Strawberry yogurt bundt cake

Social distancing – more or less translatable with “shelter in place” – is effecting my life in many ways. Letting go those aspects related to motherhood (home-schooling, tolerating four “kids different in ages 24/7, find the strength to not live in my pjs and trying working -out regularly), Coronavirus hit my being an home-baker and Italian food lover in two ways: a bad one, and a good one.

Let’s start with the good one: I have more time and motivation to experiment new recipes.

Bad one: whatever I bake or cook (always too much even for a family of six) we eat.

So today I’d like to share with you this strawberry bundt cake recipe because 1) it’s a new one I tried (and modify) from the Italian blog cookaround to get rid off some strawberry yogurt my daughters refused to eat: 2) it’s a low fat one, so my extra-baking would have a lower impact on our waist lines 😉 LOL.

To prepare this strawberry yogurt bundt cake I used the “bundt cake pan” because I love its shape and I feel like it makes such a simple pound cake so appealing, but believe me, I’m sharing this strawberry yogurt bundt cake recipe with you because it’s absolutely delightful, perfect for an healthy snack or an afternoon tea party, or just because you need some comfort in these days. Its strong strawberry scent will pervade your whole kitchen and it will be hard resisting to take it out of the pan only when completely cooled.

INGREDIENTS for a bundt cake pan or a 9” baking pan

4 eggs at room temperature

9 oz. (250 gr.) granulated sugar

1 lemon zest or 1 tsp. lemon extract

1 tsp. vanilla extract

2/3 cup (130 ml.) vegetable oil (my favorite is coconut oil)

10 oz. (250 gr.) strawberry yogurt at room temperature

2 cups (290 gr.) all purpose flour

1/3 cup (50 gr.) potatoes or corn starch

2 tsp. (16 gr.) baking powder

a pinch of sea salt

DIRECTIONS

Using an electric whip, with eggs, sugar, vanilla and lemon extract (or zest) in a big bowl, for at least 5 minutes.

Keep whisking and add the oil and yogurt. When well incorporated, sift in flour, starch, baking powder and sea salt.

Preheat the oven at 375 F (175 C.). Start stirring gently from the bottom to the top (to avoid the batter to get runny) until all the dry ingredients are well incorporated. Your batter will look lumpy. Don’t worry about that. Avoid stirring too much otherwise your cake will be dry and gummy.

Pour the batter in a greased 9″ round cake pan (I’d prefer a bundt cake pan, but’s its’ optional) and bake for 40 minutes in the medium rack (check with a stick if the cake is ready, otherwise keep it in the over for few more minutes).

Let the cake cool off, flip it into a nice platter, dust it with powdered sugar and decorate with fresh strawberries. YUM!

LEARNT IT, MADE IT, LOVED IT!

TIPS:

– If you don’t have coconut oil at home feel free to use any other oil but avoid the “olive oil” because its strong taste would overcome the strawberry flavor.

– This cake can last up to three days if stored in a container with a glass dome, otherwise it will get very dry very quickly.

I warn you: this cake is highly addictive, anytime my girls and I prepare it (they love helping me in the kitchen) it’s gone the same day!

– If you’d like to try other “butter free” cakes and treats check out also:

  1. pear and ricotta cheese coffee cake (also this one turns out lovely by using a bundt cake pan);
  2. chocolate chips and yogurt muffins;
  3. chocolate chips and yogurt  cookies.

I really hope you will like this recipe!

Please, keep me posted if you’ll try it and don’t be shy to share your thoughts with me!

We need social interactions more than ever!

Love,

Silvia

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

 

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more!

Roasted almonds Croccante: share with your friends the Christmas Italian tradition

single servings croccante

almonds croccanteGreetings everyone!

Christmas is almost here and my kitchen is so busy and messy with me preparing all small edible gifts for family and friends (and having all the baking done to make my home bakery’s customers happy)!  As you probably already know in this season I like baking plenty of Italian Cantucci Biscotti and Baci di Dama, but those require quite a bit of time in the oven. The treat I am writing about today is traditional during Christmas period in the South of Italy (Calabria), it’s very fast to prepare and with just three ingredients: oven baked almonds, honey (good quality one) and granulated sugar.  The result is a super crunchy caramel bar, sweet but not too much, and absolutely addictive: once you start eating it you can’t help but keep eating until you’ve eaten whole thing!

