Tag Archives: vegetarian

May 5, 2013 · 3:47 pm

springtime berry tiramisu

sweet and fresh just like spring, berry tiramisu

sweet and fresh just like spring, berry tiramisu

Life is sweet in Umbria right now. Spring is here in all its over-the-top beauty. There are flowers everywhere, I can practically see the plants growing. In fact, it feels almost like summer, warm, bright and full of promise.

We are busy at the moment. Planning an Olive Harvest celebration for next autumn. Planting rosemary bushes outside the new vacation rental which is almost ready (more news soon).

Our B&B guests have returned to populate our house with laughter and stories. They often spend long evenings on the terrace around glasses of wine, gazing at the views until the stars start twinkling.

Poppies have made their arrivals and so have the strawberries. I want to be like Google, taking naps in the sun, but I must run, there’s so much to do!

Recipe

  • approx 30 Italian lady fingers
  • brown sugar for dusting
  • a pan or plate that can hold the cookies in two layers

for the mascarpone custard

  • 3 egg yolks
  • 6 tablespoon /75 gr. sugar
  • 375 gr / 10 oz  mascarpone
  • 1 and 1/2 cup/ 375 gr. chilled heavy cream (whipping cream)

for the berries

  • 1 cup dry Marsala or other sweet wine
  • 600-700 gr (24 oz) mixed berries of your choice. Fresh is best, but a couple of bags of good quality frozen berries are a life saver if one is short of time or it’s not the right time of the season.

Berries:

Prepare the berries up to 1 day before you need them. Place them in a glass or porcelain bowl, add 3-4 tablespoon sugar and 1 cup sweet wine. Let it macerate  a minimum of two hours so they release their lovely violet juice which you will need to soak the cookies (see below).

Make the tiramisu at least 4 hours before serving and up to one day ahead. I make  tiramisu with a zabaglione  instead of raw eggs, so it’s safe to keep it refrigerated for a little longer if needed.

Custard:

Cream egg yolks and sugar in a metal bowl then set it over a saucepan of barely simmering water. Keep beating using a whisk or an electric mixer until very warm to the touch but not quite boiling. Ideally the mixture should reach 70° C/ 160 °F.  Add 1 tablespoon Marsala and whisk thoroughly for another minute or so. Remove bowl from heat, place it in an ice bath and let it cool. Add the mascarpone and whisk until smooth.

Whip the cream in a separate bowl until it holds stiff peaks. Fold it gently into the mascarpone mixture.

Assemble tiramisu:

Line the bottom of a  pan or serving dish with half of the ladyfingers in a single layer, making compact rows. Spread 1/2 of the berries on top with about half of their juices. Make sure to drizzle the juice evenly over the cookies so they will be soft but not soggy. Cover with  1/2 of  the mascarpone custard. Repeat with one additional layer of cookies, berries, juice and mascarpone custard.

Cover the pan with clingfilm and chill for at least two hours and up to 1 day.  Dust with brown sugar before serving.

Serves 12

you can make it with strawberry or raspberry but I prefer a mixture of berries

you can make it with strawberry, raspberry, blueberry or a mixture of what’s in season

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January 7, 2013 · 4:26 pm

savory cauliflower crostata

savory gluten free crunchiness, so delcious, so light.

savory gluten-free crunchiness, so delicious, so light

Does cauliflower count for detox? That’s what we are supposed to do for at least one week in January, isn’t it? Have you done the salad treatment and figured it’s bad for you since there’s a foot of snow outside? It’s too cold for self-inflicted punishment.

I am so glad is not bikini time yet. That’s even worse than New Year detox. Lucky me I don’t even wear a bikini anymore.

As a consequence I can have this wholesome, gluten-free food which is every bit as good and crunchy as any gluten equivalent. Not bad for a healthy dose of veggies and – as an added bonus – is wonderfully easy to digest.

Recipe

  • 1 cauliflower, cleaned and separated into florets
  • 1  garlic clove
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 5 eggs
  • 5 tablespoon grated parmesan
  • 200 gr (7 oz) young Pecorino or Asiago, diced
  • 125 gr ( 1 and 1/8 cup) tapioca flour
  • 125 gr ( 1 and 1/8 cup) glutinous rice flour
  • 125 gr (1 stick) butter

Preheat oven to 200° C/ 390° F.

Using my food processor method for sweet pastry, make the savory shell using the tapioca and glutinous rice flours, 2 eggs, 1/2 teaspoon salt, 2 tablespoon Parmesan and enough cold water to obtain a firm dough. I have tried to make pastry with various gluten-free flours but this is by far the easiest and most consistent in terms of structure and flavor.

