I fear growing old. Not because my hair will turn grey and my face will be wrinkled, but because my mentality might change. I’m worried that I will loose my curiosity for life and my hunger to try new things. And, most of all, I dread the idea of being less energetic and accepting a comfortable and passive daily routine.
The remarkable thing about children is that they live each day with adventure! The trials and concerns of yesterday are long forgotten as they spend their time discovering and exploring each new day as though it was a great mystery to be solved. Of course, contrarily to children, we adults have responsibilities that we must maintain towards ourselves, our family and others. Life is full of obligations, commitments and sacrifices. We are often limited on the physical adventures that we can embark on because of time, money or commitments, but we do have the ability to always control the idea of what adventure is simply by changing our mental association with the word. Trying to prepare a new recipe, learning a new language or speaking in front of a large group of people in a meeting are everyday adventures. They are things that challenge us, that we can learn from or that we may even be afraid of. I think adventure is anything that involves risk and an unknown outcome. When I think about my challenges as adventures, life becomes a bit more exciting and my fears and doubts a bit less daunting.
This Saturday at Toma e Tomi in Carpi (Emilia-Romagna, Italy), I will be throwing myself in this kind of “daily adventure.” I’ll be speaking in Italian and cooking in front of an audience and at the end there will be a tasting. I love these types of events even though at the beginning I always get nervous, I doubt my fluency in the language and my ability to cook something that people will enjoy. Then, I try to get over these fears and doubts by thinking about the phrase that Helen Keller once said,
“Life is either a daring adventure or nothing at all.”
I don’t believe her quote means you need to necessarily leave your home to hike Mt. Everest or navigate the wild ocean on a bamboo raft. I believe that she found adventure in her daily life just by constantly staying hungry and curious to learn new things and face her challenges with a lot of courage.
I wish you an adventurous day wherever you are. If you happen to be in Emilia-Romagna I would love to meet you in person at the show cooking event!
Warm weather has arrived in Italy. Actually, I should say, warm humid :: umido weather where we live in Emilia-Romagna. I’m a Pacific Northwest gal, so I don’t think I’ll ever get used to the sweltering humidity that blankets our small town every late spring and summer.
This year there was no gradual change from winter to spring (to even summer time temps.) We went from wearing heavy winter coats last week to slipping on flip flops :: infradito and a t-shirt to get a gelato after dinner last night. Ahhh….flip flops. I adore them. Americans wear them almost all year round, even in the Seattle rain you’ll see people flopping around in them. Italians, on the other hand, wear various kinds of sandals, but contrarily to Americans they only wear rubber flip flops at the beach. Be warned that you’ll immediately be pinned a “foreigner” if you walk around Italian city centers in thongs, you’ll also be sure to get quite a few looks of disapproval from the “fashionistas”.
I am excited to make this strawberry crisp with whipped vanilla ricotta again for outside dinner parties under our gazebo. I think that this dessert :: dolce beckons to be eaten outside on a warm evening where you crave something sweet but not overly rich or decadent.
Each season I make a crisp. It is one of my favorite desserts that I can adapt to flavorful seasonal fruits. In the fall I make a delicious apple crisp, in the winter a mouthwatering pear crisp and in late spring a strawberry crisp. Crisps are great because you can generally substitute with whatever in season fruit that you like.
I used a small amount of butter :: burro and brown sugar in my apple and pear crisps, but for this strawberry crisp I really wanted to increase the health factor by using honey and coconut oil to sweeten and bind the ingredients. I also use whole wheat and almond flours to give it a nice nutty taste. I hope you enjoy it as much as Mr. Italicano and I did!
This Strawberry Crisp with Whipped Vanilla Ricotta is a wholesome dessert made with coconut oil, almond meal, honey and oats and walnuts.
