HELLO FALL! I’ve been waiting for you and your splendid bounty of crisp apples, juicy plums and pears, sweet root vegetables and colorful array of pumpkin and squash.
I am ready to put on warm sweaters and cozy up indoors spending my days developing new recipes and cooking warm soups, homemade breads, pizza dough and homemade pasta. This particular pasta recipe for butternut squash cappellacci is dear to my heart. It’s what Mr. Italicano’s Italian mom and aunt would prepare on Sunday lunches and for special holidays. It’s the dish that I would always go back for seconds, sometimes thirds, because it’s Just. That. Good. It’s bathed in sage infused butter and Parmigiano Reggiano cheese.If I’m by myself, I lick my bowl.
In the northern region of Emilia-Romagna there are two famous pumpkin/squash pasta dishes: tortelli di zucca from Mantova and cappellacci di zucca from Ferrara. The main difference is the name, shape and filling. In Mantova, the filling typically consists of cooked pumpkin, ground amaretti cookies, mostarda (candied fruit and mustard-flavored syrup), Parmigiano Reggiano and nutmeg.You can find them shaped in squares or like cappellacci, whose name is derived from the dialect caplaz which means “little hats” and is in reference to the straw hats once worn by farmers who worked the fields. The cappellacci di zucca from Ferrara, on the other hand, typically uses butternut squash, a little bread crumbs and does not include the amaretti or mostarda.
I am so excited to have two upcoming cooking classes this weekend where I will teach how to make this authentic Italian pasta dish! It is the ultimate Italian comfort food for the fall. If you are in the Seattle area, come make some mouthwatering homemade pasta with me!
October 6th, 11:00am-1:30pm
I will be holding a cooking classat Whisk, a beautiful store and cooking school in Bellevue. In this fun and interactive cooking class each student will start with flour and eggs to create their own pasta dough then will learn how to cut and form two pasta shapes–cappellacci and tagliatelle. We’ll then create Roasted Butternut Squash Cappellacci with a Sage Infused Butter Sauce and Tagliatelle with Porcini Mushrooms and Cream Sauce. You’ll learn the secrets of homemade Italian pasta, made simple so you can recreate these recipes again and again at home. Discover more details and sign up here.
October 7th, 1:00-3:30pm
I will be holding a class with my dear friend Lisa Caruccio, the owner ofCaruccio’s, a stunning culinary event center on Mercer Island. In this interactive, hands-on demo, you’ll learn the basic techniques to making two pasta shapes tagliatelle and cappellacci.I will be showing how to make Butternut Squash Cappellacci with a Sage Infused Butter Sauce, and Lisa will demonstrate how to make Chestnut Tagliatelle with a Light Cream Sauce. You can relax around the 21ft counter with a glass of wine and new friends, and jump in to participate with various preparations if you’d like.Discover more details and sign up here.
MORE FALL CLASSES & DEMOS COMING UP!
WHISK OCTOBER 16TH, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Arugula Salad with Burrata, Pears and Walnuts -Farro Beet Soup with Greek Yogurt, Pistachios and Orange Zest
WHISK OCTOBER 23RD, 12-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Plum Caprese Salad -Homemade Turmeric Tagliatelle with Pumpkin, Toasted Walnuts and Crispy Sage Ribbons
WHISK OCTOBER 30th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Autumn Salad with Apples, Dried Cranberries, Almonds and Feta -Creamy Pumpkin Soup
WHISK
NOVEMBER 3rd, 11:00am-1:30pm NATURAL COLORED PASTA WITH ANCIENT GRAIN FLOUR
Learn how to make delicious homemade pasta with farro flour and natural ingredients to create a colorful, vibrant dough. MORE DETAILS.
NOVEMBER 13th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Sicilian Fennel and Orange Salad -Homemade Matcha tagliatelle with Kale Pesto, Leeks and Wild-Caught Prawns
CARUCCIO’S NOVEMBER 18th 1:00PM–3:30PM MEDITERRANEAN PLATTERS Learn how to create Mediterranean-inspired platters that will wow your guests and allow you to entertain stress free this holiday season. MORE DETAILS.