I have to tell you that I brought these “Croccante” mini bars to my local Freight House Farmers Market in the past weeks and they sold very very good! One of the reason, besides the fact that it’s delicious, it’s probably  because this treat is EGGS FREE, LACTOSE FREE and GLUTEN FREE. single servings croccante

This recipe requires 10 minutes max, plus the time to bake the almonds if they are not already baked. With these quantities you will obtain about 12 pieces about 3oz. (or 100) big.

Be aware that to prepare the Croccante you will need a food thermometer.

INGREDIENTS

1.10 lb. (500 gr.) oven baked peeled almond

7 oz. (200 gr.) granulated sugar

5 oz. (150 gr.) best quality honey (I used organic clover honey)

DIRECTIONS

If your almonds are not already baked, bake it at 360 F. for about 10 minutes and let it cooling off.

Cover your working surface with parchment.

In a big non-stick pan bring honey and sugar to boil and keep stirring until the mix reaches 338 F. (170 C.). Keeping the temperature controlled will avoid the caramel to burn and taste bitter.

At this point, take away the caramel from the heat, add the almonds, mix quickly the ingredients and  pour the mix on the parchment paper (or on a marble surface). With a wet rolling pin flat the mix as thin as possible. Let it cool off and cut in bars as big as you wish.

The cutting phase will be easier if you’ll use a sharp knife, slightly wet with water.

LEARN IT, MADE IT, LOVED IT!!!!!

TIPS: – When still hot the mixture can be shaped in different shapes, like a star, or a Christmas Tree, or whatever you may like.

– Be very careful while you are handling the hot mixture because it will be very hot and the chances to get burned are very high (especially if you are not an expert). The first time I prepared Croccante I burned all my left fingertips plus my lips because I was so an anxious to eat the Croccante that I put the hot ladle in my mouth! Vey bad idea! But it was soo good!!!

– Cutting the Croccante is not necessary unless you wish to make single servings.single servings croccante

– Best way to store the Croccante is inside a tin, in a cool and dry room. It will last for days.

– As cute edible Christmas gift, you can cut the Croccante, wrap it in parchment and tie it with kitchen wire.

I really hope you enjoyed my recipe this week, I promise, you will fall in love with this easy treat!

I wish you all a very Merry Christmas! 

MUCH LOVE,

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more!   

 

Butternut squash and porcini mushrooms noodles. Different. Fast. Easy. Delicious.

Porcini mushrooms and butternut squash noodles

Hello everybody! I hope you all had a wonderful Thanksgiving week, or just a wonderful week for those that live out of the United States! Butternut squash and porcini pasta

Today I would like to share with you the recipe of a super easy and fast pasta recipe, that my family enjoys very much and that is typical in fall and winter in the Alps area where porcini mushrooms are very popular and appreciated. Here in Mid-west porcini are impossible to be found fresh, but the dried ones, if soaked in warm water for a little time, can substitute the fresh ones quite fine.

Porcini mushrooms and pumpkin are two ingredients that get along very well together, and that I like to use also to prepare my favorite soup and favorite risotto.   So if you’d like to try a vegetarian noodles recipe that can be prepared in 30 minutes and tastes delicious, follow the directions below!

4 servings ingredients

1 pack or 60 gr. dried porcini mushrooms

1/2 medium sized butternut squash peeled and chopped in small cubes

1/2 medium sized white onion

4 tsp. rosmary (better if fresh)

1 cloves garlic

about 2+3 tbs. olive oil

1 tsp. nutmeg

1 tsp. sage

pepper to taste

sea salt to taste

1 package or 1 lb. noodles or tagliatelle

DIRECTIONS

First, soak the dried porcini in a cup of warm water for at least 15 minutes, or follow the packaging directions if different. Take away the butternut squash skin and seeds and chop in very thin cubes. Cut the onion very thin. Peel the garlic and take away its “stem”.

Drain the mushrooms, but keep some of the water used to soak them. Strain it through a fine mesh sieve or even coffee filter to avoid sand. If some mushrooms looks too big in size, feel free to cut them in two with a kitchen scissors. Heat a big pot of salted water where you will cook the noodles (or the other kind of pasta you picked) as soon as the water will start boiling, rigorously the Italian way ;-).

In a skillet heat 2 tbs. of olive oil, then add garlic, rosemary and the chopped onion and cook them until the onion becomes translucent (be careful not to burn). At this point, add the porcini, a pinch of sea salt and 1 tsp. nutmeg. Let the mushrooms cook for about ten minutes at medium heat, being careful not to burn them, stirring once in a while. You’ll know they are cooked once they become tender.

