Recipe/Ricetta - Cauldron Curry

Yes, I really do cook curry in a cauldron! It's very good for outdoor gatherings such as the Summer Solstice party we had at the permaculture farm my friends and I worked on a couple of years ago...

And yes, that's an earth oven too - we have made some fantastic pizza in there!

Recipe/Ricetta - Melanzane al Forno con Pecorino (Parmigiana)

This rich, tomato-ey, cheesy oven-baked food just may be my most favourite dish in the entire world, and I suppose it's considered by my friends and family to be my signature dish. It's not remotely Venexiano however; both Campania and Sicilia claim it for their own....but since Campania was formerly part of il Regno di Sicilia, this is not surprising. For me, this is the ultimate comfort food!

It is popularly known as Parmigiana Melanzane, which most non-Italians erroneously believe comes from the use of the hard cheese, Parmigiano-Reggiano. However, the name actually reflects the arrangement of the melanzana; since each slice slightly overlaps the previous, it resembles the slats on a wooden shutter. In dialetto siciliano, 'parmiciana' means 'wooden shutter slats', while 'palmigiana' is the shutter itself. Parmigiana is merely a corruption of these words, and nothing to do with the cheese. In addition, Parmigiano-Reggiano comes from the northern Italian regions of Emilia-Romagna & Lombardia, so it's highly unlikely that it would form part of a southern culinary tradition!

Who says cookery is not educational?!

Recipe/Ricetta - Shopska Salata

Шопска салата: This delicious Bulgarian salad is a new discovery for me; it's similar to a Greek salad but in my opinion, is so much better. Apparently it is named for the Shopi people in the villages to the west of Bulgaria's capital, Sofia, and was popularised (some say, invented in 1960) by the state-run tourist organisation, Balkantourist. If this is true, I'd hazard a guess that it's actually an updated traditional recipe... I cannot imagine that something like this has only been around for 50 years!

Young man in shopp dress from Tran, Bulgaria. 1921 (sourced from Wikimedia Commons)

If you are unable to source any sirene (сирене...which simply translates as cheese, although I am told it's specifically white cheese), follow the advice of my lovely Bulgarian friend, Velin Bachev (do check out his work - he is a brilliant sculptor and musician!), who confirms that feta would be an acceptable substitute. He also says it's okay to crumble the feta/sirene instead of grating it... have you ever tried to grate feta? Just don't - it's not pretty! Make sure you rinse and dry the cheese really well (with kitchen roll), which makes it easier to crumble. If using feta, don't salt the salad because there's enough salt in the cheese. Unless unlike me, you are fond of overly salty food! I probably didn't use as much sirene as some of the Bulgarians do... but they probably don't need to watch what they eat like I do!

Recipe/Ricetta - Calamari Con Mozzarella e Peperoncino

I love calamari; I love it breaded and deep-fried, and served with a fresh garlic mayonnaise dip. I love it in a seafood risotto, or in a not-too-spicy chilli and tomato sauce, served with pasta. I've never stuffed it though, so a few evenings ago, I had the idea of stuffing it with mozzarella, coating it in breadcrumbs, and then frying it off for a couple of minutes to get a nice crispy coating but without cooking the squid too much.

I was languishing in the bath, watching GodSlater on my laptop (I have a speaker system set up in my bathroom, which I can hook my laptop up to, thus enabling me to watch downloaded TV - it's generally the best way to get me to pay attention, otherwise, I'm doing something else while the TV is on)! Anyway, I digress....I was watching GodSlater cook his prawns in chilli sauce, when I thought, "Oooh, that looks like a fab idea - I'm going to try that with some calamari!"

Which I did. And they were nom.

So thank you Nigel; once again you have inspired my culinary adventures!

Recipe/Ricetta - Quinoa and Cheese Patties

This is another great recipe which I found on Pinterest. It's from Linda over at Eating Well, Living Thin According to her description, this recipe originally used rice, not quinoa. I've not tried it with rice but my lovely friend Chrissy has, and assures me it works very well. One to try then!

