Tortino di Polenta con Fragole - Polenta cupcakes with strawberries and rum sauce.

Chef Guido's polenta cakes with strawberries (and cream rum sauce)

There was a time In Italy when wheat flour was scarce and expensive for many. This was certainly true during the Renaissance, but also during the 19th century and again during WW2. Since the discovery of the Americas a new, cheaper ingredient was available: maize flour (or corn meal, or polenta flour). A little wheat flour could be added to polenta flour and this would make the softest, most delicious bread. Adding a little sugar and raisins would produce a cake that was simply irresistible.
With strawberries and a rum sauce, this 'poor cuisine' classic from Lazio, Tuscany and Umbria can today become a refined, well presented and well balanced dessert.

Another use for polenta cakes: Locally, in the Sabine Hills, the bakers used to use these polenta cakes to test the wood fire oven temperature. If the polenta cakes cooked evenly, the oven was ready to put in the homemade bread.

Local Sabine Hills recipe: 

Tortino di polenta con fragole (with Guido's rum sauce). Serves 6

Ingredients: 200g (7.0 oz) of maize flour (corn meal), 160 g (5.6 oz) of butter, 125g (4.4 oz) of sugar, 70g (2.4 oz) of wheat flour, 2 eggs, 80g (2.8 oz) of raisins, 150ml (0.6 cups) of single cream, 1/2 tsp of baking powder, a shot of rum.

Method: Melt butter on low heat, then put aside. For the cakes: Mix eggs with half the sugar, add maize flour first, then wheat flour with baking powder, add melted butter and raisins. Mix well. Distribute mixture into a muffin tray for 12 muffins. Bake at 170 C (338 F) for 15 minutes.

For the sauce: Pour cream into a small pot. Add the remaining sugar and a shot of rum. Stir and bring cream to boil for 2 minutes, then turn off heat.

Serve cakes warm with sauce at the bottom of the plate and strawberries* on the side.

*You can use blueberries or any other berry in substitute, if you wish.

Sally and Chef Guido
Founders of Convivio Rome Italian Cooking Holidays, Italian Cooking Classes and Olive Tours and Winery Tours. Owners of Convivio Rome BnB.

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Guido's nonna's Torta Pasqualina (Easter Pie) Recipe

Ciao Everyone, Buona Pasqua!  

In Genova and Cinque Terre, part of the beautiful Liguria region of Italy, ‘Torta Pasqualina’ (literally ‘Easter Pie’) is a savoury pie that’s prepared for the Easter Weekend. My nonna was from Genova, therefore every year she would make a whole lot of these delicious ‘torte’ not only for the family but also as a gift for friends.  

I would love to share this very traditional recipe with you. Easter Monday, for most Italians, is picnic day out in parks or in the countryside or even in your own garden. Torta Pasqualina is therefore perfect for this celebration with family and friends. For this pie, you can make your own puff pastry or buy it ready made. Here is the recipe, enjoy!

Torta Pasqualina

Ingredients: 600g (21.1 oz) or two ready made puff pastry round sheets, 6 tbsp extra virgin olive oil, 5 eggs, 300g (10.5 oz) fresh spinach, 1 swirl of butter, 50g (1.7 oz) grated parmesan, 300g (10.5 oz) fresh ricotta, fresh or dry marjoram and salt to taste.

Method: Boil spinach for only 2 minutes. Drain and cool. Once cool, squeeze out as much water as you can from the spinach, then place it into a large bowl. Mix with the ricotta and add the olive oil, 1 tbsp at a time. Add marjoram and salt to your taste. Line the bottom and the sides of a cake pan (measuring about 23 cm or 9.0 inches) with the first puff pastry sheet. Put the spinach and ricotta mixture on top of the pastry in the pan. Create 5 little indentations in the mixture, using your hands or a tablespoon, to accommodate for the eggs. Brake the eggs and pour them into the 5 spaces you’ve created. Sprinkle with grated parmigiano cheese. Then top with the second puff pastry sheet, making sure it seals together with the first one. Bake at 160º C (320º F) for 45 minutes or until golden.

Buona Pasqua a tutti, Happy Easter e A Presto!

Sally and Chef Guido
Founders of Convivio Rome Italian Cooking Holidays, Virtual Cooking Classes and Olive Tours and Winery Tours. Owners of Convivio Rome BnB.

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Early Italian Springtime recipe - Paccheri carciofi e piselli (Artichoke and fresh Pea Pasta)

Paccheri carciofi e piselli

Chef Guido has chosen to share his family recipe for Paccheri Carciofi e Piselli  (artichoke and fresh pea pasta). ‘Paccheri Carciofi e Piselli’ are is a simple dish, that is delicious and fast to prepare that has a delicate ‘springtime flavour’. Paccheri is a traditional Neapolitan pasta which looks like a giant macaroni (a very large tube shape) and has been a favourite in his family for years. Its the perfect way to enjoy the new fresh peas and the last of the small, delicate artichokes before they finish their season. 

Ingredients (serves 6): 3 artichokes, 1 medium onion, 5 tbsp extra virgin olive oil, 300g (10.5 oz) peas (fresh or defrosted), 500g (17.6 oz) of ‘paccheri’ pasta (alternatively: rigatoni), half a glass of white wine, 50g of pecorino romano cheese, a pinch of salt, 1 lemon, fresh mint to taste. 

Method: Prepare the artichokes by disposing of all the tough leaves and by shaving the bottom part (the ‘heart’) with a small paring knife. Cut the artichokes into thin slices and put these into a bowl with water and lemon juice. In a large pan, shallow fry 1 diced onion until translucent. Drain artichokes and add them to the onion and olive oil in the pan. Fry artichokes until soft, then pour in the wine and let reduce. In the meantime, add rock sea salt to 3.8 litres (1 gallon) of water in a pot. Leave to boil. Add ‘paccheri’ pasta to the boiling water. Add fresh peas to the artichokes in the frypan. Salt to taste. Add 4 tbsp of boiling pasta water into the artichoke and peas sauce. Drain your ‘aldente’ pasta and add it into the fry-pan together with the artichokes and peas. Add the pecorino sauce and mix all ingredients well. Serve with a few mint leaves (optional).

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For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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