Think about Tuscan cakes and sweet things. What comes to your mind? Maybe panforte, Sienese ricciarelli, cantuccini and vinsanto, castagnaccio… these are all traditional elements. But what about my family? Which are our typical desserts? So I closed my eyes and I started thinking about what grandma used to make when she wanted…
Summer is coming, and when I look back on last year holidays, I can’t stop dreaming about my first solo holidays with my sister: three days in Barcelona. We loved everything, especially the huge market La Boqueria. We tried everything, from smoothies to chorizo pizza, to fresh fruit salads. We loved the buzz, the joy, the kindness of people working there.
As I had some leftover dried cod, Claudia asked me to make some cod and potato cakes, like the ones we ate in Barcelona as tapas.
In my family the dried salted cod expert was granddad Remigio, my mum’s dad. My grandfather Remigio used to live all alone in San Gimignano. He brought my mum and Aunt Silvana up all by himself. He was a man of old times, a mason, but he was also very good at cooking. I still can taste his sliced meat breaded and fried then cooked with tomato sauce. It was soft and cooked in a red enamelled pan: it is an unforgettable memory.
He used to have a peculiar breakfast coming home from his vegetable garden: Tuscan bread, tomatoes and onion. He loved dried cod and herring: he used to fry herring in his tiny kitchen and you could tell it from miles – the whole house was surrounded by a pungent smell and a thick smoke.
This is a typical cake from Sardinian, made with fresh ricotta cheese. You can use sheep ricotta cheese as required by the recipe, but I tried it with goat ricotta cheese and it has become a very peculiar cake, with a strong and intense flavour, but really delicious. It is a cake for dummies: easy ingredients, easy making and easy baking.
I managed to have a perfect cake even if I chose a wrong mould, definitely too small, and I kept on opening the oven to remove living mixture poring out from the mould as lava from an Hawaiian volcano! So, the only advice is: use a proper plum cake mould, look after the size!
Today we’ll hit the second episode of our Tuscan cooking session.
Here the second episode of my office lunch box. This time, have a look outside my windows, since you already know my computer.
This is one of the most classic omelette, a potato omelette, slightly varied to be more lighter but more satisfying.
As usual, it is made the day before and warmed up in the microwave, and you get a just made omelette! Eat it with a side salad of lattuce and carrots and you’ll have a complete but light meal.