My mum uses to tell me “cooking for few people is very different than cooking for many”, I know she is very right. I learned with the experience that cooking big pieces of meat and get them soft, tasty, and with a rich sauce, requires a lot of time and attention. But, with a limited quantity, you can use less time and a little less attention and you can still put together a recipe that looks like “oooohhhh you must have spent a lot of time in the kitchen!”.

Believe it or not, I made this preparation in less than 20 minutes, preparation time plus of course the time for cooking. But really you can leave the pan on the low heat and just come back to check a couple times. The Crock Pot would be perfect, it wouldn’t even require checking, but I still don’t have it, so I used a normal cooking large pan.

1 pork tenderloin, about 1 and 1/2 pound
2 large Granny Smith apples, skinned and chopped
1/2 white onion, slice thinly or chopped
1 garlic clove
1 tablespoon brown sugar
2 tablespoons olive oil
1/2 cup marsala, or porto wine
1 cup water with two teaspoons of bouillon
2 tablespoons rice vinegar
2 bay-leaves

Preparation in few easy steps:
- Slice the loin in 1 1/2 inch pieces/slices
- place oil, water and bouillon, and bay leaves in a pot over heat, (per i miei amici italiani le bay leaves sarebbero l’alloro… com’è che gli americani le chiamano così ancora non l’ho capito), meanwhile skin and chop the apples. When the bouillon is completely melted add all the other ingredients.
- stir gently to mix well and after about ten minutes, turn the pork slices
- cover with lid and cook on low heat for about 2 hours. Check sometimes during the cooking and make sure that the preparation doesn’t dry. It shouldn’t happen, but if it does, have prepared and add some hot vegetable broth. Don’t add cold water, the cooking of your meat would be interrupted and the meat would harden.
- Pretty much it. Serve the meat with its cooking juice, that will be similar in consistency to an apple chutney. A dry white or a rosé wine match nicely with this delicate preparation.

Oh by the way, you might have noticed that I have loved the combination of marsala with apples that I tested for the Mother’s Day apple tart

This recipe is dedicated to my mum and in her honor I will write it in Italian. 

Non che ami particolarmente le torte di mele, ma con queste giornate ancora grigie e con la mancanza della mamma, diciamo la verità, ci sta bene. Poi pochi dolci forse sono rassicuranti, confortanti e “sanno di casa” come la torta di mele e avvicinandosi il giorno della mamma e pensando alla mia e al suo, da me lontanissimo, meraviglioso babà (che ancora non mi ci provo a fare, ma prima o poi…), ho preparato questa piccola torta. Ho pescato su un vecchio giornale una bella ricetta per una pasta frolla un pò più morbida della normale frolla e ho preparato una salsa “anglo-pasticciera” — scusate la libertà poetico-culinaria — profumata al marsala, così come ho profumato al marsala anche le mele. 

Dunque la ricetta per la torta è la seguente:
230 gr. farina
80 gr. zucchero (ce ne vorrebbero 100, ma a me piace la frolla un pò meno dolce dello standard)
100 gr. burro
due tuorli
1 dito di latte
un pizzico di sale

Formate la usuale fontana di farina sul tavolo per la pasta con un foro al centro, mettete tutti gli ingredienti e lavorate tutto insieme cominciando col mescolare gli ingredienti più umidi nel centro e assorbendo a mano a mano la farina. Lavorate fino ad ottenere una palla morbida che metterete a riposare in frigo per una mezz’ora almeno.

Sbucciate e pulite cinque o sei mele, meglio usare mele croccanti e succose, annurche (ad avercele!!), o Golden Delicious. Taglialele a grossi spicchi. Sciogliete in una padella 50 gr. di burro con due cucchiai rasi di miele e uno raso di zucchero (preferibile di canna), aggiungete le mele e fate colorire per 6-7 minuti girando delicatamente, profumate con una spruzzata di marsala che farete evaporare. Spegnete e lasciate raffreddare. Nel frattempo stendete la base di sfoglia nella teglia usando i due terzi della pasta; dico i due terzi perché io volevo ottenere una copertura a intreccio stretto e consistente, dall’aspetto molto rustico. Versate sulla base le mele e sistemale in uno strato più o meno uniforme. Formate delle striscie con il restante impasto e formate un bel reticolo sulla torta. Ho pizzicato il bordo tutto intorno per renderlo più decorativo. Infornate in forno già caldo a 175°-180° per circa 25-30 minuti.

Come accompagnamento della torta ho preparato una crema pasticciera leggera, diciamo una via di mezzo tra una crema inglese ed una pasticciera (la “anglo-pasticciera” appunto). Per 300 gr. di latte ho usato 3 tuorli, 1 cucchiaio di maizena, 120 gr. di zucchero, 1 striscia di scorza di limone (che ho rimosso a fine cottura) e due cucchiai di marsala. 

