Frascati Food Shopping, Aperitivo with Michelle, and a Genius Courgette / Zucchini Recipe

Mrs Masi and her family run a vegetable shop in Frascati and are open on Sunday mornings too.  They are the suppliers of very many restaurants in town.  I tend to be a democratic greengrocer and buy from more than one place but theirs is the venue I end up frequenting the most, as it were,  because … because half the time, I don’t know about you,  but I’m in a hurry, there is always so much to do.  This is how it goes: it’s getting to be evening, ideas for dinner need to be considered and scaled down, and off I trot to up the hill into town to get my meat and two veg.  The veg fromt the Masi family and the meat from the Chioccia family in Via dell’Olmo.

I believe that shopping should entail more than just a modicum of pleasure and what better way to celebrate the exercise than an aperitivo after all that strenuous activity?  Hence, on a regular basis now for some years,  I will meet up with my friend Michelle Smith at our favourite watering hole, the “Stanza del Duca” in the town’s oldest square. It’s just behind the historic Palazzo Vescovile, the bishop’s residence.  This is the heart of centuries-old Frascati and, in terms of neighbourhoods,  we consider it the way Romans would Trastevere.  Sleepy time during the day, bustling and alive in the evenings (not so much in January and February admittedly – but then that’s when we all go into hibernation).  Piazza San Rocco wakes up in the evenings, with its many wine bars and restaurants, and the people it draws, the mainstay demographic, are mostly young.  The daily “The Guardian” wrote a lovely article about the buzz in Frascati last September and I am borrowing a photo from it … hope I don’t get into trouble for doing so? 

guardian frascatiAnyway, here is a link to the article: https://www.theguardian.com/travel/2019/sep/10/rome-frascati-wine-food-italy.

Michelle and I put the world to rights over a glass of wine or a spritz and our host, the inimitable Giancarlo delle Chiaie, is very generous with his pour as he is with his trove of stories aka gossip.  Mild gossip, I hasten to add, we are not malicious people.  We bang on about standards, and what the town administration fails to do, how short-sighted they are, versus our way of how things ought to be done.  Sigh.  And on the bright and light side, music plays an important role.  Giancarlo is a choir master and an accomplished organ player and his friend Romeo Ciuffa, who is also a regular at the Stanza del Duca,  is a professional musician and organizes many a chamber music concert in our neck of the woods.  And all that talk makes for thirsty work so Michelle and I will very often ask for a wee top-up to our glass as we carry on delving into topics that require our  undivided attention.

I often think that breakfast, while one is on holiday and without a care in the world, in a hotel say, is the nicest meal of the day.  One has the whole day lying expectantly before us and to look forward to, as we dig into our orange juice and coffee and toast and what have you.  Similarly, but more often for me, I think that aperitivo-time is the best time of day.  The cares of obligatory work are over for the day, in theory, and one can relax and be light hearted and broaden the horizon of mental attention.  Michelle and I can be very philosophical at aperitivo time.

Who is Michelle, you might ask.  Well, she’s not easy to describe in a nutshell … she is one of those people who is a dab hand at anything she does.  A jack of all trades who gets to be very masterly time after time.   Though living in the same area, we didn’t get to meet until relatively recently and we hit it off straight away.  For the purposes of this post let us say she is a sommelier, translator, and painter.  She set up a website (all on her own, every single bit of it !!!!) called easyfrascati.com.  And  I will come out and say it outight: one would think that Frascati’s town council would have gone to the intelligent trouble of setting up an informative website? But no, it took an English rose to do so. Tut tut.  Last, though she and I can wag our fingers disapprovingly, it’s not about self importance, Michelle is one of the most modest people I’ve ever met.  It’s because we care.  We see so much potential going unattended.   Dear, dear … shall we have another glass of wine before going home?

Michelle is also a good cook by the way and so we often discuss recipes.  “So, what are you cooking tonight?” will often start the conversation.  Which brings me to today’s recipe.  I got all excited because it is so much more than the sum of its very simple parts.  When one is a little strapped for time, one should still find the energy to make the main meal of the day a ‘special’ one.  What’s the point of living otherwise?