WHISK NOVEMBER 20th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Warm Spinach salad with Black Pepper Portobello Mushrooms -Farro & Butternut Squash Soup with Crispy Sage and Toasted Pumpkin Seeds
WHISK NOVEMBER 27th, 12PM-1PM LUNCH & LEARN – ITALIAN FALL COUNTRYSIDE LUNCH Enjoy a cooking demonstration, 2 course Italian lunch and glass of wine. MORE DETAILS. -Kale Salad with Apples, Pecorino Shavings and Toasted Herbed Bread Crumbs -Homemade Tagliatelle with Brown Butter Beet Sauce, Crumbled Blue Cheese, Crispy Brussel Sprouts and Toasted Pine Nuts
WHISK DECEMBER 1st, 11AM-1:30PM THE ITALIAN KITCHEN – PASTA In this interactive pasta-making cooking class you’ll learn the techniques and secrets to making homemade pasta dough and two shapes: tagliatelle and cappellacci. MORE DETAILS. -Roasted Butternut Squash served with a Butter and Sage Sauce. -Tagliatelle in a warm Porcini Mushroom Cream Sauce
Butternut Squash Cappellacci & Fall Cooking Classes
Butternut Squash Cappellacci is the ultimate comfort food from the region of Emilia-Romagna. It is served with a sage infused butter sauce and a glorious shower of Parmigiano Reggiano cheese.
Serves: 4-6
Ingredients
For the egg dough:
2½ cups (300g) 00 or all purpose flour (I also love using farro flour or a mix of whole grain)
3 eggs
For the filling:
2.2 lb (1 kg) butternut squash
8 oz (200 g) Parmigiano Reggiano, grated*
2-4 tablespoons breadcrumbs
2 dashes of nutmeg
Salt and pepper, to taste
1 egg
For the sauce:
6 tablespoons butter
5-6 sage leaves
*For a vegan version use a vegan parmesan cheese and butter.
Instructions
For the Filling:
Preheat the oven to 350°F.
Cut the butternut squash in half. Remove the seeds and slice. Lay on a baking tray and bake for 30-40 minutes until soft. Cut off the skin and put the pulp in a large container. With an hand immersion blender, blend until smooth. Add the Parmigiano Reggiano, breadcrumbs, nutmeg, salt and pepper. Taste and adjust seasoning. Add the egg and blend until mixed.
Pasta dough by hand:
Put the flour on a large clean work space and create a volcano shape. Add the eggs and gently whisk with a fork. Gradually incorporate the flour from the sides. Gently mix together until a ball of dough starts to form. Knead for 10-15 minutes until elastic. Cover with plastic wrap and let rest for 30 minutes.
Pasta dough in a stand mixer: Attach the dough hook to the stand mixer and add flour, salt and eggs. Mix on low for 5 minutes until the dough comes together as a ball and is smooth. Wrap with plastic wrap and let rest for 30 minutes.
Rolling out the pasta:
Attach the pasta roller accessory to the stand mixer. Divide the dough into 6 pieces, press them into flat rectangles. Lightly flour each side. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 7. If you don’t have a stand mixer, you can roll out the dough with a rolling pin.
Forming the cappellacci:
Put a sheet of pasta on a lightly floured board. Use a pastry cutter to cut squares roughly 2 ½ inches. Put a heaped teaspoonful of the mixture in the center of each square. Fold one corner of the pasta to the other to make a triangle, push out any air from the center to the edge before sealing. Fold and press the ends of the triangle and together with your thumb and pointer finger so they seal together.
Cooking:
Cook the cappellacci in salted boiling water for 6-7 minutes. Melt the butter in a large skillet over low heat, add the sage leaves. Once the cappellacci are cooked, drain and toss in the skillet and mix until coated. Serve with grated Parmigiano Reggiano. Buon appetito!
Oh, hello vegan burgers that actually taste delicious! There is just so much goodness in these little patties, that even meat lovers will appreciate them too.
What I love about them:
1. They are high in fiber and protein.
2. They have a great texture (no falling apart or squeezing out of your bun when you take a bite)
3. They are easy to make. Just watch this short video recipe that I made for Poggio del Farro, a Tuscan farro producer.
Let’s chat about what’s inside:
Organic Whole Grain Spouted Einkorn Grains
Einkorn is one of the three types of farro grains:
Einkorn
Farro (also called Emmer)
Spelt
If you can’t find einkorn grains the other two can easily be substituted.
I used sprouted whole grain farro because they have more nutrients than regular whole grain farro. Here is an interesting article by Harvard Medical School for more on the sprouting process and health benefits.
Cannellini:
I love cannellini beans. You’ll find these white kidney beans in a lot of Italian recipes like minestrone or “pasta e fagioli” (pasta & bean dish). They are hearty with a mild taste and even help you to lose weight!On my way to dropping those last few baby pounds, hooray!
