Frittata di spinaci e ricotta

I thought I would quickly share this recipe with you, as I was impressed with this colourful little number. In fact, it will probably take me longer to upload this recipe, than it takes to make to the frittata. That is how simple it is.

Today, I had quite a few eggs remaining and had also been asked to make something light, so a frittata came to mind.

Obviously you can add whatever ingredients take your fancy, also depending on what is available in season. I am a lover of ricotta, and will add spinach to anything for a superfood hit. The roast tomatoes not only add colour but add sweet flavour, and I found these gorgeous zucchini flowers at the market, which always add a wow factor (now I am already thinking that the next frittata will include zucchini flowers, ricotta and anchovies.....hmmmm yum)!!!

What you will need:

one large onion

300g ripe cherry tomatoes 

100g fresh spinach leaves

150g fresh ricotta (I used sheep`s ricotta)

handful of fresh basil leaves

three zucchini flowers 

six eggs

olive oil

salt and pepper 

how to make:

1: in a medium size pan add finely diced onion, salt and olive oil: fry until light and translucent. add tomatoes and cook until they become soft. add spinach to the pan and cook until  wilted 

2: transfer vegetable mix to a ceramic dish lined with baking paper. tear basil leaves, add zucchini flowers, and top with the ricotta 

3: in a separate bowl lightly beat eggs, season with salt and pepper. pour gently over vegetables

4: place in a pre heated 180 degree oven and cook for roughly 25 minutes or until cooked 

#frittata #ricotta #eggs #recipe #spinach #tomatoes #basil 

Fritelle di riso- fried sweet rice balls

There is nothing I don't love about carnival in Viareggio.  For me it is a complete dream: costumes, glitter, large floats made from paper mache, masked dancers, loud music, confetti, silly string, foam, street food, all night festivals.  I mean it is complete madness and chaos but so much fun.  A non-stop party that lasts a month, it has my name written all over it!!!

You can feel the spirit of carnival that brings the community together. Living in Viareggio for almost the last three years there is a complete cycle of mood that the community experiences throughout the year. Carnival is Viareggio at it's peak, generally everyone is happy!  There are many songs that were written over a 100 years ago to sing and dance to throughout the festive season.  It is much more fun celebrating with people from Viareggio as you learn all the funny child like dance moves and feel the passion.

It is recorded that the first carnival was celebrated in 1162 in Venice and is know for it's elegance. Although the Viareggio carnival is a baby in comparison, dating back to 1872. It is an annual event that takes place forty days before Easter. 

Like I mentioned before it is party that lasts over a month, a winter month. Although this year we have been lucky to have a few sunny days it is still generally cold, especially for the outdoor night time concerts and street parties. These little fried rice balls are a traditional sweet sold during the carnival season at street vendors and coffee shops everywhere. They are perfect to keep your bodies warm and your bellies full and give the sustenance needed for the all night dancing. During this time many Italians will make these at home or buy as a gift from local pastry shops.

Try them at home and experience a little carnival joy!

What you need:

200g rice (carnaroli)

500ml milk

300 ml water

two medium size eggs

80g butter

80g sugar

zest of one orange (finely grated)

zest of one lemon (finely grated)

one pinch of salt

two tablespoons of marsala (or grappa or vin santo)

sunflower oil for frying 

How to make:

1: Place the milk, water, butter and salt in a pan and bring to a pre-boil

2: Add sugar, lemon and orange rind, and rice

3: Cook until the rice absorbs the liquid, continue to stir. This will take about 2-25 minuets. 

4: Whisk the egg whites until they form stiff peaks

5: Add the egg yolks to the cooked rice mix and stir through well

6: Add the egg whites and stir through lightly. Place in the fridge for half an hour

7: Bring the oil to the boil

8: Add small tablespoons of rice mixture to the oil and cook until golden brown. I find it easier to use two spoons to form a nice shape and drop into the oil.

9: Remove and place on paper towel to absorb excess oil. Sprinkle with icing sugar and EAT

#buonadomenica #carnevale #viareggio #cibo #streetfood #fritelle #rice #eggwhites #marsala #italia #italy #makimaki #turista #versilia #toscana #tuscany #kara

Frittata di spaghetti (spaghetti frittata)

Waste not, want not!  Yes, spaghetti is the main base in this frittata. This is a perfect way to use up left-over spaghetti, and completely reinvents the meal from the previous day.  This is so easy and economical to make. It can be served hot straight from the oven or cut into small slices and served cold on a antipasto plate.  This is a typical Southern Italian dish, although I am not sure about the origins, I have been told Naples! Italian`s have always been super resourceful when it comes to zero food wastage, and this frittata showcases a perfect example of that.

