Monday 21 December 2009

Buon Natale! - Panettone Genovese


Thanks to tvhappy.ro for this image of Panettone Genovese

When we say "Panettone", we usually think of the "Milanese" version of this Italian Christmas cake. But there is also panettone from the city of Genova. This is much easier to prepare (the panettone from Milan takes 24 hours to make!) and has pinenuts as an added ingredient.

Panettone Genovese
500g self raising flour, 200g of sugar, 150g of butter, 100g of raisins, 50g of pinenuts, 50g of candied citrus peel, 1 egg, 1 lemon, 1/2 glass of Marsala wine (or other dessert wine), a pinch of salt.

Mix flour with sugar, raisins, pinenuts, candied citrus peel, a pinch of salt, lemon zest. Form a well with this mix and put an egg, 1/2 glass of Marsala wine, the juice of a lemon and melted butter in the middle. Knead the dough for a few minutes then shape it into a ball. Put the dough on a greased oven tray. Let rest for half an hour. Bake for 45 minutes at 180 - 200 C. Serve at room temperature.
Buone Feste!

Tuesday 1 December 2009

It's olive harvest time





Thanks to a long, sunny and warm November, the olive harvest went really well, here in Sabina. Thousands of cases of this precious fruit were filled and immediately pressed, to produce one of the best (if not the best) olive oil in Italy. Sabina olive oil is protected by Europe as a traditional, high quality product of Italy, hence the 'DOP' label, which literally means 'Of Protected Origin'.
Here is Sabina olive farmers, very often small family producers, don't wait until the olives fall to the ground. That would be too late. They run especially constructed rakes along the branches when the olives are half green and half black, in the ripening process. This way, the intact olives will fall onto previously positioned nets on the ground, then sorted from the leaves that might have fallen as well, then immediately taken to the olive mill for pressing. This produces the healthiest olive oil, full of flavour, peppery but never ever 'greasy' or 'oily': in other words, true Sabina Extra Virgin olive oil at its best.

This is the time when we purchase at least 35 litres of freshly pressed olive oil for the year, for our own use. New olive oil is very peppery and strong, perfect for bruschetta. It mellows down in about 6 weeks of storing in a dark, cool place when it reaches absolute perfection.
To celebrate the end of olive oil harvest, as every year a festival is organised along the streets of Farfa, a nearby 7th Century monastic village. This is when olive farmers from the area gather to present their 'green gold' (oro verde), ready to be tasted on a slice of toasted fresh bread. It is an opportunity to get to know local cheese and wine makers and purchase their wonderful products. Of course, it is also great fun, with plenty of music, street performances, food and wine.

Tuesday 18 August 2009

Toffia Summer Festival




Toffia, our medieval village, attracts thousands of people every year for the summer festival in mid August. The 2009 festival just ended and we all had great fun. There was plenty of music, with 4 or 5 live bands playing every night, art exhibitions, artisan's shops, amusing street performances and of course plenty of great food and wine at every corner.

Most residents volunteer to help, which makes this festival work really well.

This year, I was part of the beer-and-organic-barbecue team!

Pesche alla Piemontese


Pesche alla Piemontese - ready to be placed in the oven

Summer fruits are now at their absolute best, especially peaches. So, here is a delicious dessert from the northern Italian region of Piemonte. Enjoy!

Pesche alla Piemontese (Serves 6):
7 peaches, 2 tablespoons of sugar, 30 g of butter, 4-5 amaretti biscuits, 1 egg yolk.

Cut peaches into halves. Scoop some flesh out of each peach and put it together with the flesh of 1 whole peach. Make this into a puree. Mix in sugar, crushed amaretti biscuits, egg yolk and butter. Put peaches into a tray and bake at moderate heat for 45 minutes (or less if using forced fan oven). Serve with a sweet sauce made out of half a glass of red wine, a tablespoon of sugar, 2 tablespoons of strawberry jam, all brought to the boil.

Tuesday 9 June 2009

In praise of Birra Menabrea.



Italy is not often associated with beer. Menabrea beer is an exception. It is in my opinion one of the best beers I've ever had and it's made in Biella, north-western Italy, by a small, independent family-run 152 year old brewery. It's full of flavour even in its 'lager' form and it also comes in 'Strong' and 'Amber' varieties. Problem is: it's such a gourmet beer that it's difficult to find. At the moment, I have to drive to the next village to buy it. However I've already convinced the local restaurant to stock it!

Monday 8 June 2009

Zucchine ripiene - meat-filled zucchini (courgettes)



June is the season for zucchini (or courgettes). We now have the "Romanesque" variety available at the market. This variety, typical of the Roman countryside, is full of flavour, firm, lighter in colour and often sold with the flower attached to it. Now, the flower can be stuffed and baked or deep fried. But the vegetable itself is often used to prepare this summer recipe, an absolute Roman cuisine classic and a wonderful dish that can be eaten hot or cold. The flavours of tomatoes, basil, good quality extra virgin olive oil, parmigiano reggiano (Italian original parmesan) all blend together and balance each other perfectly. Also these 'zucchine ripiene' can be reheated and are actually better the day after!

Zucchine ripiene alla Romana - Serves 6
6 zucchini (courgettes), 250g mince meat, 1 egg, 50 grated parmigiano reggiano cheese, bread (without the crust), a slice of ham, extra virgin olive oil, onion, fresh basil, salt, pepper, tomato passata or fresh, peeled tomatoes.

Empty the zucchini carefully. To prepare the stuffing, mix mince meat with one egg, some bread (soaked in water then squeezed), parmigiano reggiano, salt, pepper, a few bits of ham. Fill the zucchini with the stuffing.
Fry some finely chopped onion in a pot or pan that can accommodate for all the zucchini) until the onion is translucent. Put the zucchini in the pan, then add tomato passata or fresh peeled tomatoes, a pinch of salt and fresh basil. Cover the pan and cook until the zucchini are soft. La cena e' pronta!