Come vedete dalla foto ho servito la torta su una base di crema e decorato con scaglie di mandorle… purtroppo non alla mia mamma che è in Italia e che abbraccio forte forte con tanto affetto. Auguri mammina…

The “accent” of this otherwise very simple dish is the roasted prosciutto on the top. I had a few leftovers slices of prosciutto in the fridge and I thought that it could be a nice addition as a decoration and also to create an interesting contrast of flavours, the intense salty taste of the prosciutto vs. the mild sweet of the spinach and pineseeds. It is also very pleasant the contrast of consistencies of the crisp prosciutto with the smooth spaghetti. 

(For two)
200 gr. spaghetti or linguine 
200 gr. pearl or cherry tomatoes
two handfuls baby spinach
fresh basil, a small bunch
extra-virgin olive oil, three spoonfuls
cloves of garlic
two spoonfuls pine-seeds

Bring the water to a boil in a pot. Meanwhile heat the olive oil in a large saucepan and add the cloves of garlic. Cook over low-medium heat until the garlic turns to a gold color and remove it from the oil. Add the pineseeds and toss for few seconds, add tomatoes, some cut in halves some whole, add salt and let it cook to a medium heat for few minutes. In case the sauce is too dry, add a little water. Turn off heat and add spinach, adjust with salt and sprinkle with black pepper if you like. Once pasta is cooked, drain it and pour it onto the sauce. Add the fresh basil now and stir gently. 

Serve with a dry white. Very nice.

Once upon a time there was a little zucchini that wanted to play the “perfect spring meal on a sunny day…” Sun, who said sun? Who evoked spring? Yes I know, weather is not matching our desire for the bright colors and for the delicate and delightful smell of the spring. But zucchini are in season and they demand to play a role in the story.

I came out with this lovely dish yesterday when I had desire for something fresh and tasty, and after a careful examination inside the fridge, I prepared this easy recipe, veggie veggie with a fresh and light flavour.

(For three zucchini)

Cut out a slice of zucchini from one side by its length, and scoop out pulp leaving a consistent and thick shell. Chop the pulp of the zucchini. Sauté a handful thin slices of onion and a spoonful pineseeds in a pan with evo oil (evo = extra virgin olive)  until onion starts to soften; add the pulp of the zucchini, toss on medium-high heat stirring often and gently. After 4-5 minutes turn off heat. Add three spoonfuls cream cheese, one egg and a handful of freshly grated parmigiano. Add finely chopped fresh mint and parsley, a small bunch of both, and adjust with salt and pepper. To have a lighter (and vegan) dish you can avoid the egg.

Mix well all ingredients to a soft cream. Sprinkle the zucchini shells with salt, stuff them with the cream and sprinkle with few pineseeds . Arrange the zucchini in single layer on a slightly greased baking pan, sprinkle with a little evo oil. Bake in 390°F (200°C) oven for about 15-20 minutes. To make a nice crust on the top, broil for few minutes at the end of cooking.

Decorate with fresh herbs and serve, better if cold, with spring salad.

“Lingue di gatto” (cat’s tongues) are delicate and delicious cookies with a characteristic thin shape with sharp edges and a color shading from dark gold at the edge to light in the center. Excellent to decorate cakes, to accompany ice cream or cream, and, to make rolls, baskets and cornucopia to be stuffed with whipped cream and fresh fruit or whatever you like. Well, they are really fast and easy to do, but you have to take in mind a few tricks. This is what I learned from my mistakes.

100g unsalted butter (3 1/2 ounces)
14g vanilla powder or extract (1 tsp)
80g icing sugar (6 tbsp)
3-4 egg whites (it should be 100g)
100g flour (3 1/2 ounces)
1 pinch o salt

All recipes that I found give same weight of butter, flour and sugar, I find it too sweet so I reduced the sugar a little bit. In a bowl, add softened butter, vanilla and sugar. Mix to a creamy consistency. Slowly, add some egg whites and mix, add some flour and continue mixing well. Go on alternating whites and flour until the mixture is fully amalgamated and smooth in texture. You can use the electric mixer. At the end the mixture will be soft and creamy-liquid creamy.
Butter a large baking tray. Place mixture into a decorating bag and squeeze it out on the baking tray into approximately 4 cm long strips (about 5 cm apart). If you want to obtain round cookies squeeze little mounds of about 3 cm large, holding the bag in a vertical position. Preheat oven to about 380° Fahr. and bake for approximately 7-8 minute, until the edge of the cookies turns in a dark gold color. Remove the cookies from the tray when they are cold.
Change the dimension of the cookies according to the shape that you want to obtain. If you like to give a shape to the cookies, do it as soon as you pull them out of the oven, when they are still soft (for baskets, mold cookies on the bottom of a small glass).

