.: I never dreamt

..I could make a tart with two different kinds of jam. A volte avete due vasetti di marmellata aperti… e così… you can make a double-taste tart

it’s just another rendition of the classic jam tart

250 flour – farina
125 sugar – zucchero
3 yolk + 2 eggwhites – 3 tuorli e 2 bianchi
120 gr butter – burro
baking powder – lievito per dolci
marmelade (plums) – marmellata (prugne)

180°C for 30 minutes

decorate as you like…. cook and serve.. your wicked tart

.: Since I’ve been ‘cooking’ you

This is an old love… una ricetta che non facevo da un sacco di tempo, ma che amo molto…

a classic which I like to manipulate… slightly change… always love: my crostata with mummy’s marmelade

250 flour – farina
125 sugar – zucchero
3 yolk + 2 eggwhites – 3 tuorli e 2 bianchi
120 gr butter – burro
baking powder – lievito per dolci
marmelade (plums) – marmellata (prugne)

180°C for 30 minutes

whip the eggwhites – montate i bianchi a neve, poi mescolate i tuorli, lo zucchero e il burro fuso – then add the yolks, the melted butter and the sugar. Bio eggs !!!

when you have mixed them all, keep a little back to put in on the top later – tenetene un po’ da parte per metterlo sopra la pasta, dopo

tenete anche un po’ di pasta da parte per la decorazione – save some dough for decorating the top – stain the pan with some butter and add some flour on the surface – imburrate e infarinate la teglia, poi stendete la pasta – then lay the dough, put the egg+sugar+butter on it and then the marmelade

have fun with the decoration, then put it in the oven: 180°C for 30 minutes and you’ll have this old-love-delicious-tart

since I’ve been loving it….

.: New is the oldest thing in the world

90% of products on market shelves bring “new” on their labels, just as if being “new” meant being “better”. Ever thought of it ? Non è che necessariamente “nuovo” possa significare “migliore”, eppure tantissimi prodotti riportano la scritta “nuovo”, perchè è un’attraente parolina magica. Subtitle: it’s old? Throw it away and buy a new one!

More: when I was a kid you would not find a “best-before” date on products. Human beings were still supposed to be able to understand and judge when a food could still be eaten and when not. Weird uh ? Non so da quando esistano le date di scadenza, ma quando ero piccola, non esistevano, e si supponeva che qualsiasi persona fosse in grado di giudicare se un cibo fosse ancora commestibile o no. Incredibile eh?

Well, if you’re young you’ll probably be amazed to see the label on my marmalade. Quindi non stupitevi se l’etichetta della marmellata dice 2010: è fatta in casa, e se la tenete al fresco, e ben sigillata, può durare molto tempo. E questa è ancora buona.

This label was made by my mommy and it means that her jam is 8 years old. But hey, there’s a lot of sugar inside marmalades and if you have sealed them properly, you can preserve them for long, in a fresh place, like a fridge. Or a real cellar. And my dad has a real fresh cellar, where he also keeps honey jars. Happy b-day dad!

Ok, not all the marmalade-games turn out well, but the taste is still good, for a great breakfast.

On April 4th, 1978 in Italy started a new (?!) era of cartoons: on the national 2nd channel (Rete 2) appeared a japanese cartoon. Ufo Robot Goldrake (ボグレンダイザーToei Animation). I loved it.

Some families were dazzled and disturbed. The writer Rodari said it was like a modern Hercules, a different style of evergreen tales. He could see the old behind the new.

.: SensualEaster

Some come here in the morning, some come here in the night. Capitate qui a tutte le ore… e quindi devo darvi almeno la scelta tra due cose belle da ascoltare in vista di un bel weekend di festa e di relax. Anche perchè, classicamente, in Italia, a Pasqua piove. Sempre. It always rains during holidays time. So I want to offer you something to listen in the morning and something to listen in the evening, just to relax as you give up yout plans 😀

LP is for the morning and I really love her whistle.. like a bird inviting you out of bed

When you get up you will want (to cook) my brioches with almonds…

… and you will want this breakfast:

Hey… I made them yesterday… you got to work (a bit) if you want to have fun later! Eh sì… se volete delle fantastiche brioche alle mandorle e yogurt, dovete impegnarvi un po’.. anche se, la ricetta non è poi molto impegnativa. You won’t have to work much, but you will need at least 1 hour & 30 minutes for the rising. Serve almeno 1 ora e mezza di lievitazione, ma solo 15 minuti di cottura.

Questa è la versione light, cioè poco zucchero e niente burro. Sono buone ma servono soprattutto da base per la marmellata o quel che vi piace. The light version is not so sweet but it’s perfect with jam or marmalade:

125 gr manitoba flour – farina manitoba
125 gr regular flour – farina normale
brewer’s yeast – lievito di birra
70 gr yogurt (I used vanilla yogurt)
30 gr sugar
25 gr oil
0,1 lt water
almonds in slices – mandorle a fette

If you want them “richer”, you use butter (30 gr at least) instead of oil and double the sugar.

Melt the yeast in the water with a bit of sugar. Sciogliete il lievito di birra nell’acqua tiepida con un pochino di zucchero.

Poi impastate la farina, l’olio, il lievito, lo yogurt e lo zucchero. Then blend all the ingredients.

Let it rise for 1 hour. Lasciate lievitare per 1 ora.

Poi fate delle palline e lasciatele lievitare ancora almeno 30 minuti. Then make some little balls and let them rise 30 minutes more.

Add the almonds on top and cook in the oven at 160°C – 170°C for 15 minutes. Decorate con le mandorle e cuocete per circa 15 minuti a 160°C – 170°C.

Easter has its roots in ancient rebirth cults. La Pasqua ha le sue radici nei culti della rinascita. Quindi è una festa sensuale… così queste brioches hanno la forma di piccoli seni. So I made small “tits-brioches”.

Well… Americans called their mountains in Wyoming “Grand teton”… I can call my brioches small tits, can I ? 😀 I was there in 1997 and was really an amazing place. E’ un posto meraviglioso… se non ci siete stati, andateci e godetevi la natura.

Grand Teton National Park

They (both) really look good and can make you happy.

And Amy, declaring all her love for “us”, more than we will ever know, is for your evening. Have a good evening and a good Easter. Buona Pasqua…

…and have a good breakfast tomorrow, one that you want to have every day

.: There’s something on your mind

Risotto time. Pumpkin, (plums) marmalade and cheese. Zucca, marmellata di prugne e parmigiano.

Etta James & B. B. King are like two great ingredients for a wonderful tasty bittersweet course. So please, enjoy this song and cook this risotto. They both give me the right vibe for a good day…hey it’s sunny here today !

Risotto con la zucca ! E vai ! Risotto with pumpkin, cheese and (plums) marmalade. Believe me you’ll love it. Pumpkin+marmalade+cheese is a typical taste of my place.. and reminds me so much of my lovely granny. So come on, take the pumpkin: I use the one I freezed from my father’s garden

Boil it ‘til it’s soft and you can squeeze it. Then take an onion and mince it

you’ll brown it in a pan with some oil. Then prepare grated parmigiano-reggiano (or whatever hard cheese you like) and rice

The long version is that you put the rice in the pan, have it browned with the onion and cook it slowly adding some broth.

The short version is you boil the rice in the broth, then you takeit 2 minutes before the end-time and put it in the pan with the brown onion.

Then you add the pumkin. Blend it well. Add the plum, blend some more and in the end, add the cheese and blend again.