PASTA…. Embrace whole wheat

For decades nutritionists have been singing the praises of whole-wheat pasta but let’s face it, most people do not like it.

Home-made Wholewheat Sagnette with Onion Sauce and Peperoncino
All photos - Copyright - ©2010 - La Casa e Il Giardino - picasaweb

While whole-wheat pasta has a long way to go before overtaking the competition, it is making headways, thanks to a new generation of products that show a major leap in quality.

There are a lot to choose from. In the last few years, the whole-grain pasta offerings on supermarket shelves have expanded. Where there used to be one or two, there are now up to a dozen. There’s everything from mass-market brands like Bionaturae, Severino and Rusticella d'Abruzzo at Whole Foods around $3.50 a pound to artisanal pastas made from ancient wheat like farro and spelt rustically packaged, selling around $10 a pound at Eataly.

Whole-wheat dough

Why not make whole-wheat pasta at home?
It's delicious and cost effective.

SPUMETTI –Simple and Delicious Almond Treats

From my previous posts, you know that I have a passion for all nuts, especially walnuts and almonds. And why not. They contain healthy fats. Besides Dolci di Noci and Torroni di Mandorle, I love Spumetti - a perfect marriage of the sweetness of meringue with the intense flavor of almonds.  This is an old and simple recipe that contains the flavors and scents of the past and still manages to be extraordinarily pleasing to everyone.

Lemon - Almond Bites
All photos - Copyright - ©2010 - La Casa e Il Giardino - picasaweb

When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout.

Blanching almonds

Blanching almonds is not hard. It does take time to slip the skins from the almonds, but in exchange for your effort you can save money by purchasing the less expensive skin-on raw almonds. Blanching can be done in advance and the almonds store well in either the refrigerator or the freezer. 

Dip the almonds in boiling water for a couple of minutes. Peel them quickly and let them dry a couple of days. Chop the almonds without reaching the consistency of flour. The secret is to grind them to a medium grain so that the full flavor of the almond is unleashed in the mouth and allowing the cookies to remain soft.

Spumetti 

1 lb. blanched almonds
1/2 cup granulated sugar
1 cup confectioners' sugar
4 egg whites
Pinch of salt
1/2 teaspoon of vanilla extract
1 tablespoon of honey
Zest of one lemon, plus 1 tablespoon of fresh lemon juice
Place blanched almond halves over each cookie (optional)

Process almonds and 2 tablespoons granulated sugar in a food processor until medium to finely ground.  Transfer into a bowl and stir in confectioners' sugar.  Putt egg whites and salt and beat on medium until soft peaks form.  Add the remaining granulated sugar and beat until stiff peaks form.  Mix vanilla, lemon juice and honey.  Fold in almond mixture in several batches and stir in the lemon zest.

Preheat oven at 325 degrees.  Put batter in a pastry bag with round tip and pipe 2 inch rounds onto parchment-lined baking sheet.  No pastry bag.  Drop batter by heaping teaspoonfuls, 2 inches apart.  Bake until golden and set, about 15 minutes.  Let cool on a wire rack.

CICERCHIATA or as I call it "CICIRICCHIATA"

What Carnevale without cicerchiata?  No way.



All photo Copyright - ©2011 - La Casa e Il Giardino - picasaweb

This family recipe is close to my heart.   In fact, as a child, ciciricchiata was one of my favorite sweets and I did not understand the reason why I was able to eat it just during the time of Carnevale. Question of traditions!

The cicerchiata is a sweet made of almonds, honey and eggs and every region has its own more or less traditional variation.

Ingredients:  For 8 to 10 people

2 pounds flour
5 eggs
5 tablespoons olive oil
5 tablespoons of sugar for dough
2 teaspoons of baking powder
4 cups of vegetable oil for frying

Coating
1 cup of honey
1/2 cup sugar
1 1/2 cups blanched almonds
1 tablespoon lemon juice and zest of one lemon

Put the flour into a mound on a clean counter or bread board. Make a well in the center, and put the sugar, eggs, oil and baking powder  into this well.  Using a fork, begin to mix everything together by pulling the flour slowly into the egg mixture. Once everything is well mixed, form the dough into rolls, about the width of your thumb. Cut each roll into 1 inch pieces. Fry the struffoli in oil heated to 375 degrees F. until golden and puffed. Drain on paper towels

In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough, almonds and lemon zest and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.

Spray the outside of a small water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and almonds around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles (optional).





HOT PEPPERS - Grow a Few and Heat Things up in the Kitchen

              I cannot imagine my kitchen
                      without hot peppers.

All photo Copyright - ©2011 - La Casa e Il Giardino - picasaweb

My turkey burgers would be bland

without the zing of hot peppers.

 

           Would my pasta and peas dish have the peppery taste without the red liquid gold?

What would a Pancetta be

without hot pepper flakes?

              Or my antipasto without peperoncini

              in vinegar (sotto ceto)?

Today you can find a rainbow of peppers in a variety of shapes and sizes at any farmers’ market. Supermarkets carry such standards as Jalapeno an Serrano peppers all-year round.

Our source of peppers is our home garden and March is the perfect month to sow seeds indoors for summer harvest.

Seeds from Italy

Growing chiles whether you like the burn of bird peppers or a slight sizzle of the poblanos, hot peppers make delicious additions to gardens. We grow our own plants from seeds, beginning indoors, eight weeks before the last frost. Seeds should germinate in seven to fifteen days. Transplant into garden when nighttime temperatures are consistently above fifty-five degrees and in full sun.

Our garden

Avoid over- watering by spreading mulch over roots.

 A low nitrogen fertilizer should be applied every three weeks.

Start planting and this summer enjoy some food with firepower.