I got this recipe from Mrs Masi, and I thank her for it.  The only ‘long’ thing about it is its cooking time in the oven.  It can even be eaten at room temperature although I tend to think that it gives its best when served just out of the oven.

INGREDIENTS:  slices of courgette/zucchini, olive oil, mozzarella, thinly sliced onion, some parsley if you like it, breadcrumbs, salt and pepper

IMG_6715What you see are the sliced courgettes coated with olive oil, over which I sprinkled salt and pepper,  I then added little lumps of mozzarella.  I squeezed the mozzarella to remove some of the liquid.

IMG_6717I also added half an onion, very very thinkly sliced.  And an avalanche of roughly minced parsley.

IMG_6718Finish it all off with a layer of bread crumbs.  I suspect I drizzled some olive oil over the surface for good measure, before popping it into the oven.

IMG_6719And this is what it looks like when it comes out of the oven.  To be honest I can’t remember how long it cooked (just over half an hour) and I expect the temperature was 200°C.

This recipe looks like a lot of trouble went into it and yet it couldn’t be simpler to make!  Unless your name is Phylis Knudsen, you could even add a few ancovies to the mix.  (Bless her, Phylis can’t stand anchovies.)

So, what are you thinking about making for dinner tonight?  Please don’t tell me you are ordering in ….! 🙂

P.S.  If any of you should be in Rome and would like to do something a bit more bucolic and pastoral outside of the capital, please feel free to get in touch with either Michelle or me.   And there will always be a glass of wine and good food to put you in the mood …. 🙂

P.P.S.  I wrote about La Stanza del Duca in this post from last year.  Here is a link in case you missed it: https://frascaticookingthatsamore.wordpress.com/2019/01/01/a-duke-some-ladies-lots-of-hats-and-an-afternoon-tea-in-frascati/

Cooked Cicoria Catalogna – Since When?

Vegetable familes are just like human ones, at times confusing in their variation.  Chicory, or cicoria as it is generally known in Italy can either be cooked or eaten raw.

The very dark green leafy kind has to be cooked, indeed simmered for longer than one would think advisable, and then drained.  Impossible to eat raw.  It’s absolutely one of my favourites, hands down, especially the wild kind.  Here is a link:

https://myhomefoodthatsamore.wordpress.com/2010/11/25/cichorium-intybus/

zed cicoria

Instead, with the kind of chicory that is referred to as “catalogna” or “cicoria asparago” (what on earth has it got to do with asparagus I ask in consternation), tradition has it to eat it raw.  This is where we get the famous ‘puntarelle’ here in Rome.

zed puntarelle

Here is a link, in case you’re interested https://myhomefoodthatsamore.wordpress.com/2012/03/30/little-points-big-salad-puntarelle/

I was discussing vegetables in general with Chef Luigi at the Minardi Winery where we work, and he was telling me about a fantastic recipe from Puglia which involved cooking the kind of cicoria that we only eat raw around here, i.e. the puntarelle.  So of course I had a go.  In fact, I had TWO go’s.  Take a look.

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I got rid of the very white stalks on the right.

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I went old school with the garlic,  It’s the done thing nowadays to keep the garlic whole or semi-whole, bashing the bulb around a bit and then removing it after a while.  If you don’t remove the skin, you say that it is left ‘inside its shirt’, i.e. “l’aglio in camicia” in Italian.  Old school means you are not afeared of garlic, of ending up with a ‘rustic’ taste, that was erstwhile fit for peasants sort-of-thing.  Posh people, like Queen Elisabeth, have a problem with garlic.  Vampires from all over the world flock to Italy because of the decrease in use of garlic … ha ha ha, of course not.  Anyway back to the recipe.  As much garlic as you like, some chilli flakes and a big puddle of good quality olive oil.  Make sure the garlic does not burn, it must only turn golden.  And it’s also a good idea to keep the heat low, so that all the yummy stuff in the garlic itself will infuse the olive oil in a gentle way.  Should things get out of hand heat-wise, simply remove the frying pan from the source of heat and carry on cooking without it.

IMG_6255I’ve no idea what this photo is all about.  Maybe to show that the garlic had turned the proper hue?

