Preserved fennel- Finocchi sott’aceto

Fennel, oh how I love thee.  I could eat it any which way. 

Typically I love it raw and shredded in salads or roasted with a drizzling of olive oil turning this robust bulb to a tender caramelisation. It is the perfect accompaniment to pork, naturally assisting in cleansing the palette. However fennel does not only lend itself towards pork, it is also favourable with fish. Fennel also tends to marry itself with foods that are orange in colour. Such as orange and fennel salad (search my blog for this recipe), or  roasted carrot and fennel. 

However the other night as a guests at one of my dearest friends house, I encountered for the first time preserved fennel. Presented simply in a salad. The preserving method allows you to enjoy fennel all year round, adding a tangy zing to it's natural aniseed flavour. But most importantly honouring the important crunch. I am surprised that I never encountered the preserving of fennel in Italy, as Italian's are crazy for it.

I enjoyed fennel immensely when living in Italy as it is indigenous to the shores of the Mediterranean, and would rejoice when this wonder would come into season.  Fennel can be dated back to ancient Greek times and can be taken for a long list of medicinal purposes. I often enjoy a centrifuga di finocchio (fennel juice), as part of a tasty cleanse.

such a cute fennel picked straight from my friends orto (vegetable garden) near Florence 

Ingredients (this recipe makes six large jars):
five fennel
two cups apple cider vinegar
two cups of white distilled vinegar
two cups of water 
1/2 cup of sicilian salt
six cloves of garlic
three teaspoons of mustard seeds
three teaspoons of whole peppers
three teaspoons of fennel seeds

1: Steralize jars and lids in boiling water 

2: Cut fennel finely and in slices 

3: Peel garlic and cut in half

4: Combine and boil in a large saucepan the vinegar, water and salt, bring to the boil 

5: Remove sterilised jars and fill with fennel. Half way after filling the jar, roughly add a combination of fennel seeds, pepper and mustard seeds. Also add half a glove of garlic. Repeat and continue filling. Each jar should contain one garlic clove and roughly one teaspoon of mixed seeds.

6: Use a colander and fill the fennel jars with the boiling hot vinegar mixture, allow a 1cm clearance. Seal tightly.

7: Add the tightly sealed jars to a large pot of boiling water and make sure the jars are completely submerged in water. Add the lid and simmer for 20 minutes. This method will ensure that you have successfully preserved the fennel to enjoy all year round.

 #fennel #finnochio #recipe #ricetta #preserve #conserve #cooking #food 

Marmellata ai frutti di bosco- Mixed berry jam

"Well, Art is Art, isn't it? Still, on the other hand, water is water. And east is east and west is west and if you take berries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know".- Groucho Marx 

All I know is that this jam neither tastes like rhubarb nor prunes.  It is more like a combination of tart citrus with  tangy forest berries. Another thing I can tell you is that this is really easy to make, almost too easy. It is probably quicker to make this jam at home rather than going to the shops and buying a jar. Not to mention home made jam always tastes so much better. I have been making this jam for years and labelling it "Kara's zesty berry jam', and I always have a jar at hand (those close to me will testify). The Italian name for this jam sounds so much more romantic than mine "marmellata ai frutti di bosco". I love the vibrant red hues of the fresh plump berries and the spewing blood like lava that overflows as it boils away on the stove. This was one of the first photographs I up-loaded on my homepage but never provided the recipe, I guess sometimes the simple things get overlooked. Well, I hope the recipe was worth the wait- I am sure you will love the berrylicious goodness.

what you need:

750g mixed red fresh berries

600g sugar

peel and juice of one lemon

how to make:

1: simply place all of the ingredients in a heavy based pan and bring to a slow boil. Once it has reached the boil, allow it to boil away on a low heat for about 25 minuets. Keep your eye on the mixture and stir occasionally with the lid off.

2: Sterilize glass jars by boiling in hot water, removing with tongs and placing on a clean cloth.

3: Remove the lemon rind then pour the hot jam in the sterilized jars and seal immediately

Nutella in Casa (Make nutella at home)

Ok Ok, so this is not as smooth in consistency as the store purchased Nutella.  But, it is not as commercially produced.  I am not only happy with this fact, but also with the result of my homemade Nutella- lumps and all (I like the nutty texture)! 

Nutella is an Italian phenomenon, you can find it everywhere. My favourite way to eat it is melted and spread on freshly made thin crepes.  I also like eating it by the spoonful straight from the jar (a guilty sin).

You will be surprised at how easy it is to make at home.  Just a few simple steps and voila. I also like knowing the ingredients added to my food.  In this case I used only high quality organic ingredients.  Sure, Nutella is not low in calories but at least it is a little healthier when you make it yourself?  Great idea for a delicious gift!

What you need: (will make 2 x 400g jars)

150 grams skinned and toasted hazelnuts

200 grams of dark chocolate (I used dark organic Macro cooking chocolate)

100 grams of butter

150 grams of sugar

200 mls of milk at room temperature

1: Place the hazelnuts single layer on baking paper in a pre-heated 150 degree oven for 7 minuets.  Once heated remove from the oven and place between a tea-towel. Briskly rub back and forth to remove the hazelnut skins. You can be quite rough.

2: Put the sugar and peeled hazelnuts in a blender and blend to reduce everything to dust. Combine the chocolate and whisk for a few more seconds.

3: Pour this mixture into a pot, adding butter and milk. Stir for about 5 minutes being careful not to boil.  All of the ingredients will melt together.

