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Buona Domenica (Good Sunday), finally has a facebook page. Please go to facebook and enter "Buona Domenica" in the search engine to add to your contacts. Feel free to suggest and share with your friends and family. I am reaching out for more foodie followers. Buona Domenica already has 500 members on facebook, keep them coming! 

Thanks,

Kara x

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Ciambella (doughnut cake)

Such a pretty name, Ciambella! It literally translates to doughnut. Each region in Italy has many variations on how they make Ciambelle (plural), whether they be sweet or savoury. Although this cake is not literally a doughnut, the shape is inspired by one. It has a really moist texture and refreshing taste. As with a similar cake listed on this blog "torta al limone" (lemon cake),this cake would normally be eaten in Italy for breakfast with a cappuccino. Simply sprinkle with some icing sugar for understated presentation. 

what you need:
300g flour
250g sugar
1 3/4 cup of cream
1/2 tablespoon of baking powder
four large organic eggs
zest of one lemon (optional)

whisked egg whites 

how to make:

1: Separate egg yolks from whites. Beat sugar and egg yolks together

2: Sift and stir in flour and baking powder, stir to combine and add cream

3: Whisk eggs whites to form stiff peaks, lightly fold whipped egg whites into batter. Use a metal spoon, be careful not to knock the air out of the egg whites keeping the batter light

4: Pour in a greased bundt baking pan, place in a pre-heated 160 degree oven for about 45 minutes

5: Remove, allow to cool and sprinkle with icing sugar

waving the Italian flag in Viareggio, Tuscany

Torta al cioccolato- Chocolate cake

Once you make this cake, you will want to make it for everyone you know. For you will want to share it's gloriousness with all. It is so rich, dense and oh so chocolaty. Just the perfect low lying height with a crispy crust and gooey centre. Now, I have spent time in my fair share of Michelin star restaurants, and could I be bold and say that a slither of this cake could be served in one (insert theatrics here)?

I first discovered this cake in Bologna as it is originally from a close by town called Vignola (the cake is known as Torta barozzi di Vignola). There are many recipes to be found, some include a shot of espresso coffee. 

This recipe is simple to make but insanely good to eat. I stress that you must use good quality dark chocolate to gain richness.

Believe it or not, I am actually not a massive fan of chocolate but this cake has me hooked for life, and has found me many friends along the way!

what you need:
400g 70% cocoa dark chocolate (I used 2 blocks Lindt chocolate)
two cups of sugar
250g butter
two tablespoons of plain flour
two tablespoons corn starch 
two tablespoons cream
four eggs 
pinch of salt

How to make:

1: Melt the chocolate and butter in a saucepan on a low heat

2: Add the sugar, corn starch, and flour

3: Whisk eggs, cream and pinch of salt lightly. Add to chocolate mixture and whisk lightly

4: Pour into a paper lined baking cake tin

5: Cook in a pre-heated 180 degree oven for about 45 minutes until cooked, remove and allow to cool

6: Sprinkle with icing sugar

Cecina (chickpea 'pizza')

Cecina literally translates to 'made of chickpeas'. That is what this Tuscan street snack is made from, literally just chickpea flour and water combined (and olive oil). This street food is originally from Livorno. For the ultimate 'bomb' try it stuffed inside a focaccia, affectionately known locally as the "cinque e cinque". This wafer thin, pizza shaped snack is sold across Tuscany. It is also a popular staple in Liguria, however it is called 'farinata' (made of flour). A definite must try when visiting either region. I remember stumbling across a long line of people all waiting for their slice of cecina in a dimmley lit back street in Siena. Of course I joined the line, ordered some cecina and a glass of wine.

I have tried to make this simple recipe several times at home with no success. However, I have finally conquered the making of cecina! I don't know why something so simple has been so hard to perfect, but I am now so pleased with myself. Honestly, if you closed your eyes and put on some Italian music, you could easily be mistaken that you were eating this cecina in Italy.

