If you are looking for a healthy appetizer, lunch or side dish, this Italian chickpea, sun-dried tomato, pesto and olive flatbread is a great substitute for bread :: pane; it’s also gluten-free, making it perfect for entertaining guests who have celiac disease. You can also serve this recipe to people who follow a vegan diet, just make sure that you use vegan pesto as traditional Genovese pesto contains cheese.
I am always on the look-out for interesting healthy recipes :: ricette sane, and when I saw this on Passion and Cooking, a blog by Paola Lovisetti Scamihorn, I wanted to give it a try.
Get creative with the ingredients. You may opt for the classic water, chickpea flour, extra virgin olive oil and salt; or, you could spice it up with rosemary :: rosmarino and pepper like Paola did. In my recipe I loaded it with pitted taggiasche olives, sun-dried tomatoes and Genovese pesto.
After having mixed the chickpea flour and water together, let it rest for 12 hours. It seems time consuming, right? In reality, this is one of the easiest recipes ever, you just need to organize yourself in advance. You could prepare the mixture :: miscela before going to bed so it will be ready to be cooked at lunch, or you could prepare it in the morning before leaving for work so it’s ready for dinner. Prep time is 2 minutes. To finish the recipe, just load it with whatever you have on hand: fresh herbs, sauce/pesto, nuts, cheese or vegetables in oil, then just pop it in the oven and in 15-25 minutes it is ready. Buon appetito!
Italian Chickpea, Sun-Dried Tomato, Pesto and Olive Flatbread
This Italian chickpea, sun-dried tomato, pesto and olive flatbread is a great substitute for bread; it’s also gluten-free, and vegan friendly.
Serves: 8-10 (The bake time is only 15-25 minutes, 12 hours is how long the mixture needs to rest. The initial prep time is 2 minutes, then when you add ingredients to the chickpea flour/water mixture before baking, it will take another few minutes.)
Ingredients
12 oz (330g) chickpea flour (also called gram flour)
4 cups (950 ml) water at room temperature
⅓ cup (80ml) extra virgin olive oil
½ cup (100g) taggiasche olives, pitted
½ cup (80g) chopped sun-dried tomatoes
2 teaspoons pesto (or vegan pesto)
Salt and fresh ground pepper, to taste
Instructions
Add chickpea flour and water to a large bowl and whisk until the mixture is homogeneous. Cover with a lid or plastic wrap and let stand at room temperature for 12 hours.
When you are ready to cook the flatbread, preheat the oven to 425°F (220°C). Remove any foam from the top of the surface with a spoon and discard.
Add half of the extra virgin olive oil, taggiasche olives, sun-dried tomatoes, pesto, salt and pepper; stir.
Pour the other half of the extra virgin olive oil into a round metal 15-inch (38 cm) diameter or rectangular 10 x 18 inch (25 x 45cm) baking pan with raised lips. Distribute the oil on the bottom and sides. If you don’t have a pan this large, simple use two pans. The important thing is that when poured into the pan, the liquid is only about ⅛ to ¼ of an inch high.
Add the batter to the baking dish and bake for roughly 15-25 minutes or until the surface is golden brown.
I’ve always enjoyed being on stage. I remember when I was 5 years old dressed in a violet leotard and tutu tap dancing to the music streaming through the speakers, mouth wide with a toothless grin as I scanned the audience to spot my dad’s checkered shirt and my mom’s 1980’s permed hair. Then something remarkable happened; my silk purple shoe lace that held my patent tap shoes in place came untied. As the song came to a close, I shot up my hands and kicked my right heel to the ground for the final pose and found my shoe flying off of my foot and landing on the stage a few feet in front of me. The crowd burst into laughter; all eyes were on me. I smiled even wider and soaked in the attention. Now 26 years later, I found myself with over 20,000 people’s eyes on me as I strolled across the stage to accept a prize for winning a cooking contest hosted by La Strana Coppia of Radio Bruno sponsored by Coop Estense. What an awesome adrenalin rush!