IMG_6256In go some anchovy fillets, the kind that are either salted or come bottle in jars.  If you hate anchovies, for goodness sakes leave them out.

IMG_6257In goes the cicoria catalogna … over a strong heat I say.  Don’t be shy.

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Quite a lot of liquid will be released.  Normal.  It’s okay.  Let it cook down.IMG_6260It does cook down after a while.

IMG_6261When it is ‘done’, add plenty of freshly grated pecorino cheese.

IMG_6264Simple, hearty and delicious.  Yay kind of delicious.  Who knew?

RECIPE NUMBER TWO

I thought  I would cook sausages that evening.

IMG_6442I cooked the Italian sausages in a frying pan, adding a little bit of red wine and some herbs.  Once cooked, this is what was left behind.  The cicoria catalogna I cooked in a separate saucepan, as shown above.

IMG_6443Ooops and did I forget the pecorino?

IMG_6445IMG_6446No, no … I had not forgotten the pecorino.  But I also added the juices from the sausages.

Anyway … with or without sausage, this was a most welcome new entry into my world of Winter Vegetables.

P.S.  If you’re watching your carbs (you know what I’m getting at … avoiding bread and all that), well … be warned then, don’t say I  didn’t tell you!, this is a most dangerous dish.  It just clamours good crusty bread, begs for it.

Beloved Blini – Home Made!

It’s that time of year, festivities, end of calendar year.  And one way to celebrate is to make Blini.  By the time you read this it will probably be too late for you to make any in time for dinner tonight (and that’s if you’re staying in) but who knows? Maybe next year?

Next year is not only a new year, it is also a new decade.  May this decade bring peace, prosperity, emotional healing as well as good health, comfort and cheer, warm relationships and lots and lots of fun for everyone.

INGREDIENTS

100g – Buckwheat flour

200g – 00 Flour (with pinch of salt BUT add the salt later, when it has rested for 1 hour)

300ml milk with pinch of sugar in it

200 yogurt or sourcream

4 eggs – separate egg yolks from egg whites

Yeast: half a cube of fresh brewer’s yeast, about 12.5g

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GETTING STARTED

Warm the milk until it just about reaches boiling point, take it off the heat and then add the yeast. Whisk so that it dissolves in the milk.

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Below you will see the yogurt in one bowl, on the left, with the milk with the dissolved yeast in a pan on the right.  Top left, the bowl with the two flours and four egg yolks in it. Top right are the four egg whites.

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Start by adding the yogurt to the milk pan.

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And now you can pour this mixture into the bowl and use a whisk or a wooden spoon to combine all the ingredients.  You could, if you preferred, beat the egg yolks separately and include them in the wet ingredients.  You choose.

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Cover with a tea towel for about an hour.

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This is what it looks like after about one hour.

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Whisk the four egg whites.

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Add the beaten egg whites to the blini batter.

IMG_6008Add the salt only NOW.  If you add the salt too soon, it will hinder the raising agent work of the yeast.  Again, cover with a tea towel and let it rest for one hour, better two.

IMG_6009And here it is now … all light and fluffy and waiting to be cooked.

IMG_6010Melt a small amount of butter in a frying pan, maybe a non-stick one would be a good idea.  When the blini start to ‘bubble’ on the surface, turn them over.  It doesn’t take long to gook the blini.  They’re just lke pancakes after all.

IMG_6011IMG_6014They are very nice served with sour cream and smoked salmon.

IMG_6015Shame I can’t get fresh dill around here.  Aw well, never mind.  I used a bit of dried dill instead.

HAPPY NEW YEAR EVERYONE !!!

Winter Tureen of Blue Cheese and Mascarpone

I’m not saying this can’t be eaten the rest of the year.  I AM saying that it is especially eatable when it’s cold outside, and cheese does not melt on the table.  It is pretty to look at, jolly good to eat, and a nice thing to bring to a potluck supper or to place on a this-time-of-year buffet table.  Serve with crackers or toast or whatever you like to accompany your cheese.

I made it just minutes ago and I’m in a bit of a hurry.  It’s my mother’s 93rd  birthday today and we are popping round for drinks and canapés and other bits and bobs to celebrate in about an hour’s time.  She loves gorgonzola so I am hoping she will love this dish.