I discovered that Linda's recommended amount of salt was far too much for amato mio's and my tastes, so I've reduced the amount by 50% for the quinoa, and have completely omitted it from the patty mix itself. I also made the patties thinner than Linda recommends, for no other reason than that was just the way they came out! However, having the slimline versions meant that they got completely 'lost' inside a wholemeal burger bun, and overpowered by the tomatoes I'd put in too! The second time we had them, I served them on a bed of green leaves, with some sliced raw pepper, half an avocado each, and a little of my maple and mustard dressing, which worked perfectly.

Recipe/Ricetta - No-Bake Nutella and Oat Cookies

I love Nutella - I make no secret of this fact. In Venexia, some of the gelaterie (which also serve crepes) have jars so large, I could almost fit my head inside. Perhaps fortunately, I've never actually bought a jar that big!

I found this recipe through Pinterest; it's from a great blog called Megan's Cookin' (where she also has some really fun Hallowe'en recipes!). I've changed the quantity of sugar that Megan states in her original recipe - after making these cookies, I found that 300g was just too much...I am of course, the only person in this house who has this opinion! Other than that (the stirring, and the bit at the end), I make no claims upon this recipe!

These cookies are really filling, and probably better, healthwise, than shop-bought ones. And of course, they are great to make with children because aside from the actual melting of ingredients, the kids can pretty much do all of this themselves. If you are going to make these with children, I suggest that you put the oats into a large mixing bowl and add the molten choc mix to the oats, rather than adding the oats to the pan - it just makes things a bit safer!

One last thing - they may look at first glance to be less-than-diet-friendly but trust me, one is really all you need (unless you answer to the name, amato mio, and live in my house)!

Recipe/Ricetta - Cardamom Pecan Praline

This another really simple, yet wonderfully delicious recipe. Be warned however, it is incredibly more-ish, so you may want to make a little extra!

Not only is this praline delicious as a topping for ice cream, creamy puddings, or something like my baked figs, it works really well as an appetizer before a meal.

I apologise for the terrible photos!

Recipe/Ricetta - Prawn, Mango and Avocado Cous Cous Salad

This salad is simplicity itself, yet full of taste and nutritional goodness. It's also something you could get your children involved with - even very young children are capable of making the dressing, and then mixing the whole lot together.

You could actually eat this by itself and still have almost all the nutritional requirements for a meal, but I love to have it with something very decadent such as my baked figs. Try it for yourself and see what you think!

A word about cooking scampi (prawns/shrimp): I can't tell you how long to cook yours for because we all like them cooked differently; I like mine quite well-done but some like them almost raw. Some of the fish merchants in the pescheria di Rialto like to eat them raw - they claim that it's the best way to taste them. One or two even go so far as to say that the prawn is tough like a man, and the shrimp is sweet like a woman! I have never tasted raw scampi, so I just take their word for it!

Recipe/Ricetta - Fichi al forno con scalogno caramellato e Dolcelatte (Baked Figs)

Well, it's been far too long, hasn't it? Fortunately for my bank balance, I've had quite a bit of freelance work come my way recently; however, unfortunately for my blog, it's meant I've had very little free time.

I also haven't had much time to experiment in la cucina - that's not to say I've been idle; old favourites have been trotted out....and by that, I do mean old favourites. For example, I have very fond memories of the shepherd's pies my mother's mother (my English Nan) used to make me, as I'm sure, do my children of the ones I used to make for them, but we don't eat meat in this house, so I used Quorn instead, and it turned out wonderful! If anyone is interested, I'll happily blog the recipe.

On the few occasions recently when I've had time to play, I've had mixed results; from the positively orgasmic (or mouthf**k as one friend declared!), to the running-around-looking-for-the-fire-extinguisher-because-I'd-gone-overboard-with-the-harissa! (Hey, I'm half-Venetian, not Moroccan!)

So today, we'll have mouthgasms; I'll blog the fiery Moroccan Not-Meatballs another day!

Recipe/Ricetta - Minestra di Pasta e Fagioli (Pasta and Bean Soup)

This recipe is for my running mentor, Berry H - she's been asking me for ages to post it!

In the US, this hearty dish is often called Pasta Fazool - indeed, one of my favourite singers/musicians, Ray Gelato (who also loves to cook!) mentions it in the song, That's Amore (as did Dean Martin, of course)! As far as I know, 'fazool' is an Americanisation of the dialect for bean, 'fasul' (Napoli) or fasulu (Sicilia)... so when Ray (or Dino) sings...