It really has quite a unique flavour, I would describe it as somewhat nutty. The perfect cecina has a crispy, salted crust with a soft centre.

Just follow a few simple steps and you too can make cecina at home. Allow twelve hours in advance as the flour needs to soak overnight.
MUST: serve with lots of cracked black pepper

what you need:

1 1/2 litre of bottled still water

400g chickpea flour (beasan flour)

two tablespoons of salt 

four tablespoons of olive oil

pinch of salt

on the streets in San Gimignano, Tuscany

How to make:

1: Place the cecina flour in a large bowl and make a well in centre. Pour in the water very slowly, and gently combine.

2: Stir in 1/2 tablespoon of salt, cover and allow to rest for 12 hours.

3: Pre-heat oven to 250 degrees

4: The cecina batter will have formed froth on the top, remove with a spoon. Add the remaining salt and three tablespoons of olive oil.

5: Add one tablespoon of olive oil to a pizza baking pan. Add the cecina batter to the pizza pan with a ladle. The mixture must not exceed 1cm in height.

6: Place in the oven for 45 minutes. If the cecina starts browning before it is cooked, place aluminium foil over to cover and protect until cooked.

7: Remove from the oven and lightly sprinkle with salt.

cecina served  at the  local 'pizzeria'

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.

Torrone Siciliano (Sicilian nougat- without nougat)

Eating this crunchy golden confection brings back great feelings of nostalgia. Trying to wait for it to cool as it was removed from the oven. Knowing that it was scolding hot but willing to take the risk. There are only a few ingredients needed to make this, and it is so easy. I love making it in large batches and giving as gifts. Or storing in glass jars for any unsuspecting guests- if it lasts.

There are two regions in Italy that Torrone is historically from, Lomardy and Campania. Torrone is traditionally made at Christmas time, "it is a sweet that should never fail our Christmas tables". It is generally made from nougat with various nuts, dried fruits and citrus flavourings added. However this Sicilian Torrone version is distinctly different, as it is hard and brittle and does not require nougat.

An Italian friend once told me that one day I would make a good Nonna (grandmother), after I had made this for her.

What you need: 
600 grams raw almond
600 grams sugar
four tablespoons honey
zest of one orange

How to make:

1: Melt the honey, sugar and orange zest over a low heat until sugar is melted. Add the nuts and quickly stir through until the nuts are completely covered.

2: Pour out on two greased baking trays making sure the mixture is compacted.

3: Place in a pre-heated 180 degree oven for 10 minutes.

4: Using a sharp knife cut the torrone into triangles while it is still hot

5: Store in air tight glass jars.

Pollo con Capperi e Limone (Chicken with capers and lemon)

Crack open a bottle of crisp white wine, as this dish screams to be enjoyed with a glass or two.  It is also handy that white wine is added to the pan, so it requires the opening of a bottle. Enjoy a glass while standing over the stove, inhaling the zesty aromas? The flavours are light and fresh, and the chicken is sooooooo tender. Another one pot wonder, and it only takes 10-15 minutes to make.  A classic Sicilian dish, with my addition of leek, which I think bulks up the dish and adds a nice flavour.

What you need (serves four people):
two large organic chicken breasts 
one leek
two garlic cloves
1/4 cup capers
1/4 cup olive oil
one cup dry white wine
one lemon sliced 
salt and cracked black pepper

How to make:

1: Slice the chicken breasts into half length ways (or three slices depending on the desired thickness)

2: Heat the oil, sliced leek, garlic, and a little salt in a heavy based pan for about 5 minutes or until tender

3: Place the chicken pieces evenly on top of the leek mixture and add white wine, this should almost cover the chicken. Add capers

4: Once the chicken is cooked on one side, turn over and allow to cook through. Top with lemon slices and allow the heat to cook. The chicken should only take five or so minutes each side, depending on the thickness.

5: Squeeze a little fresh lemon on top and serve immediately