very EATalian, Author at Very EATalian

Pesche all’Alchermes: an old-fashioned Italian pastry

July 23, 2016 By very EATalian 4 Comments

HELLO AGAIN, friends! I’m back. Long time no see…right? I’ve got some news.

After a year-long deployment in the Middle East, my husband has finally come back to me. YAY! About a month ago, we finally reunited. He came to Italy to spend some time with my family; then we took a plane to Florida where we retrieved our car to drive all the way up to Northern Virginia. That’s where we live now! The whole thing sounds much easier that it actually was. There was a lot of sorting, packing, sending, cleaning, reorganizing, flying, driving, changing hotels, unpacking, more cleaning, more reorganizing. It wasn’t easy, especially on the emotional end…there were also many goodbye dinners, hugs, and tears.

I spent a beautiful year in Italy, with my family, and I love the fact that all the recipes I posted from there are a tied to a story or a funny anecdote involving my unwavering little helpers (my mom and my cousin). I miss pretty much everything and everybody but I’m also excited for this new beginning. Tom and I are finally together again, in a place we can call our new HOME. We live in a colonial house with a lovely kitchen with lots of storage and plenty of light pouring in — totally perfect for my photography needs! Another great feature of our new place: a beautiful backyard plunging directly into the woods! Did I mention D.C. isn’t too far away? This is pretty much the best I could hope for and I’m excited to start this new chapter of my life, with Tom, in this house.

I’m thrilled to be back at blogging! I missed cooking, having my stuff with me, and sharing my recipes and photos. I’ll celebrate my return to blogging showing you how to make some delicious and colorful treats.…

Acacia Flower Fritters

May 11, 2016 By very EATalian 1 Comment

It’s almost time to go back Stateside…and finally be with my husband again! I can’t believe I’ve been in Italy for almost a year.

As I’m trying to wrap things up at work and I’m starting to get ready to move across the ocean again, I find myself dragging at the idea of doing things that keep me away from the people and the places I love and I’ll dearly miss one month from now.

One of the things I am trying to avoid these days is spending time in front of my computer. Up until not too long ago, the thought of not posting regularly on this blog would make me feel restless and inadequate. These days I’m “more” okay with leaving the blog hanging to give priority to other things that may seem trivial to most people, but that are SO important to me. I’m talking about simple things such as building train tracks with my almost-3-year-old nephew, paying a visit to a friend I haven’t seen in forever, having a cup of tea with my aunt, helping my mom plant flowers in her beautiful garden, or simply going for a long walk with my cousin in the country roads near my house.

Speaking of which, mid-spring is one of the times I enjoy the most here in Italy. It’s not too cold and not too hot, and walking in the countryside is so beautiful. The flowers of Acacia trees are in bloom now and their sweet scent attracts gazillions of bees. I love the fact that this plant not only gives us, through the precious work of bees, a delicate, clear, and floral honey, but also gives us flowers that can easily be fried and turned into delicious savory appetizers or sweet treats….

Velvety Pistachio Spread

April 28, 2016 By very EATalian 5 Comments

Pistachio lovers of the world!!! You’re gonna want to bookmark this recipe. I’d dare to say this spread is as addictive and yummy as another more famous Italian spread (you know, the one that starts with “Nu” and ends with “tella”).

A couple of months ago I brought back home from Sicily a nice-sized bag of pistachios from Bronte…they were my #1 item on my shopping list, so I’ll let you imagine my happiness when I spotted them at the Ballarò market in Palermo. “Why so much fuss?” you may be asking. These pistachios are unique because they grow on lava rock at the foot of Mount Etna; the rich mineral soil and the Sicilian climate give them a uniquely intense and pleasant flavor and a bright green color. This is why they are sought after by chefs from all over the world.

When I got back home, I was dying to put them to use and, after much debate and research, I decided to recreate one of the most delicious sweet foods I tried during my time there: Crema di Pistacchio, i.e. a velvety pistachio spread, also commonly known as “Nutella di Pistacchio” (yep, I wasn’t joking earlier). I had it for the first time inside a croissant and it was RIDICULOUSLY good….

Soft Frico

April 20, 2016 By very EATalian 3 Comments

If you’re a cheese lover and you want to take your cheese experience to a whole another level, you MUST try soft frico — the quintessential and most loved dish from Friuli Venezia Giulia.