My zia would actually cook extra pasta with the intention of making this frittata the following day, making life just that little bit easier.

I love the diverse textures, as the base has a little crunch, the the creaminess of the egg and the silkiness of the spaghetti.  I also admire the design the spaghetti makes, each slice is a mini work of art.

Next time you are thinking about throwing out your left-overs, think again!  You can make something truly wonderful.

What you need:

400 grams roughly of cooked pasta 

six organic eggs

one cup freshly grated parmesan cheese

handful of fresh flat leaf parsley (or basil leaves)

1/3 cup of extra virgin olive oil

salt and cracked black pepper

OPTIONAL:(you can also add some chunks of fresh mozzarella cheese)

How to make:

1: In a heavy based frying pan (I used a 26cm), heat the oil.

2: Add the cooked spaghetti to the pan and stir through with the oil.

3: Gently pat the spaghetti down to be even across the pan, let it heat through for about 2 minutes. This allows to form a crust

4: Whisk the eggs, add the parmesan cheese, chopped parsley and salt and pepper together.

5: Pour the egg mixture evenly over the spaghetti. Let the egg cook for about 5 minutes.  Shake the pan to make sure it does not stick.  The centre of the frittata will still be uncooked.

6: Place the pan in a pre-heated 180 degree oven for about 10 minutes.

7: Remove from the oven when the egg mixture has cooked.

8: Place a plate over pan, hold hand firmly on plate and quickly flip pan over onto plate. Serve immediately, freshly grate some parmesan on top.

Buona Pasqua (Happy Easter)

Gemma cutting the Easter bread "Colomba".

Buona Pasqua- Happy Easter.  I would like to take this opportunity to thank all of my followers for your support and enthusiasm.  It is great to hear from you and to know that the information I am putting out is being well received.  I love to hear of your cooking stories.  It has been great to receive messages about what recipes you will be using for this Easter weekend. It has also been exciting to know that various work places are talking about my blog and using it productively. One thing I do ask is that you continue spreading the word about my blog and asking your friends and family to join- it only takes a minute.  Ideally I would like to find a sponsor, so the more supporters the better.

I wish you and your families a happy and yummy Easter!

Ciao e un bacino (bye and a little kiss),

Kara

Making colourful Easter decorations for the table

Treccia Pasquale (Easter bread)

"Buona Pasqua a tutti" (Happy Easter to all)!  There is nothing more festive than the smell of baking this bread.  The poignant colour from the symbolic red eggs the rich yellow dough derived from using saffron.  The most common bread made and sold everywhere around Italy at Easter time is the "Colomba", a sweet bread shaped as a dove.  Similar to the famous bread sold all over Italy at Christmas time, the "Panettone".   There are various stories to the actual origins for both of these breads, but there is a solid case to Milan being the birthplace.  I choose to make this "Pane di Pasqua" over the more popular "Colomba", only because I like the overall festive effect.  Due to strong Catholic virtues, the red colour of the eggs is to symbolise the blood of Christ.  The bread is quite dense and the aroma and taste of saffron is pure decadence.  A handy tip is to wear gloves before dying eggs, speaking from experience!!

What you need:
1kg tipo 000 flour
50g fresh yeast (purchase from bakery)
6 tablespoon extra virgin olive oil
one 1/4 cup of warm milk
one teaspoon of sugar
salt 
four eggs
pinch of ground saffron 
fennel or anise seeds to taste

                                                  

How to make:

1: Sift flour in a large bowl and create well in centre

2: Warm milk, add fresh yeast and sugar and whisk.  Set aside for a minute so that the mixture starts to froth (this is the yeast activating).  Crush the saffron treads as fine as possible and add to mixture

3: Pour the mixture into the centre of the sifted flour.  With a fork start to fold the flour in from the outside and start mixing together.  Once combined with a fork, use your hands to combine and knead on a floured bench for 5-10 minuets.  Add a little more warm milk, oil, or flour to desired texture.  The dough should be shiny and elastic and should spring back when pushed with finger

4: Set dough aside for 1 1/2, covered with a tea towel in a warm, dark place

5: Use oiled hands to re-knead the dough for 2-3 minuets. Cover again and set aside in a warm, dark place for another hour

6: Put dough on bench, use oiled hands to quickly knead, cut into three equal parts and roll each part into a long sausage like shape.  Also hold the dough up and let it naturally fall and stretch.