That’s me on the stage in the orange dress staring out at over 20,000 people!
Thanks to Mr. Italicano who forwarded me a flyer about participating in the cooking show, I applied and was accepted. I spent the morning hanging out with Enrico Gualdi and Sandro Damura from La Strana Coppia, laughing hysterically as they cracked jokes and imitated how I speak Italian with a thick American accent.
My competitor and I were paired with chefs from Coop Estense and the competition began.
Two judges were picked from the crowd, and the dish my chef and I had prepared took home the maximum votes among all of the different competitors during the show.
Giulia, a contest winner from a previous show, and I were invited to accept our prize on stage at the Radio Bruno Summer Concert event. I had never been to one of the shows, so little did I know this was a huge event with famous Italian singers like: Modà, Francesco Renga, Noemi, Annalisa, Michele Bravi, and Senhit, just to name a few.
I was expecting hundreds, maybe even a thousand people, so you can imagine my shock to find out that there were more than 20,000 people filling Italy’s third largest square.
Look! Half of my head is on the big screen:-)
I am working my hardest to turn this blog into a successful career. Who knows if I will succeed, but it’s already bringing me places that I would never have imagined and for this I am truly grateful. I recently got a call back to audition for one of Italy’s largest cooking shows, La Prova del Cuoco, hosted by AntonellaClerici so i’ll keep you all updated if I get selected. I am also auditioning for Donnavventura, an Italian travel/adventure television show (think National Geographic, not a reality show!). Voting closes June 18th so check out my audition video and rate the video by selecting the number of stars or if you are daring enough to figure out how to sign up, you can also vote for my video (everything is written in Italian). In any case, thank YOU for reading this blog, supporting me and leaving kind and thoughtful comments here and on my social media pages. Without all of YOU non of this would be possible!
I haven’t bought processed cereal in years, because even the “healthy” ones are not always as healthy as you think. Sure, for many, cereal is an easy solution when you’re in a rush in the morning, but instead of giving yourself two minutes to throw breakfast together, allow yourself eight and you can make instead a wholesome breakfast packed with protein :: proteine, fiber and vitamins to keep your energy high and balanced throughout the morning.
These green eggs and ham, I mean, toast aren’t just a breakfast food; they are also perfect for a quick lunch or a light dinner. Serve with a side of arugula salad :: insalata di rucola and fresh cherry tomatoes drizzled with extra virgin olive oil.
Out of all the whole grains, barley contains the highest amount of fiber and is rich in antioxidants, vitamins and minerals. In addition to its health benefits, barley ::l’orzo also may help you feel full longer, this will help you to avoid the vending machines filled with potato chips, cookies, sodas etc., and therefore is an important ingredient that also helps you control your weight. My kind of food!
Green eggs and toast make for a wholesome breakfast packed with protein, fiber and vitamins to keep your energy high and balanced throughout the morning.
Serves: 1
Ingredients
For the green sauce:
½ handful parsley (about ¼ cup (17g))
⅛ cup (12g) shelled walnuts
1½ tablespoons extra virgin olive oil
¼ lemon, juiced
¼ garlic clove
For the eggs and toast:
2 eggs
¼ cup (16g) asiago cheese, grated
Salt and fresh ground pepper, to taste
2 slices of barley bread (or other whole grain bread)
Instructions
For the green sauce:
Put all the ingredients in a blender or food processor and blend until well combined.
For the eggs and toast:
Toast the bread and in the mean time beat the eggs together in a small bowl. Add the green sauce, salt and pepper; stir. Pour the egg mixture into a small skillet and cook on medium-low heat, stirring occasionally in order to avoid the eggs sticking to the bottom. Add the Asiago and cook until melted then serve with the toasted bread. Buon appetito!