In the meanwhile, in a pan, add 3 tbs. olive oil and when the oil gets hot, add the chopped butternut squash, 2 tsp. rosemary, 1 tbs. sage, and a pinch of sea salt and cook until  becomes brownish and tender. It would take about  ten to fifteen minutes at medium heat, stirring occasionally, and always be careful not to burn.

Now that mushrooms and squash are cooked, move the mushrooms into the squash skillet.  Probably the noodles will be cooked, so dry those very well in a colander, then toss it into the mushrooms and squash dressing, mix it very well and serve still warm. YUM! So delicious!

LEANR IT, MADE IT, LOVED IT!

TIPS: – usually noodles are very fast to get cooked, so if you feel a little nervous with this recipe, I would suggest to prepare first the two “dressings”, and then the noodles.

I really hope you enjoyed my recipe this week, and If so, please don’t forget to like it, share it or leave a comment! And if you’ll decide to subscribe, you will be informed weekly and for free about any new recipes I will post!

MUCH LOVE,

SILVIA

If you’d like to experiment more “mushrooms recipes” you may want to have a look to:

1) Velvety dried porcini soup;

2) Butternut squash and porcini in disguise soup;

3) Butternut squash and porcini risotto.

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more!   

 

 

5 Favorite comforting but light Italian wintery soups

Fall is such an hard season for me: on one side, I love it, with all the colors, the mild temperatures and Halloween, but at the same time I loathe it, because the end of summer makes me sad, I  would say it kind of depress me, and (it may be good or bad) it makes me crave for food, and inevitably makes me gain weight! However, I have a strategy to “contain” the food cravings (and the number of extra pounds, LOL) which  is warming myself up and satisfying my appetite with delicious but healthy homemade soups. top five most popular italian soups

Here is my favorite top 5 Italian soups list that I prepare every week, alternating one to another weekly to not get bored, and that all my family members appreciate and enjoy with me (well, not all of them, precisely 😉 ):

Italian light vegetable soup 1) VEGETABLE SOUP: this is the easiest to make, few and cheap ingredients are required, if you skip the potatoes (and minimize the olive oil) it’s like zero point on the weight watchers, and can be enjoyed all week long (if refrigerated). It can also be frozen, so you can prepare a big pot of it and storage in one serving containers if necessary.

***   ***   ***

 

 

Orange buttenut squash soup2) ORANGE CREAMY BUTTERNUT SQUASH SOUP: besides the pain of cutting the squash in pieces,  this soup is super easy, absolutely creamy and delicious and if you cook in it small pasta’s kinds (like farro) it looks like macaroni and cheese, without cheese! Not to mention all the benefits of orange food: abundance of antioxidant, vitamins, fiber and phytonutrients, good for your skin, eyes and heart.

***   ***   ***

 

Leeks, potaotes and broccoli velvety soup3) LEEKS, POTATOES and BROCCOLI VELVETY SOUP: This one is really fast to make, the broccoli taste blends perfectly with the potatoes and leeks and somehow you can barely recognize their taste, it’s delicious and my favorite one when I feel like I have to detox after the holiday’s binges.

***   ***   ***

 

 

butternut squash and porcini mushrooms soup4) BUTTERNUT SQUASH AND PORCINI IN DISGUISE SOUP: add a pack of dried porcini mushrooms, some nutmeg, and a mushrooms bouillon to your butternut squash soup, and you will obtain a scrumptious porcini mushrooms soup “in disguise”.

***   ***   ***

 

 

Dried porcini mushrooms soup5) VELVETY PORCINI SOUP: This one is the one my kids have refused to try (I hate when they decide they don’t like a food without even giving it a try!), maybe because of the its brownish color, but to be honest, it’s so delicious that my husband and I are quite happy to keep it all for ourselves! This last soup it’s not that light, it’s not fast to be made, has not cheap ingredients (make the butternut squash “in disguise soup” instead if you want). But believe me, once you’ve tried it, you will place it in your top soups list!!!!

***   ***   ***

Now that I’ve refreshed your memory with my favorite winter soups, I wanted to apologize for not posting new recipes lately (yes, it’s always my new home bakery business’ fault), but I promise I will try my best to share new contents soon, but in the meanwhile I’d like to hear from you:

WHAT IS YOUR FAVORITE FALL-WINTERY SOUP?