Soft frico is basically a cheese & potato pie, crispy on the outside, and soft and gooey on the inside. Just like the people from Friuli, frico is a no-frill, essential, and straightforward dish. Created out of necessity, when people had few ingredients on hand, frico was made using the leftover scraps (strissulis) of Montasio, a cheese produced locally.

If you’d like to try this recipe and you want to keep it authentic, you definitely need to use Montasio cheese. Similar to Swiss and Asiago, fresh Montasio cheese has a mild, delicate, and somewhat fruity flavor. It comes at different aging stages, ranging from fresh (60 days-4 months), to slightly aged (5-12 months), to aged (over 12 months). As you can imagine, the flavor becomes more intense and sharp with time….

Trip to Sicily

April 13, 2016 By very EATalian Leave a Comment

Trip to Sicily: The famouse steps in Caltagirone | Very EATalian

Trip to Sicily: La scala dei Turchi | Very EATalian

Trip to Sicily: Olive Trees| Very EATalian

Trip to Sicily: mucconetti, cassata siciliana, and breakfast| Very EATalian

Have you ever planned a trip and realized, shortly after you got to your destination, you should have booked a longer vacation? That’s what happened when I visited Sicily with my husband a few weeks ago. Six days in this beautiful island were enough to make me fall in love with it and too short to experience it to the fullest. Sicily is a big region after all, and it’s so rich in culture, art, and history. Despite the fact I was able to capture and enjoy just a small part of it, I came back home with a big smile on my face and and a suitcase full of goodies, including a tray of cannoli.

Sicily is charming, candid, and so rich in contrasts. At times, it reminded me of Tuscany — but with a rougher and wilder soul. With our little rental car, we crossed beautiful green valleys, driving on highways suspended on monumental pillars. We saw thousands and thousands of olive trees covering the land like a furry blanket. Run-down houses would appear here and there and you couldn’t help but wonder if anybody lived there. The colors of the sea were so beautiful, ranging from the deepest blue to crystal-clear turquoise. Unlike up north where I come from, spring had already awakened there and multi-colored flowers fluttered in the wind which, by the way, never stopped blowing. We drove by multitudes of prickly pear trees uniquely shaping the landscape with their cartoon-like forms. Then, all of a sudden, majestic temples and ancient ruins appeared in the middle of nature, as testament to ancient civilizations that contributed to the richness of this region. It’s amazing how they miraculously survived wars and the passing of time. We barely saw other tourists, and a sense of peace always accompanied us throughout our vacation, making everything a bit surreal.

And then the food…Oh dear. Sicilian cuisine is something out of this world and you can find delicious food in the least expected places. In Trapani, at a local bakery with a small deli section, we had a tasty fish cous cous accompanied with broth inside an old beer bottle! In Mazara del Vallo, we rang the bell of a monastery to buy almond cookies uniquely made and wrapped in tissue paper by cloistered Benedictine nuns; passing the money through a rotating barrel was something priceless. We had an exquisite panino with ham, pistachio pesto, and Parmesan cheese from a food truck in Sciacca. And then we learned new food pairings…who would have thought that Modica chocolate pairs so well with eggplant caponata? How about gorgonzola cheese crostini with dry marsala as an appetizer? And breadcrumbs on pizza? Deee-licious. We also indulged in traditional confections such as cassata siciliana, cannoli, and ravioli di ricotta. I’m pretty sure I gained a couple of pounds in a 6-day span, but it was totally worth it.

The hospitality of Sicilian people is so intimate, it always made us feel like we were among family. Actually, we were with Family – the real one – while in Sicily. We visited my husband’s aunt and cousins in Mazara del Vallo. It was the first time I met them and they welcomed us with hugs, big smiles, a homemade cake and delicious Sicilian pastries. We were all there together, sitting around la Zia. My heart opened up as if I wasn’t 1000 miles away from home, but in my own living room, chatting with people I had known for a lifetime.

I tried to bring Sicily home with me, stuffing our suitcases with Bronte pistachios, Ribera oranges, Nubia garlic, Caltagirone ceramics, Modica chocolate, some fine Marsala wine, fior di sale from Trapani…and I wish I could have brought back more. Yet, I realize that even if I did, it would feel as if it wasn’t enough.