Serves: 6-8
Ingredients
For the strawberries:
1 pound 3 ounces (500g) strawberries, sliced
1 tablespoon lemon (about ½ a small lemon)
For the crisp:
2 tablespoons coconut oil, melted
½ cup (130g) honey
¾ cup (90g) almond meal (*see instructions below to make it homemade)
¼ cup (30g) whole wheat flour
1 cup (110g) rolled oats
½ cup (55g) chopped walnuts
For the topping:
300g (10oz) ricotta, drained
1-2 tablespoons of pure maple syrup
1 tablespoon honey (I used acacia which is runny)
1 vanilla bean pod
Ground cinnamon, as needed
Instructions
Preheat the oven to 375° (190°C). Grease a 9 x 13 inch baking dish. Toss the strawberries with the lemon juice and then spread them out in the baking dish.
In a medium bowl, whisk together the coconut oil and honey then add the almond meal, whole wheat flour, rolled oats and chopped walnuts; stir until combined.
Pour the crisp evenly over the strawberries then bake for 20-30 minutes. The crisp should be slightly golden.
(Optional) With a whisk or hand mixer, whisk together the ricotta, maple syrup and honey. Scrape the vanilla bean seeds into the mixture with a knife and keep whisking until light and fluffy.
Let the crisp cool for 10-15 minutes before serving. Top with the whipped vanilla ricotta and a dash of cinnamon or a scoop of vanilla ice cream.
*To easily make the almond meal, simply put ¾ cup blanched or unblanched whole almonds into a food processor and blend until fine. Don’t over blend otherwise it will turn to almond butter.
If you’ve ever traveled around Italy, you’ve probably discovered that every region, even each town, has special traditional dishes :: piatti.Erbazzone, a delicious spinach pie, is one of these unique dishes that originated from Reggio Emilia, a quaint town in the region of Emilia-Romagna. The easiest way to show you how to make this Italian delicacy is with a short video. Enjoy! 🙂
I still remember the first time I ate erbazzone. It was over six years ago and my second morning of living in Italy, my new home ::casa. I remember walking into the town’s center for a cappuccino and a brioche (or croissant, as Italians most commonly call them.) They were out of my favorite kind: whole wheat with honey, so, I instead opted for the inviting little square slice in the display cabinet. I had no idea what it was. I just pointed and the person behind the counter said a weird name: erbazzone.
It was love at first bite. Thin layers of crust surrounded cooked greens (Swiss chard and spinach, I came to find out). I had lived in Rome in university for three months and traveled quite a bit throughout Italy, but it was moments like these that always put me in awe. Italian gastronomy is so vast :: vasto. There is so much variety and diversity, it’s an endless flavor discovery.
I devoured the square and asked for another. I was eating my vegetables after all, wasn’t I? Well, come to find out this little seemingly vegetarian slice of goodness is most often loaded with lard, and often times pancetta, an Italian style of bacon. My dad would love it…for those on the other hand who want a healthier option, you can easily substitute with extra virgin olive oil and still get all the great taste :: sapore. Problem solved.
If you want to try an easy, but authentic, Italian breakfast or appetizer, make this erbazzone recipe!
Cuisine: Italian
Serves: 8-10
Ingredients
For the dough:
3 cups (400g) all-purpose flour
2 teaspoons (10g) salt
3 tablespoons (35g) extra virgin olive oil
1 cup (210g) lukewarm water
For the filling:
1 lb 10 ounces (800g) Swiss chard
1 lb 2 ounces (500g) spinach
1 bunch spring onions with stems (100g), finely chopped
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
3.6 oz (100g) grated Parmigiano Reggiano (Parmesan)
1 handful of Italian flat-leafed parsley, finely chopped
Salt and pepper
Instructions
In a large bowl, add the flour and salt. Stir. Add the extra virgin olive oil and water and begin mixing with your hands. Add more water, a spoonful at a time, if needed until the mixture becomes homogenous and comes together in a ball. If you press the dough with your finger it should leave an imprint that soon disappears; if it sticks to your finger, add a bit more flour. Wrap the dough in plastic wrap and store in the refrigerator for ½ hour.
