This is the second issue of my cooperation with Mettiamocilatesta.it, in search of lunch boxes and snack, paying attention to ingredients’ quality and cooking process simplicity. This is our saying: EAT QUALITY FOOD, EAT WITH CREATIVITY, as previously stated in the other recipe, rice with vegetables. Mettiamocilatesta.it is having a great success so it’s time to give quality food to our guys, they deserve it!
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Since my cousin Marghe gave me this wonderful book Cupcakes, small luxuries for your palate, by Luxury Books, I can’t help! I keep on leafing through it, looking at it, admiring it, dreaming on its glossy pages, running my fingers over the vintage cover, gripping the book in my hands as it was a treasure!
Every recipe is so interesting, but there was recipe… it has been love at first sight: clementines! This year I’m really victim of a clementine addiction, I used them everywhere, from Jamie’s clementine curd to a salad with fennel, clementines and block olives…
As promised, here it is the perfect match for last week capon braised in tomato: cardoons, or, as we call them in my area, gobbi. Now you can find them quite easily in whatsoever supermarket – even in my town supermarket, not the best furnished shop in the world! - but in the past farmers made them working directly on an artichoke plant, taking away new sprouts. New artichoke sprouts could be cooked, if tender, in an omelette or a flan.
At the end of summer, the sprouts left on the plant were wrapped in a thick yellow paper and tied up, let grow in the dark, so that they remained white. Winter time is the perfect season to eat cardoons!
#Pink# I’m not talking about one of the most popular Aerosmith song (even if I love it!) but I’m referring to the colour: it’s quite easy to understand that I love pink, you can tell it from my blog layout, isn’t it? Yesterday I was feeling like muffins, and I wanted them pink! I decided to use an Egyptian Hibiscus tea, a gift from a friend for Christmas. This was the first time I have made Hibiscus tea: what a wonderful aroma and colour!
Christmas has already gone, it seems like it has been ages ago (is it the same for you? I feel like I’ve been working for months, already). If I look back I can see a mosaic made of images and lights: Christmas boxes, giftrapped and dolled up, trees and butcher’s broom, mistletoe, Christmas sweets, snowflakes and Santa Claus. This is my Christmas imagery since I was a child, since I used to be mesmerized by Coca Cola advertisings.
Recently, I was in a memories mood, so I asked Grandma how was her Christmas time, and I discovered the simplicity and the value of people able to appreciate little happy moments. She told me that children used to receive gifts just for the Epiphany (la Befana, 6th of January), and it was all about sweets, toffees and oranges. I can barely figure out the suprise to find, in a cold and foggy winter morning, an explosion of colour and smell, an orange rich and flavourful, something to tickle your eyes and your heart. They didn’t use to trim the tree: they only made the Christmas crib, they went to the Mass on Christmas morning and they used to eat capon braised in tomato for lunch, with cardoons as side dishes. This used to be my grand grand father favourite dish!
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