There is a part of Sicily in me and in my blood. I love the sicilian food because it’s rich, tasteful, original, unique and when I eat it there is something that comes up to my mind, like the way my mother used to cook. We always think that good fish is the very expensive one, but we ignore sometimes that there is some kindo of fish which is tasteful and also very healthy, like sardine. Here the Sardines’s pie recipe
Ingredients (Recipe 4*4)
6oo gr of sardines
50gr of pecorino grated cheese
50gr of parmigiano reggiano grated cheese
50 gr of grated bread
Extravergin oil, salt and pepper
How to prepare it:
Wash the sardines and remove the central bone. arrange them in a pan with baking paper. pour, after having mixed them, the cheeses, the breadcrumbs, the garlic cut into miniscule parts. add salt and pepper and bake at 170 degrees in a preheated oven. cook for 20 minutes. serve hot on a vedere of fresa salad
Enjoy and buon appetito (TLCCJ)
Cold rice in salad is a typical Italian recipe to be enjoyed in summer.
That said, I also like to change for this I invented this version a bit ‘exotic, but complete because in addition to the vitamins of vegetables, there are carbohydrates of rice and salmon proteins.
200 gr of sliced salmon
1 tropea onion
300 gr of Basmati rice
40 ml of soy sauce
a teaspoon of turmeric powder
a splash of black pepper powder
a glass of coconut milk
Clean and shape the fruit and vegetables by boiling, meanwhile, the basmati rice. Pour into a bowl the cubes of tomato, pepper, peach, Tropea onion and salmon into small pieces. When the rice is ready, drain it and pour it into the bowl to add the soy sauce, the squeezed lemon juice, the turmeric, the pepper and the coconut milk that previously, had poured into another bowl, mixing them.
Is that yummy enough? (TLCCJ)
There’s a new guide in town, guys, and it’s mine: well, it’s not the first, but I’m quite sure that you will appreciate The Lake Como Cooking Journalist’s GUIDE.
What’s that and why did I decide to publish it? Ok, Now I’m going to explain all the reasons. I’ve decided to publish it because I met a lot of people from all over the world and they always told me that it’s actually hard to find a smart but complete guide dedicated to Lake Como, also because, most of the time, they are not written by locals, that mean by someone who actually know the entire lake – that is me -.
Second this guide is digital, so you can watch it on your smartphone or on your tablet; you can also publish it – if you are a paper lover – before you leave for Lake Como, but remember to see it before online,because there are numbers of links.
Then I decided to create a complete guide but you won’t find all the places, but just
The PLACES THAT YOU MUST KNOW AND VISIT
On Lake Como Cooking Journalist’s GUIDE you will find tips about how to get to Lake Como from all the airports by car or by train; how to travel on Lake Como, how it’s preferable to visit also if you don’t want to stay in the “Touristic” district, but you want to discover lovely, nices, interesting and not famous places. This is a real insider guide. But it was written by a journalist. It’s trustable.
And now, I wait for your comments (TLCCJ)
Here on Lake Como there are luxury hotels which are considered historical icons; Grand Hotel Tremezzo is one of these.
Every year, the first saturday of the month of july, the GHT celebrates its anniversary: last night it was the 108th. And every year the magic of the hotel, which opens its doors to all those who wish to celebrate it, is renewed.
A celebration that has its liturgy which always begins with the “aperitivo time” on the beach of the hotel. Then, after one hour, the hosts start to visit the hotel with its wonderful treasures: the spa, the restaurants, the garden, the music room, the shop.
Rivers of Pommery Champagne flow in the cristal glasses, but also Italian Spritz and Vodka. The celebration always finishes at about midnight with the spectacular fireworks on the lake and opera music that accompanies the show.
All the people are welcome. This is the magic of Grand Hotel Tremezzo whose birthday has been renamed by locals Natale Comasco (TLCCJ)
It’s hard for me to find something that I don’t like to eat, but pasta and especially Cacio and pepe is one of my favourite recipe. So I’m going to tell you how to prepare it. But if you want, you can join me on Lake Como and cook it together.
Cacio and pepe recipe
2 tsp black peppercorns
170 gr of fusilli (but you can also use spaghetti)
80g pecorino romano, at room temperature, finely grated
Toast the peppercorns in a very hot and dry pan. Boil some salted water and then add the pasta; the pasta should be covered but not by much. Stir occasionally during cooking and after few minutes minutes into the cooking time, scoop out some hot water into a wide bowl to allow it to cool slightly with the pecorino cheese. After that put the cheese and the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make a creamy sauce. Add the pasta and toss furiously while adding enough of the water. Serve hot!!! Buon appetito
Sometimes people think that velouté is a typical fall/winter recipe. You can actually eat whenever you like and if you like to smell the flavour of the sea, maybe ancovies is the kind of ingredient that must be there.
