vol-au-vent al salmone affumicato, pastries with smoked salmon

Does the word 'vol-au-vent' sound Italian to you? The answer in Italian and French is a least the same, no. What's a few hours between crossing boarder lines and sharing pastries (don't say this to the Italian's or the French)!

I hosted a large party at my house recently and I had originally planned to prepare a different dish that involved salmon. However when I arrived at the local grocery store I discovered these to die for cute little fish shaped pastries. Naturally I had to have them, and a new appetizer was added to the menu.

Normally I like to use my hands and make my owns pastry, but these little beauties cried out "buy me, buy me". So if like me, you decide to buy ready made pastry shells this recipe will take you no more than 10 minutes to assemble. 

Your guests will be completely bowled over by the cutesy presentation and sophisticated flavours (and we know this is important)!

what you need:

24 vol-au-vent shells

250 grams Philadelphia cream cheese

250 grams mascarpone cheese

100 grams of capers

150 grams of smoked salmon

50 grams of caviar 

flat leaf parsley for garnish 

How to make:

1: Mix together well the cream cheese and mascarpone. 

2: Rinse the capers under cold water to remove excess vinegar, add to the cream mixture. Add a pinch of salt

3: Use a piping bag (or cut the tip of a plastic bag), and pipe the filling into the pastry cases

4: Cut small pieces of salmon and roll and place on top, then place a small spoonful of caviar. Top with parsley 

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #festa #merenda #snack #partyfood #salmone #salmon #caviar #volauvent

frittata di zucchine- Zucchini omelette

Easy, is the only word I want to use to describe this.  Ok, I need to use another...delicious.  Do you really need any other inspiring words other than easy and delicious when it comes to cooking?

Frittata is essentially an egg based dish enriched with various ingredients such as vegetables, cheese and meat. This version just so happens to host all three. It packs a powerful flavour punch.

When cut into slices it is the perfect snack food. It is also a great party food option as you can make it a day in advance, store it in the fridge and serve cold- boom!

what you need:

150g prosciutto cotto (ham)

two medium size zucchini

four grape/cherry tomatoes 

eight eggs

two tablespoons flour

two tablespoons milk

1/3 cup grated freshly grated parmesan cheese

one teaspoon fresh grated nutmeg

salt and pepper

how to make:

1: Grate the zucchini, place in a tea towel and squeeze and strain any juices (important or you will have a soggy frittata)

2: Cut the ham into small pieces and grate the cheese and nutmeg

3: Whisk the eggs, add all of the remaining ingredients

4: Cut the tomatoes into quarters and place on top for decoration

5: Grease (olive oil) and pour the mixture into a baking tray

6: Place in a pre-heated 180 degree oven for 25 minutes or until cooked

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #zucchine #zucchini #frittata #omelette #easyfood

Tramezzino- Sandwich

Yes people this is a recipe on how to make a sandwich. Not really the most complicated of recipes but it's not really just an ordinary sandwich. In Italy the word for sandwich is tramezzino, a cute word in my opinion. In fact Italian's are so in love with 'tramezzini' that there is bread that you can buy solely for this purpose, crust less, white and fluffy and ready to go.

The original tramezzino was first created in Torino to serve as an alternative to English high tea, however in Venice tramezzini can be found in abundance. In fact, recently whilst catching the train to Venice I overheard a group of proud Venetians talking to a tourist recommending that during their weekend stay they MUST try a tramezzino. I thought it quite comical overhearing the Italian's trying to explain what a tramezzino was, essentially just a sandwich (common lingo to you and me). As if they are something unique and specific to Italy. However in saying that, like most Italian morsels they have conquered how to make a great sandwich. They can be bought generously filled with the most delicious ingredients.

I recently hosted a party and served 'bellini' and 'tramezzini' after being inspired by my trip to Venice. My friends from Viareggio were less than impressed that I had adopted a 'new style'- however they were more than happy to eat and drink the 'new style' (in fact they have requested that I make them again for a party that I am hosting this Thursday).

These sandwiches are the perfect party food, and so easy to make!

What you need:
One loaf of white fresh bread (crustless)
400g canned tuna (I always use Rio mare)
200g capers
350g whole egg mayonnaise (or make your own) or don't bother!

How to make:
1: Rinse the capers to remove any excess salt or vinegar. Mix through with the mayonnaise
2: Remove all the crusts from the bread
3: Layer the bread with the tuna, place a piece of bread on top, then layer with the caper and mayonnaise mix and top with another piece of bread (yes, it's a double decker)
4: Cut into small triangles, and serve

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #venice #venezia #tramezzino #sandwich #merenda #easyfood

let's have some cake and eat it too

Since the birth of Buona Domenica, a novel little 'food diary' we have managed to hit 10,000 views (ekkkkkk)!!  

The blog was started with the intention of giving myself purpose, keeping account of my food experiences, and never with the foresight of where it might lead. Here we are today, with our bellies much fuller and maybe our curves a little rounder but we can celebrate this remarkable success. I would like you to celebrate with me as we have all experienced this food journey  together. I thank-you from the bottom of my heart for the continual support and encouragement. Even at times when I seem to neglect you, you continue to keep searching my recipes. You are the reason I now keep searching for more ideas to share.

So where ever you are in the world, pop open a bottle and 'salute'!