It all started when a few years ago I admired the beauty of wild Canadian rice and every now and then I opened the glass jar to breathe the smell of tea with a slight smoky aroma.
I have always used it to accompany fish dishes but I confess that only a few days ago, I felt very strong the need to deepen my knowledge about this food. Read more
175gr of macaroons
750gr of apricots
75g of butter
75gr of sugar
75g of almond flour (not too thin almond powder)
2 egg yolks
2 egg whites until stiff
round baking pan of 24cm
800gr of carrots
2 tablespoons of honey
2 tablespoons of extra virgin olive oil
1 teaspoon of wild fennel seeds
Fresh mint
Salt and pepper
Mix the rocket with the lentils and the broken chestnuts in large pieces.
Season with oil, salt and balsamic vinegar.
Mustard belongs to the Crocifere family (cabbage, cauliflower, Brussels sprouts, turnips, broccoli, broccoli, cabbage, and mustard)
It has a very aromatic flavor, decidedly stronger and more pungent than turnip greens and its tender leaves are excellent to eat raw in a mixed salad.
From its seeds the known sauce is obtained which is also called mustard.
The seeds of the black variety, toasted and ground, are a main ingredient of curries in Indian cuisine.
In Italy, mustard leaves are known especially in Puglia, where they are called “Sanàpe” and it is very easy to find them in the markets.
The combination of this recipe may seem strange but, I assure you that the pungent taste of mustard leaves goes very well with the sweet of sea cicarelle!
250gr of sea carts alive
250gr of mustard leaves
(or alternatively, turnip greens, Neapolitan friarielli, broccoli leaves)
4 cloves of garlic
4 tablespoons of extra virgin olive oil
Salt, pepper, red pepper
Wash the cicarelle and keep them aside in a colander.
To prevent the mustard from oxidizing during cooking and becoming dark, dip the mustard leaves in a pan of boiling salted water for a minute, making sure that all the leaves are moistened well, then drain and set aside.
In a large pan pour 2 tablespoons of oil, put 2 cloves of garlic with the shirt just crushed, and let it go over a low heat.
When the garlic is blond, add the mustard leaves, add salt and cook the vegetables until tender.
Meanwhile, in another pan, sauté the other 2 cloves of garlic (still with the shirt and slightly crushed) in the two 2 tablespoons of oil and add the whole and live cicarelle. Sauté for five or six minutes over high heat, then add salt, pepper and chilli pepper, then pour the cicarelle into the mustard pan and cook for another 2 minutes.
Alternatively:
– cook 140gr of pasta like orecchiette or half paccheri, drain al dente and sauté together adding a couple of tablespoons of pasta cooking water.
– or to have a soup to be served with croutons, add water to the mustard in cooking (in order to have a stewed vegetable) and then continue as above.
N.B. The cicarelle must be eaten STRICTLY with your hands!
From the comments on my Facebook public page relating to the post, simply garlic, oil and cockles.
Emilia Cerullo: good …
An aniseed dessert with an ancient flavor of times gone by. The base is the typical yogurt plum cake.
Decreasing the amount of flour and replacing it in part with that of almonds, I obtained a full-bodied, moist, soft and not soft and dry dough.
This recipe was born from the need to adapt my kitchen to French tastes.
The French love the flesh and proposing an overcooked veal, as we eat it, would have made no sense. Read more
Put the tomatoes and whole garlic cloves in a greased baking pan with the shirt.
Season with salt and pepper, sprinkle with plenty of granulated sugar and bake at 150 degrees for two hours. Read more
I continue on my way, making you share in how good simple things are! Short pastry, quince paste, almonds and nothing more for these pastries whose taste reminds us of our south … Lecce and its magnificent pasticciotti! Sometimes I wonder how it is possible that these apples so ugly, impossible to eat, hard to use only to hit a target, can then turn into a joy of life that takes us back in time with that ancient taste. Read more
