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 

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 

Rosticciana/ Roasted pork ribs

So now I am going to share with you my simple go-to recipe when my mind goes blank and I need to prepare something that requires zero effort but needs to be delicious. 

This specilaity always gets guests asking for more and pleading for the recipe. The great things about this is that all of the preparation can be done well in advance and almost forgotten about, making it the perfect main course to serve at a dinner party. I can't even recall the amount of times that I have made this, as it frequently presented on my table at home and at work. I don't like to say that I have a signature dish as I really do love cooking so many, but if I had to name one, then la rosticciana would have to be one of them. 

In fact I recently resorted to serving this ole faithful for Alessandro`s brothers 40th birthday party I hosted for fifteen guests at our home. I was able to marinate the meat in the morning and concentrate on other preparations. The long and slow cooking period combined with the quality of the meat guarantees that your meat will be falling of the bone and melting in your mouth.

Rosticciana is a typical Tuscan dish and is traditionally cooked in wood fired oven or with coals. If you are like me and have a regular conventional oven at home follow these simple steps for an earth shattering result! For a `Tuscan touch` serve in small terracotta bowls! I always serve this with `contorni` side dishes of roast fennel, roast potatoes, and sautéed spinach.

What you will need: This recipe will serve 4/5 people allowing for 2/3 pork ribs per person!

700 grams of Pork Ribs. It is much cheaper to buy the full rib and cut it at home, it is really simple to do. Or ask your butcher to cut the ribs for you into 2/3 cm pieces

1/2 litre of dry white wine 

A good drizzle of olive oil

A few cloves of garlic squashed 

A good handful of dried fennel seeds

Lots of cracked pepper and Sicilian salt 

A few sprigs of rosemary from the garden 

1.5 kilos of uncut pork ribs.

How to make:

1: Place the pre cut pork ribs flesh side down in a large oven proof dish

2: Liberally pour over the white wine which should come up half way but not totally covering the meat

3: Drizzle over the olive oil and evenly sprinkle the fennel seeds, salt and cracked pepper. Making sure it is well seasoned. Randomly place in the smashed garlic cloves and rosemary sprigs. Cover with foil and place in the fridge until ready to cook 

4: Place in a 180 degree oven for 30 minutes, then lower the oven to 140 degrees and cook for a further 1 1/2 hours. Every half and hour use a spoon to douse the meat with the wine juices 

5: The meat is ready when the meat has shrunk in half, the skin is dark and crispy and the bones become exposed 

6: Serve immediately with your chosen side dishes and make sure you drizzle over the wine juices using like a gravy 

#rosticciana #pork #porkribs #roast 

vellutata di funghi/ mushroom soup

Only the pure in heart can make a good soup.

Ludwig van Beethoven

During this Christmas period of ridiculous extravagance to the point “non posso piu” (I can`t anymore), I decided to revet to one of my favourite ever things to make, soup! Not that this soup is exactly a light dish. It is rich, creamy and quite indulgent. Non the less, it is liquid and relatively light in comparison the wild boar, lentils, polenta, boiled sausage and 10 kilos of prosciutto I have witnessed in these days. Soup is always a comfort food and is exactly the fix I needed to warm my bones from the cold weather we are experiences here in Tuscany. This soup is super easy to make, as it calls for only a few ingredients and one big pot. It is also extremely delicious and a perfect luxurious soup to serve to guests.

What you need:

One kilo of mushrooms, what ever variety you can find in season 

400 grams of homemade beef stock/stock

One large white onion

A few garlic cloves depending on the your taste 

Fresh thyme leaves, the perfect partner for mushrooms

Olive oil

1/2 cup of fresh full cream

Sicilian salt and fresh cracked black pepper 

How to make:

1: In a large pan sauté the roughly chopped onions, garlic,thyme,  generous amount of olive oil and salt. Saute the onions for roughly five minutes or until soft and translucent 

2: Wash and pat dry the mushrooms and roughly chop. Add to the pan. Add the beef broth/stock. Stir well and cover with a lid. Bring to the boil and then lower the flame to simmer for roughly 20 minutes 

3: Remove the thyme sticks. Add the cream and then use a hand blender to mix well until smooth and creamy. Season to taste with salt and pepper

4: Serve with crusty bread croutons and drizzle with good quality olive oil

#funghi #mushroom #zuppa #vellutata #soup 

Capodanno/ New year`s Eve

 "Natale con i tuoi, capodanno con chi vuoi"

"Christmas with your family, New Years Eve with whoever you want"!

