A heavenly mix of blood orange juice, ouzo & rum with the spicy touch of jalapeno and the brininess of green olives. It is simply perfect garnished with a little cilantro... What a treat! Get the recipe here: http://ift.tt/1hBmb5o
29 May 2014
28 May 2014
27 May 2014
I have never approached Dante's monument from this angle before, until my last trip to Florence. I was surprised to see how all his defiance and stern gaze gave foot to a more subtle and melancholic demeanor. Even the eagle seems somewhat sad. Knowledge will make you free but perhaps, a little lonely too.
26 May 2014
25 May 2014
24 May 2014
23 May 2014
Last autumn I had a great trip in my old home town of Florence. This time the aim was to capture it with my camera and I am still editing those fiules.... When it comes to the Duomo and its famous cupola, it is hard to create something new so I dared a little in this picture of mine. I hope will like it.
22 May 2014
21 May 2014
In the recipe I developed for the cooking class, I decided to use the earthy aroma of roasted cumin as the spice of choice to lace this stew. I chose peas to be the vegetable component since I wanted a little more sweetness in the final dish, beside they pair greatly with cumin.
The dish needed a little vibrancy though and so, to keep it simple but still flavorful, I decided to add some arugula to it. I really like the peppery and slight bitter notes of this leafy green, it really cuts through the richness of the stew.
Dark chocolate is a great ingredient for savory dishes and I really had fun coming up with recipes featuring it like the one I am proposing you today.
20 May 2014
18 May 2014
17 May 2014
16 May 2014
15 May 2014
14 May 2014
13 May 2014
12 May 2014
11 May 2014
In this gloomy day, a cheery bunch of pink cherry blossoms is all that I needed to see and share with you all.
To mill chestnut into flour, they are first dried over wood fire and this imparts the resulting product with a delicate and distinctive smoky aroma that make this flour pretty unique.
Being a nut´s flour, it doesn't contain gluten and so it is an useful ingredient for gluten-free pantries.
In Italy, chestnut flour is a traditional ingredient of the center-north portion of the peninsula. In Tuscany, notably, chestnut flour is used in a savory-sweet cake called Castagnaccio (castagna being the Italian for chestnut).
This cake is usually enriched with flavorful extra-virgin olive oil, pine nuts and rosemary but the main variation point in local recipes revolve around the use of cocoa powder in it.
Chestnut flour, with its deep rich sweet and smoky aromas, is just a perfect companion to chocolate and the use of a little cocoa powder in the Castagnaccio can only do it good, in my opinion.
I personally, simply adore rosemary in my Castagnaccio. When baked to crispy perfection, this herb lends its heady green-field aromas to this earthy densely satisfying cake; a perfect reminder of Tuscan sunbathed fields.
Try it once, and you will be hooked. You have been warned!
10 May 2014
9 May 2014
8 May 2014
7 May 2014
6 May 2014
Churches are an endless source of inspiration for me, especially if they are in the Gothic style. This church, St Nizier, is in central Lyon and it is definitely worth a visit.
5 May 2014
Wondering around on a long beach is the perfect this to do when you want to think or you are looking for some inspiration. This shot was taken in Sicily on the southern shore facing Africa.
4 May 2014
When is pink allround you, even your balcony gets coverd by a fluffly pink blanket of petals. This was shot mid March, a fresh touch of early spring.
2 May 2014
A majestic pine tree in Catania city park.
1 May 2014
This must be one my favorite recipe of the ones I developed on 2013. It is a take on rich and satisfying Sicilian flavors but with techniques that recall the central European cuisine.
I originally created this recipe for a dinner party of 20 with included cooking class. The menu had to express the Sicilian palette of flavors at its fullest but, naturally, use ingredients I could find locally.
In Italy though, involtini are usually prepared with tender cuts of meat that require little cooking but here in Germany, the only sliced beef I find is pretty tough since it is supposed to be used for Rouladen (braised involtini). Making of necessity a virtue, I decided to braise the involtini in sweet yellow onion.
The involtini were filled with a mixture of young Pecorino cheese called "primo sale" (first salting) in Italian, fresh mint leaves and lemon zest; a play on the fresh and earthy notes of Sicilian landscape.
The end result was simply amazing to me.
The flavor of the Pecorino cheese perfectly melded with the light caramelized onions and dry white wine used as braising liquid. The involtini were tender but with still some bite to them and the fresh notes of the lemon zest and mint really helped cutting through the richness of each bite.
A dish that I could really eat almost every day!