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Italy

Giambotta

Giambotta

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This is a vegetable stew from the southern regions of Italy, popular south of Naples. The preparation of this stew varies slightly across different regions, but it typically includes key summer garden vegetables such as zucchini, eggplant, carrots, tomatoes, potatoes, onions, garlic, etc. This dish is somewhat similar to minestrone soup and is likely a less-brothy stew version of the classic soup. It’s worth making a larger batch of giambotta and letting it sit for a while to be eaten the next day as it gets better with time. The vegetables can be cut exactly as preferred by the eater or the cook.

Preparation time: 1.5 hours
Difficulty level: Easy
Servings: Four to six

Ingredients:
Two medium zucchinis, cut into pieces
Two medium eggplants, cut into pieces
A large handful of young carrots, sliced into rounds
Two celery stalks, sliced thinly
One large onion, chopped
5-6 medium garlic cloves, coarsely crushed
A large handful of green beans
2-3 medium potatoes, cut into pieces
Two medium bell peppers, cut into pieces
A large handful of cherry tomatoes, halved
One 400 ml can of chopped tomatoes
2 tablespoons of tomato paste
A large handful of coarsely chopped basil
A large handful of coarsely chopped parsley
Additionally, a bit of other Italian herbs, such as oregano, thyme, rosemary, chopped or dried
Sea salt and about 0.25 teaspoons of freshly ground black pepper for seasoning
3-4 tablespoons of olive oil for browning
Fresh herbs for garnish
A handful of grated or crushed Parmesan cheese to sprinkle on the dish

Preparation:

  1. Cut the zucchini, eggplant, celery, bell peppers, carrots, and potatoes.
  2. Chop the onion, crush the garlic, pour olive oil into a heavy-bottomed pot, and lightly sauté the onion and garlic for a couple of minutes.
  3. Chop the basil and parsley, cut the cherry tomatoes in half.
  4. Add the vegetables, green beans, basil, parsley, and cherry tomatoes to the onion and garlic.
  5. Add the tomato paste, canned tomatoes, and Italian herbs, and season generously with black pepper and sea salt. The dish will likely need to be seasoned several times for salt.
  6. Stir and bring the dish to a boil, cover with a lid, and simmer on low heat for about 45 minutes.
  7. When the potatoes and carrots are soft, the stew is ready. Season the dish if necessary and let it rest for about twenty minutes to allow the flavors to blend.
  8. When serving, sprinkle the dish with grated Parmesan cheese and garnish with fresh herbs. The dish pairs well with pasta, meat, fish, or polenta, or it can be enjoyed on its own without any additional sides.
    Ready!!
Coda alla vaccinara – Roman oxtail stew

Coda alla vaccinara – Roman oxtail stew

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It is a dish from the Lazio region of Italy, where the beef tail is stewed for a long time with vegetables, a large part of which is celery. In addition, Italian bacon, pancetta, red or white wine, Italian herbs, spices, and a little cinnamon add flavor to the food. It is suitable to serve the food with polenta or pasta of your choice. This is a food that gets better and better as it stands, so it’s worth making more of it at once.

Preparation time: 4.5 to 5 hours
Level: Medium
Serves: four to six

Ingredients:
2 kg oxtail cut into pieces
200 g of pancetta
30 g wheat flour
250 g carrots cut into discs
50 g of olive oil
50 g lard or butter
2 medium onions, finely chopped
3 medium cloves of garlic, minced
About 1 kg of finer and juicier stalks of celeriac
Two 400 g cans of peeled tomatoes
2 tbsp tomato paste
6 grains of spice
0.25 teaspoon ground cinnamon
4 bay leaves
1 teaspoon of marjoram
1 tbsp Italian herb mixture (basil, oregano, thyme)
400 ml of white or red wine
Black pepper and sea salt to taste

Favorite pasta for serving

Preparation:

  1. In a large, heavy-bottomed pot, heat the butter and oil to high heat.
  2. Mix the oxtail pieces with flour so that they are coated with flour. Carefully pour into the pot and brown on all sides until nicely golden.
  3. Set the tail pieces aside. Cut the carrots into rounds, chop the onion and garlic and celery. Usually, about half of the stalk of celeriac is left in pieces about 5 cm long. Brown the vegetables in the oven for 5 minutes.
  4. Add the browned tail pieces to the vegetable and mix.
  5. Add wine. This dish is made with both white and red wine. With white wine, the food is a little lighter, but I believe that it is not bad with red wine either.
  6. Add tomato paste, marjoram, Italian herbs, spice, cinnamon, salt and black pepper. You can always add salt while cooking.
  7. Mix all the components and place the stew under the lid in the oven to simmer at 150 degrees C. Simmer for about 4 hours, in the meantime, make sure that the liquid does not evaporate too much. The liquid forms a nice, thick vegetable sauce.
  8. When the stew is ready, prepare the pasta. Boil it in plenty of salted water according to the manufacturer’s recommendations.
  9. When serving, put the stew on top of the pasta, and garnish with herbs.
    Serve hot. Food gets better and better as it stands. Store food for 3-4 days at -4 degrees C.
    Ready!!
Slow Cooked Fennel

Slow Cooked Fennel

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Fennel is very common in Italy. In autumn, when fennel is ready, you can make many different foods from it, it can be used in salads, stews, and soups. One nice way to prepare an Italian appetizer is to cook fennel in the oven for a long time at a low temperature in plenty of olive oil. Fennel is available in most supermarkets and Italian food shops and outlets. When cooked slowly, the fennel becomes soft, caramelizes a little, and adds a nutty nuance to the taste.

Preparation time: 2 hours
Level: easy
Serves: two or four

Ingredients:
2-3 fennel, top layer removed and cut in half crosswise
About 75 ml of good-quality olive oil
2 tbsp balsamic vinegar
Freshly ground black pepper and sea salt to taste
0.5 teaspoon of dried oregano

Preparation:

  1. Remove the outer layers of the fennel when they are ugly. Trim the stem ends and remove the dried tips.
  2. Cut the fennel in half, trim the root part and place the cut side up in the baking pan.
  3. Pour olive oil over the fennel and add balsamic vinegar.
  4. Shake the seasonings on the fennel and place in the oven at 160 degrees for about two hours.
  5. While cooking, from time to time pourthe fennel over with the oil.
  6. When the fennel is soft and tender and the color has turned slightly brown, the food is ready.
    Serve warm or cold as an appetizer.
    Ready!!
Deep-fried pizza dough balls

Deep-fried pizza dough balls

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An authentic Italian appetizer that is prepared either as a separate appetizer or when there is leftover pizza dough. I made these balls as an appetizer at an Italian-themed dinner with friends. It’s good to eat these balls as they are or dip them in different sauces.

Preparation time: 2.5 to 3 hours preparing the dough, 15-20 minutes frying the balls
Level: Easy
Quantity: This quantity makes a decent bowl of balls

Ingredients:
500 g Tipo 00 pizza or foccacia flour
250 ml of lukewarm water
1 pack of dry yeast
0.5 tbsp of sugar
1 iron spoon of sea salt
3 tbsp olive oil
1 bottle of vegetable oil for frying

Preparation:

  1. Mix the flour, water, yeast, sea salt, sugar and olive oil.
  2. Pour the dough onto the work surface and knead for at least 5 minutes into a nice, smooth dough.
  3. Place the dough in a bowl, cover with a towel, and leave to rise in a warm place. Most electric ovens also have a function for raising the dough, but the dough can also be left to rise in a warm place.
  4. Let the dough rise until the amount of dough is at least 2x, better more.
  5. Put the dough on the work surface, press the air out of the dough, and form balls about 2.5 cm in size. Let the balls stand on the table for about 30 minutes until the balls rise a little more.
  6. At the same time, heat cooking oil in a saucepan to a slightly higher heat than average.
  7. Prepare the pizza balls in batches, depending on the size of the pan used. In the case of a smaller pan, you could deep-fry about 8 balls at once. Place the balls in the hot oil and fry them with the least amount of spoon until the balls are nicely light brown.
  8. Using a small sieve, put the balls on a paper towel so that most of the oil is absorbed.
    Serve the finished balls as an appetizer, with your favorite sauces.
    Ready!!
Brutti ma Buoni

Brutti ma Buoni

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Cookies whose name means “Good, but ugly”. Classic Italian cookies that are essentially Swiss meringue mixed with toasted hazelnuts.
The cookies originate from the Prato region, but they are also effective in other parts of Italy. The history of these cookies dates back to the middle of the 19th century. I think these cookies deserve their name.

