briciole

mezzi tubi rigati (pasta fatta a mano) / ridged half-pipes (handmade pasta)

sunbathing in the morning on linen (from La FABBRICA del LINO) A recent morning at the beginning of a pasta making session, the gnocchi board on my table gently tugged at my sleeve to remind me of its presence. I picked it up and put it in front of me on the kneading board, then started to play with other tools and the semolina dough I had prepared. As in the making of garganelli, I used a thin dowel as mini rolling pin to obtain the shape I called mezzi tubi rigati. This short video shows my hands at work: As... Read more →

fare la spesa a Venezia / grocery shopping in Venice

La Barca Three years after my first visit, I went back to La Barca. This time I bought some fruit. The boat is moored next to the Ponte dei pugni (Dorsoduro) The photo is my contribution to edition #148 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Cinzia herself. The photo was shot in color with my iPhone and then converted to black and white (Lightroom preset B&W Look 1). The gallery of images contributed to the event. Read more →

scone pera e cocco / pear and coconut scones

[cliccare il link per andare alla versione in italiano] freshly baked and ready to be eaten The World Culinary ABC has started with a lovely sojourn in Samoa (South Pacific). In researching the culinary traditions of the country, one thing became immediately clear: they use a lot of coconut (noce di cocco). I had unsweetened shredded coconut in my pantry and a jar of organic coconut oil (olio di cocco) still sealed — ready for a chance to prove itself in a baking good. I found references to skogi, Samoan scones, but could not find a recipe. As I was already... Read more →

zucchetta al pomodoro / tromboncino squash with tomatoes

Nature's simple beauty Tromboncino squash cannot be missed when displayed on a table at the farmers' market. When I spotted it, I squealed with joy, because it is a rather rare find. I must thank The Corn Crib for growing this beauty. Besides being eye-catching with its long, curvy shape, it has a dense flesh and a delicate, pleasant flavor. Although it is harvested early and consumed as a summer squash, it does not belong to the Cucurbita pepo species like zucchini and other summer squashes, but rather to Cucurbita moschata, like butternut squash. Like its more famous relative, zucchetta has... Read more →

Black and White Wednesday #144: la galleria di foto / the photo gallery

sunflowers, tomatoes and winter squash at LongHouse Another image from the recent LongHouse Food Revival 2014 in Rensselaerville (NY). Tall sunflowers and bright tomatoes speak of summer, while the winter squash on the right hints at fall. All together, they mean harvest and bounty, and invite us to be thankful. Enough musing for today: below are the images contributed to edition #144 of Black and White Wednesday - A Culinary Photography Event. Enjoy this week's show! Lauren of Lovely: Parkin (a gingerbread made with oatmeal) Aparna of Stories from the Mahe Coast: Paper Cakes from Malabar Rosa of Rosa's Yummy Yums:... Read more →

ultimo giorno dell'estate / last day of summer

Hubbard squash and cabbage in the garden of LongHouse Before we know it, it is the last day of summer. Fortunately, summer produce is still plentiful, so I can be in denial for a while longer. At the same time, winter squashes have made their appearance: hoarding season will start soon. I already have a couple of recipe ideas that I am eager to test. I took the photo last weekend at the LongHouse Food Revival 2014 in Rensselaerville (NY). I will talk more about this special event in an upcoming post. This week, I have the honor of hosting Black... Read more →

nodi (pasta fatta a mano) / knots (handmade pasta)

[cliccare il link per andare alla versione in italiano] tied knots In Italian, to get married is sposarsi. We don't use the metaphorical expression "to tie the knot" (literally, fare un nodo). The current selection of our Cook the Books, A Thousand Days in Venice in which author Marlena de Blasi talks about her marriage to a Venetian man, brought to mind the expression. My passion for turning pasta dough into interesting shapes did the rest: I tried to tie pasta dough into small simple knots and the result was pleasing. Venezia is versatile, like pasta dough. You can personalize your... Read more →

pomodori semisecchi al forno / slow-roasted heirloom tomatoes

[cliccare il link per andare alla versione in italiano] when life gives you heirloom tomatoes... An abundance of organic heirloom tomatoes is a great problem to have, but one that requires a speedy solution. you start with some of these beauties When I came back from our vacation between sea and sky, two CSA boxes were waiting for me, both rich in heirloom tomatoes clamoring for immediate consumption. gorgeous in black and white (Virginia Sweets in the foreground) I asked my oven for help. Heirloom tomatoes do not lend themselves to be prepared according to my recipe for passata. Therefore, I... Read more →

vetrina di pasticceria / bakery window

kitchen corner from the past Recently my husband and I met a friend in Petaluma (CA) and together we had a bite at The Bovine Bakery. The store's window had this charming reconstruction and to the right, not visible in the photo, two oversize kitchen implements: a rolling pin and a whisk. I find the sepia tone particularly suited to the image, turning it almost into a whimsical postcard from the past. This is my contribution to edition #140 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of... Read more →

cesto d'aglio / basket of garlic

just harvested Gently pulling out of the earth a head of garlic is one of the most enjoable garden tasks I know. It comes out all covered in dirt, but a good scrub and trim bring out the natural beauty of the bulb and also its distinctive aroma. clean and ready for storage Here's my stash of garlic: I am all set for the next few months. (I have already started using the newly harvested garlic, for example in the filling for my pierogi.) When planting time comes, I will use a portion of the cloves to get next year's crop.... Read more →