WUOLD YOU BE WILLING TO SHARE YOUR FAVORITE RECIPE WITH ME?

***   ***   ***

I really hope you liked my post this week, and if you did,

please  share it, like it, and support my blog!

MUCH LOVE

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more!   

TV INTERVIEW and 5 Traditional Italian desserts recipes with apples

Hello folks!

I’ve been so busy with my new adventure (selling Home made Italian desserts at the local Farmers Market) that I’ve skipped a couple of weeks of recipes posting… MY APOLOGIES! But  if by the way  you would like to learn more about my booth at the Freight House Farmers Market in Davenport, take a look to this brief interview on WHBF-TV . I was so nervous, but I had the chance to talk about my beloved Italy, and our amazing food tradition!

Now that you know why I’ve been “absent” (and maybe why It may happen again LOL), I would like to share with you and article I wrote for the Quadcities Mom’s blog last week. All recipes are mine, and it fits perfectly the season!!!! I hope you’ll enjoy the reading!

“We have all waited for Fall all year long: best season of the year, beautiful color, perfect weather, Halloween, pumpkins everywhere (even in your latte 😉 and, last but not least, THE YEARLY FALL TRIP TO THE APPLE ORCHARD.

And, as every year, you have planned everything: a) studied the weather forecast for the whole month of October; b) picked the perfect day and time for taking the kids; c) psychologically prepared your husband that is going to be fun (even for him 😉 ); d) and last, you’ve sworn to yourself to not get distracted by the excitement of the day and BUY TOO MANY APPLES!!!!!  Who would have imagined or thought that such a small bag could contain twenty pounds of apples? And how could you have said no when the kids asked to pick their own apples in their own bags? Simply IMPOSSIBLE!!!

NOW you are thinking to yourself “What the heck am I going to do with all these apples“?

Ha, I got you!  Sharing with family and friends is really a good idea but for once, why not keep the Apple Orchard experience lasting more than one day, maybe an whole month, by preparing (alone or with the help of your family members) a new Italian recipe a week which includes apples?

Today, I would like to share 5 Traditional Italian recipes for you: easy, most of them fast, with simple ingredients and especially perfect to use up all those overflowing bags of apples!

APPLE CRUMBLE PIE1) Italian Style Apple crumble pie, a classic! If you like the combo “apples and raisins” you cannot miss this treat. It’s one of my favorite because almost any kind of apples could be used (but not the green ones please!). It’s very easy to make and the kids will enjoy the kneading part, mom will have to take care of the peeling and cutting, but in 60-75 minutes you’ll be done! Let it cool off for a few hours (or even refrigerate it) and enjoy… Wow! I may be biased, but I think Italian Style is the best apple crumble ever.

***   ***   ***

 

 

 

2) Golden Apple Muffins: the kid’s favorite! This recipe has belonged to my Italian family for generations and I am so happy I can share it with you! The exciting part is that nowadays we can prepare the muffins batter in the food processor, and it takes in bake only 20 minutes: you will never buy baked muffin mix ever again! Before starting, though, make sure to have some Golden Delicious at hand.

***   ***   ***

 

3) fluffy Italian apple coffee cake: like a cuddle for the palate! If you feel the urge to use 2 lbs. of apples in just one cake, this is the recipe you were looking for! Jonathan and Jonagold are the kind of apples that will give the cake the perfect touch. Super soft, not too sweet, absolutely appealing, this apple coffee cake won’t let you down. If you decide to side it by a warm custard and sprinkle it with sliced almond, OMG, it will be like heaven!

***   ***   ***

 

4) Apple, raisins and pine nuts pastry pie: unconventional! If you like the popular “strudel loaf”(typical dessert in the South Tirol) and looking for a recipe that will require a couple of pound of sweets apples (Gala apples, JonathanL, Golden Delicious), you can’t go wrong with this pastry pie. This recipe is another of my mom’s classics: a buttery dough filled with a mix of apples, raisins and pine-nuts. Peeling and cutting the apples, soaking the raisins in advance may sounds a little tiring but I am totally sure it won’t disappoint you!

***   ***   ***

5) Steamed apples and vanilla ice-cream: so classy! This recipe looks like a super sophisticated show stopping dessert super sophisticated, but is basically just steamed apples, served still hot with a scoop of vanilla ice-cream and a dust of cinnamon…. maybe too simple to appeal the children, but absolutely phenomenal for adults! Trust me! Keep it as a secret recipe for a fancy dinner or for a warm treat on a fall rainy day… you’ll love it! Golden delicious would be my first choice for this recipe, but I would say that any kind of apples would do a nice job here :-)”.

