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Showing posts from April, 2016

Ciambelline al Vin Cotto e Anice

Autumn is one of my favourite seasons with its bountiful fruits that are not only delicious fresh, but also lend themselves really well for preserving and keeping us well stocked for the winter months ahead; like quinces for cotognata, grapes for drying and of course for making wine and vin cotto.

March is the month that papa` makes his wine and without fail makes a few jars of vin cotto to enjoy in some of his prized dishes. I confess that it is my favourite too, so when given a jar I am very selective in how it is used knowing that another year must pass before receiving another jar of this liquid gold.
I have therefore decided to recipe test a variation of the traditional ciambelline al vinoand use papa`'s vin cotto instead.  Of course mamma and papa` will in return receive a plate of these ring biscuits.

Ciambelline al Vin Cotto e Anice
According to Roman tradition, dunking the ciambelline in a glass of vino is how they should be eaten. There is a proverb that says: "Si finis…

Spiced Plum & Hazelnut Upside-down Cake

This recipe was adopted from the CSR Sticky Date Pudding cake and the Australian Women's Weekly Upside-down Plum Cake and thus do not claim it as my own.  It is not often that I experiment with other well established recipes, but felt the need to add a bit of spice to this one.  To me autumn is about stewed plums and spices combined in a warm cake with maybe a spoonful of marscapone cheese on the side.
The black plums that are now in season are a little deceiving and although quite black in appearance, their flesh is this beautiful amber colour.  They change hue when cooked, with the pink tinge of the skin seeping through the flesh.  They bake really well and ooze their jam like flesh through to the bottom (which then becomes the top) of the cake.  The plum tartness cuts through the sweetness of the caramel texture of the cake...have I tempted you yet?!
The spices I added to the cake mix are nutmeg and cinnamon - two that compliment the plum and hazelnut really well.  You can leave …

Polpettone al Sugo - The humble meatloaf cooked in sauce

Sundays growing up consisted of going to church in the morning and then helping mamma prepare lunch.  While eating our lunch we would watch episodes of World Championship Restling or an old classic movie.  This was the only time we were allowed to watch TV during a meal at the table.  

Mamma would get up early to make home made pasta and there was already a pot of (sugo) sauce cooking on the stove.  The sugo was always flavoured with a type of meat ragu` either veal, beef or even pork, depending on the season. During the winter season the home made pork sausages would make an appearance, with its flavoursome sauce used on the freshly made pasta and the sausages eaten as (secondo) the second course to the main.  On any other ordinary day, (polpette) meatballs or its humble relative (il polpettone) meatloaf would be cooked in the sauce.

The meatloaf is so versatile and any left overs can easily be eaten the next day. We would have the left over meat loaf in our school lunches in split vie…