Winters morning just outside of Castelnuovo Bocca D’adda – I hope Dunedin is going to be more kind to us this winter.
CrabApple time in Dunedin
Carciofi Bolliti ( Boiled Artichokes) – Three Ingredient Dinner
The joys of fresh organic produce straight out of the garden. The less complicated a dish is, the more chance there is of it being superb. I go so far that before looking at a new dish, I count the ingredients and if the list is too long, it does not even warrant my time to read any further. Carciofi bolliti is the ultimate of simplicity, and in our house probably the favorite way to eat these wonderful flowers. Boil the already cleaned and prepared carciofi in water until the leaves are easy to pull off with a gentle tug. Drain and serve with a bowl of very good extra virgin olive oil, salted to taste (about a teaspoon of salt per 1/2 cup of oil) Pull the leaves off one by one and dip in the olive oil salt mixture and rip the flesh off with your front teeth – discard the hard part. Of coarse the younger the flower and the closer you get to the heart, the more and more of the leave you can eat. When all the leaves are gone and the heart is exposed, make sure the choke is not stringy, and if so, remove and discard before eating the heart – soft and creamy.
Enjoy!!! Do not forget a piece of home made bread to mop up all the olive oil and wash it down with good home made wine.
“Tricolore” Pasta with Quail Sauce (Home made pasta in the colours of the Italian flag)
I came across these pictures taken over Christmas and remembered that I wanted to post them. The occasion warranted some extra work, and I had a request for home made pasta anyway. The brightness of the colours impressed everyone, including me.
Tricolore Pasta
Make fresh egg pasta dough as described, leaving out two of the eggs as the spinach / beet paste will have some moisture. Divide the pasta dough in to 3 equal parts
For the Colours
Blanch about 250 g spinach and then squeeze our all the water. Process in a food processor to a smooth paste then pass the paste through a fine sieve to have a thick intense green juice. Do the same with 2 medium sized beetroots processed to a thick intense red juice
Method
Mix enough of the green juice into one third of the pasta dough, which should be very dry as one egg was left out, until you have an even coloured pasta dough with a smooth consistency. Repeat the process with a second of the three portions, using the red beetroot juice. The third portion should be corrected with water to ensure all three portions have the same amount of egg and consistency.
Cook in salted water until al dente, (make sure that you cook equal amounts of every colour). Drain the pasta (do not rinse it under the cold tap) and transfer it to the pan with hot sauce. Mix and serve with plenty of grated parmigiano.
The Quail Sauce being a home favorite as we have plenty of quail, goes particularly well with home made parpardelle and did the tricolore a lot of justice on this occasion.
ENJOY !! Do not forget the home made red wine.
Uova alla Fiorentina (Eggs Fiorentina)
Breakfast cannot be more enjoyable than with fresh home grown free range eggs and organic spinach out of the garden. I am lucky enough to have a combination of quail and chicken eggs for breakfast.
Wash two large bunches of spinach (beetroot or radish tops work equally well). Do not add water, the water clinging to the leaves from the washing will be enough. After a while press as much water out of the spinach as you can and put aside. Add one tablespoon of extra virgin olive oil and one tablespoon of butter to a pan. Also add three large cloves of garlic and one small chili finely chopped, simmer for about two minutes on low heat. Add the spinach to the pan and season with salt and pepper to taste. Now break in as many eggs as required and cook until eggs are done to your liking. You can cover the pan for a while when cooking if you want the eggs hard. Sprinkle with grated parmigiano, black pepper, add a dash of olive oil and serve with home made bread.
ENJOY!!!
Back Yard Farmer 