Yesturday, today and tonight and probably tomorrow we will be eating lentils in various ways. In Italy it is an ancient tradition to eat lentils at this time of years to bring prosperity. As a lentil is a symbol of a coin. The more lentils you eat the more coins you will have in the new year!

So in two shakes of a lambs tail we are heading off to rein in the New Year in Siena, with a quick lunch stop in bella Firenze!

Wishing you all a very happy and prosperous New Year, Buon Anno a tutti!!

Kara xxx

the perfect gift for our hosts, prosecco and lentils!

the main piazza in Siena

arrosto di pollo al forno- roast chicken in the oven

You will have your guests clucking for this chook. A few simple fresh ingredients and you are on your way to a chicken loaded with flavour.  Flavours from the Mederteranian. In fact when I cooked this chicken recently, my friend questioned my heritage suggesting that I must have Italian roots!

Italian's from North to South will be spending Christmas eve around the dining room table feasting on various seafood dishes (know as the 'vigilia di Natale'). However on Christmas day for lunch the meat makes a grand entrance. Typically a large leg of lamb slow cooked in the oven. Also typically pasta is served as a first course in Italy such as lasagne or cannelloni. However I want to cook something a little lighter as I will be hosting a Christmas dinner. My Italian friends will be arriving at my house after already feasting with their families. I thought a roast chicken to be the perfect meat of choice, especially in the way that I prepare it. Packed with herbie goodness and a lemony zing!

What you need:

One organic chicken (mine was 1.2 kilos)

One bulb of garlic

One lemon

three sprigs of rosemanry

handful fresh sage leaves

a few sprigs of fresh tyhme

1/4 cup extra virgin olive oil

salt and cracked black pepper

How to make:

1: Wash and pat dry the chicken.

2: In a blender place all of the herbs, lemon juice, 3-4 garlic gloves, and olive oil. Reserve on sprig of rosemary.

3: Place the remaining garlic in the cavity also the lemon halves

4: Run your hand between the skin and flesh of the chicken, gently lifting the skin. Stuff under the skin the herb mix, trying to reach every surface, then also rub mixture on the outer surface of the chicken. Then top with salt and cracked pepper. Use a rosemary sprig to close the chicken cavity

5: Place on a oven tray with roast potatoes and cook for roughly one hour in a pre-heated 180 degree oven. Do not be tempted to baste the chicken during the roasting process, this will keep the chicken crispy. The chicken is ready when the juices run clear. Cut the chicken into pieces, serve and drizzle the pan juices over

My Christmas table

penne with broccoli- penne con broccoli

Ok, I am back in action peeps! I told you I would start sharing recipe's again. So, here is my first recipe from Italy. I thought this one to be fitting as it is the epitome of simplicity, one of the things I love most about Italian food. All you need is a handful of ingredients, most of which you will probably have in the pantry. This is an example of how food does not need to be complicated but can still be delicious. The other great factor with this dish is that it requires minimal time, no skill, and everything can be prepared in one pan....perfect! The secret ingredient that accelerates the flavour is anchovies (optional of course)! 

 What you need:

300g penne pasta

200-300g broccoli (medium size)

1/3 cup olive oil

three fillets of anchovies (options)

two cloves of garlic

a little salt

freshly grated of Parmesan cheese

How to make:

1: Bring a medium size pot of water to the boil, add salt to the water. Clean and remove the foliage from the broccoli- roughly chop into medium size pieces.