Beets:
Bring on the antioxidants, the bright color and the wonderful taste of beets! Mr. Italicano used to hate beets because he had only ever eaten them boiled—how boring! Then I introduced him to: beet soup, beetsalad, beet crepes, beet pasta and beet hummus. He’s now a super fan of this superfood. I can’t wait to make beet baby food for Baby Italicana in a few months. Oh man, it’s going to be fun to experiment. ❤
Speaking of little Pepper, for Easter we took her on a road trip to Tuscany where we rented a lovely airbnb in the hillsides overlooking Florence with our friends Mario, Monica and their 2 year old daughter, Agata. If the weather had been nice, we would have spent the entire trip hanging out by the pool and BBQ outside. It was only sunny the morning we were leaving. Ahh, that view!!! ❤❤❤
As luck would have it, it was windy and rainy so during the day we ventured out for a road trip to nearby Chianti (not bad for Plan B!) We drove along the Strada del Chianti which is a scenic road lined with cypress trees, vineyards and olive groves for as far as the eye can see. We stopped for lunch and went wine tasting at Badia Coltibuono , an organic wine producer located in an abbey built in 1051. Oh Italy, you and your amazing historic sites.
I love the idea that Mr. Italicano and I are sharing with Pepper our passions for traveling, adventure and new experiences. Not only are these moments great for us, but for an infant they are a huge opportunity to learn and grow. Monica told me that whenever they went away on a trip, Agataachieved some kind of new milestone when they got back. This proved to be true also for Baby Italicana. The following day, she laughed for the very first time!
And, so, I’ll leave you with this video that hopefully brings a smile to your face as it did ours.
Thank you for following me into the kitchen and with me in life. ❤ If you try these vegan sprouted einkorn burgers, snap a photo and tag Italicana Kitchen on social media or leave a comment below. I love hearing from you! Happy Cooking!
Vegan Sprouted Einkorn Burgers - Vegan or not, you will love these vegan sprouted einkorn burgers! They are packed with protein and made with delicious sprouted einkorn, beets and cannellini beans. Serve them on an artisan bun and top them with mashed avocado, lettuce and a soy yogurt and herb sauce!
Serves: 6 patties
Ingredients
For the Vegan Burgers:
1 cup (150g) sprouted einkorn grains (or farro or spelt grains)
3 cups water
2 tablespoons (32g) ground flax seeds
5 tablespoons water
1 tablespoon extra virgin olive oil
1 white onion, finely diced
1 cup (100g) raw walnuts
½ tablespoon (4g) chili powder
1 tablespoon (8g) paprika
1½ teaspoon salt and a few cracks of black pepper, plus more for coating burgers
1½ cups (150g) rolled oats
2 cooked beets (250g)
1¼ cups (230g) cooked cannellini beans (weight of the drained beans if using canned)
2 tablespoons chopped chives
Bun and toppings:
6 bakery hamburger buns
2-3 avocados, pit and skin removed and mashed
Mixed salad
For the Vegan Yogurt Sauce:
1 cup soy yogurt
2 tablespoons chopped parsley
2 tablespoons chopped chives
Pinch of salt and a few good cracks of freshly ground black pepper
Instructions
Add the sprouted einkorn to a pot. Cook according to package directions.
In a small bowl, add the ground flax seeds and water. Stir and set aside.
Heat the extra virgin olive oil in a pan, add the onions. Cook for 5-6 minutes until translucent but not brown.
Add the walnuts, chili powder, paprika, salt and rolled oats to the food processor. Blend for 1 minute until all the ingredients are well chopped. Pour this mixture into a large bowl.
When the einkorn is ready, drain, then add it to the food processor along with the cooked beets and cannellini beans. Mix for 1 minute until combined.
Add the einkorn/beet mixture to the bowl with the rolled oats. Add the flaxseed mixture and stir all of the ingredients together with a wooden spoon. If the mixture seems too sticky, blend ½ cup more oats and add it to the mixture (you could also use bread crumbs).
Divide the mixture into patties the size of your buns. (It will make 6 large patties). Sprinkle on top salt and freshly cracked black pepper.
Add 1 tablespoon of extra virgin olive oil to a large skillet, wait until the oil is hot, then add 3-5 patties to the skillet. Let the patties cook over medium heat for 2-3 minutes. If they are starting to brown too quickly, lower the heat. Carefully flip the vegan burgers and cook for another 2-3 minutes.
In the meantime, make the vegan yogurt sauce: add the soy yogurt, parsley, chives, salt and pepper to a small bowl. Stir well and store in the refrigerator until ready to serve.
To plate: toast the buns, spread some of the mashed avocado on the bottom of the bun. Top with the vegan burger, a dollop of vegan yogurt, some salad and the top part of the bun. Enjoy!
This is a great make-ahead recipe. Prepare the patties and yogurt sauce ahead and store in the refrigerator, then cook the patties and serve with the rest of the condiments when ready to eat.
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I made this recipe for Poggio del Farro . Although we often collaborate with this company, this specific recipe is not sponsored by them.