Line a 10 inch ( 25 cm) tart pan with parchment paper. Roll the dough into a 1/2 cm (1/4 inch) thin disk and transfer into the tart pan so to make a case with shallow sides. I roll the dough onto a clingfilm sheet and then I flip it into the lined tart pan.

Cover with the clingfilm and transfer in the refrigerator for at least 1/2 an hour and up to half a day. This crucial step will give you a crispy shell.

Blanch the cauliflower florets in plenty boiling water, drain.  Saute 1 finely minced clove of garlic in 2 tablespoon olive oil until fragrant. Add cauliflower florets and saute briefly to infuse in the garlicky oil. Season to taste with salt and black or red pepper. Set aside.

While the cauliflower is cooling, whisk 3 eggs with 1/2 cup milk and the rest of the grated parmesan. Transfer the cauliflower into the pastry shell and top with diced Pecorino cheese making sure to push the cubes in between the florets.

Pour the egg mixture over the tart and transfer into the oven.

Bake the crostata in middle of the oven 45 minutes, or until the crust is golden. We love it hot from the oven but it’s still good at room temperature.

Serves 4 as a vegetarian main, 6 as a side or appetizer.

PS. If in a hurry, using good quality store-bought puff pastry is a quick alternative to the pastry shell. In this case it’s obviously not suitable for a gluten-free diet.

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December 12, 2012 · 10:52 am

Assisi’s apple and olive oil strudel

Rocciata is a rustic apple strudel from Assisi

Rocciata is a rustic apple strudel from Assisi (the red is a sugar and Alkermens glaze ;) )

No. You are not pretty my dear, not even in that red dress. Before baking you, I asked “frog, will you please turn out into a princess?”.

I know frogs are supposed to turn out into a prince, but this one wasn’t promising. Besides, in the fairy tales princes tend to be clad in white. So you stayed frog, thank you very much.

You’re flavorful though, and full of fruity goodness, spices and texture. Slightly crunchy outside with a soft, squishy heart. You are Christmassy as well as Umbrian in your own peasant, medieval, rustic way.

You are not even made with butter, how good it’s that at this time of the year?

Recipe

Pastry:

  • 300 gr (3 cups) cake or Italian 00 flour
  • grated rind of 1/2 lemon
  • 5 tablespoon good quality extra virgin olive oil + extra for oiling the pastry
  • 1 tablespoon sugar + extra for sprinkling
  • 1/3 cup white wine
  • 1/4 cup cold water

Filling:

  • 4 large apples, diced small
  • 12o gr (1/2 cup) sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon anise seeds
  • 150 gr (5 oz ) chopped nuts of your choice
  • 150 gr ( 5 oz) rasins or sultanas
  • juice and rind of 1 lemon
  • 3 tablespoon alchermens liqueur.

Alchermens is an Italian speciality which contributes a floral scent and the bright red color to the pastry. Read here to learn how to substitute and here about it’s tradition.

Make the pastry by mixing all ingredients to obtain a firm dough. Cover and let it rest at least 30 min so it will be easier to roll.

Peel and dice apples, transfer into a bowl and add all other ingredients. In contrast with the dough, make the filling just before you need it to avoid release of juices wich will break the pastry while baking.

Now roll the dough into a long rectangular shape wich must be about 25 cm (10 inch) wide. The pastry must be as thin as possible but it should not break otherwise the filling will pour off the gaps. Brush the pastry sheet with 1 tablespoon olive oil and sprinkle lightly with 1 additional tablespoon sugar.

Spread the fruit down the length of the pastry to within 1 inch of the edges.  Roll up from a long edge. Brush lightly with olive oil. Shape the roll into a coil and place on a baking sheet lined with parchment paper. Drizzle with 1-2 tablespoon extra Alchermens for decoration.

Bake at 180 °C (350 °F) for 45 min or until slightly golden. Brush with 1 tablespoon sugar mixed with a little water to make a soft paste and cook another 5 min.

Serve at room temperature.

happy holidays from Umbria!

happy holidays from Umbria!

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October 3, 2012 · 9:54 pm

roasted eggplant ricotta dip with fresh zucchini salad

the crunchy zucchini salad makes a wonderful contrast with the soft and silky eggplant puree

Eggplant. It’s been good to have you through this cruel summer, the hottest and dryest in decades.

Sweet, firm, smooth, full of the flavor of Arabian nights. We did a lot of nice things together, hot things.

But now it’s over.