The photos are what they are but hopefully they’ll make sense.

INGREDIENTS: 250g blue cheese/gorgonzola, 250g mascarpone, 40g chopped dried apricots, 40g toasted hazelnuts, 2 teaspoons of honey, freshly  milled pepper, pistachio to garnish

IMG_5859I decided to use only the strong gorgonzola, instead of a mixture of the two.

IMG_5860Chop the apricots and toast the hazelnuts.

IMG_5861Place the mascarpone in a mixing bowl and whip it up with a fork.  Then add: apricots, hazelnuts, honey and black pepper.

IMG_5862Done.

IMG_5863Slice the gorgonzola and line the ceramic tureen with one layer.

IMG_5864Then add one layer of the mascarpone mix.

IMG_5865A second layer of gorgonzola. And then a second layer of mascarpone on top of that.

IMG_5866Final touch: a good scattering of pistachio.  Cover and place in the fridge for about an hour or so before serving.

IMG_5867You can make this dish a few days in advance, why not?

IMG_5868Okay, gotta go now …. oh I forgot, great for parties, thumbs up.

Tuna Balls to the Rescue: Polpette di Tonno

I wrote this post ages ago, ages!!!  But I still make these tuna balls.  They are great finger food and not at all hard to make.  I wrote the post when I was in a bit of a funk over the change in season;  September does that to me, never my favourite month because it heralds the end of Summer.  This recipe can be made all year round, however, please take note!  Ignore the moaning and groaning and just read the recipe.

https://myhomefoodthatsamore.wordpress.com/2011/09/18/polpette-di-tonno-and-mulling-over-seasonal-melancholy/

Polpette di tonno and Mulling over seasonal melancholy

An Indian summer … although we’re half way through September … it’s so easy to enjoy the heat but too late to pretend not to notice that the days are getting shorter … and busier … and that any day now it will get brrrr-cross-your-arms-and-slap-your-shoulders-nippy and we’ll start having to wear sweaters and what have you and don slippers indoors instead of traipsing about bare foot.  It is as if a whisper of seasonal melancholy were subtly knocking at my front door. For someone who loves summer as much as I do, September is a very challenging month and can see me veering towards a moany-groany, want-to-run-away frame of mind.  This year I decided I would be grown up about it and do my best to stretch the summer’s feel of freedom as much as I could.  I tried to organise myself so that I could work in ‘chunks’ … and thus it was that a few days ago, I was able to scamper off to the beach at Sabaudia for most of the day.  It took us one and a half hours to get there but, as always, it was worth it. There were very few people about, now that people are back at work and children back at school.  The breeze was caressing as only a zephyr can be, the sea was still warm enough for me to swim in (I am such a wimp about cold water!) and it was all I could do to tear myself away and head for home as the sun began to set.  Aaaah.  Sigh …. isn’t the sun setting over the sea one of the most compelling sights to behold? Ultra-organised, smug lady had prepared some vegetables the day before (a potato and celery purée and roast capsicup/bell peppers), had bought gorgeous fruit on the way to the beach, knew that wine was cooling in the fridge, so it was only a question of buying some chicken or meat on the way home and dinner was going to be a snap.  But, repeat, I had a very hard time of wrenching my body and soul from the siren call of the sea with the result that all the shops were naturally closed by the time we finally did drive past them. I didn’t feel quite so smug then, as I took on the slim prospect for our main course that evening, knowing that just like Mother Hubbard, I was going to find the cupboard woefully ‘bare’ when I got there —  the ‘cupboard’, these days, naturally being the fridge and the freezer.  But thank goodness for Nursery Rhymes because I realised that there was indeed one food in my cubbyhole cupboard that was going to save the day: tuna fish packed in oil! Polpette di tonno … i.e. meatballs made out of tuna fish (technically the tuna doesn’t qualify them as ‘meat’-balls … but what else can one call them in English? croquettes? ugh).

The ingrdients: salted capers (which need to be rinsed and drained a few times to be rid of the excess saltiness), lemon zest (the zest you see came out of the freezer), parsley, two tins of tunny fish packed in oil (and please note that it wasn’t the top quality kind), and last, and in the case of any kind of polpette, never least … the moistened bread (again, as I wrote in the other post on meatballs, ‘plastic’ white bread serves very well). You will also need an egg to bind the polpette mixture, bread crumbs to coat them and, optional, some grated parmesan cheese.

