Saturday has been a great day, one of those days full of sun, bright and warm colors, fresh smells and good purposes. I was full of good purposes, first of all making jam! When I was at supermarket I was totally mesmerized by a pack of delicious Williams pears: red ad Autumn leaves, small and Tuscan. It was the perfect starting point for a jam filled with the last sun rays and able to warm up next breakfasts with amber-coloured beams and an unexpected hint.
Some days ago I was searching for my weekly Tuscan recipe, when suddenly an idea came to my mind. Season is changing. When I come back home the smell of fireplace is lingering around, it is getting cold and in Siena the first roast chestnut vendors are popping at every corner. It’s time for a traditional chestnut cake, castagnaccio, as we call it.
… chestnut cake, ok. How to make it? I have barely tasted it once, go figure making it! So I started searching from the main ingredient, chestnut flour. We have a DOP flour in Tuscany, from Garfagnana, Farina di Neccio della Garfagnana. After a few hours I was holding in my hands a 500 gr chestnut flour pack of the finest quality, made by Associazione Castagnicoltori della Garfagnana.
Here we are with our second recipe dedicated to leftover beans. After a light and rapid bean soup, it’s time to try a strong and flavorful dish that you can use either as a side dish and as a second course to all intents and purposes. Maybe you won’t wait for leftover beans but you will cook beans just to make this dish, once tried. Have you ever heard of beans uccelletto style?
The name is due to Pellegrino Artusi, who named those beans after the kind of cooking they require, since they need the same ingredients (sage leaves, garlic and olive oil) as little game birds (uccelletto in Italian). We add sausages to make them really tasty, as they were always at disposal in farmers houses. Leggi il resto di questo articolo »
Honey Pie: a birthday cake or my sister? Both! Both sweet as honey! I browsed for a week through recipe books, culinary magazines and foodblogs to find the right Bday cake to hold 19 candles for Claudia. Then I met a super recipe on Palachinka’s foodblog and I couldn’t help. Browsing and browsing, I kept on coming back there, it was so irresisitible! So I decided to make this delicious honey pie, curious about the result and fascinated by a amazing shot!
I followed the recipe by the book, intrigued by the making of the honey biscuits. Very unusual – for me – the cream made with semolina: I will definitely make it again, it was delicious.
I will write down the recipe as it is written on Palchinka’s blog, with my notes colored in pink!
In my family there are few strict rules that should be respected as law:
If you ask mum why beans & sage and chickpeas & rosemary, she will tell you it’s always been so! Granddad Remigio used to make this coupling, Grandma Menna still does so.
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