Sicily is a part of us and we’ll definitely return.

Cat’s Ear Greens and Asiago Cheese Orecchiette

March 29, 2016 By very EATalian Leave a Comment

Have you ever seen those tall yellow flowers that grow wild in open fields or lawns? It’s cat’s ear (Hypochaeris Radicata), a plant that’s commonly mistaken for dandelion and whose leaves make a delicious base for pasta sauce!

Identifying cat’s ear isn’t hard. Unlike dandelion, its stems are thin, long and branched; the leaves are lobe-shaped, thick, and with a profusion of tiny hair on both sides (hence the name), and together, they form a thick rosette that lays flat on the ground; the root is deep and fleshy. For a better visual comparison, look here.

The good news is that even if you mistake cat’s ear for dandelion greens, it’s no big deal as both plants are edible! Remember my orzotto with dandelion greens and mascarpone cheese?

Foraging wild greens is something I’ve always done with my mom and aunts when spring comes around. Our favorite spot is a field, right next to my dad’s orchard. We pick cat’s ear when it’s not flowering as its leaves are less bitter and more tender.

If you’d like to forage cat’s ear (or any other wild greens), all you need is a bag, a knife, and a trained eye. Make sure you avoid polluted areas (like driveways or anywhere along the streets) and choose places free of pesticides or herbicides. Pick an open field you know or check your own lawn. Dig your knife deep into the ground and around the base of the plant. Clean your harvested greens by cutting off the root, and select the greenest leaves. Wash them multiple times — three or four times is ideal, especially if you picked them from a place frequented by pets.

When your cat’s ear is well-washed, you’re ready to make this lovely and easy Cat’s Ear Greens and Asiago Cheese Orecchiette! Of course, you can choose any other pasta shape you prefer but I highly recommend orecchiette as their thick texture really go well with this sauce. Cat’s ear‘s mild bitterness really shines when sautéed with garlic and extra-virgin olive oil. It’s such a basic yet elegant combination.

Foraging food that took no effort on your part to grow is simply awesome. The only “effort” is to take a walk in nature and look out for plants that grows wildly.

Cat's Ear Greens and Asiago Cheese Orecchiette [Orecchiette con Piattello e Asiago]

Author: Very EATalian

Serves: 4-5

Ingredients

300 g (10.6 oz) orecchiette pasta
1or 2 garlic cloves
a drizzle of extra-virgin olive oil
225 g (8 oz) cat's ear, washed
salt
freshly ground black pepper
2 or 3 generous handfuls (more than 1 cup) of Asiago cheese, shredded

Instructions

In a wide pan, briefly saute a garlic clove in a drizzle of extra-virgin olive oil and add cat's ear. Cook, adding a little bit of water. Once the greens have become tender and the water has evaporated, add salt and pepper. Turn off heat.
Cook orecchiette in salted boiling water until they rise to the surface.
Transfer drained orecchiette to the pan and saute for a few minutes. Remove garlic from the pan.
Add Asiago cheese at the very end, right before turning off the heat. Gently mix and serve.

How to Make Orecchiette

March 24, 2016 By very EATalian Leave a Comment

How to make Orecchiette | Very EATalian #tutorial

Hello again, friends!

I can’t believe it’s been over a month since my last post. Needless to say my break was probably too long, but much needed. In case you were wondering, this is what happened these past weeks and kept me away from my blogging routine (they’re really good things, for the most part!):

My deployed husband (whom I haven’t seen in 4 months) came to visit me! As usual, our time together was awesome and too short. During his stay in Italy, we were able to accomplish something we have been wanting to do for a long time – i.e. to visit Sicily and meet his Sicilian relatives. We had a great time and I hope to be able to post some photos soon!
I upgraded my camera and this is a HUGE piece of news. For months, I spent countless hours sounding out reviews on any possible photography website in order to understand what camera would better fit my needs. I finally set my heart on a Nikon model and got it. I’m happy to announce I’m SUPER satisfied with it. I’m “legit” now! LOL.
I did my first portrait session (with my new camera!) — it was an exciting experience altogether and I’m looking forward to my next portrait session. I really can see a future in this.
After much anticipation, my husband and I found out our next destination: we’re going to the D.C. area! If there’s one place that could counter-balance the super-sad fact that I’m leaving Italy again, it’s Washington D.C.; lots of beautiful memories there. As soon as we found out about it, we started the house hunt. We’re still a few months out, but we just can’t help it!
My computer decided to stop cooperating and I’m in the middle of backing up all my files and getting ready to migrate everything to a new computer. Despite my desire to post new photos & stories, I can’t seem to get through this painful process fast enough.
Lastly, I realized that after 1 year of almost-uninterrupted blogging, I needed to put this little creature of mine on hiatus, just so I could come back with fresher ideas and stronger purpose…all the above-mentioned circumstances simply made it happen.