4: Pour the hot Nutella in sterilized glass jars, add lid and let cool. This should preferably be stored in the refrigerator and eaten within a week.

#nutella #recipe #nuts #hazelnuts #noci 

Caponata alla Siciliana (Sicilian caponata- eggplant preserve)

Without a doubt every Sicilian household has jars of 'caponata' in their pantry, or has access to it. As most Australian households probably have a jar of Vegemite (excluding mine....sorry!!).  
Eggplant plays an essential role in the Sicilian diet. Sicilians, as with Italians in general take advantage of produce in season, then use them to make preserves to last throughout the year.  This means you can enjoy various fruits and vegetables annually, even when they are not in season. Not to mention buying produce when it is attainable and affordable. Or better yet, a friend owns a vineyard, olive grove, vegetable garden or orchid. Get the drift!

Caponata is a eggplant based preserve, mixed with various vegetables, however most households will always include celery and capers.  This particular recipe I have enjoyed for many years. It is normally served as a accompaniment to fish, notably swordfish.  However it can equally be enjoyed as part of a antipasti plate, or simply topped on some crusty bread. Make a big batch and keep jars in the pantry enjoy and for many months, it is so tasty. Your house with be filled rich aromas!

A book by Gaetano Basile once quoted "not uncommonly, poets and writers have likened the eggplant to a beautiful woman, fleshy, firm and shiny black leather".

The word for eggplant in Italian is melanzane (pronounced mel-arn,zar,knee).

What you need (will make about 4 x 500g jars):

three large eggplants

two celery stalks

350g Sicilian green olives

one red onion

1/4 cup of capers

1/2 cup white vinegar

one cup extra virgin olive oil

700ml Italian tomato pasata (tomato sauce puree)

garlic cloves

1 tablespoon sugar

half a chili

salt

1: Chop the eggplant into even size cubes.  Place in a large saucepan and evenly coat with olive oil.  Place on a low heat, and cook for about 15 minuets until the eggplant absorbs the oil and becomes soft and tender.  Continue to keep stirring, always making sure they are evenly cooked. Cook with a lid on.

2: Finely dice the celery and boil in hot salted water until they become completely soft.  This will take about 7-10 minuets.

3: Smash and finely chop the garlic. Finely dice the onion, add both to a large pan and cook over a low heat combined with a little olive oil and salt.  Cook until they are soft and translucent, not brown.

4: If capers are marinated in vinegar, rinse thoroughly under water.  Add to the onion mixture.  Also roughly chopped olives.

5: When the eggplant is ready, remove and place on paper towel to remove excess oil.  Now add to the pot with other ingredients, combine all ingredients.

6: Add the tomato puree, stir through and cook for about 5 minutes.

7: Heat the vinegar and sugar together to dissolve and add to the eggplant mixture.  Cook for another 10 minuets.  Taste mixture and add salt to taste if desired.

8: Pack mixture firmly in hot mixture in sterilized jars and close firmly with lid.  Keep in a dark, cool place.

Marmellata di fichi- Fig jam

Figs have been eaten for centuries and I feel exotic and decedent when I eat this ancient fruit. The colours, the texture and the scent of figs is truly spectacular. Figs are in full season in Italy in August/September and can be seen in abundance.  Figs are simply divine when eaten on their own. Some of my favourite memories are going for weekend walks through the Tuscan hills found in my backyard, and picking the ripe fruit from laden trees. The Apuane Alps are a food lovers paradise, and many Tuscans will venture to the mountains to take advantage and appreciate what nature has to offer.  Figs really need to be consumed not long after picking, so making fig jam is a great way to enjoy figs all year round. I typically reserve my fig marmellata to make fig jam crostata (tart) throughout the winter months. Or place a dollop served with a cheese platter.

What you need:

One kilo of figs

400grams of sugar

Zest and juice of one large lemon
1/2 cup of water 

 

How to make:

1: Cut the skin off the figs, and then slice into 4 large pieces. Or for a more rustic jam, you can keep the skin on but make sure you wash well.
2: Simply add all of the ingredients together in a large saucepan and bring to the boil.  
3: Once it comes to the boil bring it down to a simmer.  Simmer for about 30-45 minuets, constantly stirring and making sure that the jam does not stick to the saucepan. The longer you simmer, the thicker it will become. The consistency is up to personal preference. 
4:It is ready when you place a small amount of jam on a plate, put in the fridge for five minuets and sets. Once it is ready immediately place in hot sterilised jars.  This recipe will make about 6-8 small jars of yummy jam. 

Buon apetito!

#fichi #figs #marmellata #jam #conserva 

Pesto Alla Genovese

Making pesto is the perfect way to use basil when it is in abundance during the summer months!  I love the vibrant colour of homemade pesto, unlike the variety available in supermarkets.  It is such an easy thing to make and the fragrance when tearing the basil fills the air.  Once made, the pesto will keep in the fridge for about a week, perfect for unexpected guests.  Originally pesto was made using a pestle and mortar and originates from Genoa in the Liguria Region.  Although great pleasure can be had by physically making your pesto, when time does not permit simply add all of the ingredients together and blend in a mixer.

50 gr fresh basil

2 gloves of garlic

15 gr pine nuts

70 gr Parmigiano Reggiano

30g Pecorino cheese

100 ml olive olive oil

Pinch of salt

Add all of the indigents together and blend in a mixer to resemble the image below.  Place the pesto in sterilised jars and top each jar with a layer of olive oil (this will help with the longevity of the pesto).

Use the pesto to spread on crusty bread, salads or my favourite is simply to stir through spaghetti!

Buon Apetito!