Normally served with game and soaked with butter, these potatoes are of Swedish origin: crispy golden stacks of delicious potatoes cooked in the oven with a zing of lemon and herbs are perfect with whatever main dish you like, be it meat or not. As an Italian, I normally go for extravirgin olive oil, but if you fancy using butter, feel absolutely free to do so.
- 1,5 kg potatoes, peeled
- 3 garlic cloves, finely chopped
- zest and juice of 2 lemons
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 100 ml extravirgin olive oil (or butter) + extra for the oven dish
Slice the potatoes about 0,25 cm thick using a mandoline or the food processor and place in a bowl with cold water.
Finely chop the zest of the lemons, add to the garlic and combine everything with the oil (or melted butter)and herbs.
Drain the potatoes, pat dry and stack the slices around the edges of an oven dish, previously greased with oil or butter, alligning them tightly so that each stack supports the other. Drizzle over the sauce, add some sea salt and pepper to your taste and bake in the oven at 180° C with fan.
Bake for 75 minutes, until crisp and golden: if the potatoes are going too brown, cover with aluminum foil. Test the potatoes with a skewer to make sure they are properly cooked through, then remove from the oven and serve hot.
Agretti are now in season and this recipe enhances their peculiarly earthy and mineral flavour through the delicacy and sweetness of egg yolks. Seemingly simple, this dish instead features an intriguing complexity that balances all the ingredients’s properties.
- 4 free range eggs (prepare extra to leave room for error)
- 160 gr sea salt
- 40 gr brown sugar
- 4 bundles agretti
- 2 tbsp salted capers
- 6 anchovies in oil
- 6 tbsp extravirgin olive oil
- 1 lemon
Eliminate the hard stalks from the agretti, thoroughly wash and boil in slightly salted water for 3-4 minutes. Rinse with running water to keep the colour.
In a food processor place the capers after rinsing well, anchovies, oil, lemon juice, two stripes of zest and whizz until smooth.
Season the agretti with the sauce (keep some for the decoration) then form 4 nests on 4 individual plates.
Mix the salt and sugar, put on a plate and even the surface. Very carefully lay the egg yolks over the mixture and leave to set around 30 minutes. Using your hands, very gently take the egg yolks from the mixture, shortly rinse under running water and lay on the center of the agretti nests. Decorate with a glug of sauce and serve.
There is an unmistakable touch of Sicily in the flavors and colours of this dish (although the rice comes from Piedmont), which goes all too well with the delicacy of the stracciatella, or burrata if you opt for that one. It features a magnificent look, full flavours and you can even make it the day ahead.
- 250 gr red wild rice
- 250 gr black rice
- 250 gr white Arborio rice
- 80 gr pecorino cheese, grated
- 80 gr almonds, skin removed, coarsely chopped
- 170 gr dried tomatoes, rinsed and finely chopped
- 12 tbsp extravirgin olive oil
- 1 tbsp salted capers, rinsed under running water
- juice of 1 lemon
- 600 gr fresh stracciatella (it is the stuffing of burrata: you can use a burrata as well, thoroughly chopped)
- 80 gr black olives
Boil separately the three kinds of rice and let cool to room temperature.
Combine the tomatoes, almonds, pecorino cheese and capers in a food processor and work until you reach the consistency of a rough cream.
Divide the sauce in three parts, and with each one dress the rices, one at a time. Squeeze the lemon juice into the rice, mix well and set aside.
Grease a tin with some oil and first place the black rice with the help of a spoon. Even the surface, then add the white rice, and finally the red one on top. Press well with the spoon in order to eliminate any bubbles and tap the tin on the table to stabilize the content. Close the tin with plastic film and refrigerate for at least 12 hours.
Unmold the tin on a plate, pop the stracciatella into the center and decorate with some black olives and additional whole almonds.
This recipe is the result of a melting pot between a Chinese vegetable like Pak Choi and a very typical North Italian ingredient like hazelnut. I hope you appreciate the flavour as well as the easy and extremely quick cooking.
- 1 tbsp fresh ginger, finely chopped
- 2 cloves garlic, finely chopped as well
- 2 tbsp sesame oil, or whatever oil you like
- 2 tbsp hazelnuts, skin on
- 2 tbsp light soy sauce
- 1 medium pak choi, washed, well drained and cut into stripes of 1 cm
In a small pan roast the hazelnuts, let cool to room temperature and reduce to a medium crumble. Set aside.
In a wok or a large, heavy-based pan heat the oil and gently fry the ginger and garlic.
Place the pak choi in the pan, stir well, add the soy sauce and let cook on a medium heat for 2 minutes, frequently stirring. Scatter with the hazelnut crumble and serve hot.
Artichoke patties are an excellent alternative to meat patties, which will surely be appreciated even by the non vegetarian.
For 30 patties
- 3 big artichokes
- 350 gr ricotta cheese
- 100 gr parmesan, grated
- 2 garlic cloves
- extravirgin olive oil
- 1 cup vegetable stock
- 1 tbsp parsley, chopped
- 1 tbsp fresh mint leaves, chopped
- 40 gr bread crumbs
- zest of 1 organic lemon + the juice for cleaning the artichokes
- 40 gr shelled walnuts, coarsely crushed
- 1/4 tsp nutmeg
for the sauce:
- 250 ml Kefir
- the smallest pinch of saffron
Clean and finely slice the artichokes. (see http://www.lagrandemela.info/en/flan-di-carciofi/)
Place the oil and garlic (cloves halved) in a large pan and gently fry until golden, then remove from the pan and add the artichokes. Sautée for 2-3 minutes and pour in the hot vegetable stock. Cover with a lid and let cook over low heat for 10 minutes, until the stock has evaporated and the artichokes are very tender.
Place the artichokes on a board and chop using a knife.
In a bowl pop in the artichokes, ricotta cheese, parmesan, nutmeg, parsley, mint, lemon zest and walnuts. Mix well and if the mixture becomes too soft add the bread crumbs. Season with salt and pepper to taste.
Make the patties using your hands, roll into the bread crumbs and place on a baking tray covered with parchment paper. Spray with some oil and bake in the oven, still, at 200°C for 20/25 minutes, until golden and cooked through. If you prefer, you can fry the patties in hot oil.
Serve with some good Kefir seasoned with salt and the smallest bit of saffron.