Tricks I learned:
1) Some recipes advice to flatten the cookies with the back of a spoon before cooking, DON’T do that! You will get a very irregular shape like in the left half of my picture. Cookies (with the melting of the butter) will flatten and expand in the oven, into their characteristic flat shape with very thin edges (in the right up corner).
2) Temperature of the oven is critical, keep it between 360-380. If higher, cooking will be too strong and edges will get too dark too soon. Lingue di gatto need a quick but gentle cooking.
3) Always keep an eye on cooking; time may vary, so looking at the color makes the difference, pull tray out of the oven when their edge turns a dark gold color, if you cook them less they will remain soft and not crunchy. But don’t worry, in case you cooked your cookies less than the necessary you can put them back in the oven for a couple minutes.
4) Butter well the pan, the cookies are thin and delicate and you want to easily remove them from the pan and not break them.

I’ve got you under my skin
I’ve got you deep in the heart of me
So deep in my heart, that you’re really a part of me
I’ve got you under my skin

Or, in this case… I’ve got you under my scales.

Eh yes, when I prepared the fish and also when I saw this picture, this song came on my mind because of the herbs that I put into the open belly of the fish and the vegetables all around it. The result is a complete blend of flavours with the fish’s meat, fresh parsley, scallion, and onion, and a new “vestiture” for this kingfish with the vegetables all around.

(For two people)
2 whole fish cleaned and scaled (I used kingfish, very tasty)
2 white young onions and 1 scallion, cut into thin circles
2 medium sized potatoes, sliced thin
chopped mixed vegetables (I used red bell pepper and flowers broccoli)
1/2  lemon, sliced (optional)
2  tablespoons chopped fresh parsley
4  tbsp extra-virgin olive oil
1 tbsp dry white wine
salt, pepper
Parchment paper

Cut two large pieces of parchment paper, enough to completely wrap the fish for its length. Salt and pepper the interior and exterior of the fish and put in the open belly few circles of onion and scallion, and some of the parsley. Place a thin layer of potatoes slices in the center of each parchment piece (give it roughly the shape of the fish), and place each fish on each potatoes’ layer. Cover the fish with the vegetables and the rest of the onion and scallion. Sprinkle with salt and pepper, drizzle with white wine and olive oil.

Cut two smaller pieces of parchment paper and cover the fish slightly folding the upper parchment beneath the fish. At this point wrap the outer parchment in a shape of a “candy”, wrapping the ends tight and slightly rolling them up (like in the picture below). You can also tie the ends with strings.

Place on a large baking pan and bake at 380° for about 25 minutes. When ready, carefully remove the upper paper allowing steam to escape, and tear paper open. Serve with a dry white wine.

Tip: If you use a fish rich of bones (like the kingfish), once you open the parchment, gently move the vegetables on the side or on a small plate, and proceed to clean the fish opening it in two halves and starting removing the central fishbone, then continue along the sides.

Lovejoy’s Tea Room has been for me a fantastic recent discovery. Occasion was one of my friend’s mother visit to San Francisco; so we organized this “all women afternoon tea” at this fantastic place. Lovejoy’s is a british style Tea Room, a very cozy spot, with a relaxed and pleasant homely atmosphere. If you are a group it is better for you to reserve a table much in advance, I learned that mostly in the spring it is very busy. But one or two persons can easily find a little spot to enjoy a fully British tea experience.

What contributes to this place’s warmth is a combination of fantastic food and accurate selection of tea, the mismatched cups and plates that make the scenario intentionally understated and familiar, the fancy mix of different form and size of tables and chairs, sofas and armchairs covered with old embroidery and of course, the kindness and modest elegance of the staff.

Menu and prices vary, but all choices will make you happy, guaranteed. You can choose different combinations of delicious tea sandwiches, spring greens, warm scones served with preserves, Devon cream, lemon custard, fresh fruit. All is served on nice cakestands and placed with the tea pots and cups on your main table and the small side tables that surround you. So at some point you are totally immersed in a heady scented and lively atmosphere, busy like small bees in their hive, completely social and coordinated to let the tea and food flow above the table, pass on cups, sugar, cream… “have you tried this?” “oh I should have a little bit of that” “mmmhhh the scone is still warm” “may we have more water in our pot?” “”please don’t confuse the strainer of the red bush with the black berry!” “we run out of custard”… And you go on for a couple of hours of authentic enjoyment of heart and palate.

Lovejoy’s website is here.

