In America, we look forward to a relaxing Sunday brunch either eaten in a nearby restaurant :: ristorante or in our pyjamas at home. Although my family is quite fond of many of the typical brunch items: poached eggs,scrambled eggs, muffins, coffee bread, apple or pear crisp, our favorite food to eat for Sunday brunch are pancakes.
As a child, each Sunday I would always wake up to the smell of bacon frying in a skillet and I would see my dad with a spatula in hand flipping giant pan-sized pancakes. The size and thickness of pancakes are a personal choice. For a thick fluffy :: soffice pancake, go lighter on the liquids; for a thin moist pancake, the batter should be quite runny. If the batter sits for awhile, it will start to become more dense, which you can easily thin out again with a splash of water or milk.
There are a variety of pancake toppings; here are some of my favorite:
You can also make savory zucchini and pesto pancakes or even a fancy pancake cake.The options are truly endless. What are your favorite flavor combinations? Leave a comment below!
Say goodbye to box mixes. These homemade whole wheat buttermilk pancakes are a cinch to make and will be perfect for your next Sunday brunch!
Serves: 2-3
Ingredients
1 cup milk
1 tbsp apple cider vinegar (or white vinegar or lemon juice)
1 cup (125g) whole wheat flour (or all-purpose)
2 tsp (8g) sugar
1 tsp (4g) baking powder
½ tsp (3g) baking soda
½ tsp (3g) salt
1 egg
2 tbsp melted butter
butter for greasing the pan, as needed
Instructions
In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If it is too thick add a splash of milk. (O leave it as is if you prefer a thick pancake.)
Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
Serve the pancakes with with maple syrup, honey, fruit or whipped cream.
If you like scrambled eggs, you are going to love these easy gourmet scrambled eggs. Why? The answer lies in the fact that these aren’t your typical plain Jane scrambled eggs, but they are rather bursting with flavor thanks to the marinated artichokes, buttery avocado, intense sun-dried tomatoes, pungent olives and aromatic pesto all topped with sharp grated pecorino cheese. Is your mouthwatering? Mine is.
Eggs are such a weird ingredient. You cook them one way—you love ‘em; you cook them a different way—you hate ‘em. I absolutely love poached eggs; yet, for the longest time I hated scrambled eggs and omelettes until I started packing them with veggies, then they became my go-to protein-packed breakfast of choice. If you think they look a little “green”, that’s because of the delicious pesto.
Mr. Italicano was thoroughly impressed with this recipe, telling me that he had always hated uova strapazzate :: scrambled eggs and frittata, the Italian version of the omelette, but he loved these scrambled eggs—it was like nothing he had ever eaten before. I titled them gourmet because they certainty couldn’t be called just scrambled eggs—they’re way too special! If you are looking for the perfect breakfast or brunch, try them for yourself. They marry happily with a cup of dark roasted coffee and a slice or two of toast.
If you are looking for the perfect breakfast or brunch, try these easy gourmet scrambled eggs. They are packed with veggies and loaded with bold flavors.
1 tablespoon (13g) taggiasche olives (or you can use kalamata or black olives)
¼ avocado, diced
½ teaspoon pesto
Salt and pepper, to taste
¼ cup (17g) shredded pecorino cheese
Instructions
Beat the eggs together in a small bowl with a fork. Add the artichokes, sun-dried tomatoes, olives, avocado, pesto, salt and pepper. Pour the egg mixture into a small skillet and cook on medium-low, stirring occasionally until the eggs have set, about 3-4 minutes. Sprinkle the cheese on top. Serve warm with toasted bread.
Italy is the land of croissants (after France, of course) or “brioche” as they call them in my region, and although they are beyond delicious sometimes a gal just needs a little variety. So, last weekend I attempted to make my first homemade scone, with a twist of course.
I wanted to give this classic English dessert, that is enormously popular also in America, an Italian flair by using Fig Condiment with Balsamic Vinegar from Modena from La Vecchia Dispensa to create a creamy glaze :: glassa to drizzle over these freshly baked peach scones. What I love about La Vecchia Dispensa, a small family run company, is that they are extremely attentive about selecting only the highest quality of raw materials and only work with fresh seasonal produce. Their products also don’t contain colorants, additives or preservatives. Hallelujah!
Oh, how I relish peaches :: pesche and their summer sweet smell, soft fuzzy skin and glorious fresh flavor that bursts in your mouth with every bite. Couple that with brandy’s tangy raison taste and sweet natural fig balsamic vinegar that warmly coats your tongue like when you immerse yourself in a bath after a day out in the snow, enveloping your senses in pure pleasure and relax.
These scones are also healthier than traditional recipes as they are made with whole wheat and kamut flours and there is less butter :: burro. This is my third attempt on this recipe because I wanted to make sure I got it just right, and I have to humbly say, that it is a winner. 🙂 When you bite into one of these golden peach scones with brandy and fig balsamic vinegar glaze you get a taste of Italian summer love.
Peach Scones with Brandy and Fig Balsamic Vinegar Glaze
Preheat oven to 375°F. Line a baking sheet with a silpat or parchment paper.
In a medium sauce pan add the peaches and fig balsamic vinegar condiment. Cook over medium heat until the vinegar has reduced and thickened, about 10-15 minutes. Set aside.
In the meantime, measure out the soy milk and add the white wine vinegar or lemon juice in a small bowl. Set aside for 5 minutes.
In a large bowl, combine the flours, oats, baking powder, baking soda, sea salt, cinnamon and cane sugar; mix.
Cut the butter into the bowl and use a pastry cutter to mix together (or a knife if you don’t have one) until the butter is chopped into fine pieces and mixed well with the flour mixture.
Spoon in the peaches, leaving the extra balsamic vinegar in the saucepan. Set the pan aside.