My dad is the king of making pancakes. Every Sunday since I was a child I would wake up to the smell of bacon, pull back my covers and walk sleepily to the kitchen where he would be standing with a fork in hand turning the thin slices that sizzled in the frying pan. “Good morning, Pumpkin,” he would tell me as I sat down and poured myself a glass of orange juice :: spremuta. My stomach would rumble as I watched him set the strips onto a plate covered with paper towels, the oil leaving a yellow mark like a line of wet paint on a white house.
He would carefully tilt the pan to pour the bacon grease into an old rectangular coffee tin, making sure to catch every last drop. Bacon grease to my dad was like a toy to a child—it was precious. In a small red bowl he would combine water and Krusteaz Original Pancake Mix. When my mom and brothers were at the table, he would start cooking the pancakes; mine was always first. (Advantages of being the only daughter.) The first thing was to add one spoonful of bacon grease to the pan and swirl it around, then he would ladle in enough batter to cover the bottom and wait a minute. Next, he would add a handful of chocolate chips ::gocce di cioccolato, just the way I liked it, and patiently wait for the bubbles to form. After which he would position the spatula under the pancake and look at me, “No, fear, Cindy. No, fear,” he would say. With one fluid motion he would gracefully flip the pan-sized disc so it landed perfectly in position. “Once you start going, you can’t stop,” he would add.
After a few minutes he would pat the center with his fingertips ::le punte delle dita to feel if it was soft, then slide the pancake onto a plate adding 2 pieces of bacon on the side. I would stare at him with hungry hopeful eyes, and he would sneak another piece of bacon on my plate. I would usually gobble that one up still standing, before my brothers could see that I got an extra piece.
Wanting to make a healthier pancake version but equally satisfying like those I had growing up, I started to experiment in the kitchen. After a few trial and errors :: tentativi ed errori, I perfected a recipe that has quickly become a favorite. I don’t believe in box mixes (sorry, dad!). Brownies,cakes, muffins, cupcakes etc. are so easy to make with household staples. Sure, it may take a few minutes longer to prepare them by scratch, but at least you will be eating something wholesome without additives or preservatives.
This strawberry and blueberry pancake cake recipe is perfect for entertaining guests and you can easily make it ahead. Simply make the pancakes and blueberry sauce and store them in the fridge for up to one day in advance. When you are ready to serve, make the whipped cream :: panna montata and compile the pancake cake. Another alternative is just to make the pancakes, and serve them with maple syrup, jam or fresh fruit. Enjoy!
Bring the frozen blueberries and blueberry jam to a simmer over medium-low heat. Smash the blueberries and cook until the juice has reduced, about 5-10- minutes. Once the liquid has reduced, remove from heat and let cool.
For the homemade buttermilk:
Combine the milk and lemon juice in a small bowl and let sit for 5 minutes.
For the pancake mix:
In a large bowl, combine the whole wheat flour, baking powder, sugar, salt and poppy seeds.
Make a well in the middle and add the buttermilk, melted coconut oil, butter and vanilla extract. Mix until just combined; there should be lumps. The batter should run off the spoon. If it is too thick add a splash of milk. Don't over mix.
Heat a skillet over medium heat, once it's hot add a small knob of butter rotating the skillet so that the base is covered. Using a ½ cup (120g) measuring cup, measure out the batter and pour it in the skillet. When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake in one decisive movement. Cook for another 1-2 minutes. Do not press down on the pancake with the spatula. To know when it is ready, simply touch the center of the pancake with your fingertips and if it is soft then you can remove the pancake and set on a wire rack to cool. Add another small knob of butter and repeat these steps until you have cooked all 9 pancakes.
For the whipped cream:
While the pancakes cool, put the fresh heavy cream in a bowl, add the maple syrup and whip until stiff peaks form.
To compile the pancake cake, put one pancake on a flat serving plate and distribute a spoonful of the blueberry sauce followed by a few spoonfuls of the whipped cream. Arrange six strawberry pieces towards the edge then top with another pancake. Repeat all steps. On the final pancake top with the remaining whipped cream, a strawberry and fresh blueberries.