2: Add the pasta and broccoli to the pot of salted water. Cook for roughly 10 minutes (according the the instructions on the packet of pasta)

3: Smash and roughly chop the garlic and also anchovies if desired

4: When the pasta/broccoli is ready remove and strain and shake (this will break up the broccoli pieces), set to one side. Use the same pot- add the olive oil, anchovies, and garlic. Cook for about 2-3 minutes, do not brown the garlic.

5: Add the broccoli/pasta back to the oil mix and stir through, making sure each piece of penne is evenly coated with olive oil

6: Serve at the table and grated fresh Parmesan cheese on top

Carpaccio di manzo (raw beef carpaccio)

On my first visit to Rome many years ago I found myself in little Trattoria down a hidden lane-way. It was perfect, it was everything I had every dreamed of and more. The waiter spoke no English but I was enthusiastic to speak the limited Italian I knew back then.  There was no menu and the waiter proceeded to reel off the specialties of the day quickly in Italian, I completely bluffed my way through. Any-way the short of the story is that I unknowingly ended up ordering several different forms of 'carpaccio', raw meat. This to me now would not be so shocking, but back then it was a little overwhelming. I am a big fan of a single dish of carpaccio, especially when I know what to expect. 

Carpaccio is a dish consisting of thinly slices of raw meat, traditionally beef. It was invented at Harry's Bar in Venice, where a Countess had requested it. Her Doctor had advised her to be on a special diet including that of raw meat.

I love the different textures and flavours, especially the creamy subtly of the meat. There are many recipes and additions that you can add to carpaccio, but in my experience it is simply served with rocket and parmesan. You can cure it in lemon juice for a longer amount of time if desired.

What you need:

200g top quality beef (100g per person)

handful of rocket leaves

freshly slivers of parmesan cheese

lemon juice

freshly cracked black pepper and a pinch of sea salt

200g beef eye fillet 

How to make:

1: Slice the beef in the thinnest possible slices (Jamie Oliver once suggested to place the beef in the freezer to harden beef, making it easier to slice OR ask your butcher to thinly slice for you but it may brown so use it quickly). I slice it myself

2: Arrange thin slices of beef on a plate, squeeze fresh lemon juice and oil over meat (cover and place in the fridge for 10 minutes if you want the meat to cure). I let mine rest for 5 minuets.  

3: Place rocket leaves and slices of Parmesan on top, drizzle with a little oil, finish with pepper and salt

taking a rest in a door-way in Venice

Zuppa di fagioli (bean soup)

I wanted to make this soup after watching a popular Australian television cooking show, where they labelled mixing a can of baked beans with milk as "Tuscan soup".  The purpose was to show the audience how easy it is to cook simply with ingredients available in the pantry. This is also my purpose, however encouraging a healthier and definitely more authentic way of cooking a "Tuscan soup". Tuscany is most famous for a vegetable soup called ribollita, which I have previously written about. Tusan's are renowned for their love of beans, particularly the cannellini bean. It too, is one of my favourites.

This  soup is so easy to make, I have used canned cannellini beans for the purpose of making this exercise as quick and easy as possible. However, usually I would soak the beans overnight. Just a few simply steps and you have a creamy, flavourful soup that is packed with nutrition (particularly good for fertility organs).

Cut some stale bread, drizzle with olive oil and bake in the oven for some home made croutons to finish!

 

What you need:
two 400g cans organic cannellini beans
one red onion
two small potatoes
two cloves of garlic
a few sprigs of fresh thyme 
1/4 cup of extra virgin olive oil
salt and cracked black pepper
home- made croutons optional

How to make:

1: Finely chop onion and add to a large pan with olive oil. Add a little salt and cook until onion is tender. Add chopped garlic, and cook for a minute. Add the cannellini beans and potato.

2: Add enough water, just enough to cover the beans. About 2 1/2 cups. Add thyme, cover and cook for about 30 minutes. Cook until the potatoes have softened.

3: Use a blender to mix into a smooth consistency or as desired.

4: Top with a drizzle of olive oil, pepper and croutons. 

5: To make croutons, simply remove crust of a dense loaf of bread, cut into small square and place on a well oiled oven tray. Coat lightly in oil, place in a 180 degree oven for about 15 minutes or until browned.