plus I’ve been hiking on those mountains since before I can remember and they hold many happy memories of family hikes, picnics with my grandparents and childhood friendships.
Those mountains are one of the reasons I miss living in Italy and going back is always a breathtaking and comforting experience. I feel at home. Plus have you seen the food they cook there on my Instagram feed?
Anyway, back to cooking. To help you forgive me, I will share a delicious pork tenderloin recipe. It is easy to make that you can whip it up for a quick weeknight dinner, but impressive enough to serve your guests.
Continue reading “Pancetta wrapped pork tenderloin with leeks” »
This week I was in Italy. I saw family and met with friends. And among the friends I met, I met some dear friends I’ve known for close to 20 years now. We met at a hiking club and kind of grew up together. Now one of this friends is married and has not 1 or 2, but 4 boys. The oldest is 5 and the youngest is 15 days old. In the middle there are two adorable twins that are 2 and half.
As you can imagine their life is pretty crazy. Even with the youngest boy being the quietest newborn I ever met, and the other three boy being remarkably well behaved for their age, the quartet makes for a pretty lively bunch!
So when I went visiting, I brought food! I choose something easy to eat, that would keep for the next day and make a nice cold lunch if needed. It was very much appreciated. Although I thought about mom and dad when I prepared the quiche, the boys all tried it and they all finished their slice. Mom and dad also seemed to like there were leftover for the next day.
The filling was inspired by the filling used for zucchini flowers: anchovies and mozzarella or ricotta. So in my recipe I combined zucchini, ricotta, anchovies and mozzarella. A pretty delicious dish.
Continue reading “Quiche with zucchini and anchovies” »
This is a revisit of the classic pappa col pomodoro for the winter months when the fresh tomatoes traditionally used for the classic version of the dish are not available.
Here I’m using canned tomatoes and a s day-old bread roll which I cooked together in the slow cooker. I added a bit of olive oil a sprinkle of salt and pepper and a couple of basil leaves and I ended up with a simple but delicious soup.
Continue reading “Winter tomato soup” »
So am trying to keep the new year resolution and keep posting at semi-regularly. So today I am going to post a new recipe which is also a method for making perfect risotto in less than 15 minutes. Yes 15. Less than.
I cooked this dish last week. I decided to make risotto with zucchini and when I opened the pantry door I saw bonito flakes looking at me. Immediately, I thought about those dashi stock packets in the cupboard and an idea started growing: what if I made this a “fusion risotto?
Once I though the thought, I knew I had to try. And it worked. This risotto turned out pleasantly salty and savory with the umami of the bonito combining perfectly with the sweetness of the zucchini.
And for the less than 15 minutes method part, how did I do it? Continue reading “15 minutes risotto with zucchini, dashi and bonito flakes” »