Petti di pollo al whiskey e panna
Easy, easy, quick and tasty. I was inspired by a recipe found on Mysia’s blog (she is also from my region, Campania, and she is an amazing cook I believe). I didn’t have any grappa at home, so I decided to use whiskey instead. And I assure you that the rich flavour of whiskey perfectly blended with the woodsy, slightly minty flavor of sage.

(For two)
400g chicken breast (about half of a big one)
30g butter
sage
3/4 cup of whipping cream (not whipped)
1 small glass of whiskey
salt, pepper, flour

Cut the chicken breast in three or four slices at its length (if not already cut). In a pan, melt the butter with the sage leaves. Flour the chicken slices and let them brown in the butter on a medium heat. Turn a couple times, to make an even cooking. When the chicken is cooked, it will be after ca. 10-12 minutes, turn up the gas, pour the small glass of whiskey and let it evaporate. Adjust with salt and pepper. When dry, turn down the gas and add the cream. Let it cook together for a few minutes. That’s all!
I served the chicken with a baby spinach salad dressed with balsamic vinegar, olive oil, pine seeds, and raisins.

(Ruth proudly shows her glazed ham…)

My friend Peg sent this letter a couple weeks ago “Hello friends, Am writing to see if you all would be interested in an Easter Pot-Luck dinner party here at our house on Easter, April 12th, 2:00. Ruth and I will make a ham and fill in where there are other needs / gaps …  just let me know if you’d like to come, and if you have something you’d like to contribute. If you don’t have time to cook anything, don’t be shy – come anyway!”

As an Italian (with the nostalgia of my family’s big gathering with lamb casserole and pastiera, among other goodies) I couldn’t be more happy to accept.  So, it was a beautiful day, warmed up by a bright sun, and animated by the great desire to get together and celebrate the spring. But also desire of blending traditions. So, no recipes today, just a quick “Easter blend” menu for all tastes and a wish for a Happy (gone) Easter to everyone.

Peg and Ruth, according to the invitation letter, made appetizers (salmon crostini with sour cream and capers) and of course the “Ham spiral-cut Ashbury Farm honey-glazed”… delicious.
Cinzia and Michael made a Parmigiana di melanzane (eggplants parmigiana, following my mum’s recipe here). Michael put his appetite mostly…
Aj and Kevin put together a terrific “Gorgonzola scalloped potatoes”, that was a glorious 6 pounds orgiastic goodness.
Spencer quenched our thirst with an “Agua Fresca” non-alcoholic drink (watermelon, fresh ginger, lime juice).
Renée brought delicious Asparagus dressed with roasted sesame oil.
G
reg saved us from all the fat we were having, with a rich and fresh fruit salad.
At the end, Traci and Gordie delighted us with a gluten-free cheesecake with almond crust and blackberry topping… gorgeous.

This was our little Easter party. Thank to Peg and Ruth for hosting the event.

But with some style. Crema pasticcera, is one of the basic ingredients of the Italian pastry and cakes. It is a delicate taste creamy custard perfect for filling layer cakes, or to stuff pastry. And alone can be a successful last minute dessert. In fact, it is made of eggs, milk, sugar and flour… always in our fridge right? So let’s do it and top it with a berry sauce. The contrast in the color, if you serve the custard layered in transparent glasses, it’s pretty stilish.

For the crema pasticcera
50 gr. all purpose flour
100 gr. sugar
3 yolks
1/2 lt. milk
lemon skin, vanilla bean
Set the milk to luke warm with the vanilla bean. In the meantime, lightly whisk the yolks in a bowl with the sugar. Strain the flour into the bowl, whisking gently, and make sure not to form lumps. Discard the vanilla bean from the milk, and slowly whisk the milk into the egg mixture. Put the cream into a pot and on the fire. Add only one large piece of lemon skin. I love it because it gives a fresher note and slightly contrasts the sweetness of the cream. I said only one piece because it will be easier to find it and remove it from the cream. Cook over a very low flame, stirring gently and continuously, until it barely reaches a slow boil, until the cream thicken to the proper consistency before it boils. Let it cool, gently stirring it often to keep a skin from forming across top.

For the berry sauce
2 cups fresh organic berries (blueberries, strawberries, raspberries, blackberries, or any combination)
1/4 cup sugar
2 tablespoons orange juice
1/4 cup cold water
1 teaspoon cornstarch (optional, if you want a thicker sauce)
Wash the berries, use small berries whole and chop strawberries into approximately 1/2-inch vertical slices. Combine the berries in a medium-size saucepan with the sugar and orange juice. Bring to a simmer and cook gently until all the berries have softened (about 5 to 10 minutes). Dissolve the cornstarch in the water. Stir slowly and simmer until thickened (it will be in about 1 minute). Let cool to room temperature before serving.

Combine the two in layers in individual cups or glasses.