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Verza alla cossignanese

Italian Food and Flavours

Italian food blog: Verza alla Cossignanese

Verza-alla-cossignanese

Ingredients:

Cabbage, cleaned and chopped
Italian sausage, de-skinned and crumbled
one clove of garlic, sliced
rosemary sprig plus another for garnish
medium hot small red fresh chilli finely chopped
potatoes, thinly sliced

Method:

Blanch the chopped cabbage in lightly salted water for 3 minutes with the sliced potatoes. Remove the potatoes drain and reserve. Meanwhile in a separate pan sauté the garlic, sprig of rosemary and chilli. When the garlic turns golden remove it and add the sausage crumbled into the pan and continue to cook until the sausage is cooked through. Add boiled cabbage and cook for another 30 minutes. Meanwhile deep fry the parboiled potatoes and drain on kitchen roll.

serve the flavoured cabbage garnished with the fried potatoes and sprig of rosemary.

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Finocchi etti al gorgonzola

Italian Food and Flavours

Finocchi-etti-al-gorgonzola

Finocchi etti al gorgonzola

Ingredients:

Fennel sliced thinly and cut into smallish pieces
onions or leeks chopped finely
gorgonzola
freshly grated parmesan

Method:

Sauté onion or leeks in the pan, when the onion is wilted add the fennel, season with salt and pepper. When the fennel is cooked, about 10 minutes, remove from the heat

Add a teaspoon of grated parmesan to a pan with a little olive oil and press with a spatula. as soon as the parmesan melts remove from the pan and leave to cool and harden.

To serve, create a “box” with the parmesan slices, fill with the fennel mixture and crumble with the gorgonzola.

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A herald of spring in deepest November..

Italian Food and Flavours

..spring peas are pushing upwards towards the winter sun and with them the reminder that the cold weather is soon over and outdoor living will be upon us again..including of course fine dining and delicious dishes of spring vegetables cooked as only the Italians know how.
One of Fabio’s preferred dishes using fresh peas is a combination of crisp newly picked broadbeans, melt in the mouth peas and the intense earthy flavours of young artichokes cooked to perfection with herbs and just a splash of the local white wine. This makes a simple but gratifying anti-pasto or contorno that would impress even the most die-hard “foodie” in your life.
Of course you will have to wait for Spring to sample this delicacy other than with your imagination. If your tastebuds have been woken up from hibernation by the thought of sweet young peas, a winter alternative using the frozen remainders of a bumper crop could include tender pea omelettes or a puree of peas, garlic, fresh new olive oil and your favourite herbs in which to dip chunks of toasted crusty bread in front of a roaring log fire….
Watch this space for a profusion of mouth watering recipes using the simple but high quality ingredients that the Italian countryside is renowned for.

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