Add the soy milk mixture to the dry ingredients and mix well with a spatula then knead together for 5-6 times. The dough will be really sticky but don't add more flour.
Put the dough in the middle of the prepared baking sheet and form a circle that is about 1-inch high. With a wet knife, cut 8 slices. Keep wetting the knife as necessary so the dough doesn’t stick. Leave the slices touching each other.
Sprinkle raw cane sugar on top.
Bake for 20 minutes then take them out. Using a knife, separate the slices and space them apart on the baking sheet.
Cook for another 5-10 minutes until golden brown. Let cool completely otherwise they will crumble when you try to pick them up.
For the glaze:
Add the powder sugar to the saucepan used to cook the peaches. Add the balsamic vinegar, brandy and water. Stir well. Adjust the taste and consistency by adding more liquid or powdered sugar. Drizzle over the cooled scones and let cool so the glaze slightly hardens, about 10 minutes. Buon appetito!
*You can also use regular balsamic vinegar; I highly recommend using a good one like what you find at the La Vecchia Dispensa because the quality definitely makes a difference.
Note: This post is not paid by La Vecchia Dispensa. They were kind to send me some samples of their products; I only support the companies I believe in and the products I love and would use myself.
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!
This breakfast bruschetta is my favorite recipe to get my day off on a delicious start. Packed with fresh vegetables and protein, it’s my go-to breakfast when I need a lot of energy to fuel me until lunch. This recipe is for one but can easily be multiplied for the whole family.
Notice how I created an Italian flag bruschetta? This wasn’t intentional but it did make me laugh after I had thrown together all of my favorite ingredients and the colors that dominated were red, green and white. Coincidence? Probably not, just my Italian-infatuated-mind taking control.
Be sure to pick up some Italian artisanal rustic bread, it really does make a difference on the overall taste. Rub the piece of bread with a clove of garlic if you like or you can skip that part and just drizzle the bread with a bit of olive oil before you stick it in the oven. Of course, if you are in a hurry you can always pop the slice of bread in the toaster.
Even when tomatoes are out of season, you can get a caramelized and intensified flavor simply by roasting them. This recipe only calls for five roasted tomatoes but it seems like a lot of effort to roast such a small portion so I usually do a whole tray full and keep the extras in the fridge (up to 5 days) or freezer (up to 6 months).
Left over roasted tomatoes are extremely versatile and can enhance the flavors of pastas, soups and sandwiches. In my gourmet grilled cheese sandwich I used fresh datterini tomatoes, but I’m sure it would be even more flavorful with these instead.
Giant green basil leaves add not only a vibrant color to the breakfast bruschetta, but also a burst of freshness. Try it out for yourself and let me know what you think!
This breakfast bruschetta makes for a delicious start to your day. Packed with fresh veggies and protein, it will keep your energy going until lunch time.
5 datterini, cherry or baby plum tomatos
2 tablespoons extra virgin olive oil
Sea salt and pepper, qb
1 small handful spinach, washed then chopped
1 spoonful pesto
1 egg
2 slices Parmigiano Reggiano cheese (otherwise known as Parmesean)
Small handful of fresh basil
4 walnuts, shelled
1 slice of rustic bread
Instructions
Preheat the oven to 400 F.
Line a rimmed baking sheet with parchment paper, add the tomatoes, drizzle with 1 tablespoon olive oil and sprinkle with sea salt and pepper. Roast for 15 minutes. (I tend to make a large batch and keep the rest of the roasted tomatoes in the fridge (up to 5 days) or freezer (up to 6 months).
Meanwhile heat a small sauce pan with water over high heat.
In a small pan heat 1 tablespoon olive oil over medium heat. Add the spinach and saute’ until wilted, about 5 minutes. Stir in the pesto.
Once the water has boiled add a pinch of salt then reduce to a simmer. Gently crack in the egg. For a super runny egg, cook for about 2 minutes. For an egg yolk that is slightly runny it will take 3-4 minutes. With a slotted spoon life up the egg and gently wiggle to see if it is at the right consistency. You can tell by how much the yolk wiggles and if the egg white firms up. If it’s not, return it to the pan and cook for another minute. When the egg is done, take it out with a slotted spoon and let it drain for a few seconds over the pan. Gently blot with a paper towel.
Toast the bread in the toaster or stick it into the warm oven for a few minutes. I usually rub with garlic and drizzle with olive oil before putting it in the oven, but you can also skip this step.
Now we’re ready to stack the bruschetta. Place the warm bread on a plate. Add the spinach and the poached egg followed by the cheese, roasted tomatoes, basil and walnuts. Season with additional salt and pepper and enjoy!
In America, we look forward to a relaxing Sunday brunch either eaten in a nearby restaurant :: ristorante or in our pyjamas at home. Although my family is quite fond of many of the typical brunch items: poached eggs, scrambled eggs, muffins, coffee bread, apple or pear crisp, our favorite food to eat for Sunday brunch are pancakes.
As a child, each Sunday I would always wake up to the smell of bacon frying in a skillet and I would see my dad with a spatula in hand flipping giant pan-sized pancakes. The size and thickness of pancakes are a personal choice. For a thick fluffy :: soffice pancake, go lighter on the liquids; for a thin moist pancake, the batter should be quite runny. If the batter sits for awhile, it will start to become more dense, which you can easily thin out again with a splash of water or milk.
There are a variety of pancake toppings; here are some of my favorite:
Eggs are such a weird ingredient. You cook them one way—you love ‘em; you cook them a different way—you hate ‘em. I absolutely love poached eggs; yet, for the longest time I hated scrambled eggs and omelettes until I started packing them with veggies, then they became my go-to protein-packed breakfast of choice. If you think they look a little “green”, that’s because of the delicious pesto.
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.