Sorry for dropping off the map! Mr. Italicano, Baby Italicana and I spent over a month in the USA visiting my family ❤ and I did cooking classes and demos around Seattle, Portland and in Virginia for Caruccio’s and Smeg USA. Now we’re back in Italy, and I’ve been aching to write a recipe post, so let me get straight to it and tell you about these amazing mini farro tarts!
Besides being just extremely cute, these mini farro tarts were a huge hit with the participants at my kid’s cooking class at Caruccio’s, a beautiful new culinary event space in Mercer Island. In this cooking class each child made her own tart, filled it with a homemade lemon curd and topped it with fresh berries. Not a crumb remained!
Here is what a I love about these mini farro tarts:
Kid Friendly — They are the perfect recipe to make for (or with) your child. Fill them with homemade lemon curd, jam or yogurt and top them with berries for a healthy breakfast, dessert or after school snack.
Low in Sugar — Most desserts are pumped with sugars. This tart crust just has 1/3 cup raw turbinado sugar. Obviously, depending on what you fill it will make it more or less sugar-y, so if you are looking for a simple & healthy treat, opt for a good yogurt and fresh fruits, nuts and/or seeds.
Farro — I am a huge proponent of farro. It’s an ancient grain grown in Italy which is nutty in flavor, high in protein and fiber and is often suitable for people who have gluten sensitivities (but not those who have celiac disease). Just search farro recipes in the search box for more recipes. One of the brands I collaborate with and absolutely love is Poggio del Farro.
Since I love discovering new ways to cook with farro, I thought I would bring my knowledge to the USA! I created farro recipes for all of my adult classes, pop-up dinner and demo’s at Caruccio’s. Throughout the various events, we made homemade farro salad, farro beet soup, farro ravioli, farro matcha pasta, farro beet pasta, farro crostataand farro chocolate chip cookies. Participants were enthusiastic to learn more about farro, the health benefits and and the best recipes to make with this ancient grain. I was really delighted to see how curious everyone was (even kids!) to learn about farro. ❤
The pasta is bright in color, packed with antioxidants and I put in just the right amount of matcha to not leave any bitter taste—making it easy to pair with any sauce.At some of my demos, I also showed how to make matcha tea with Smeg’s Variable Temperature Kettle (<—affiliate link). I really enjoyed using Sugimoto America ’s delicious organic matcha culinary and ceremonial grade teas. I’m not a big tea drinker, unfortunately I often find it too bitter, but matcha tea is one that I actually like because it’s smooth and I find it less pungent.
I’m surprised with how “italicana” I’ve become over the eight years of living in Italy. My usual craving for a Starbucks coffee has passed—for me it’s too sugary and sweet. I usually drink American drip coffee (straight up black) or I choose to make a homemade latte with just a little added maple syrup for flavor or I’ll make a quick espresso, macchiato or cappuccino. I love how Smeg’s 1950’s style Espresso Machine(<—affiliate link) is easy to use, so stylish and takes up such little space on my countertops. In this video I show you how simple it is to make a macchiato using it!
Another simple but satisfying recipe I had the pleasure of demoing is a sparkling citrus juice using Smeg’s 1950’s style citrus juicer (<—affiliate link).
Now that I have Baby Italicana to think about, I’ve been consuming many homemade non-alcoholic drinks. Here’s the easy and delicious recipe:
For a Sparkling Citrus Juice:
1. Squeeze some oranges or grapefruit in a glass
2. add equal parts sparkling water
3. top with a mint leaf
It’s that easy! Great for prego’s like me, for kids or to serve as a nice refreshing drink for your family and friends. 🙂 I made these citrus juice drinks for my nieces and nephew at Lake Chelan when were there with my entire family celebrating my mom’s 70th birthday. They adored this “fizzy drink” and I love knowing that I, their auntie, was giving them something that is 100% natural. ❤
How is Baby Italicana?
This little globe trotter is doing well! She’s 29 weeks old and we’re already in the 3rd trimester! She has become a little ninja in my belly and is kicking all the time (the most incredible feeling ever). She loves her daddy and responds with kicks and high fives when Mr. Italicano taps three times on my tummy (I think he’ll soon start teaching her morse code. Hah!). We love celebrating life moments with her. For my and Mr. Italicano’s 4th wedding anniversary we took her to a Seattle Seahawks game…
…and spent a night at Sleep Lady Mountain Resort in Leavenworth where we got married.
We took her on the outdoor stage where we said our vows, to a beautiful rock overlook where with views of the river and mountains and strolled through the rest of that magical place describing to her all of the special memories of that unforgettable day. ❤
These mini farro tarts are the perfect recipe to make for your family. Fill them with homemade lemon curd, jam or yogurt and top them with berries for a healthy breakfast, dessert or after school snack.