***   ***   ***

 

There is more……

 

…. Out of the original article, I would like to add that, my list of Italian “apples themed” desserts is not completed yet…. in case you’ve missed it, indeed,  check out also the recipe I posted a few weeks ago for these scenic and scrumptious “puff pastry apple cinnamon roses“:  super easy, for a yummy and cute fall breakfast!

 

 

 

And more…….

 

What do you think of this article?

Do you like the idea of me as a writer rather than just a food blogger?

I don’t know…. but it sure is fun, and I truly believe I’ll do it again 😉

I really hope you liked my post this week, and if you did,

please  share it, like it, and support my blog!

And if you haven’t done it yet, don’t forget to subscribe: it’s completely free and you will receive my

(almost) weekly recipe directly at your email address!

MUCH LOVE

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

       

 

IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders in the QUAD CITIES AREA.

Check out my HOME BAKERY PAGE to learn more!   

“Pesto alla Genovese sauce” recipe: ten tricks for the best result

Buon giorno a tutti! Now that I am back to my routine, I catch myself thinking about my Italian vacation pretty often, and of course many of these memories are about food and one in particular sounds perfect for this time of the year: my family’s “Pesto Alla Genovese sauce” recipe, which my mom prepared for us right after having harvested her beautiful basil from her garden.

Before starting with ingredients and method, I should share with you those 10 simple tricks that would make your pesto the best one ever: the whole point, of course, is using the fresher basil possible,  but there are other factors that would help your sauce to be more tasty and bright, avoiding it to turn darker and sour:

  1. If you grow a garden, harvest your basil only few minutes before preparing the sauce;
  2. If you can choose, use basil with small leaves, or big and large leaves but avoid the type with long and narrow leaves because it tastes a little like mint;
  3. I know it sounds gross, but if you grow your own basil and don’t use chemical, don’t rinse the leaves under water because you will loose a lot of its taste and perfume. You can  just  pat gently the leaves with a clean cloth trying not to break them: the more you press, the more you’ll ruin the leaves, more likely your basil will get black spots (oxidize) and give your pesto a sour aftertaste.
  4. Even if the ancient would use a mortar and pestle to prepare the sauce (which for sure will be the more authentic way to prepare it), it’s ok to use the food processor. BUT – always to contain the chances of oxidation – keep the food processor’s blade in the refrigerator or freezer for at least half an hour before preparing your sauce.
  5. Use only coarse salt: it will help the chopping process.
  6. Don’t process the sauce too much: it has to be crumbly and not too smooth. And be fast at preparing it: one of the causes of oxidation is the exposition to oxygen… the faster your work, the less chance you have to oxidize your sauce.
  7. Commonly the Genovese pesto requires the use of pine nuts, but don’t be surprise if you’d hear from other Italians that you should use walnuts instead: every Italian family has – in the years – modified the original recipe.
  8. Commonly Pesto sauce requires Pecorino cheese as main ingredient, but personally I prefer using  only Parmesan, or possibly Parmesan and Pecorino. Your choice, follow your taste!
  9. If you can, take away the interior part of the garlic clove (in Italy we call it the garlic “soul”), because that part itself is a little sour and would leave that taste to the sauce.
  10. Use the best Extravergin olive oil available: the sauce is raw, so the taste of the oil will not be covered by anything. The best the oil tastes, the best your pesto will taste as well!

Now that I’ve annoyed you with my mom’s tip for the best pesto sauce ever, here the ingredients to dress about 1.5 lbs of pasta or 6-8 pasta servings (P.S. I had to spy on her and force her to weight the ingredients because – of course – she always eyeballs those!!!)

INGREDIENTS for a sauce which would dress 6-8 servings of pasta

1 pinch (about 10 gr. – 0,3 oz.) coarse salt

about 3.5 oz. (100 gr.) fresh basil

2 garlic cloves peeled an deprived of the “soul”

about 3.5 (100 gr.) parmesan (or half parmesan half pecorino)

about 3.5 oz. (100 gr.)  extravergin olive oil

about 1 oz. (30 gr.) pine nuts

DIRECTIONS

In your food processor with a freezing cold blade, place IN ORDER the basil, garlic and coarse salt and nuts first: chop intermittently for few second (the heat of the food processor could oxidize the basil). 

