Posts tagged Italy
Shades of Nero di Seppia

That Recipe on my Mind | Ravello, Amalfi, Italy


Linguine al Nero di Seppia Recipe (Orig: Probably Sicily)-Cuttlefish black ink pasta.


500 grams medium cuttlefish, cleaned & diced
spaghetti for 2-3 serves
4 tbsp oil
3 cloves garlic
1 onion
500 grams tomatoes, quartered
1/2 cup white wine
the little black ink sacs from the cuttlefish
bunch of parsley, chopped finely

How to prepare:

Boil water for the pasta.  When the water boils, add the salt then the pasta. When the pasta is cooked keep it warm. 
In a frying pan, heat 2 tbsp of the oil and saute the onion and garlic until golden.
Add the wine and let it simmer, uncovered, until the liquid has been reduced to half.
Put back to medium and add the quartered tomatoes.  Cook for about 15 minutes. Season with salt & pepper.
Stir in the black ink sacs, breaking them apart with a spoon. 
Once mixed, add to the already boiled linguine or spaghetti and continue to keep warm.
Meanwhile in the frying pan, add the last 2 tbsp of oil and stir fry the diced cuttlefish on high heat for 1 minute (2 minutes max).
Stir into the pasta and drizzle with extra virgin olive oil before serving. 

No Etna, no Ice

That Recipe on my Mind | Sicily, Italy


Granita al Limone (Lemon Granita) Recipe


 1 liter water
¾ cup sugar

lemon juice (4 lemons)
Zest of 4 organic lemons


How to prepare:

Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat. Cook, stirring constantly, until the sugar is completely dissolved. Add the salt, stir, and remove the pan from the heat. Stir in the remaining water and let cool to room temperature.

Cover and refrigerate for a minimum of 1 hour.

Meanwhile, place a shallow metal container (such as a large cake pan) in the freezer to chill. Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended. Pour into the chilled metal pan.

Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges. Stir the ice crystals into the center of the pan and return to the freezer.

Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.

To serve, scoop the granita into chilled dessert bowls or goblets.

Stop over in Venice

That Recipe on my Mind | Venice, Italy


Stuffed Zucchini Flowers Recipe


a. 3 cups zucchini flowers
b. 1 cup cottage or ricotta cheese  
c. 1 white onion, chopped
d. 1 Tbsp oregano or thyme
e. dash black pepper
f. 2 cups frying oil

g. 1/2 cup all-purpose floura
h. dash of salt
i. 1/2 cup beer
Mix all the ingredients until smooth.

How to prepare:
1. Mix the stuffing in a bowl, insert one tablespoon in each flower (check the pistils first to see if they are fresh or wilted and yucky; if they are limp and dark pull them out and discard)

2.Heat the oil; mix the batter; right before frying, dip each flower in the batter vertically and only halfway. Dip in the hot oil and fry a few minutes. Drain on paper towels and serve.

Polpo alla Luciana

+++That Recipe on my Mind

Naples | Italy


Polpo alla Luciana" Recipe

Octopus with tomato sauce


1 octopus
3 big tomatoes peeled and chopped
1 cup extra virgin olive oil
1 spoon oregano
3 bay leafs
1 glass white wine
1 onion, chopped
2 clove garlic
20 Gaeta olives (or black olives)
1 spoon capers (optional)
Salt and pepper

How to prepare:

Wash and clean the octopus and cut it in not too small pieces and salt them.
Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the peeled and chopped tomatoes and stir constantly until the sauce begins to boil. Add the pieces of the octopus and cook them for 5-7 minutes till their color change. Add the capers and the olives and cook for one more minute.



Notes from Napoli

Exploring | Naples, Italy


 - Fieldnotes -

Burrata cheese served with rocket pesto, chopped sundried tomatoes and Sfusato Amalfitano Zest

Burrata cheese served with rocket pesto, chopped sundried tomatoes and Sfusato Amalfitano Zest