⅔ cup (150 g) cold butter, cut into cubes + more to butter pans
Zest from 1 organic lemon
⅓ cup (75 g) turbinado sugar
1 large organic egg + 1 egg yolk
For the filling:
Greek yogurt, lemon curd, homemade jam (etc)
Fresh berries
Instructions
Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer equipped with the paddle attachment, add the flour, baking powder, salt and butter. Mix on medium speed for 1-2 minutes.
Add the lemon zest, turbinado sugar and eggs. Combine until the dough comes together as a ball. Flatten the dough into a disc, wrap with plastic wrap and place in the refrigerator for 30 minutes.
Butter fifteen 4-inch tart pans with removable bottoms. Divide the dough into 15 pieces. Push each piece of dough into the tart pan until the dough evenly covers the bottom and sides. Pierce the bottom of the dough with a fork many times. (If you have fewer tart pans, you can take turns baking. In this case, keep the dough in the refrigerator until ready to use. You can also use this recipe to make the crust for an 11-inch (28cm) pan crostata. If so, follow the recipe in that link for tips on how to roll out the dough and fill the crostata.)
Bake the mini farro tarts for 22-24 minutes or until the crust is golden brown.
Add your filling of choice (Greek yogurt, lemon curd, homemade jam etc) and top with fresh berries. Enjoy!
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In this post, there are affiliate links and links to the companies I work with. These collaborations allow me to work full time on this blog. I am very selective in my choices of collaborations and products that might be of value to those who follow me. Thank you for your support. ❤
Hey friends! Thank you so much for your comments, emails and messages to my and Mr. Italicano’s baby announcement last week! We are over the moon about becoming parents and starting this new beautiful, challenging and rewarding adventure. First let’s talk about this amazing beet hummus recipe that has been rocking my world lately, and for those of you who aren’t interested in all the intimate pregnancy details you can then skip to the written recipe below {I definitely don’t want to bore you!} For all of you who want the in’s and out’s about my growing belly and Baby Italicano/a’s first sailing adventure last weekend, you’ll find that in the second part of the post. ❤
Video Recipe
This video was made in collaboration with Smeg. I created the recipe, photos and video—which you can also find on their website along with many other delicious homemade recipes. The writing and opinions are my own.
2. I’m able to benefit from all the health benefits of beets like cancer fighting antioxidants, anti-aging properties and boosting my stamina (which is great because I find with the summer heat and being pregnant even climbing stairs make me tired!)
3. I can whip up a vegetarian, gluten-free,vegan-friendly,dairy-free appetizer in a matter of minutes to serve at dinner parties and please a large group of friends who have different eating restrictions. Plus, appetizer boards are one of the prettiest things ever! Just be sure if you have gluten free friends, divide the hummus into two bowls and keep one for the veggies and on another board put the bread/crackers to avoid someone dipping their cracker inside and contaminating the spread. Little chalkboard signs are also a good idea as a little reminder.
Ready to try this delicious beet hummus? Scroll down to the recipe.
Now onto baby news….❤
17 Week Pregnancy Update
How Big is Baby Italicano/a?
Baby Italicano/a is the size of a pomegranate!
It seems so surreal to have a baby this size in my belly. I still can’t feel this little pomegranate, but I had a doctor’s visit and my obstetrician said I would start to feel baby’s first movements in about three weeks. I can’t wait! Although, if he/she is anything like me when I was little, my tummy is going to get some wild kicks. When I was a kid none of my friends wanted to sleep in the same bed as me, I was an active sleeper and usually kicked them before the night was through. Luckily for Mr. Italicano, I’ve become a calmer sleeper and he doesn’t get any rude awakenings (unless constantly stealing the covers and hogging the entire bed count? Oh, how he supports me. ❤ )
How Big is Mamma?
So, I was really quite lazy the first 4 months about taking photos. I only took one about a month after I found out I was pregnant. Here it is:
Now that I’m seeing differences weekly, I want to document my expanding belly! Here’s me at 16 weeks.
And, yesterday, at the start of 17 weeks.
This is the last week of 4 months and next week I’m be officially starting five months! Nine months is a long time, but man is it flying by!!
Baby Italicano/a’s First Sailing Adventure
Every since Mr. Italicano got his sailing license two years ago, we’ve been taking every chance we can get to explore the Mediterranean Sea. We’ve been to Greek Islands and various coastal ports, towns and islands in Italy. This past weekend we went sailing around Elba Islandwhere we recently unplugged for a truly relaxing weekend.