Next add the pecorino or parmesan grated or cut in cubes and keep chopping until your sauce looks even but still crumbly (again, chop intermittently, few seconds at a time).

Only at the end pour the olive oil a  little at a time, activate the food processor for a few seconds. And you are done.. dress your pasta… and enjoy this deliciousness!

LEARNT IT, MADE IT, LOVED IT!

TIPS:  – IF YOU HAVE TO, you can store the fresh made sauce in a sealed container for not more than 2-3 days making sure the top of the sauce is completely covered by a layer of olive oil.

– The sauce can be frozen, and should let thaw in the refrigerator or at room temperature (no microwaves please!).

– Pesto sauce can be used also on top of pizza, or with bruschetta. There are really many ways to eat it!

– In LIGURIA (the Italian Region where pesto tradition comes from), they sometimes dress the pasta with both tomatoes sauce and pesto. OMG it’s delicious!

– Always in LIGURIA they cook the pasta (usually the short kind called “trofie” – see picture below) with potatoes cubes and green beans, and when cooked they mix it with Pesto sauce…. OMG this is even better!

WHAT DO YOU THINK? What’s your favorite or traditional pesto recipe?

I hope my (or better, my mom’s) little tricks will help you mastering you pesto sauce! 

I really hope you liked my recipe this week, and if you did, please  share it, like it, and support my blog! And if you haven’t done it yet, don’t forget to subscribe: it’s completely free and you will receive my (almost) weekly recipe directly at your email address!

MUCH LOVE

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

        IN CASE YOU DON’T KNOW,

my ITALIAN desserts are available upon orders.

Check out my HOME BAKERY PAGE to learn more!   

 

 

 

 

 

 

Summery fast and easy tomatoes salad: ready in five minutes!

Hi everyone! Yes! It’s still summer and during my five weeks in Italy I suffered the heat a lot! Oh Lord, it seems impossible that even your appetite can be jeopardize by the extremely high temperatures!

Of course Italians have their ways to make you hungry even if you are hot 😉 and this salad is the perfect example of a light meal full of taste and vitamins and at the same time very refreshing: in other words, perfect as a light lunch or side dish. Not to mention that it’s so colorful and bright that it will light up your table and be perfect also as appetizer or side dish during a cook out!     Grab some tomatoes, capers, green olives, red onions, fresh basil and Italian dressing, and your colorful salad is ready!   For this recipe you don’t need quantities… just fill your plate with sliced tomatoes (better if the heirloom kind)  as much as you want and decorate it with the other ingredients… I hope you will like it as much as I do!

INGREDIENTS

 ripe heirloom tomatoes

green olives (deprived of their water)

capers (deprived of their water)

fresh basil

sea salt to taste

olive oil to taste

a sprinkle of red wine vinegar

finely sliced red onion

optional: black pepper to taste

DIRECTIONS

Wash the tomatoes, take away the stem and slice them  1/4″  thick.

Arrange the tomatoes nicely in a dish, and spread on top the red onions first, then the capers, green olives, and basil.

Dust with a pinch of sea salt (and black pepper if you’d like), sprinkle with red wine vinegar, “give it a round” of extravergin olive oil and serve it!

It’s impressive how such a simple dish it’s so delicious!

LEARNT IT, MADE IT, LOVE IT!

TIPS: – If you don’t like the idea of a vegetarian salad, you can pair this dish with hard boiled eggs or tuna in olive oil… it would turn even better!

– This salad can be prepared all year long but of course it’s better if made during the tomatoes season… seasonal produce always have a better taste!

How about you? Do you have a favorite summer salad that you like to enjoy in the most hot days? Please, feel free to let me know you thoughts by leaving a comment… I really enjoy learning others tastes and recipes! 

I really hope you liked my recipe this week, and if you did, please  share it, like it, and support my blog! And if you haven’t done it yet, don’t forget to subscribe: it’s completely free and you will receive my (almost) weekly recipe directly at your email address!

MUCH LOVE

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

 

 

Baked sea scallops au gratin: with shells is so much fancier!

Hi everyone! I hope you had a nice week (at least we finally had some sunny days here in IOWA).