To serve, cut slices and top with maple syrup, if desired.
Note: You can make just the pancake recipe, if you don't want to make the entire cake, and simply serve with maple syrup. This pancake cake is also great to make ahead. Simply make the pancakes and blueberry sauce, store them in the fridge for up to one day in advance. When you are ready to serve, make the whipped cream and compile the pancake cake.
Traditional Balsamic Vinegar has been produced in Modena and Reggio Emilia, Italy since the Middle Ages. For centuries it was privately made for family use only. The wooden barrels used to age the balsamic vinegar were passed down from one generation to the next and was often part of a bride’s dowry. Today, balsamic vinegar can be found in almost every supermarket. Unfortunately, along with its surge in popularity came a variety of quality and what you often see today lining the shelves is not Traditional Balsamic Vinegar (Aceto Balsamico Tradizionale) but an industrial version called Balsamic Vinegar of Modena (Aceto Balsamico di Modena) or simply an imitation. Curious to understand the differences, I headed to Acetaia Malpighi, one of the oldest Traditional Balsamic Vinegar producers in Modena, Italy to find out.
The Malpighi family has been producing the Traditional Balsamic Vinegar of Modena since 1850. Today products are exported throughout the world and the Malpighi brand is recognized internationally for being a leader in high quality Made in Italy products. Over 22,000 people each year make their way through Acetaia Malpighi’s doors to participate in free tours and tastings. As President Massimo Malpighi told me in our interview, “The best way for consumers to understand the difference between Traditional Balsamic Vinegar and other products you find in the market, is to have them taste our products. After which, they become our biggest promoters as they can immediately understand the difference in flavor and quality.”
Producers who make Traditional Balsamic Vinegar are passionate people. Whereas industrial producers bottle gallons of runny liquid in a short period of time, it takes Acetaia Malpighi 198 pounds (90 kilos) of grapes and 25 years of aging just to produce 7 (100ml) bottles.
5 elements are required to produce Traditional Balsamic Vinegar of Modena:
1. Microclimate — Modena has a unique climate that is critical to producing excellent Traditional Balsamic Vinegar (cold/humid in the winter, hot/humid in the summer).
2. Grapes— The grapes must come from vines traditionally cultivated in the province of Modena.
3) Barrels — 5 types of wood must be used: oak, mulberry, chestnut, cherry and juniper.
4) Consortium — Traditional Balsamic Vinegar of Modena must adhere to the traditional means of production that is strictly controlled by the consortium and approved only after rigorous examination of quality. Since imitators don’t abide by these regulations, the consortium is an imperative filter to protect the reputation and value of authentic balsamic vinegars.
5) Agingprocess — The vinegar must be aged for minimum of 12 years.
The actual production of Traditional Balsamic Vinegar is quite simple. Here is a quick overview. The grapes used must originate from varieties traditionally cultivated in the province of Modena. They are crushed, pressed then slowly cooked over a fire for 24-48 hours to produce must (unfermented juice). After resting and undergoing an sugar and acidic fermentation, the must is then decanted and transferred through a battery of barrels of different sizes and wood types that are stored in an area that ensures natural thermal ranges and aeration. Traditional Balsamic Vinegar must be aged for a minimum of 12 years.
Types of Balsamic Vinegar
Each grade of balsamic vinegar has its function, we can define it as being similar to wine. You wouldn’t want to waste a $200 bottle on a salad dressing or drizzle a $2 bottle on top of aged Parmigiano Reggiano cheese.
Here are the four main classifications of balsamic vinegars:
Traditional Balsamic Vinegar: Considered the best for its rich flavor. The main characteristics are: special onion shaped bottle with a Consorzio label, brown-black in color, a tart and sweet flavor, and thick when poured from the bottle. Traditional Balsamic Vinegar is made only from grape must. Prices range from around $60 to $500.
12 years: suitable on eggs, first courses, red meat, fish and crustaceans.