The tuna is drained of its oil and gets plopped into the blender …

Add the other ingredients.  Ordinarily, I would have chopped up the lemon zest before adding it for a ‘finer’ and more understated taste.  But that evening I was in too much of a hurry … and too hungry!

Freshly milled white pepper …  (Don’t ask what the coffee is doing in the photo … I expect it was lurking about near the stove when we got home and nobody bothered to put it where it belongs).

Process the mix being careful not to ‘overwork’ it … it must not go all liquid-y.   Transfer the mixture to a large bowl and …

Add the grated parmesan cheese if you think you are going to like it.  We do and we did.

I put in about 4 heaped soup spoons.

One egg.  Mix everything up very well and if the consistency is not thick enough, add some bread crumbs to ‘toughen’ it up.

Shaping the polpette di tonno …

Coating them in bread crumbs …

All those polpette from just two tins of tunny fish!

Fry the polpette in plenty of oil and in small batches.  Remove with a slotted spoon and let them rest on some kitchen paper before serving.

I served the polpette over a purée of celery and potatoes (which I had made the day before), together with the peperoni al forno (which I had also made the day before):

Please note the size of the garlic … it is cut very ‘big’.  The garlic imparts an inimitably pleasing flavour to the overall taste of the dish and is thus very necessary.  However, not everyone, including myself, actually likes to eat the raw garlic itself.  The bits of garlic are large enough to be espied by even the most near-sighted diner and hence he or she can safely shove it out of danger’s way, to the far end of the plate.

The impromptu meal brought on by my stubborn desire to tarry a while by the sea reserved another surprise.  I remembered that we had some Canadian wild salmon in the fridge, which we ate accompanied by toasted bread and butter.  So … what was going to be a very ordinary though perfectly good supper turned out to be a bit of a feast. It was half past nine by the time we sat down to eat.  Very late.  Very very late. The sort of naughty ‘late’ that seems fitting only during Summer, when time flows more slowly, ‘a misura d’uomo’, as they say in Italian, meaning ‘suitable or appropriate for man’.  And for yet another evening, I was able to ignore the whisper of seasonal melancholy subtly knocking at my front door.  It will bang loudly soon enough …

Home-Made Sausages and Aubergine Rolls

Playfulness, childhood, forgetting oneself in fun and games – remember those days? I do.  And I do my best to re-enact them in a more adult way.  Life will always bring up ‘situations’ which in the best of cases will enhance our learning and experience, make us wiser in the long run and more capable of embracing all that Life has to offer, the good and the ‘bad’.  But in other cases it will or might do the exact opposite and crush us.  I refuse to be crushed.  After decades of practice, I have anti-crush antennae that are well honed.  The minute I am aching to buy something that I (a) really don’t need, (b) don’t know where to put and (c) can’t really afford (meaning that the money could be spent on something much more ‘useful’) I know exactly what’s going on: my anti-crush antennae are giving me sound advice … “Go! Go! Go! Be playful.  Have fun.  Giggle a little!”

Some people might call it retail therapy, I don’t know.  Others invoke Oscar Wilde’s saying: I can resist everything except temptation.  And these are the optimists.  Those who are apt to judge with pursed lips might, instead, hold forth on the futility of consumerism or go all saintly on us and mention the worthy example of Marie Kondo, the world famous tidying/decluttering guru.  On a video I just watched about her, she is said to move houses once a year.   Seriously? I call that a tad restless – and whilst I like travelling I think that moving, unless absolutely necessary or advisable, is a lot of work.  I don’t like clutter and a messy house either, but a minimalist I am not.  Our home is just full of ‘stuff’, including lots of books.   But even Marie Kondo might be wowed by how I always find space for ‘things’ in our relatively small flat and yes, these ‘things’ do indeed spark joy, which is what her regime is all about.  Going for things that spark joy: I’m all for that.