7: Place three separate pieces of dough on oven tray lined with baking paper.  Plait the dough to desired shape.  Brush dough with milk/oil wash.  Sprinkle with fennel seeds

8: Place pre dyed eggs in desired position

9: Bake in pre-heated 220 degrees oven for 30-40 minutes

10: Allow to cool on rack and enjoy warm

Use food colouring to dye eggs.  Although traditionally eggs were dyed using various vegetables.

Buona Pasqua

Insalata Russa (Russian salad)

Although the origins of this salad are debated there are claims that this salad dates back over 800 years and was introduced to Italy when Russian dignitaries visited.  I however was introduced to this salad by Anna Bernado, a beautiful family friend living in Ostia, just outside of Rome.  I was given the privilege of "designing" the top of the salad and chose the words "Natale" (Christmas), given that this was to be served to the family as part of a Christmas feast.  This entail came with a round of applause as it was presented to the table.  I can only take credit for the "design", however Anna takes full credit for the the preparation and delicious flavour.  This salad is generally served around Christmas time in Italy however you can find it during "apertivo time" at local bars and restaurants (I have tried many varieties but I have not had one as good as Anna's). The success of this salad is in the making of your own mayonnaise, the supermarket variety is incomparable.  Serve as an accompaniment to grilled fish, roast meats or even on some crusty bread.
Grazie tanti Anna per la ricetta!!!!

Mayonnaise Ingredients:

What you need:

500ml Extra virgin Italian olive oil

two large organic eggs 

pinch of salt

juice of one lemon

How to make:

Use a hand held stick blender. Place eggs in the bottom of a long, round container (normally provided with stick blender).  Then add the oil.  Place the stick blender in the container at the bottom and turn on for a few seconds, slowly move the stick blender up towards the top of the container.  This will take about  1-2 minutes as the egg/oil mixture combines and thickens to create mayonnaise.  Season with salt and lemon juice to taste.      

What you need for the salad:
300 grams peeled and boiled potatoes, then cubed

300 grams of carrots boiled in hot water with some salt

300 grams peas

two tablespoons capers

two tablespoons pickled gherkins cut into small pieces

400 grams of fresh prawns cooked then peeled (alternatively use cubed pieces of prosciutto) 

How to make:

1: Place all of the ingredients into a bowl but only half of the carrots, gherkins and prawns (reserve the other half for decorating)

2: Mix half of the mayonnaise mixture through the vegetable and prawn mixture and transfer to serving dish

3: Top with the remaining mayonnaise 

4: Use the reserved carrot, gherkin and prawns to create your "own design" on top

5: Make a day in advance to enhance the flavour

Buon apetito

Pasta fresca con salsa Siciliana (fresh pasta with Sicilian sauce)

This sauce is SO EASY to make and the flavours are so wonderfully tasty.  This is the perfect example of "less is more"!  You really only need to add a few good quality ingredients.  If time does not permit you can use store bought pasta, but to really make this dish special I suggest making your own.  The magic of kneading, rolling, cooking than eating pasta you have made is really special- and your friends will appreciate the extra effort.  Making pasta is a good way to involve your friends, family, kid's and grandparents- it is so much fun!  Anchovies are caught in abundance in the Mediterranean sea but espesically around the South coast of Sicily.  However anchovies are enjoyed by Italians in most regions.  Another Sicilian way of using this sauce is to serve over a grilled piece of swordfish!!

To make the pasta:

4 cups of 00 tipo flour

4 organic eggs

Pinch of salt

Step 1:  Sift flour and salt in a large bowl.  Make a large well and crack eggs into it.  Gently beat the eggs with a fork.

Step 2:  Combine the flour with the eggs by bringing the flour down from the sides of the bowl.  Once all combined bring together into a ball.

Step 3:  Turn the ball onto a clean and well floured surface and knead the dough.  This should take about 5 minutes.  The dough will be ready when it turns slightly shiny.

Step 4:  Wrap the dough in cling wrap and store in the fridge for 1/2 hour.

Step 5:  Cut the dough into 8 pieces and start pressing through a pasta machine.  I started on number 3, then number 1 (all pasta machines are different).  Remember the pasta will become thicker once added to water.

Step 6: I prefer to hand cut my pasta as opposed to putting through the pasta machine for "spaghetti" or "fettuccine" etc.  Just fold each sheet of rolled pasta, and cut with a sharp knife.

