Mr. Italicano and I were recently in Sardegna, an island off the west coast of Italy. Sun. Beaches. Wine. Seafood. Relax. It was the first time in months where we actually unplugged from our busy schedules. It felt so good to take things slow :: piano, unwind and detach from the online world. Well…almost. I couldn’t help resist posting some photos of Sardegna, it’s just too beautiful not to share!
Now we’re back in Correggio, Emilia-Romagna and are melting in the humid heat. These hot days kill any ambition that I have to cook things on the stove, let alone bake. Thanks to the tormenting tiger mosquitos outside I’m not too big on grilling either. Therefore, I look for recipes that I can make quickly and that will yield a large batch so we can eat leftovers for a few days and I can stay out of the hot kitchen. My go-to summer meals are quinoa salads (constantly substituting in season vegetables) or soups that are delicious when eaten cold, like this delicious pea and basil soup. Depending on where you live, you still may be able to find fresh peas in the market or garden; otherwise, frozen ::surgelati peas work just dandy as well. (I usually buy a lot of fresh peas when they are in season and then store them in the freezer to use in the following months.)
Even though it’s hot and humid :: umido and I don’t have much desire to cook, I have been recipe testing like crazy for my upcoming cooking show events (July 9th, 16th and 23rd) that will take place at the new Smeg store in Milan! I’ve created a number of delicious new recipes based on different themes using Smeg’s new 50’s style kitchen line of small appliances (stand mixer, toaster, blender and kettle). You can check out more details about my July events here on this website. I hope to see you there in person!
Note for all email subscribers: I haven’t disappeared! This week I realized that there was a technical problem with my recipes being delivered by email. I don’t want to fill your inboxes with the 12 recipes since then, so go directly to my blog if you are looking for more yummy recipes!
Raise your hand if you don't like to cook when it's hot. Okay, then this recipe is for you. A great soup to be eaten cold during these hot summer evenings.
Bring the water to boil in a medium sized soup pot. Add the carrots, celery, onion and garlic. Boil for 10-45 minutes depending on how much of a hurry you are in. The more you let the broth boil, the more flavorful it will be, although I’ve also let it boil for just 10 minutes and it works just fine.
In the meantime, heat the extra virgin olive oil in a large skillet and add the onions. Cook over medium heat until they are soft, about 5 minutes, stirring often. Add the peas and one ladle of the broth that you are preparing.
Toast the bread in a toaster and whiz the slices into breadcrumbs using a blender until coarsely ground. Put the breadcrumbs in a medium sized skillet, add a swirl of extra virgin olive oil and the fresh herbs. Toast for 3-4 minutes until golden and slightly crunchy.
Filter the broth with a fine mesh strainer and return the liquid to the soup pot. Pour in the pea and onion mixture and bring to a simmer for 10 minutes. Let cool, then whiz in a blender. This soup is fantastic cold or reheated. Serve with a swirl of extra virgin olive oil and the herb breadcrumbs.
Last week here in Correggio (Emilia-Romagna, Italy) it was hot and humid, but now it’s rainy and cool outside. It feels good to wear a sweatshirt and Mr. Italicano’s big warm blue sweatpants. I don’t think I will every get use to the humid air that steals my energy like a sneaky pickpocket ::borseggiatore steals wallets on the crowded metro. Before you know it, what you had is gone. Such injustice, I tell you.
I’m in my Italian kitchen—5500 miles from Seattle, but I feel like I am there. I look out my window and see the same dreary grey sky that I spent so many years staring out at from behind closed windows of all shapes and sizes in libraries, offices, coffee shops, restaurants, gyms and various apartments. Some may hate this drab ::scialbo weather, but I find it comforting and soothing. It’s as though I am nestled by big pillows of sheep fur, the sensation is so cozy that it makes me want to curl up and read and write or relax cooking with a warm cup of tea and some mellow music.
I think of Mr. Italicano as I snap open these peas for this quinoa salad. He’s gone off to the Adriatic Sea for a sailing course. Poor him. Every time he goes he encounters bad weather and an angry sea :: mare. Yet, maybe it’s for the better. As a good English proverb says, “A smooth sea never made a skilled sailor.” How true this is, and so applicable to our daily lives. The challenges we face, the obstacles we have to hurdle are the things that benefit us in the future. It is this hope that I can realize my dreams and passions that helps me to not give up when things get tough, reminding me that these challenges will only make me stronger. (Even though it’s not always easy!)
I am making a big bowl :: ciotola grande of this quinoa salad with shaved asparagus and peas. It’s the perfect healthy dish to warm me up today, and we’ll eat it cold tomorrow when my hungry sailor returns. I hope you have a great weekend wherever you are and enjoy your day, rain or shine!
This wholesome quinoa salad with peas and shaved asparagus is perfect for healthy weeknight dinners or a large get-together.
Serves: 6-8
Ingredients
For the quinoa:
4 cups water
2 cups (370g) quinoa
1 tablespoon extra virgin olive oil
2 cloves garlic, peeled
30 stocks of asparagus, ends snapped off and shaved
1 cup shelled peas, fresh or frozen
For the parsley basil pesto:
2 handfuls Italian flat leaf parsley
2 handfuls basil
1 small lemon, juiced
⅓ cup extra virgin olive oil
2 tablespoons pine nuts (or walnuts)
1 clove garlic, finely chopped
Salt and black pepper, to taste
Instructions
Bring a medium saucepan of water to boil. Add the quinoa, cover, lower the heat to simmer, and cook for 15 minutes. Remove the saucepan from the heat with the lid still on and rest for 5 minutes.