In the meantime, bring a large pot of water to boil and generously salt the water. Add the Swiss chard stems, cook for a few minute then add the leaves and cook for another minute or two until soft. Scoop the Swiss chard out and drain well. Cook the spinach until wilted. Drain thoroughly and press out the extra water with a wooden spoon against the holes of the strainer.
In a large skillet, add the extra virgin olive oil and cook the garlic for one minute over medium heat. Add the spring onions and cook until soft. Add the spinach and chard and cook until the water from the vegetables has evaporated. Remove from heat and transfer the vegetables into a bowl.
Preheat the oven to 400°F (204°C) (static mode). Line a 20 inch (52cm or larger) rectangular pan with parchment paper. Divide the dough in two and roll the sheets out thinly so they are the size of the pan. Roll the dough onto the rolling pin and carefully lay it in the pan.
When the vegetables have cooled, add the Parmigiano Reggiano, parsley, salt and pepper; mix well. Put the filling on top of the dough and spread it out evening, leaving a little bit of an edge. Put the second layer of dough on top and crimp the edges. Prick the top layer all over with a fork, making sure to go all the way down; otherwise, the dough will puff up when baked. Brush with extra virgin olive oil.
Cook for 30 minutes; let cool then cut into squares. Eat warm or cold for breakfast, lunch or as a snack or an appetizer.
Mr. Italicano and I principally eat a Mediterranean diet: a lot of vegetables, fruits, whole-grains, legumes, beans :: fagioli, healthy fats, cheese, wild caught fish and good red wine.
Quinoa is one of our favorite whole-grains (or “psuedo whole-grain because it is the seed of a beet relative). It can be prepared in a variety of ways: in soups ::zuppe, in fillings, as a flatbread, as small cakes and most commonly, as a salad.
Quinoa is extremely nutritious; it contains all 9 essential amino acids that are essential for humans. On the package of my black quinoa box :: scatola, it even says that NASA is studying it as a possible alternative food source :: to add in the astronauts’ diets, especially on long voyages. It’s quite impressive; it really is a superfood.
There are many varieties of quinoa, but the most common are white, red and black. The white variety is fluffier while the red and black varieties are on the crunchier side. I always add in a bunch of seasonal vegetables :: verdure di stagione, a good vinaigrette and in half an hour I have a created a delicious and wholesome meal.
Add seasonal vegetables and a dijon vinaigrette to this black quinoa salad to create a delicious and wholesome meal under half an hour.
Serves: 2
Ingredients
For the quinoa:
2 cups water
1 cup (200g) Black Quinoa
1 tablespoon extra virgin olive oil
1 garlic clove, skin peeled but left whole
1 leek, thinly cut into julienne strips
4 asparagus, the bottoms snapped off then shaved with a vegetable peeler or thinly cut into julienne strips
3 heirloom tomatoes, chopped
1 bunch Arugula (1.5oz, 45g), chopped
2 carrots, grated
3-4 dashes of sweet paprika
For the vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ shallot, finely chopped
Salt and black pepper
Instructions
In a medium size saucepan bring the water to a boil, add salt then pour in the quinoa. Turn down the heat to a low, cover and cook for 28 minutes (or the time stated on the package.)
In a large skillet add the extra virgin olive oil, garlic clove, and leek; cook over medium heat for 5-6 minutes. Add the shaved asparagus and cook for another 3-4 minutes. Remove from heat and discard the garlic.
In a small bowl combine the extra virgin olive oil, red wine vinegar, dijon mustard, shallet, salt and pepper.
When the quinoa is ready, pour it into a large serving bowl and fluff with a fork. Add the tomatoes, arugula, carrots, paprika, and vinaigrette. Top with the cooked leeks and asparagus. Buon appetito!
Ever heard of monkfish, frog-fish or sea-devil? Although the same fish, you’ll find it listed in menus under different names. Here in Italy it is called “coda di rospo” or “rana pescatrice”. Inhabiting the Mediterranean Sea, this delicious anglerfish is quite popular in dishes throughout Italy.