This is the last time. In a short while you will be spongy, seedy and quite frankly, limp. I don’t want you in the winter. Please don’t call me, I will ignore you. But thank you, you’ve been nice, lovely actually.

Recipe

  • 5 eggplants (about 2 kg /4 lbs total weight)
  • 2 onions
  • 4 garlic cloves
  • 250 gr / 1 cup ricotta
  • a handful fresh basil leaves or mint
  • 4 tablespoon toasted almonds
  • juice of 1 lemon
  • 2 zucchini

Pierce eggplants several times with a fork and place them on a baking sheet lined with aluminum foil. Bake  in preheated oven at 220 C (430 ° F) until very soft. Turn them around every 20 min so they cook evenly. Let them cool, peel, chop roughly and transfer in a colander with a weight on top to drain the excess moisture. I bake the eggplants the night before, place them in a colander to drain and finish the dish a day later so the rest of the preparation is quick and convenient.

Chop the onions finely and saute in two tablespoons olive oil until translucent. Add the chopped eggplants and cook uncovered for 10-15 min. This will dry them further and bring out the flavor. Stir occasionally.

Add the minced garlic and torn basil leaves, cook for further 5 min, season with salt and black pepper to taste and let it cool.

Transfer in a food processor, add the ricotta and toasted almonds and puree until smooth.

Just before serving, shred the uncooked zucchini and toss with olive oil, salt and a squirt of lemon juice.  Arrange the zucchini shreds in a ring shape on a serving plate.

Pile the eggplant puree in the centre of the zucchini ring, drizzle with olive oil and sprinkle with fresh basil. Serve with toasted crusty bread, pita or as a side vegetable to roasted meat.

It’s great party food, a sort of Italianized baba ganoush that might please even the unlucky few that don’t love eggplants. I adore them, in the summer.

Serves 10

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August 12, 2012 · 4:13 pm

Italian whole-grain salad

this wholesome salad is easy, nutritious and adaptable to all sort of whole-grains

Dear Tomato I want to thank you for existing.

For being a fresh, juicy, sweet, fleshy fruit.

Ask any Italian “what do you eat during this exhaustingly hot summer”? Tomatoes – they will say – it’s a national obsession.

This salad is a way to make a wholesome meal or substantial side dish out of a classic tomato salad. Healthy food does taste good if you know how to treat it. The salad also looks beautiful as it’s presented in layers rather than mushing up everything together.

You can tweak the composition to your taste but there’s a few rules to keep the Italian character of the recipe:

  1. Keep it rustic, use whole grains. I generally use farro which is abundant in Umbria and has a lovely nutty taste but you could use barley, wheat berries, bulgur or wild rice. What you see in the picture is my gluten-free version made with the splendid black rice from Northern Italy.
  2. Keep it light. Use only one type of cheese in modest amounts. I use shavings of Pecorino or Parmesan or fresh mozzarella. Feta? No, it’s not Italian. Blue cheese? No, it’s heavy.
  3. Keep it seasonal. I use cherry tomatoes in the early summer and then switch to whatever marvelous variety is at its best when I need it. I use crispy thin salad leaves like rucola (arugula, rocket), lamb’s lettuce or a combination of mixed salad greens. I don’t make this salad with glasshouse tomato. There is no point if they have no flavor.
  4. Last but most importantly, please no pre-made dressings, only top quality extra virgin olive oil and aged balsamic vinegar. A little goes a long way.

Recipe

  • 200 gr ( 7 oz) farro
  • 1 clove garlic
  • 250 gr (1/2 lb) ripe tomatoes, sliced or quartered if small
  • 2 cups light salad leaves
  • 3 tablespoon cheese shavings
  • extra virgin olive il, balsamic vinegar, salt and pepper
  • optional: a handful basil leaves and 1-2 spring onions diced very small

Cook farro or other grain in plenty boiling water according to package instructions. Drain, rinse under tap water and transfer into a bowl. Add one crushed garlic clove and stir in 1 tablespoon olive oil. Cover, set aside and let it cool and infuse with the garlicky oil for several hours. You can also refrigerate it until the next day.

When ready to serve, slice tomatoes, add basil leaves and onions if using. Dress with 1 tablespoon olive oil, salt and black pepper.

Slice or shave the cheese.

Wash and spin dry the salad leaves, dress with 1 tablespoon olive oil and salt, then make a bed of leaves on a serving plate with some space in the centre where you will make a mound with the cooked grains. This way you will have a pretty border of salad leaves around the grains.

Top the farro with the tomatoes and dressing juices. Sprinkle with the cheese shavings and drizzle with balsamic vinegar. Serve immediately.

Serves 4-5

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