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90 grams of flour
90 grams of chestnut flour
90 grams of sugar
250 grams of plain yogurt
100 grams of extra virgin olive oil
the zest of one orange
10 walnuts 1 package of baking powder
This simple cake has a very low sugar content. Work the eggs with the yogurt, the olive oil and the orange zest, In a bowl mix flour, sugar and baking powder, then add to the mixture with eggs. Mix well and at the end add the chopped walnuts. Put to cook in preheated oven at 180°C in a well greased baking tray. Cook for 40 minutes.
Patrizia's Italian Cookbook: http://amzn.to/1WAKMRk
This dish is very tasty and easy to prepare, Buy a piece of the saddle of pork and cut it vertically so that it can fill it with prunes as in the picure. Prepare a pesto with pink peppercorns, the zest of two oranges, a clove of garlic, a bit of sage and a bit of rosemary. Put the pesto to macerate for an hour with Kirsch or brandy. Tightly close the pork with string and add salt to the surface. Put it in a pan with a little bit of extra virgin olive oil and top with half of the pesto. Let it cook for 10 minutes over high heat, then turn it. Put the other half of the pesto over the meat and lower the heat. Let it cook for another 20-30 minutes.
If you want to have a look to my Italian Cookbook follow the link: http://amzn.to/1WAKMRk
This is my Christmas menu. As always, I mixed the tradition of Tuscany - the region of my father - with the tradition of Emilia Romagna, where my mother was born. The chicken liver crostini are a classic recipe of Florence, while tortellini come from Bologna, in Emilia. I also put as a starter the bruschetta with olive pate, in honour of the tradition of the Tuscan extra-virgin olive oil. Pheasant with Lambrusco is my personal interpretation of a classic dish, while the flan tomatoes are French-inspired and are used to clean the mouth between the tortellini and the pheasant. The glazed onions are sweet and sour and they are perfect in combination with pheasant. Lambrusco is a sparkling wine that comes from Emilia, with low alcohol because not all sugars are converted into alcohol. In this way the wine creates a mild caramel effect on the skin of the pheasant that makes a nice contrast with the flavour of the meat. For dessert I chose a simple vanilla bavarese, and the rosemary sweet bread will be served with coffee. You can find all the recipes in my ebook.
This is a very nice recipe that you can use in several way. You just have to buy dried tomatoes, garlic, dried origan, salted capers, extra virgin olive oil and, only if you like it, chopped hot chili pepper.
The first thing to do is to put water in a large pan. When the water start boiling, put the tomatoes intyo it and switch off the fire. Cover the pan and let the tomatoes inside for 15 minutes. In this way they will get tender. while waiting, cut the garlic in slices, not too thin because you will not eat then and it will be easy to avoid them when you will serve the tomatoes. Rinse the capers to loose all the salt and dry them.
When the tomatoes will be reasy strain them and put them to dry on a cotton cloth. In a large jar start putting a layer of tomatoes with some garlic, capers, origan, chili and extra virgin olive oil and continue untill all the tomatoes are well dressed. After one hour you can start putting them in the cans. Pay attention to cover them with the olive oil. Now you have to pastorize the cans. It's simple. You put them rolled in cloth so they don't break in a pan. Put water untill the cans are covered for 3/4 and let the water boiling for 40 minutes.
You can use them when they are perfectly cold. They are very good in Winter with boiled meat, but you can serve them with a good glass of wine for aperitif. An interesting variation is to put them into the mixer avoiding the garlic and put the creme on small toasts. Or you can make a sandwich with two tomatoes and some cheese like Brie inside.
The last thing: don't you worry about all the olive oil that you will use, because you are not going to loose it. When a can is finished, and believe this happen very quickly, you can filter the oil and use it for a pasta.
In July red currant is perfectly matured and you can use it in different ways. This jam doesn't have a lot of sugar, and for this reason is perfect to be eaten with cheese or with game. It is very easy to prepare, but take care: when you open the pot you have to keep it into the refrigerator and finish it in a short period. For this reason it's better if you use several small pots.
500 grams of red currant
380 grams of sugar
200 grams of water
In a pan make a syrup with water and sugar. Use a low fire and use a wooden spoon. When all the sugar has dissolved. Switch the fire off and put the red currant into the pan. Put it again on a low fire, let it boil and turn it often with the wooden spoon. After 35-40 minuted of soft boiling the jam is ready and put it hot into the pots. Close them strongly to be sure that it is vacuum
This is a very easy recipe to prepare vegetables to be used for chicken salad or rice salad. You just have to buy fresh carrots, cauliflower, cellery and pepper. Cut the vegetables (the slices have to be not not too thin). In a pot put 1 litre of water, 750 grams of white wine vinegard and some salt. Put it on the fire and when it starts boiling switch the fire off. Wait untill it is cold and strain the vegetables. Leave them to dry for a while and them add a good portion of Italian extra virgin olive oil. You can keep them into the refrigetator and use them
If you have a fresh and quality beef meat without fat, you can prepare a very good dish, very nice in Springtime and in Summer. Just cut it very fine and then add sea salt, black pepper and a good Italian extra virgin olive oil. Prepare the portions directly into the plates and garnish with the vegetables you prefer.
Easy and delicious.