So, you would think that I would be ecstatic about this weekend sailing getaway! I mean, if there is some kind of outdoor activity and new location involved, I am in heaven. I consider myself an adventure-seeking soul and love exploring new places and countries. In 2008, I even took a 10 month around-the-world trip, backpacking to over 13 countries while sharing my journey and experiences on a travel blog. From riding elephants in the jungles in Asia to hiking the Himalayas in India, I pushed myself to live life at full momentum and without fear.
Yet, as I stood on the dock looking at the passerella, or gangplank, that separated myself from the boat and solid land, a million fears popped in my head as I watched a friend cross the wobbly wooden board in front of me. What if I lose my balance and fall in the water? Or worse, what if I slip and fall on the slippery boat floor when we start to sail and…*gulp*… I lose my baby?
Fear.
Lot’s of it.
Rushed through every cell in my body.
I’ve already taken on the responsibilities of becoming a mom in the past 4 months as I’ve made many sacrifices for my sweet pea on what I eat and drink. I’m extremely, and at times excessively, strict. Yet, this is the first time I’ve ever felt the panic-mode that I’m sure most parents experience when they realize how many dangers there are in the world and all they want to do is keep their child safe.
As I watched others climb aboard, I took a deep breath and let logic take over. Nothing in this world is ever “safe”, the worst can always happen. On the contrary, the “best” can happen too, like enjoying a relaxing weekend with friends, cuddling with Mr. Italicano under the stars, feeling the wind on my face, letting Baby Italicano/a be kissed by the sun and cooled by the salty sea.
I don’t want to miss out on life’s beautiful moments because I’m afraid something bad will happen, yet, I can’t be reckless either. There is a little human growing in my body that I need to take care of and protect. So I gave my self some rules.
How to Sail Safely in Your Second Trimester
1. Let people help. Instead of being the independent-do-it-all that I normally am. Before I walked across that wobbly wooden plank, I passed my heavy bags to my friend Sara, and then took her hand as she helped me across. I felt like a little old lady, but that’s fine. 🙂
2. Minimize movements around the boat. I would find myself a comfy spot and stay there, especially when the boat was in movement. If I absolutely had to move around I made sure that I always had a tight grip on something in case the boat jerked unexpectedly.
3. Act like a pregnant lady. Use your get-out-of-work pregnancy card. At first, I felt guilty not being the proactive helper on the boat when there was something to do. It’s not that I didn’t do anything, but I limited activities when the boat was anchored or when we were in port, like cooking or washing dishes. As for helping with setting sail and mooring I simply let others do it so I wouldn’t risk rushing up and down the boat and potentially falling.
In the end, pushing the fear aside and taking extra precautions allowed mamma and Baby Italicano/a to have a good time.❤Oh, and my favorite part? The hammock on the sail boat! What a genius idea.❤
Where is Baby Italicano/a off to next? Today we’ll leave again for Tuscany, but this time for the hillsides where we’ll meet our client Poggio del Farroto have him taste some products I’m developing for his company that will appear soon on supermarket shelves (umm, how exciting!!) and to see the farro harvest firsthand. I’ll be posting videos and photos on Facebook andInstagramor you can check back next Thursday here for the highlights on the blog.
Hope you all are enjoying your summer. Hugs from Mrs. Italicana, Mr. Italicano and Baby Italicano/a! ❤
This beet hummus is the perfect vegetarian, gluten-free, vegan-friendly, dairy-free appetizer that you can whip up in a matter of minutes to serve at dinner parties and please a large group of friends who have different eating restrictions. Put a spin on the classic hummus dish by adding color, flavor and healthy beet nutrients.
Serves: 6-8
Ingredients
For the hummus:
½ cup water
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon tahini
⅛ teaspoon salt
1 clove garlic
1 small cooked beet (100g)
1½ cups (260g) cooked chickpeas
For the toppings:
Extra virgin olive oil
Poppy seeds
Chia seeds
Pumpkin seeds
Thyme
Bread and/or Crackers
Raw vegetables
Instructions
Put all ingredients for the hummus in the blender in the order given. Blend until smooth, adding more water or lemon juice if needed to arrive at your desired consistency.
Scrape the hummus into a bowl, use a spoon to make a swirl on top and drizzle with extra virgin olive oil. Sprinkle with poppy seeds, chia seeds, pumpkin seeds and thyme. Serve with toasted bread, crackers and/or raw vegetables. Enjoy!
Notes
If you have gluten free friends, divide the hummus into two bowls and keep one for the veggies and on another board put the bread/crackers to avoid someone dipping their cracker inside and contaminating the spread. Little chalkboard signs are a good idea as a little reminder.
And, cheers to video recipes that show you how to make these fluffy little gems in just 47 seconds. Life just got good. 🙂 Ok, well, this video is in Italian so you may have to put your student cap on for a minute but don’t fear, the English instructions and measurements are below!