Preparation time: 1.5 hours including baking
Level: Easy
Quantity: About 60 cookies

Ingredients:
6 egg whites
400 g toasted and coarsely crushed hazelnuts
300 g of sugar

Preparation:

  1. Separate the egg whites from the yolks, add sugar, and whip lightly with a hand whisk.
  2. On medium heat, cook the egg and sugar mixture until it is hot to the touch. Under no circumstances should it be heated to boiling, then you will get a sweet and white scrambled egg. It is safe to do it in a water bath, but you can also do it on the stove if you constantly stir quickly. It takes about 5-6 minutes.
  3. Pour the egg and sugar mixture into a mixing bowl and mix until sharp peaks form and until the meringue is strong and shiny
  4. Crush the roasted hazelnuts semi-coarsely and mix them into the meringue.
  5. Use a teaspoon to place heaps of about 3 cm on a baking sheet covered with baking paper, leaving a little space between the cookies.
  6. Bake in a fan oven at 180 degrees C for 20 minutes until the meringue is light brown. It is quite soft to the touch. Let the meringues set collect the cookies and store them in an airtight container. When taken out of the oven, the meringue is quite soft, but quickly becomes solid and crunchy.
    Ready!!
Pasta with porcini, lemon, garlic and egg

Pasta with porcini, lemon, garlic and egg

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This year the forests are full of different mushrooms. My friend and I went looking for cantarelli and by chance, I came across beautiful porcini, which I couldn’t possibly leave in the forest. I made pasta according to all the rules of Italian cuisine, which produced a combination that I had never tried before. I think if anyone has a chance to get porcini, it would be worth trying this recipe just as it is.

Preparation time: 45 minutes
Level: easy
Quantity: For two

Ingredients:
150 g of pasta, I used Fettuccine ribbon pasta, which is slightly wider and thicker.
A large handful of coarsely chopped porcini mushrooms. I cut the porcini in half and then into slices, I didn’t chop, because these mushrooms are better suited to pasta dishes
3 large cloves of garlic, cut in half and thinly sliced
A handful of finely chopped parsley. The most suitable is thin-leaved, tender parsley
3 medium eggs
About 150 g of finely grated parmesan. Genuine Parmigiano Reggiano is best, but other hard cheeses are suits also well
Salt and black pepper to taste
Pasta cooking water for sauce
50 g of butter for frying boletus
Finely grated peel of one organic lemon

Preparation:

  1. Clean the mushrooms, if possible do not wash them. Remove the sponge on the larger porcini. Cut the mushrooms into desired slices.
  2. Fry the mushrooms in butter. If the mushrooms emit water, evaporate the water and wait until the mushrooms brown slightly. Do not under any circumstances fry until crispy, do not let it fry until dry.
  3. At the same time, cook the pasta in plenty of salted water according to the manufacturer’s instructions so that the pasta is al dente.
  4. Chop the garlic and add to the mushrooms, also chop the parsley and add. Stir and fry for a few minutes.
  5. Beat 3 eggs until smooth, add half the amount of grated parmesan to the eggs and mix.
  6. When the pasta is boiled, add the pasta to the frying mushrooms and mix. Add a few tablespoons of pasta cooking water.
  7. Turn off the stove, wait about 15 seconds, and pour the egg over the pasta. Stir immediately and continuously until the egg mixture thickens slightly and forms a semi-liquid, silky sauce. The pan must not be so hot that the egg immediately coagulates. The secret of this whole pasta is that the egg must form a nice sauce together with the pasta cooking water and the juice from the boletus.
  8. Season with black pepper and, if necessary, sea salt.
  9. When serving, sprinkle a little black pepper and parmesan on top.
  10. Serve immediately. Serve with grated parmesan.
    Ready!!
Tiramisu

Tiramisu

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A slightly unusual exposition of the classic Italian dessert. At the same time, the ingredients for assembling the dessert are as prescribed in the original tiramisu recipe. Savoiard biscuits, mascarpone, egg yolk, sugar, vanilla, good espresso, and cocoa powder are used to assemble the classic tiramisu. To decorate, I added grated chocolate and fresh berries to the side of the dessert. I left the cookies a little crunchy on the inside. I think it adds a lot to the tiramisu. Of course, the tiramisu cake is also delicious, and the cookies are soaked with all the wonderful flavors that are used in the preparation of this dessert.