"When the stars make you drool, just like Pasta Fazool,
That's amore"

...you'll now know what he is on about! In fact, Ray also references it in his song, A Pizza You, which is the intro music for his cooking show!

Like so much of cucina povera, this recipe has as many variations as there are villages in Italia! While essentially a vegetarian dish, I have known people who add leftover cuts of meat, or the sugo left from the previous night's meal (I do this myself on occasion!). Some people swear by using broth only, while others like it more tomato-based. Although there is a basic premise (it has to have pasta and beans!) there is no one right way of making this dish; use what you have, be it leftover meat (bacon or boiled ham works very well), tomato sauce, etc.

About the pasta - while I have suggested specific types, really, you can use whatever you have; this is a great way of using up all those little bits of broken lasagne, spaghetti etc., or the odd few grams of fusili or penne etc. that we all have lurking in the cupboard!

Recipe/Ricetta - Insalata di Patate (Potato Salad)

Who doesn't love potato salad? In fact, what is there not to love about it?! It's quick and simple to make, very filling, and absolutely delicious!

If you add the mayonnaise to the potatoes while they are still warm, they will absorb more of the flavour, meaning you can use less mayo....ergo, fewer calories! Who says that losing weight means boring food?!

For variety, you could use thinly sliced raw onion instead of chives. You could also add edible flowers (chive, rocket, nasturtium, etc.) - I'm particularly fond of these because they add such colour (and taste good too).

Recipe/Ricetta - Panzanella (Tuscan Bread Salad)

This is one of my favourite salads - it's almost the epitome of summer for me. And not only is it super-easy to make (no cooking!), it's a great way to use up stale bread. It's said that Italians never throw anything away - certainly this tends to be true where food is concerned, especially bread. Bread is a spiritual food amongst some Italians (as in the body of Christ), so to throw it away, even when stale, is considered sacrilege. Italians are also frugal people, so really, it's just common sense to use up as much as you can. More food - less waste!

Which type of bread to use? Pane Toscano is the most authentic (of course!) but it defeats the purpose of this dish to buy bread especially to make it with! This is cucina povera - we use what we have! My panzanella more often than not, is made with granary bread because this is the type of bread we use the most here. In fact, if I'm honest, the only time I make and use Pane Toscano is when I want to make bruschetta (because you need a robust bread which isn't going to go soggy under all the veggies)!

Some people advocate toasting the bread first, or baking it in the oven, and sprayed with oil - I don't know any Italians who do this! Why make life complicated?! I'm with Carluccio - great food should be MOFMOF; Minimum Of Effort - Maximum Of Flavour. Keep this in mind, and you won't go wrong!

Recipe/Ricetta - Sparrow Grass Wrapped in Halloumi

As requested by my good friend, Sarah-Jane!

This former peasant food is one of my favourite vegetables. This dish is ridiculously simple to make, yet utterly divine, and sure to be a winner at the table. Kids love it, due to the novelty of the cheese squeaking against their teeth (OK, adults find it amusing too!), and of course, it's a great way for them to get their veg...somehow, baked vegetables seem far more appealing to children than steamed ones! Do remember to remove the cocktail sticks, however, before serving to children!

Halloumi can be very salty, so I soak mine for a few hours before using. It doesn't remove all of the salt but it does lessen it. The nutritional values below are for pre-soaked halloumi, however.

Recipe/Ricetta - Walnut and Lentil Burgers

In response to a request by my friend, Sandyfeet10, on MFP, here is the recipe - adapted from one I found online - for my delicious lentil burgers.

They really are incredibly simple to make, and open to all kinds of adaptations to suit you. Why not substitute other nuts, or leave them out altogether? Instead of lentils, you could use beans. Add some Parmigiano for an extra zing! Whatever you decide, don't forget to adjust the calorie and nutritional amounts.

And don't forget to get your galley-slaves children involved too - they will love mixing this big, gooey mess!

Recipe/Ricetta - Risotto ai Frutti di Mare

How do you like your risotti? In Venexia, most people have it like a minestra (soup) - lots of liquid but very velvety, due to the milk which is often added to it. It is also cooked in stock from the start, which can make it a little lower in fat than in other northern regions. However, I actually prefer mine a little more solid, and creamy, like they make in Piedmont. I found that when they were young, my children liked Piedmontese-style risotto better than they liked Venexiana - I suppose it was easier for them to eat!