For this reason I want to introduce you to the pumpkin and clams flavored velouté with anchovies recipe. Once I read a book edited by Irene Rizzoli for Mondadori Electa. It is dedicated to the world of anchovies and it is titled Alice o Acciuga?. As I really love anchovies, I found this recipe which tastes really good and you can find it on the book at pag. 177.
400 gr pumpkin peeled
2 small potatoes
1 small onion
4 anchovy fillets
1 130 gr jar of clams in brine
1 sprig rosemary
1 bunch parsley
extra virgin olive oil
salt, freshly ground pepper
PREPARATION (Preparation time 50 minutes)
Sauté the chopped onion and sliced leek in a saucepan with 2 spoonfuls of oil. Chop the anchovy fillets and dissolve them in the oil. Add a pinch of salt, the diced potatoes and pumpkin, and a few needles of rosemary. Cook for a few minutes, then add 1.2 liters of hot water, cover and cook for 30 minutes. Drain the clams, add their liquid to the soup, and simmer for 5 minutes in an uncovered pan. Purée the soup to a cream with the hand blender. Season the clams with peppe, a little olive oil and chopped parsley, then mix in two-third of them with the velouté. Pour the soup into individual bowls, garnished with the clams and serve with crispy pumpkin-shaped croutons.
(Recipe from Alice o acciuga, edited by Irene Rizzoli, Mondadori)
Cups with logo
Here on Lake Como there are unspoiled locations that maybe you don’t even know; one of these magical places is Agriturismo Castello di Vezio. Here, there is a lovely but strong woman who believed in her dreams and she worked very hard to realize them. And she did it. Pupa is the owner of Agriturismo Castello di Vezio and she is, now a friend with I manage cooking experiences with for foreigners who want to live a different food experience on Lake Como.
But we both work hard. We are always very busy, so for once I wanted to cook just for us and take our time .
For this reason I prepared two of my favourites recipes:
spaghetti with basil pesto, citrus fruits and shrimps and Sicilian orange salad with swordfish
Spaghetti with citrus fruits pesto
Swordfish salad with oranges
If you want to enjoy the pleasure of food with us, you can do it living the real cooking journalist experience at Agriturismo Castello di Vezio.
Spaghetti with citrus fruits pesto
As you have read in the previous post, few days ago I visited my friend Pupa at Agriturismo Castello di Vezio and I cooked Linguine with basil and citrus fruits pesto and shrimps.
Here the recipe:
1 lb of linguine
4 cups of fresh basil
juice of one orange, of half a lemon and of half grapefruit
1 clove of garlic
1/2 of pine nuts
1/2 spoon of curry
half a glass of extra vergin oil and salt and pepper (to taste)
Boil the water for the pasta and add a pinch of salt or a bit more. Clean the shrimps and cook them in a cooking pan with a bit of extra vergin oil and a bit of curry for few minutes.
Wash and dry the basil and add it to a mixer. Squeeze the citrus fruits and add the juice to the basil with the garlic, the pine nuts and salt and pepper.
Mix all the ingredients. When the water boil, add the pasta and cook according to the instructions until the linguine are al dente.
Drain the pasta and serve it in a big dish. Top the pasta with pesto and shrimps. Mix and serve while it is hot.
It’s been a long time I haven’t written a blog; yes, I’m a journalist, or better, I’m The Lake Como Cooking Journalist and for my job, I always write.
But writing articles – VM-MAG – it’s not like writing a blog or stories. However this is the place where I’m supposed to write stories, so I will do it. And the first is about how I got here. I mean, not to a physical place, but to this digital location, or as I like to call it, this BLOG EXPERIENCE food location.
Well I’ve been loving food for all my life. When I was a child my mom use to prepare the genoa pesto using an old mixer with a light blu gummy top. Nowadays the scene in my kitchen is the same, but instead of me there is my daughter and at the end, she usually take a spoon and she finishes the rest of the pesto sauce in the big glass. YUMMY
If I were asked to tell you my favourite meal, it would be very very difficult to give an answer:
I like salty food, but I can’t live without black chocolate;
I adore raw seafood, but also the perfect fish soup prepared by my father;
carbs are considered evil from many people, but if I don’t eat pizza once a week, I completely go crazy;
So the answer is that I probably love food because food make me feel comfortable and because recipes connect me with my past, with my family, with my friends, with Italy and Lake Como where I live.
Food is feeding and feeding is love