So there I was, one Monday morning a few weeks ago, taking my mother for a weekly shop at a supermarket.  I hate supermarkets and what they represent and I have been boycotting them for about 10 years now.  Yes, yes, I know that they are very useful and we do indeed ‘need’ them in our modern world.  I just wish the financiers, the owners, would care more about the people who produce the food to be eaten rather than the stake-holders who just care about how much money they are making with their stocks.  My mother will turn 93 next month and she stopped driving last year.  Ever since then it is I who take her shopping once or twice a week and she, of all people!, insists on going to the supermarket (although recently she has started agreeing with me that vegetables are much much much better at the covered food markets).    So I have spent more  time in supermarkets during the last year and a half than I have for all the eight or so years previously!  Not a happy puppy.

Anyway, that day she asked would I mind if we drove to a mega supermarket which is just below the town of Albano.  Sure! No problem I said.  And that’s because I was being kind.  It was a bit of a drive from where we live and at the end of the day it was still ‘only’ a supermarket, big deal.  We went for a cup of coffee before our shop and I was already bored and wanting to go home.  And that’s when my anti-crush antennae started kicking in.  I scolded myself for my desultory attitude and did my best to cheer up (inwardly).   Which is when I espied an electric slicer and a sausage making machine.  Cheap and cheerful variety, you understand, supermarket standard and nothing state-of-the-art.

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I decided I simply had to, just had to, have the sausage making machine (which doubles up as a tomato crusher for making passata).  And told my mother so.  “Ma, I am going to make you home-made sausages.  You are always complaining how the sausages we buy these days are either tasteless or too salty.  What do you say you I start making some, at home?”.  So that was a done-deal.  And in it went in the supermarket trolley (cart in American English).  My mother did indeed make her own sausages when we lived in what was then East Pakistan, and now Bangladesh.  Her own bread too.

And then I found I couldn’t take my eyes off the electric slicer … Hmmm.  Just think how many things I could slice, ever so thinly, so expertly, so refinedly.  As I stared in admiration my mother, bless her, said she’d buy it for me … it could be my Christmas present, no?  Double whammy!

And that is how I came home later that day with two boxes.  My husband gave me the raised-eyebrow look but refrained from daring to comment, as he would have done in the past, on (a) the buying of yet more ‘things’ we didn’t need and (b) the dearth of space in our home.  He actually commented favourably on both new-entries in the magic world of my kitchen even though he tried to back-track when I mentioned I would be relying on his help in setting up the sausage machine (I am absolutely helpless when it comes to manuals and instructions, never understand a thing).  Indeed, some magic really did happen – he was there from start to finish and it was he who ‘made’ the sausages! (I had bought the meat and the casing as well as the machine, naturally.)

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IMG_5325Our very own sausages – something to be proud of wouldn’t you agree?

When my mother eventually got to eat one, she judged it very good.  So, phew.

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I even brought one to work the next day for my fellow chefs to taste (above photo).  The sausages were a tad ‘bland’ the night we made and ate them, tastier the following day.  Apparently that’s ‘normal’, they told me;  over time, as they dry out a little at a time, the savoury part will come to the fore.

And we had so much fun making them !  Which proves my point, and MY favourite motto, by Voltaire: “le superflu, chose si nécessaire”.  The superfluous is so very necessary.

End of Story.

RECIPE

I happened to have some sausage left over and decided to use it to make a sauce.  I had an aubergine/eggplant, some cheese called ‘primosale’ (a kind of bland fetta cheese) and, most important of all, I had an electric slicer, aha!

1

And so I made aubergine rolls.  I sliced the aubergines as thinly as I could.   Ditto the mortadella (that didn’t work out too well, I must say).  I added some cubes of primosale. Some tomato sauce using up the home-made sausage and whatever herbs I found on my balcony (marjoram I think).

2

Slice an onion and let it bathe in a bowl with some water for about 10 minutes.  This will draw out its excess ‘oniony-ness’.  Trust me, this is a good tip.  When you go to fry it, it won’t burn and if anything it will cook or turn golden faster.

Turn the oven on.

3Put the thin (ha ha) slices of onion in the oven, even if it’s just started.  It will heat up along the way.

4Reserve some of the aubergine and chop it up into little cubes.