This post is sponsored by Poggio del Farro. I created the recipe, photos and video—which you can also find on their website along with many other delicious farro recipes. The writing and opinions are my own.
The great thing about pancakes is that you can make them in a variety of ways: craving a savory version, just try these zucchini pancakes with basil pesto or this version with arugula, gorgonzola, pear and walnuts.Not only are these great for brunch, but they also are a fun appetizer to be eaten in their original size or you can make them mini for to serve during a buffet. Not to be missed from the pancake line up is a simple and classic whole wheat pancake recipe as well as this specialstrawberry and blueberry pancake cake. Yes, I did. I made a cake with pancakes. It’s seriously so good. 🙂 The latest addition to my pancake craze are these delicious farro pancakes. I’ve been creating numerous farro recipes lately (just search “farro”on my blog). Once discovering the many nutritional benefits of this Italian ancient grain and how easy it is to replace refined white flours, I was sold. It also has a delicious nutty taste that I adore. Check for being healthy, check for being easy and check for being delicious. I really like Poggio del Farro’s organic farro flour for this recipe. They are just now breaking into the U.S. market. Watch out for them on store shelves.
Speaking of pancakes, I recently held a pancake cooking class for kids in Parma, Italy at the Gola Gola Food Festival. Most of them had never eaten a pancake before. I loved how curious and excited they were to learn how to cook. It’s so satisfying to see kids at such a young age get interested in making their own food. I hope that this interest for healthy homemade cooking increases for kids as well as their parents. I hope that through this blog and cooking classes that I can make a difference towards forming good eating habits. ❤️ Here’s to hope for a healthier generation in the future and in the present!
Farro Pancakes with Whipped Cream, Strawberries and Maple Syrup
These farro pancakes with homemade whipped cream, strawberries and natural maple syrup are a great alternative to refined white flour pancakes. You'll love their slightly nutty taste!
Serves: 8 pancakes
Ingredients
¾ cup (175ml) milk (cow or soy)
1 tablespoon apple cider vinegar (or white vinegar or lemon juice)
1 cup (125g) Poggio del Farro Organic Farro (emmer) Flour
2 teaspoons (8g) sugar (white or raw cane sugar)
1 teaspoon (4g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1 organic egg
2 tablespoons melted butter or coconut oil
Butter or coconut oil for greasing the pan, as needed
Homemade whipped cream
Strawberries, sliced
Pure maple syrup
Instructions
Stir the milk and apple cider vinegar together in a small bowl and set aside.
In a medium bowl whisk together: organic emmer flour, sugar, baking powder, baking soda and salt.
In a separate medium bowl whisk together: egg, melted butter and milk/apple cider mixture.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Brush a large nonstick skillet with butter or coconut oil and heat over medium heat.
Add ¼ cup of the pancake mixture to the pan and cook until bubbles form on the top and the bottom is golden; about 2-3 minutes. Flip and cook until golden on the bottom, about 1-2 more minutes. Repeat. (Depending on your size pan you can also cook more than one at a time.)
Serve with homemade whipped cream, strawberries and pure maple syrup.
Farro beet crepes! As you can imagine, these beautiful crepes are naturally colored with beet puree. They are the perfect dish for Mother’s Day brunch.
Ever since I learned how easy it is to naturally color my food, I have been experimenting more and more in my kitchen. I love the esthetic look of colored food—Bright! Fun!—I also love packing in more nutritious vegetables to every meal. Plus, it’s easier than you think—way easier.
This post is sponsored by Poggio del Farro. I created the recipe, photos and video—which you can also find on their website along with many other delicious farro recipes. The writing and opinions are my own.
I remember the first time I made a crepe; I was in high school. My feet on a step stool and my hands reaching in the far corners of the wooden pantry shelf (where sometimes my older brother hid the best snacks), I ran across an old 1960s box with a crepe pan designed on the front—probably a wedding present. I was intrigued. I pulled it out, dusted it off and opened it up to find a little recipe book on top of the black crepe pan. That night I made cannelloni crepes for my family. I remember they turned out absolutely terribile. I was disappointed. My dad, on the other hand, continued to eat them. “It’s just one meal, Cindy,” I remember him saying. Ahh, my dad’s simple wisdom. He was right. I was just 16. In my lifetime I would have thousands of more meals to make and whole lot of opportunities to get it right.
The second time I made a crepe was last year, almost 20 years later (wow does that make me feel old). I was recipe testing for Smeg {affiliate link}, an Italian design appliance brand. Since their small appliances have adorable colors, I wanted to create something stylish and colorful as well. My blender spinach crepes were so good that I brought them to my friends house where we created a beautiful outdoor aperitivo (Italian style happy hour).