Step 7: Add to boiling well salted water for about 5-10 minutes (again depending on how thick your pasta is)

To make the sauce:

1 cup olive oil

1/2 cup Italian anchovy fillets

1/2 cup Italian capers

1/2 onion

1/2 tspn fresh chilli chopped finely 

2 crushed garlic

1 small tomatoe

1/2 cup parley

Simply heat the olive oil (you may need more or less than 1 cup).  Than add the anchovies, capers, onion, garlic and chilli into the pan.  Stir on a very low heat for 5 minutes until the onion is cooked through.  I like to let the sauce sit for 1/2 hour to let the flavours infuse the oil, than reheat prior to serving.  Add the tomatoe just before serving to heat through.  Simply stir through the pasta and top with fresh parsley.

Buon Apetito!

Zabaglione (egg custard)

There is no other word to describe this desert other than heavengly.  It is such a simple desert to make and offers so much richness to the palette.  I have made this many times and tonight when I made it for eight delighted quests the compliments included "possono sposara" (you may marry", "squisito" (exquisite), "ultimo cuoco" (ultimate cook).  This creamy desert is not one concerned about cholestol as it calls for a large amount of egg yolk, but for those not concerned it really is a treat.  The orgional version from Turin calls for the use of Moscato d'Asti (a sweet desert wine), however many Italians use Marsala as I do in this recipie. 

What you need:

6 eggs yolk

200g sugar

100ml Marsala

How to make:

1: Bring a large saucepan of water to the boil.  Insert a smaller saucepan in the larger saucepan with boiling water (this will prevent the eggs from burning)

2:  Add the egg yolks into the small saucepan with the sugar and immediatley start whisking.  Whisk rapidly for approxietely 3-5 minuets until it turns creamy and thick (however it has a pouring consistancy)

3:  Slowly add the marsala wine and whisk for another 2-3 minuets until it is well blended, and  resembles a runny, airated custart

4:  Serve into six seperate bowls and let to set in the fridge.  Or simply pour hot over your favourite fruit or sponge biscuit.  Traditonally zabaglione is served with fresh figs

Buon Apetito

Pasta fresca con salsa Siciliana (fresh pasta with Sicilian sauce)

This sauce is SO EASY to make and the flavours are so wonderfully tasty.  This is the perfect example of "less is more"!  You really only need to add a few good quality ingredients.  If time does not permit you can use store bought pasta, but to really make this dish special I suggest making your own.  The magic of kneading, rolling, cooking than eating pasta you have made is really special- and your friends will appreciate the extra effort.  Making pasta is a good way to involve your friends, family, kid's and grandparents- it is so much fun!  Anchovies are caught in abundance in the Mediterranean sea but especially around the South coast of Sicily.  However anchovies are enjoyed by Italians throughout  most regions.  Another Sicilian way of using this sauce is to serve over a grilled piece of swordfish!!

To make the pasta:

4 cups of 00 tipo flour

4 organic eggs

Pinch of salt

Step 1:  Sift flour and salt in a large bowl.  Make a large well and crack eggs into it.  Gently beat the eggs with a fork.

Step 2:  Combine the flour with the eggs by bringing the flour down from the sides of the bowl.  Once all combined bring together into a ball.

Step 3:  Turn the ball onto a clean and well floured surface and knead the dough.  This should take about 5 minutes.  The dough will be ready when it turns slightly shiny.

Step 4:  Wrap the dough in cling wrap and store in the fridge for 1/2 hour.

Step 5:  Cut the dough into 8 pieces and start pressing through a pasta machine.  I started on number 3, then number 1 (all pasta machines are different).  Remember the pasta will become thicker once added to water.  Rub some flour on each piece of dough let it pass through the machine more easily.

Step 6: I prefer to hand cut my pasta as opposed to putting through the pasta machine for "spaghetti" or "fettuccine" etc.  Just fold each sheet of rolled pasta, and cut with a sharp knife.  Once cut you can either place in a pile or hang (I use a CLEANED broom)

Step 7: Add to boiling well salted water for about 5-10 minutes (again depending on how thick your pasta is)

To make the sauce:

1 cup olive oil

1/2 cup Italian anchovy fillets

1/2 cup Italian capers

1/2 onion

1/2 tspn fresh chili chopped finely 

2 crushed garlic

1 small tomato

1/2 cup parley

Simply heat the olive oil (you may need more or less than 1 cup).  Than add the anchovies, capers, onion, garlic and chili into the pan.  Stir on a very low heat for 5 minutes until the onion is cooked through.  I like to let the sauce sit for 1/2 hour to let the flavours infuse the oil, than reheat prior to serving.  Add the tomato just before serving to heat through.  Simply stir through the pasta and top with fresh parsley.

Buon Apetito!