In the meantime, make the parsley basil pesto. Toss all of the ingredients into a food processor or use a hand immersion mixer and mix until smooth. Add more extra virgin olive oil if needed to arrive at a runny consistency.
Heat the extra virgin olive oil in a large skillet over medium heat then add the whole garlic cloves and shaved asparagus. Cook for 2-3 minutes then add the peas and cook for an additional 2-3 minutes. Discard the garlic.
Fluff the quinoa with a fork and pour into a big serving bowl. Add the asparagus, peas and parsley basil pesto and stir until combined. Serve warm or cold. A great make-ahead recipe for large gatherings.
Whenever I travel to a new country, I make it a rule to eat only local food. I see it as a chance for me to learn, discover and explore a culture through its gastronomy :: gastronomia. After all, I never know if I will be back. I fear that I might miss out on some spectacular dish or some new flavor sensation that will push my tastebuds to a new level.
Years ago, when I was traveling with my friend Suzanne in South East Asia, we stuck to this rule. From what I recall, we only cheated a few times: Mexican food in Vietnam (it was just too irresistable); and, maybe a Starbuck’s coffee in an airport or two. Apart from those few occasions, we spent six months together traveling to over nine countries, eating like locals. We shopped at rowdy markets, ate street food ::il cibo venduto per strada every chance we could, participated in cooking classes and arranged home stays so we could stay and dine in some local’s homes and get a real authentic experience of the culture.
For me, food is not just a way to nourish :: nutrire my body, but a way for me to satisfy my curiosity and, more importantly, a way for me to remember. A lot of my memories of a country are associated with food. That is just how my brain works. After month or even years have passed after a trip, I usually can never remember the historical sites or famous works of art in museums, but I can remember the memorable food that I ate.
These spring rolls bring back great memories of Thailand. I am on Railay Island. It is dark out, but Suzanne, Brian (another friend who was traveling with us for a few weeks) and I use our head lamps to keep from tripping on the dirt and stone path leading to an open air restaurant tucked a hundred yards inland. We walk up the stairs and find a table by a railing on the expansive porch. We sit on dark wooden stools and look out towards the Andaman Sea where we can faintly make out the waves crashing on the beach. Wafts of mosquito spray, sweet flowers and thai spices fill the air. Oh, that sticky air that makes your face shiny and your clothes cling to you. We order our food and shortly afterwards, our appetizer ::antipasto arrives: fresh spring rolls. I take a bite.
Now I find myself back in my kitchen. I am alone…no friends, sea or humid air; but, for a fleeting moment I was there. With a bite of these spring rolls :: involtini primavera I had been transported back in time to a country thousands of miles away. I had been sitting with my dear friends and enjoying an incredible meal in a foreign place. I never knew when I would have gone back to Thailand, but today for a moment, I did.
These spring rolls are a light and easy-to-prepare appetizer; perfect for spring and summer.
Ingredients
2 oz (100g) vermicelli noodles
2 carrots, cut into julienne
1 cucumber, cut into julienne
Avocado, cut into julienne
Basil, roughly chopped
12 rice papers
1 bowl warm water
Instructions
Bring a medium pot of water to boil. Put the vermicelli noodles in a large bowl. Once the water is boiling, pour it onto the noodles and let them soak for 4-5 minutes. Drain and let cool.
Set up your work station with the noodles, carrots, cucumber, avocado, basil and warm water. You’ll also need a cutting board to roll and cut each spring roll.
Soak one rice paper at a time for about 10 seconds then place it on the cutting board. It should be pliable but not too wet it tears. Load the rice paper with a small amount of rice noodles, carrots, cucumber, avocado and basil. Fold the sides in and then roll tightly. Cut in half. Repeat with the remaining ingredients.
Serve with soy sauce, peanut sauce or chili sauce.
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.
Mr. Italicano and I were recently in Sardegna, an island off the west coast of Italy. Sun. Beaches. Wine. Seafood. Relax. It was the first time in months where we actually unplugged from our busy schedules. It felt so good to take things slow :: piano, unwind and detach from the online world. Well…almost. I couldn’t help resist posting some photos of Sardegna, it’s just too beautiful not to share!
Now we’re back in Correggio, Emilia-Romagna and are melting in the humid heat. These hot days kill any ambition that I have to cook things on the stove, let alone bake. Thanks to the tormenting tiger mosquitos outside I’m not too big on grilling either. Therefore, I look for recipes that I can make quickly and that will yield a large batch so we can eat leftovers for a few days and I can stay out of the hot kitchen. My go-to summer meals are quinoa salads (constantly substituting in season vegetables) or soups that are delicious when eaten cold, like this delicious pea and basil soup. Depending on where you live, you still may be able to find fresh peas in the market or garden; otherwise, frozen :: surgelati peas work just dandy as well. (I usually buy a lot of fresh peas when they are in season and then store them in the freezer to use in the following months.)
Even though it’s hot and humid :: umido and I don’t have much desire to cook, I have been recipe testing like crazy for my upcoming cooking show events (July 9th, 16th and 23rd) that will take place at the new Smeg store in Milan! I’ve created a number of delicious new recipes based on different themes using Smeg’s new 50’s style kitchen line of small appliances (stand mixer, toaster, blender and kettle). You can check out more details about my July events here on this website. I hope to see you there in person!
Note for all email subscribers: I haven’t disappeared! This week I realized that there was a technical problem with my recipes being delivered by email. I don’t want to fill your inboxes with the 12 recipes since then, so go directly to my blog if you are looking for more yummy recipes!
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 