25 years: perfect for cheese, desserts, ice cream, fresh fruits or as a after dinner digestive aid.
25 + years: enjoyed by tasting a few drops on a little porcelain spoon.
Aceto Balsamico Condimento: These balsamic vinegars follow almost the same traditional methods as the Traditional Balsamic Vinegar but varies on one of the processes—e.g., the producer is located outside of Modena or Reggio Emilia, or three types of woods are used instead of five, or the aging period is less than 12 years. Prices start from around $25. Perfect for everyday use on salads, breads, fresh mozzarella, tomatoes, in vinaigrettes or marinades. Should be added at the end of cooking.
Aceto Balsamico di Modena: These are industrial grade balsamic vinegars that are mass produced and aged for a short period of time, usually in metal vats with wood chips to add flavor. Commercial balsamic vinegars are usually a blend of cooked grape must, wine vinegar, sulphites and sometimes sugar and caramel coloring. If you are to buy this variety, I recommend searching only those that contain grape must and vinegar in the ingredients list. Prices typically range from $5 to $25. Suitable for salad dressings and sauces.
Balsamic Vinegar Imitations: These balsamic vinegars cannot bear the name Modena on the label, but their similar looking packaging may just trick you to believing they are of high quality. You can spot the difference simply by looking at the list of ingredients. Traditional Balsamic Vinegars are made only with grape must and the industrial varieties are made with grape must and vinegar; imitation balsamic vinegars are not made with grape must but utilize merely vinegar, sugar, caramel coloring and other artificial flavoring. Prices can go for $2 all the way to a $10, a deceptive amount for its poor quality. I try to avoid products with artificial ingredients, and therefore don’t recommend these for any kind of food.
For every foodie, I definitely recommend a tour through the region of Emilia Romagna, the so called “food valley” where you can taste firsthand some of Italy’s most famous DOP products, like: Parmigiano Reggiano, Prosciutto di Parma, and of course, stop by for a pleasant and informative tour at Acetaia Malpighito taste their Traditional Balsamic Vinegar from Modena and other delicious products.
Note: This post is not sponsored or paid by Acetaia Malpighi. I only promote companies who products I like and think you will enjoy. Acetaia Malpighi was kind to give me some samples of their high quality products, which I look forward to using in future recipes.
I am always on the look-out for interesting healthy recipes :: ricette sane, and when I saw this on Passion and Cooking, a blog by Paola Lovisetti Scamihorn, I wanted to give it a try.
Get creative with the ingredients. You may opt for the classic water, chickpea flour, extra virgin olive oil and salt; or, you could spice it up with rosemary :: rosmarino and pepper like Paola did. In my recipe I loaded it with pitted taggiasche olives, sun-dried tomatoes and Genovese pesto.
After having mixed the chickpea flour and water together, let it rest for 12 hours. It seems time consuming, right? In reality, this is one of the easiest recipes ever, you just need to organize yourself in advance. You could prepare the mixture :: miscela before going to bed so it will be ready to be cooked at lunch, or you could prepare it in the morning before leaving for work so it’s ready for dinner. Prep time is 2 minutes. To finish the recipe, just load it with whatever you have on hand: fresh herbs, sauce/pesto, nuts, cheese or vegetables in oil, then just pop it in the oven and in 15-25 minutes it is ready. Buon appetito!
I haven’t bought processed cereal in years, because even the “healthy” ones are not always as healthy as you think. Sure, for many, cereal is an easy solution when you’re in a rush in the morning, but instead of giving yourself two minutes to throw breakfast together, allow yourself eight and you can make instead a wholesome breakfast packed with protein :: proteine, fiber and vitamins to keep your energy high and balanced throughout the morning.
These green eggs and ham, I mean, toast aren’t just a breakfast food; they are also perfect for a quick lunch or a light dinner. Serve with a side of arugula salad :: insalata di rucola and fresh cherry tomatoes drizzled with extra virgin olive oil.
