Tomatoes alla Nonna Nuccia

In the green house I still have a few plants of tomatoes ripening now: for the first time I have been able to make this recipe, one of my favourite memories of summer lunches at my Nonna Nuccia’s house:

4 Tomatoes
2 Cloves of garlic
1 bunch of parsley
Oil
Salt
1 hard boiled egg

Place the tomatoes on a cutting board, cut them horizontally and deseed them.
Put a little salt in each hole and leave to drain upside down for a few minutes up to half an hour ( if I am in a hurry I don’t bother with this step!)
Chop garlic and parsley with a chopper, then fill each hole with a pinch of herbs.
Warm up some oil in a frying pan, put the tomatoes  skin down in the pan and let them sizzle for a few minutes then cover with a lid lower the flame and let cook for about 15 minutes, basting them with their juices every so often. If they dry up add a little water.
In the mean time hard boil an egg  and slice it  into thin slices.
When the tomatoes are very soft but still keeping the shape put on every half a slice of egg and baste one more time with the juices. Increase the heat and let the water evaporate without the lid and switch off.
Serve straight from the pan.IMG_7293red

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Summer is still here…

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A surprise to find still courgettes flowers in October, these last few weeks of sunshine have made the miracle, I fear it will soon be dark and cold and wet though…

Quiche with Chard and courgette flowers as in my book My corner of Italy, with the addition of decorative courgette flowers filled with ricotta:

300g chard
1 clove of garlic
Oil
Ready-made puff pastry 1 packet
2 eggs
Bechamelle sauce
Choice of cheeses

Fry the garlic in oil and when it starts to brown add the chard. Add some salt and close the lid. When all the vegetable water has come out take off the lid and finish off the cooking until it has gone.
Prepare a baking tray with a rim and lay in it the puff pastry, covering the sides.
Prepare the bechamelle sauce.  Beat the eggs, add the bechamelle sauce, the vegetables and the cheese and pour into the baking tray. Sprinkle generously with parmesan (or other cheese) and bake for 40 minutes at 160°C.
This recipe works as well also without the pastry crust.

Zucchine trifolate from my book “My corner of Italy”

500g courgettes
1 clove of garlic
A bunch parsley
Oil
Salt

Cut the courgettes into chunks.
Fry the oil and parsley until sizzling, then add the courgettes with the salt and stir for a while until all the pieces are turning golden on all sides.
Close the lid and cook until tender, making sure they do not run dry and start to burn. The way my mother does them is so soft that they melt in the mouth. To accomplish this they need to cook a bit longer uncovered, stirring them often and they will sort of caramelise.IMG_6697red

Week 3 – Making Sourdough Bread

This week I tried the washing of the culture that was too sour and I managed to make a mixed seed bread with the culture after 12 hours of proofing.

I started a new culture as well after the kilner jar broke and I was worried of glass shards in my bread.

The Challa 3 is the first result.

ImageImageThe question is how to keep the cultures over Shabbat… it seems the wrong thing to do to feed a culture during Shabbat, it seems appropriate to rest the culture in the fridge, but then it takes 12 hours to make it active again, so no bread till Sunday night.

Friday 26th April – Making Sourdough Bread

Today finally the results show, the Challa came beautiful (maybe a bit dark on the crust).

I also made Rosemary bread and muffins.

I put the white and a dose of the whole meal cultures in the fridge, I am keeping out a dose of the wholemeal because I want them to be active.ImageImageImageOn Sunday I will try to reactivate the white cultures and try making bagels.