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Sicilian sugar brioche

Sicilian sugar brioche At the beginning of September I went to Sicily for two days. My childhood home. Just two plentiful days, too few to do everything I wanted, enough to understand how the passing of time increases the distances inexorably. I live with a conflicted feeling, right there in my stomach. Something that pulls
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Stuffed zucchini blossoms

stuffed zucchini blossom

Yesterday morning my local farmers market was plentiful of summer veggies and I packed my grocery bag for the week. Aubergines, red bell peppers, green beans and courgettes, crunchy salads, cherries and peaches. I also saw these very fresh pumpkin flowers and I couldn’t resist: their bright yellow color represents the nice season and makes me
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Orecchiette pugliesi and a few things I learned from them

orecchiette cime di rapa

If you want to improve your cooking skills you need to get your hands dirty. You need to make mistakes, you need to try and try again Looking to someone while is giving the shape to the gnocchi, tying a  roast or stretching a pizza dough can give us the idea that … it’s easy!
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Tortino di verdure – Vegetables cake

tortino di verdure

13 days lockdown. Sometime I wake up in the middle of the night asking me if everything it’s real or if I’m living in a nigthmare. It’s hard to follow a day routine, I promised myself to spend this time in advantageous way reading and studying,  but it’s hard to find concentration. I need to
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Samin Nosrat Olive Oil and Sea Salt Granola

Recently I had the time to read the famous Samin Nosrat book Salt, Acid, Fat, Heat and, believe me, this is one of the best book I bought in the last 5 years. And I buy lots of food books! You have certainly read many reviews about the book and the Netflix series, so it’s
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How to make a perfect limoncello

This famous liqueur is easy to make, you need just three ingredients. In my family home, in Sicily, there are a couple of lemons tree; they are small, but able to produce a good amount of fruits, scented and juicy. Lemons are among the “basic ingredients” of sicilian food, we boil the zest together with
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Little tarts with ricotta cream and strawberries jam

Well I can say I’m not a fan of Valentine’s day, but any occasion is good for baking! I love the idea of these little tarts, mostly of desserts and tarts are pretty better if they are made in smaller individual portions. I used the classic sablèe dough, is richer in butter and sugar then
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Panforte

Candied fruits. Someone hates them, someone loves them. I have always been part of the first ones, small chunks of candied orange peel or candied pumpkin have the power to keep me away from cassate, cannoli or christmas panettone. For the same reason I was not a big fan of the senese Christmas cake, the
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Coddure, a traditional Easter cookie

Every time I see coloured sugar sprinkles on the grocery shelves, my mind comes back to these traditional Easter cookies. The name “coddure”, crowns, comes from the Greek “Kollura” and indicades an Easter cookies with orthodox origins. These cookies were produced by shepherds, brought with them during their travels through the countryside and the crown
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How to make a perfect Italian short pastry

Flour, eggs, butter, sugar. Few ingredients perform an authentic magic: the pasta frolla, italian short pastry. Fragrant tarts spreaded with jams, buttery cookies, crunchy shells filled with parfumed cream and fresh fruits… the pastry dough is the quintessential of the Italian cooking. The dough is quick and easy to make, but the ingredients can be
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