In the past monkfish was considered the “poor man’s lobster” for its similar taste and texture. Unfortunately, it has gained popularity in the food scene and prices are now much more elevated, although still less expensive than lobster. I love monkfish for its meaty texture and how easy it is to cook. Have your fishmonger skin the fish :: pesce and you’ll have it in the pan and on your plate in less than 4 minutes. If you can’t find monkfish, and your budgets permits it, substitute with lobster, scallops or another firm fish with similar characteristics.
Although tested and eaten in my kitchen at 9:00p.m. on a weeknight :: serata feriale, this monkfish with shaved asparagus and leeks is a recipe destined for special occasions. It begs to be served on a beautifully decorated outdoor table on a warm spring day. It’s the perfect main course to be shared with friends that you love or for a romantic meal for two.
I adore this decorated table by Dalani. It would be perfect for this fish recipe! (Photo by Dalani.)
These gorgeous spring days ::giornate primaverili make me yearn to eat outside. I love being kissed on the face by rays of sun, listening to the birds singing a melody and feeling completely relaxed when a warm breeze brushes over my nude arms. Finally the new season has arrived…happy spring everyone!
1 leek, white part only, thinly cut into julienne strips
1 bunch asparagus (about 12 stocks), the bottoms snapped off then shaved with a vegetable peeler or thinly cut into julienne strips
For the parsley pesto:
2 handfuls Italian flat leaf parsley
½ small lemon, juiced
3+ tablespoons extra virgin olive oil
1 tablespoon pine nuts
¼ teaspoon grated ginger
*2 cooked garlic cloves (those used for the vegetables above)
⅛ sweet paprika
Salt and black pepper, to taste
For the monkfish:
1 tablespoon extra virgin olive oil
13 oz (790g) Monkfish (lobster, scallops or other firm fish), skinned, deboned and cut into cubes.
Instructions
In a large skillet add the extra virgin olive oil, garlic cloves and leeks; cook over medium heat for 5-6 minutes. Add the shaved asparagus and cook for another 3-4 minutes. Remove from heat.
In a food processor or using a immersion mixer blend together the parsley, lemon, extra virgin olive oil, pine nuts, ginger, garlic cloves from the vegetables, sweet paprika, salt and black pepper. Adjust the paprika, salt and pepper to your tastes and adjust the amount of extra virgin olive oil to arrive at a runny pesto.
Put the extra virgin olive oil in another skillet and cook the monkfish on medium-high heat for 2-4 minutes or until the fish has changed from transparent to white. The fish will leave a white milky liquid that can be drained and discarded.
To plate, use a pastry ring and divide the vegetables, top with the monkfish and garnish with the parsley pesto. This recipe is also perfect if you want to toss the fish and vegetables into a bowlful of whole wheat pasta.
I fear growing old. Not because my hair will turn grey and my face will be wrinkled, but because my mentality might change. I’m worried that I will loose my curiosity for life and my hunger to try new things. And, most of all, I dread the idea of being less energetic and accepting a comfortable and passive daily routine.
This year there was no gradual change from winter to spring (to even summer time temps.) We went from wearing heavy winter coats last week to slipping on flip flops :: infradito and a t-shirt to get a gelato after dinner last night. Ahhh….flip flops. I adore them. Americans wear them almost all year round, even in the Seattle rain you’ll see people flopping around in them. Italians, on the other hand, wear various kinds of sandals, but contrarily to Americans they only wear rubber flip flops at the beach. Be warned that you’ll immediately be pinned a “foreigner” if you walk around Italian city centers in thongs, you’ll also be sure to get quite a few looks of disapproval from the “fashionistas”.
Quinoa is one of our favorite whole-grains (or “psuedo whole-grain because it is the seed of a beet relative). It can be prepared in a variety of ways: in soups :: zuppe, in fillings, as a 