5Start by cooking the onion in plenty of olive oil, and then add the cubed aubergine. A sprinkle of salt is always a good idea.

67Cook the sausage meat.  I added a bit of chilli.

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Then bring all the ingredients together and add tomato sauce – plum tomatoes or passata.

10

In my excitement and haste to savour the recipe, I removed the aubergine slices too early from the oven.  They really could have done with at least another 10 minutes.

11Here are the slices of mortadella on the left and the chunk of primosale on the right. Please note that this primosale was made from ewe’s milk.  I bought it from the Depau cheese  makers in Frascati. https://myhomefoodthatsamore.wordpress.com/2014/03/17/the-united-nations-of-ricotta-azienda-agricola-depau-grottaferrata/

Time to assemble.1213Lay a slice of mortadella and a few cubes of primosale and then roll the slices and secure with a toothpick.

14Line the bottom of an oven dish with the sausage tomato sauce and place the rolls on top.

15Pour the rest of the sauce over the rolls and dot the dish with yet more cubes of primosale.  Bake the rolls until done.

16I scattered something green over them as they came out of the oven.  Marjoram, I think?

17Parsely and basil too by the looks of it.  It really doesn’t matter – just use whatever you have handy or prefer.

And yes, the slices should have cooked a bit longer as written – but it was still a very tasty dish.  One that can be made in advance too, which is always a boon.

Here are some links to what primosale is all about, just in case you might be interested:

https://www.lalatteria.co.uk/primo-sale-mozzarella

Primosale

http://www.201cheeses.com/primo-sale

https://www.tasteatlas.com/primo-sale

Autumn Vignarola – Genius Idea

BACKGROUND

A vignarola, for those who may not know, is a vegetable stew that is all about Spring, late spring.  The word ‘vigna’ means vineyard and signals the bounty that the countryside can bring to the table during that time of year.   I wrote an in-depth post about it some time ago, when it was seasonally appropriate.  It is mostaly about ripe artichokes, fresh broad beans and peas etc. (https://frascaticookingthatsamore.wordpress.com/2016/04/14/vignarola-the-pilgrimage-of-posh/).

LAST NIGHT

Last night, as I composed a dish with some ingredients that happened to be sitting in the fridge, I became ‘high’ on my own steam … the delight of ending up with a recipe that was too good not to repeat!  The creativity of it all was an incredible boon.  And so I felt just like Little Jack Horner and said “What a good girl am I” for having come up with the idea.  The idea of an Autumn Vignarola.  Genius! Ha! Clap of hands and a good old-fashioned whirl, never mind the ubiquitous thumbs up.   It’s good to be self congratulatory now and then, why not.  It’s good to play in the kitchen, the way we used to play as children.

INGREDIENTS

Please bear in mind that I already had these ingredients, and it was only as they came out of the fridge that I cobbled the recipe together.

Artichokes, pork jowl (guanciale), spring onion, somewhat limp courgette blossoms, fresh mint, parsely, previously cooked ricotta, dessert wine.  Considering it is Autumn and the vineyards are still producing ripe grapes, maybe I will add a few grapes next time.

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See this? this is some ricotta that I had baked in the oven a few days previously.  Just ricotta, no other ingredient.

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That’s what you can do with leftover fresh ricotta: bake it in the oven for use another time.  IMG_5186

Here you see the spring onion, diced ricotta and courgette blossoms that are well past their first bloom but still edible.

LET’S START COOKING

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I trimmed and sliced the artichokes and started cooking them with just olive oil and slices of pork jowl.  Normally, ripe artichokes don’t take that long to cook this way.  After a while, however, I could see that these artichokes (they are not quite in season and are a little hard) were taking their time.  So I added some water to speed up the stewing.

IMG_5187I also added a splash of dessert wine – it works very well with artichokes as it turns out!

IMG_5189When the artichokes were finally cooked, I added the diced ricotta, the raw spring onion, the courgette blossoms and the fresh mint and parsely.  I turned the heat off but left the ingredients in to ‘warm up’ before plating.

IMG_5190Added a spray of pepper.

Doesn’t look like much, does it.  What a shame.  It was deeeelicious, even if I say so myself.

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Autumn vignarola.  Another seasonal dish to look forward to.