So I’m back at it BUT I’m still in the middle of working out my computer issues. In the meantime, I was miraculously able to work on something I know you’ll love – an orecchiette tutorial!

Orecchiette are cute “little ears” of pasta (“orecchio” means “ear” in Italian). In Puglia (that beautiful southern region that’s easily recognizable because it’s the heel of the boot), making orecchiette is a tradition women pass down from generation to generation and, if you ever visit the old part of Bari, you’ll see the “orecchiette ladies” lining the streets, rolling out dough, and forming tiny perfect cups at the speed of sound. Thousands of these orecchiette are then left to dry on big racks. Once they become dry, they’re ready to be packaged and purchased from passer-by and tourists.

Now, granted my technique isn’t comparable to the masterful hands of these expert ladies, I’m proud to say my FIRST orecchiette turned out quite well! It’s a fun activity to do with the family and I seriously cannot wait to make them again for my American friends when I go back stateside.

To make orecchiette you’ll only need semolina flour, warm water, and just a tiny bit of extra-virgin olive oil. You can check out the full recipe at the end of the post). Now, let’s get to the technique:

Once the dough has rested for about 15-20 minutes, cut a piece and roll it out in a 1 cm-thick log (that’s a little less than 1/2 inch). Keep the remaining dough wrapped in plastic film.
Cut the log in square-shaped pieces (once again, measuring 1 cm or a little less than 1/2 inch).
Take one dough square. Press the tip of a table knife (I used a butter knife) against the corner farthest from you, holding it at an angle.
Press down hard and pull the knife towards you, rolling the dough; keep going until dough wraps around the knife.
Using the other hand, turn dough inside out, pushing your thumb in the center of the little dough disk.

…and tah-daaaah! You just made your first orecchietta.

Wow. It’s more difficult to write it down than to actually make them! This GIF should help you understand better.

Don’t be intimidated. I guarantee the first ones will look terrible, but as you keep going you’ll notice they’ll look better and better. I promise, you’ll be proud of yourself!

I love the fact that these little domes can really catch any kind of sauce you want to use. Orecchiette usually call for a sauce made with greens like broccoli rabe. I made one with freshly-picked wild greens, garlic, and Asiago cheese….and it was awesome.

Last tip: since you’re at it, make an extra batch, let it dry and freeze for weeknights.

Orecchiette

Prep time

50 mins

Total time

50 mins

Author: Very EATalian

Recipe type: Pasta

Serves: 4-5

Ingredients

300 g (10.6 oz) semolina flour
150 g (5.3 oz) warm water
½ tsp of extra-virgin olive oil

Instructions

Combine all the ingredients until you obtain a soft, yet firm dough.
Knead for a few minutes, until smooth. Form a ball.
Wrap it in plastic film and let it rest for 15 minutes.
Cut a piece and roll it out in a 1 cm-thick log (that's a little less than ½ inch). Keep the remaining dough wrapped in plastic film.
Cut the log in small square-shaped pieces (once again, measuring 1 cm or a little less than ½ inch).
Take one small dough square. Press the tip of a table knife (I used a butter knife) against the corner farthest from you, holding it at an angle.
Press down hard and pull the knife towards you, rolling the dough; keep going until dough wraps around the knife.
Using the other hand, turn dough disk inside out, pushing your thumb in the center of the dough disk.
Repeat the same steps for the rest of the dough.
Spread the orecchiette on top of a drying rack or a lightly floured tray, and let them dry. When they harden up (it doesn't take too long), you can either cook them right away or freeze them inside a plastic bag.
Cook them in salted boiling water until they rise to the surface (cooking time depends on how dry they are - mine took about 5-7 minutes).
Drain orecchiette and sautée with a freshly made sauce.

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