Oddly enough, Tiramisu is not as classic a dessert as you might think. This dessert only appeared in cookbooks in the 1970s.

Preparation time: 30 minutes
Level: Not too challenging
Quantity: For two

Ingredients:
8 Savoiard cookies
100 g of mascarpone
1 egg yolk
3 tablespoons of whipped cream or milk
20 g of sugar
0.5 teaspoon of vanilla sugar
100 ml of strong espresso
1 teaspoon of cocoa powder

To decorate:
1 small piece of chocolate for grating over the dessert
Favorite berries, blueberries, strawberries, and raspberries to garnish the dessert.

Preparation:

  1. Make a strong espresso and pour it on a plate to cool.
  2. Prepare the cream. Mix mascarpone, egg yolk, cream or milk, vanilla sugar, and granulated sugar. Mix until smooth and transfer to a round piping bag with a 6-7 mm opening.
  3. Place the cookie in the coffee for a while, immediately turn it over, and place it on a paper towel to drain.
  4. Do the same with all cookies.
  5. Take a nice plate and place two cookies on each plate. You can choose the design yourself.
  6. From the bag, sprinkle five small portions of cream onto all the cookies.
  7. Carefully put the second cookie on top of the first and so on with all the cookies. Press very lightly so that the cookies stay on top of each other, but the cream does not collapse too much.
  8. Spray again small portions of cream on each cookie. You can also throw in some berries.
  9. You can draw anything on the plate with cream, and use it to “stick” berries on the plate.
  10. Grate some dark chocolate on the dessert and sprinkle cocoa on top.
    Enjoy immediately.
    Ready!!
Baci di dama cookies

Baci di dama cookies

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The cookies called “Lady’s Kisses” come from Northern Italy, the Piedmont region. Cookies developed sometime in the 19th century, in their classic form contain hazelnuts that grow naturally in Northern Italy. Recipes for cookies made from different nuts can be found everywhere. Today, almonds, pistachios, and walnuts are also used in the preparation of these cookies, they are also made with cocoa, as brown cookies. These are layered cookies with chocolate cream between the two sides of the cookies.

Preparation time: Preparation of the dough 15 minutes. Keeping the dough in the cold for at least 1 hour, baking for about 1 hour, preparing the filling for 15 minutes, and assembling the cookies for about 30 minutes.
Level: Not too complicated
Quantity: About 60 layer cookies

Ingredients:
Cookies:
300 g room temperature butter
300 g of sugar
300 g of wheat flour
300 g of roasted and ground hazelnuts
2 teaspoons of vanilla sugar

Cream:
200 g of dark chocolate
1 teaspoon of vanilla sugar
50 ml of whipped cream

Preparation:

  1. Buy shelled and roasted hazelnuts at the store, or if they are not available, roast the nuts in a frying oven or dry pan over medium heat until they are slightly brown. It takes about 15 minutes.
  2. Grind the nuts into fine flour in a food processor and use it as an addition to the dough.
  3. Mix flour, sugar, butter, and vanilla sugar in a bowl. Add the ground hazelnuts and mix to a smooth dough.
  4. Be sure to raise the dough to +4 degrees C for at least one hour, better if longer, because then the cookies will not spread too much during baking.
  5. Shape the cold dough into balls with a diameter of about 1.5 cm between your hands and place them on a baking sheet covered with baking paper. Process the dough in batches, keeping most of the dough at +4 degrees C.
  6. Bake at 180 degrees for 15 minutes until the cookies become light golden brown.
  7. Transfer to a cookie rack or plate to cool.
  8. Prepare the cream by melting dark chocolate in whipped cream over low heat, add vanilla sugar, and mix until smooth.
  9. When the cookies have cooled, take one cookie, spread a small amount of chocolate cream under the bottom of the cookie with a knife, and gently press the other half of the cookie against the filling.
  10. Place the layered cookies on a plate and place them in the refrigerator until the filling hardens.
  11. Store in a cooler place and in an airtight jar.
    Ready!!
Pizza

Pizza

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I am often in awe of cooking and posting iconic national dishes. I never know if I’m preparing the food correctly and if the dish deserves the name of a national dish. This time the task was made very easy for me. These pizzas, in which preparation I was present and helped a little, are made in Tuscany, using a real pizza oven, which reaches a temperature of approximately 500 degrees C.