Since spinach worked so well, I had to try it with beets. I also used farro wheat from Poggio del Farro for these crepes. I have come quite obsessed with Poggio del Farro’s products. Farro has lower gluten content and higher amounts of protein and fiber compared to modern day grains. I use their farro grains to make soups and salads, and their flours to make crepes, pancakes, chocolate chip cookies and homemade pasta, among many other recipes. Farro is pretty much replacing all other flours in my kitchen.
The beet crepe on its own is not so beet-y tasting, so you can top it with a myriad of fillings from sweet to savory. My favorite for this recipe is fresh crispy arugula, creamy ricotta, juicy blood oranges, crunchy pistachios all drizzled with extra virgin olive oil, aged balsamic vinegar (affiliate link) and sweet honey. Pure deliciousness.
Happy Mother’s day to all and especially to my mom, an extraordinary woman whom I admire.
Beet Crepes with Ricotta, Blood Oranges and Pistachios
In a blender or a bowl, add all of the ingredients for the crepes then blend or whisk until homogenous. Chill in the refrigerator for ½ hour.
Add a small knob of butter to a crepe pan or frying pan. As the butter and as it melts over medium heat, swirl the pan so that the butter covers the bottom. Pour in ½ cup of the crepe and quickly swirl the pan so that it distributes the liquid evenly. Cook for 1-3 minutes then flip and cook for another 1-2 minutes. Repeat for the rest of the crepes. Keep the crepes warm by putting them in the oven at a low temperature.
Fill each crepe with some ricotta, arugula, blood orange pieces & zest and pistachios. Drizzle with extra virgin olive oil, aged balsamic vinegar and honey.
Notes
Batter should be chilled in the refrigerator for ½ hour before using.
*If you are not able to find farro flour you can replace with other flour.
I am ready to put on warm sweaters and cozy up indoors spending my days developing new recipes and cooking warm soups, homemade breads, pizza dough and homemade pasta. This particular pasta recipe for butternut squash cappellacci is dear to my heart. It’s what Mr. Italicano’s Italian mom and aunt would prepare on Sunday lunches and for special holidays. It’s the dish that I would always go back for seconds, sometimes thirds, because it’s Just. That. Good. It’s bathed in sage infused butter and Parmigiano Reggiano cheese. If I’m by myself, I lick my bowl. 
In the northern region of Emilia-Romagna there are two famous pumpkin/squash pasta dishes: tortelli di zucca from Mantova and cappellacci di zucca from Ferrara. The main difference is the name, shape and filling. In Mantova, the filling typically consists of cooked pumpkin, ground amaretti cookies, mostarda (candied fruit and mustard-flavored syrup), Parmigiano Reggiano and nutmeg. You can find them shaped in squares or like cappellacci, whose name is derived from the dialect caplaz which means “little hats” and is in reference to the straw hats once worn by farmers who worked the fields. The cappellacci di zucca from Ferrara, on the other hand, typically uses butternut squash, a little bread crumbs and does not include the amaretti or mostarda.
I am so excited to have two upcoming cooking classes this weekend where I will teach how to make this authentic Italian pasta dish! It is the ultimate Italian comfort food for the fall. If you are in the Seattle area, come make some mouthwatering homemade pasta with me!
WHISK
NOVEMBER 13th, 12PM-1PM
CARUCCIO’S
…and spent a night at Sleep Lady Mountain Resort in Leavenworth where we got married.
We took her on the outdoor stage where we said our vows, to a beautiful rock overlook where with views of the river and mountains and strolled through the rest of that magical place describing to her all of the special memories of that unforgettable day. ❤
Hey friends! Thank you so much for your comments, emails and messages to my and Mr. Italicano’s 
Every since Mr. Italicano got his sailing license two years ago, we’ve been taking every chance we can get to explore the Mediterranean Sea. We’ve been to Greek Islands and various 
Yet, as I stood on the dock looking at the passerella, or gangplank, that separated myself from the boat and solid land, a million fears popped in my head as I watched a friend cross the wobbly wooden board in front of me. What if I lose my balance and fall in the water? Or worse, what if I slip and fall on the slippery boat floor when we start to sail and…*gulp*… I lose my baby? 
Where is Baby Italicano/a off to next? Today we’ll leave again for Tuscany, but this time for the hillsides where we’ll meet our client 
The beet crepe on its own is not so beet-y tasting, so you can top it with a myriad of fillings from sweet to savory. My favorite for this recipe is fresh crispy arugula, creamy ricotta, juicy blood oranges, crunchy pistachios all drizzled with extra virgin olive oil, 