Category Archives: Primi

Melanzane grigliate – grilled aubergine 

We had the first bbq of this summer the other day. The weather was finally warming up and there was no rain either. My husband masters steaks and such, and I wanted to try this aubergine recipe on a coal grill. It turned out fabulous, I cannot believe how quick and easy it was to grill these baby aubergines. 

For two 2-3 portions you need 2 baby aubergines (mini ones, about 15 cm each), 1 garlic, olive oil and salt.

Put the abergines on the grill and roast them, turning every once in a while, for about 20 min OR until soft and well done. Roast also a garlic at the same time. Don’t worry when the skin burns. Place the aubergines on a plate, cut them into 1 cm slices and open into fan shape. Sprinkle with olive oil, squeeze half of the garlic on them and add some salt. You can also add parsley and lemon juice. Enjoy as a side dish, a starter; hot or cold. 

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Filed under Dinner, Primi, Recipes

Risotto frutti di mare

What’s for lunch? Salad or pasta? Risotto?

Yes, risotto. It’s a while since the last batch with asparagus so I decided to go for a seafood risotto

1 onion, 2 dl risotto rice, 1 dl white wine, 7,5 dl fish stock, salt, 1,5 finely grated Parmesan

300 g mixed seafood, olive oil, salt and pepper

Make the risotto – start with sautéing the onion in butter, add the rice. Pour in the wine, let come to boil, and add water as the rice absorbs it and gets ready.

Fry te seafood lightly in a pan, and add to the risotto with the Parmesan. Mix together, taste and add salt and pepper. Enjoy!

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Filed under Cooking, Lunch, Primi, Recipes

#31 Filled Zucchini Flowers – Fiori di Zucca Ripieni


Zucchini flowers are my favourites and I order them when they are on the menu. Unfortunately the Finnish grocery stores and markets seldom offer them. Hence I was delighted to find an abundance of them when on holiday in Tuscany in early July. They were I season and ‘our local’ Hipercoop had the in a splendid display (see the pic).

I filled my zucchini flowers (8 pieces) with a mixture of Parmesan (1.5 dl) and Ricotta cheese (1 dl, a 75 g packet) with a bit of rosemary. I started with making the filling. Next I checked that the flowers were ok. Then I took out two plates and poured a beaten egg on one of them and some bread crumbs on the other. As we were on holiday and there was no pantry to dig into in the house, the crumbs  were grated of yesterday’s bread.

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This is the place in Tuscany where we have stayed many times. A lovely and peaceful place in the countryside.

 

 

 

 

 

 

 

Then I filled the flowers with a teaspoon or two of the filling. You can close the flowers by twisting the, to keep the filling inside. Once all the flowers were filled, I soaked them in the egg and turned in the bread crumbs. Lastly, I fried them in a pan with olive oil until golden brown.

I removed the fried flowers from the pan and placed them into a large one that is on low heat. When preparing these, you can add some salt and pepper if you like. The Parmesan is quite salty and this is why I skip the salt.

The ones in the picture below are of the very first ones I’ve ever made.

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Filed under Cooking, Miscellaneous on travelling, cooking and life in general, Primi, Recipes

Artusi’s October Chicken Gnocchi

A warming soup is best for chilly and crisp autumn days. I was ready to cook a pot of vegetable stew with chicken and turned to my Artusi cookbook to see his recipe for gnocchi. To my delight one of his October menu suggestions started with gnocchi and hence our Sunday lunch starts with gnocchi today.

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I love the Artusi book, La Scienza in cucinare e l’Arte di mangiar bene collected by Pellegrino Artusi, given as a present by my dear friend Vittoria. Let this be the start of my journey of culinary Italian as the book  is to teach be both the art of cooking and the language,

This recipe is for seven to eight portions. It is slightly different from the traditional gnocchi recipe because the chicken mixed in with the gnocchi dough.

Ingredients:

200 g floury potatoes, one large or two small cooked breast of chicken, 40 g grated Parmesan, salt, nutmeg, 2 egg yolks, 30-40 g flour, chicken broth (1,5 l).

Cook the potatoes in water or steam. Press them immediately while still warm.

Mince the cooked chicken with a knife and combine with the pressed potatoes. Add the grated Parmesan, two egg yolks, salt and a dash of nutmeg. Place the mixture on a baking surface on a heap of flour, 30 – 40 g. Roll the dough into thin rolls the size of the little finger. Cut the rolls into small pieces, press with fork and cook in chicken broth.

The gnocchi floats on the surface one cooked, in  five to seven minutes. Place the gnocchi carefully on warm plates and spoon the broth on them. Prepare the gnocchi and cook them just before serving.

he secondo, main course, is to be pizzaoila (filet of beef brised in tomato) and the dolce, dessert, Angelfood cake.

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Filed under Cooking, Lunch, Primi, Recipes