I am thankful to Mark Liechti and his family for hosting me in their Tuscan home in Scarperia e San Piero where I enjoyed real Italian hospitality with equally great food.

The pizzas I write about in this post were made as the main dish for Mark’s birthday party.
What characterizes Italian pizza for me is the simplicity of its preparation. Few components, a simple preparation method, varied selection of components from which the guests could put together their favorite pizzas.
Some ingredients in the pizza toppings are mandatory, such as seasoned tomato sauce and mozzarella, otherwise, the variety of toppings we used for the preparation of pizzas was very large. For example, one of my big favorites was pizza, which was prepared without tomato sauce, but with salted Tuscany lard seasoned with rosemary and herbs, on top of which fresh arugula was added for serving. All kinds of other pizza toppings, red onion, oven-roasted pepper, tomato, tiny meatballs made from Italian sausage, tuna, and for the kids, wheels cut from wiener sausages, etc. were all represented and it was possible to put together wonderful delicious variations. The pizza was cooked quickly, in two minutes. After the oven cooled down, it took maybe a minute longer to cook, but the high heat of the oven and the delicious ingredients resulted in a great food combination.


After baking, it was possible to sprinkle salt, pepper, and olive oil on top of the pizza. During the evening, 30 such pizzas disappeared into the stomachs of diners, followed by a wonderful dessert.
In this post, I will not cover the complete preparation of the pizza but will limit myself to the preparation of the dough.

Preparation time: about 2-3 hours
Level: Easy
Quantity: for two

Ingredients:
50 g wholemeal flour
150 g tipo 0 pizza flour
800 g tipo 00 pizza flour
1 tablespoon of dry yeast, dissolved in a small amount of milk
1 tablespoon of sugar
2 teaspoons of salt
2 tbsp olive oil
500 ml of room-temperature water

Preparation:

  1. Dissolve the yeast in a little milk and sugar mixture, and pour the flour mixture, salt, and olive oil into a bowl.
  2. Add water and knead the dough until smooth. Pour the dough onto the work surface and knead for at least 5 minutes until the dough is uniform and smooth and quite stiff.
  3. Grind the dough into balls of equal size, cover with a towel, and leave to rise in a warm place. When the dough balls have risen to about double their size, shape the dough ball on a floured work surface into a thin pizza base using a rolling pin and your hands, add the toppings, bake, season, cut open and enjoy with good company.
    Ready!!
Cantucci with almonds and chocolate

Cantucci with almonds and chocolate

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Traditional Italian cookies from the Tuscany region. These cookies are sold in every shop and cafe in Tuscany. There wasn’t a candy shop or coffee shop in Florence that didn’t have them. They are mostly made simply, using unpeeled almonds for filling, but there were also variants with almonds and chocolate, variants with pistachios.
These cookies are special because they are baked twice, first in the loaf and then the loaf is cut into pieces, and the cookies are baked once more.
Very nice cookies to enjoy with morning coffee. In Tuscany, these cookies are served with Vin Santo dessert wine but these are also good to eat without anything.

Preparation time: About 1.5 hours including baking
Level: Medium
Quantity: About 60 cookies

Ingredients:
120 g of butter
600 g of flour
300 g of sugar
200 g of unpeeled almonds
200 g dark chocolate, chopped
4 eggs
Grated zest of two lemons
1 teaspoon of vanilla sugar
1 teaspoon of baking powder
A little sea salt

Preparation:

  1. Combine butter, sugar, egg, vanilla sugar, salt, flour, and baking powder in a large bowl.
  2. Knead this mixture into a smooth dough, add almonds and chocolate, and knead into the dough.
  3. Shape the dough into four or five oblong loaves with a diameter of about 4 cm and place them on a baking sheet covered with baking paper.
  4. Bake at 180 degrees C for 20 minutes until the dough loaves become slightly golden brown.
  5. Carefully put the dough loaf on the cutting board while it is still warm and cut slices about 2 cm thick with a very sharp knife, place the slice on a baking sheet covered with baking paper and bake for another 10-15 minutes until the cookies are golden brown.
  6. Store in an airtight box.
    Ready!!

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