Today I would like to share with you my recipe for baked scallops au gratin (Cape Sante gratinate). Maybe some of you don’t know that in Italy (and in other parts of Europe for sure) scallops are sold at fish markets still in their shells and in all their parts (not only the “abductor muscle”, the white meaty part but also the orange “coral”), and even when you go to eat sea food in Italian restaurants, scallops are always served in their shells and with their orange part (the roe or coral) still attached. I’ve surfed on the  web to try to find out the reasons why scallops in the Mid West are sold only out of their shells and without the roe, and some are economical (is much cheaper to commercialize scallops without their shells and inflated with water) and others are apparently for safety reasons. Anyway, in my opinion whole fresh scallops in their shell is something that should absolutely be tried at least once in life, because the taste is much better and intense (the roe is delicious, in taste it is very similar to the scallop muscle itself, only a bit more briny; which to some, is a major bonus)  and because – and I think you could agree with me – they look much more appealing!

By the way, you all know I live in the USA, so, to overcome my problem (sea scallops without the shell)  I bought the shells online and prepared my scallops the Italian way. Once again you will forgive me if the quantities of ingredients I will provide are just merely indicative because this recipe is one of those where I always eyeball the ingredients.  Remember to rinse your scallops and pat them dry with a paper towel before to place them in the shells. Preparing them will take just few minutes and baking time is approximately 20-30 minutes.  It’s the perfect appetizer for impressing your guests, or for a romantic dinner (don’t forget their aphrodisiac attributes).

INGREDIENTS FOR 12 SCALLOPS (4 servings)

12 scallop’s shells

12 fresh scallops washed and patted dry

fresh parsley finely chopped

about 2 oz. (150 ml.) extravergin olive oil

2-3 tbs. Brandy or Cognac

sea salt to tast

about 2/3 tbs. plain crumble bread

powdered garlic to taste (optional)

lemon slices for decoration

DIRECTIONS

Rinse you fresh scallops and pat them dry with a paper towel. Arrange the shells in a big (or two smalls) oven sheet and place the mollusks in the “corner” of each shell (this way the dressing you are about to add, will cover completely the scallops).

Prepare the dressing: in a 8 oz. sized bowl mix 2 oz. (150 ml.) extravergin olive oil, 2-3 tbs. cognac (or brandy), 1 pinch sea salt, a couple tsp. finely chopped parsley, 1 pinch powdered garlic and – one at a time – two or three tbs. crumbled bread.

Cover the scallops with about two tbs. of the dressing  and keep adding it until it’s all gone.Bake at 400 F. (200 C.) for about 20 to 30 minutes. Your scallops will be ready when the dressing starts to become golden and crispy. 

Serve you scallops still hot with few lemon slices (some of your guests may like the idea of sprinkling few drops of lemon on top of their scallops) and don’t forget to warn about the temperature of the shells! They will be super hot!

LEARNT IT, MADE IT, LOVED IT!

TIPS: – some people panfry the scallops in butter or oil before baking them because apparently it gives it extra taste. In my humble opinion, if the scallops are really fresh, there is no need to add extra fat on them, they will be super tasty just baked!

– don’t try to speed up the baking process by heating the oven at more than 400 F. The excessive heat will burn the oil and the scallops will be ruined.

– Sea scallops can be a very nice appetizer but when I prepare them (my kids won’t touch them) for my husband and I, twelve are enough to fill up our bellies!

– The scallop dressing is absolutely delicious so when you serve them, don’t forget to leave on the table a big bread loaf… you’ll need the bread to clean up the shells! YUM!

– The shells I bought are dishwasher proof, so I can wash and reuse them each time!

Tell me, have you ever eaten scallops in their shells? with or without coral ?

How did you like it the most?

I really hope you liked my recipe this week, and if you did, please  share it, like it, leave a comment to support my blog! And if you haven’t done it yet, don’t forget to subscribe: it’s completely free and you will receive my weekly recipe directly at your email address!

MUCH LOVE

SILVIA

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!