For me, risotto is almost comfort food, and like polenta, it is well worth standing at the stove for what can seem like an endless amount of time (in reality, 15-20 mins!). I find that listening to music helps a lot. By listening to music, I do in fact mean, singing along to it! It is possible to start the risotto off on the stove-top and then transfer it to the oven - certainly it makes a perfectly acceptable dish; however, I do feel I have more control over it on the top of the stove. Besides, it's not so easy to photograph the various stages of its making when it's in the oven! Also, by stirring the rice quite vigorously, you release the starch, which helps to give the risotto its creamy, velvety texture.

Recipe/Ricetta - Fortagia al Forno con Zucchini e Funghi (Oven-baked Omelette/Frittata with Courgettes and Mushrooms)

I seem to have great difficulty in cooking fortagia on the stove-top; it's a bit of a shameful thing to have to admit but there it is - no matter which pan I use, be it a skillet or a wok, my fortagii turn out like multicoloured scrambled eggs at best, and at worst, something one might see on the pavement outside a British pub on a  Saturday morning! Even trying to soufflé them under the grill proves hazardous....the last time I tried this, I set off every smoke alarm in my house, due to placing a wooden-handled wok under the grill for too long. It is now an ex-wooden-handled wok!

Then I realised I could just cook it in the oven! Why did I not do this before? Who knows? Anyway, the result is a beautiful and perfectly-formed fortagia every time, and being rectangular, it's really easy to divide up (I recommend a palette knife for this)!

This recipe only uses one whole egg, but has three egg whites. It is very flavoursome (no less-so than if it were made with whole eggs) but at a fraction of the calories and fat content of more traditional recipes. Since I really don't like the taste of eggs (but as a non-meat eater, I need all the protein I can get), I load up my fortaggii with vegetables and cheese (although not too much of course), but it really is up to you what you put in yours. Do feel free to experiment!

Recipe/Ricetta - Coconut & Lime Tofu Stir Fry with Noodles and Pak Choi

This is the result of the culinary experimentation I did a few weeks ago; stir fries and I have never been best friends, so I was determined once and for all, to get over my fear of them! I hope you like the result...amato mio was rendered speechless. With delight, I hasten to add!

Recipe/Ricetta - Involtini di Melanzana

Firstly,  I'd like to apologise for the less-than-top-quality photos....my culinary skills far outshine my photographic talents!

This delicious melanzana dish may be made without the sugo (drizzle a little oil over the top, then sprinkle with Pecorino) but it is much more filling with, plus it adds more to your five-a-day! Traditionally, the melanzane are coated with flour, then fried until just soft but my way is just as delicious, and far more healthy. See what you think!

As ever, feedback in the comments section is always appreciated! Grazie!

Recipe/Ricetta - Sugo Pomodoro

The delicious tomato sauce is really easy to make, and can be used as the basis for many dishes, be it a simple spaghetti supper, pizza, Bolognese, lasagne, involtini di melanzane etc. I tend to make it in large batches, and then store it in the refrigerator in airtight glass jars but it can be frozen and will keep for around a month to six weeks in the freezer.

Before we begin, I recommend using passata; you can use fresh plum tomatoes, but why bother when passata is easily available, and works perfectly? I use Cirio Smooth Passata because it’s inexpensive and tastes great. I don’t know how widely available it is outside Europe, though. You could also use tinned tomatoes but you'll have to reduce them down to get the right flavour, making them not nearly as economical as using passata.

Recipe/Ricetta - Tramezzini con Formaggio di Capra

(Adapted from a recipe in Taste Italia magazine.)

Perfect as a light supper, or brunch, these delicious mini toasties are deceptively filling without leaving you bloated and lethargic. The rounds of bread are lightly brushed with oil, seasoned with fresh herbs, and then gently toasted under a hot grill, before having a selection of seasonal vegetables, plus a slice of goat cheese stacked between them. Served with some baby plum tomatoes and a green salad, each tramezzino makes a refreshing alternative to the usual toasted cheese sandwich. Add a serving of home made potato salad for a more substantial meal. Favoloso!