Bruschetta with cherry tomatoes (black rye bread; phyladelphya; my garden's cherry tomatoes on top)
Barley coffee
Lunch (13:00)
Spaghetti with wild garlic, fish and cherry tomatoes
Homemade sourdough bread
Dinner (18:00)
Risotto with courgettes (my courgettes!)
Asian cucumber salad
Latte e menta (THE Italian Summer Drink) (cold milk and mint syrup)
Nightbunny here!
Of course, the photos (taken from the internet) are only representative, and my portions were sized according to my dietary needs. However, the dishes were just as beautiful in person, although I don’t have a great camera to capture them.
Ever since I started cooking more, I keep seeing videos from a lady who cooks for her 3 kids and husband using veggies and fruit from her garden and some "cheap" products (I use quotation marks because nothing is cheap anymore). And istg EVERYONE is judging her for everything - the quantity of salt, spices oil, fried stuff, fillings, sauces, everything!
And now I saw the same type of video about a low income middle class mom cooking not for a family of 7, but 7. Most comments are very positive despite the food looking like shit to me (I am not American, so I don't get their taste and dishes unlike the other mom and her nostalgic recipes), but this one and the reply...
Our local Supervalu supermarket has a small but totally authentic Italian section, and @dduane bought this flour to try it out.
She prepared enough dough - once divided up - for three pizze, and the first one (Friday) was so remarkably good that it was half-consumed and thoroughly non-photogenic before either of us said "Pix...?"
So here are a couple of shots of what happened next (Saturday). Instead of pizza, Flammkuchen.
Dish from Alsace, recipe from Switzerland, flour from Italy, sour cream from Lithuania, smoked pork belly from Poland, onions from Ireland, cook from USA.
Today (Sunday) was pizza again, to finish the last ball of prepared dough, and it was nearly * as good as the first time.
This time, photos!
* Three days is enough for any one batch of dough, even when kept in the fridge. It no longer stretches as well, so this pizza crust didn't develop a nice puffy edge the way the first one did.
An insignificant niggle, noted for next time. Make and use immediately for best effect.
The imbalanced layout of the onions...
...is so DD can avoid eating too many and annoying her IBS.
So, onto the peel and into the oven (10 mins / 230°C).
La pasta fresca ripiena ci permette di fare sempre un figurone con i nostri ospiti senza ammazzarci di lavoro: è una preparazione abbastanza semplice, che possiamo fare in anticipo e ci permette di sbizzarrirci con la fantasia. Oggi prepareremo insieme questi meravigliosi tortelli ripieni con ricotta e asparagi. Buona visione e buon appetito!
INGREDIENTI PER 4 PERSONE PER LA PASTA FRESCA:
100 g di semola rimacinata di grano duro
100 g di farina "0"
2 uova
Olio extravergine d'oliva
PER IL RIPIENO
400 g di ricotta di pecora (o di mucca)
300 g di asparagi
30 g di Parmigiano Reggiano o Grana Padano
20 g di Pecorino romano
pepe
sale se necessario
Olio extravergine d'oliva
PER IL CONDIMENTO
50 g di burro
Olio extravergine d'oliva
Le cime degli asparagi