Farro, tomatoes and olives salad: a vegetarian refreshing, light and high protein meal

Do you remember the recipe of my famous Italian rice salad (Insalata di riso)? That Italian classic very popular in summer at parties, pick- nick and cookout? Today I’m posting a very similar one, but in a vegetarian version and prepared with a  hulled wheat which is not gluten free but with a high nutrition value (over 16% protein): FARRO.       The reason I haven’t posted this recipe before  (even if it is absolutely one of my favorite in the warm season) is because I thought FARRO was impossible to find here in Mid West or at least too expensive.    Guess what? Yesterday I found it at my local groceries store, at a very affordable price and few hours after I was already cooking it!         For those who are not familiar with FARRO I can add that it’s a simple grain of 28 chromosomes that pre-dates spelt. It is prepared like brown rice and cooks in about 40 minutes (or can be soaked overnight to reduce the cooking time). It makes a fabulous pilaf, grain salad, risotto, addition to soup, or sprouted for breads and salads. When cooked, its dark, plump berries add sweet, full-bodied flavor, chewy texture, and high nutritional value (as already told) to every meal. It is a lovely, versatile grain very used in the Italian cousin.

My family and I love eating “farro” in a vegetarian way,  mixed with green and black olives, tomatoes, basil, sea salt and extravergin olive oil.  This salad is perfect for a refreshing meal at home or to take away, wonderful  for parties and cookout, and can last – if refrigerated and well stored – for a few days. It can be considered a full meal (remember FARRO’s high protein content!), but – depending on tastes – can be enriched with tuna, salmon, eggs, cheese or whatever you’d like.  The method to prepare it it’s simple: cut in small pieces all the “fresh” ingredients, and toss in the Farro once cooked, drained and cooled off.

2-4 servings INGREDIENTS

7.05 oz. (200 gr.) pearled farro

6 oz. (1 can) green olives

6 oz. (1 can) black olives

2-3 handful cherry tomatoes

fresh basil

optional: 1 garlic clove finely chopped

sea salt to taste

olive oil to taste

DIRECTIONS

Farro doesn’t need to be soaked overnight before being cooked unless you want it to be ready in less that 40 minutes. The label usually describes the cooking method and the pack I bought (exactly like the Italian one) needs to be rinsed in cold water and then dried in a colander, then put in a large pot with enough water.  The proportion indicated in my farro is 25 oz. (0,75 l.) water per each 3.5 oz. (100 gr.) farro.

In our case, to cook approximately 7.05 oz. (200 gr.) farro pour it in a pot filled with 50 oz. (1.5 l.) water. Bring it to boil, then cover with a lid and let it cook at low heat for 35-40 minutes.

Drain it very well in a colander and wash it with cold water. When ready, set aside for later.

PREPARE THE DRESSING

While the FARRO cooks, you have plenty of time to prepare the dressing: wash the cherry tomatoes very well, cut them in half and take away the seeds, then cut them in even smaller pieces and let them drain in a small strainer. Then drain very well the olives and cut them in small pieces. Cut even the fresh basil as small as you prefer. If you don’t mind the taste of garlic, chop very finely a garlic clove.

Toss all these ingredients together in a nice bowl, and dress with few tbs. of extravergin olive oil and sea salt to taste (be aware: olives are quite salty, so be careful when you add the salt!). Finally, add the cooled and drained farro and mix the ingredients very well but gently to avoid smashing and pureeing the whole thing.

YOU ARE DONE!!! The only bad news is that your salad is not ready to be eaten yet: it needs to stay a few hours properly covered  and refrigerated so the flavor of the dressing will be absorbed by the Farro and make it extra tasty, and the salad will be exactly as refreshing as you would wish in a hot summer day!

LEARTN IT, MADE IT, LOVED IT!

TIPS: – This salad is quiet easy to be made but It takes some time to get ready so it wouldn’t be a bad idea to prepare it a day before consuming it.

– Don’t underestimate the importance of draining the tomatoes. Some of them sometimes can be very watery and if not get rid off the excess of water your salad will become a disastrous bland soup!

– Be careful to not overcook the FARRO: you don’t want it to become mushy but to keep its nice  full-bodied flavor and texture.

– I usually eyeball the ingredients so it was particularly hard on me this time to give you exact quantities. So do not hesitate to add or take away some of the ingredients if they don’t match your tastes.

Thank you so much for stopping by my blog again! I hope you liked my recipe and I am curious to know if FARRO was familiar to you before reading my post.. .was it?

As usually I hope you enjoyed reading this article and if you did, please leave a like, a comment, or share on social media and don’t forget to subscribe to receive for free my new recipes every (or better,  almost every) week! Your help is precious to support my blog!

MUCH LOVE

Silvia

 

YOU CAN ALSO FIND ME HERE:

on FB: Italiangoodness – A taste of Italy on your table every day

on INSTAGRAM: Silvia Italiangoodness

on PINTEREST: Italiangoodness, Italian recipes and more!