Hazelnut cookies for whimsical weather
The weather calls for some treats, here in Amsterdam, so I made myself and my occasional guests some crunchy, rich hazelnut cookies with Marsala wine.
Author: Angelica
Zucchine alla scapece, before summer slips away
Zucchine alla scapece is a classic Neapolitan recipe. I’ve been cooking a lot of them for the guests of As Soup As Possible events this summer. I even included zucchine alla scapece in a wedding catering in June, so I can safely say this is the courgette dish I’ve cooked most during summer 2017 – if not my entire life.
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Franco Pepe: when local goes world-class.
To get to Franco Pepe, you need to leave the beaten path of the usual pizza pilgrimages. His Pepe In Grani – recently declared the best pizzeria in Italy and in the world – waits for you at the end of a treasure hunt throughout the beautiful province of Caserta.
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Matera: stone, wood and crumb
Some foods are to their territory what DNA is to a living organism: a bite sums up the spirit, history and identity of the place. The bread of Matera is one of those foods.
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Dutch apple pie by the book
A warm slice of high apple pie – or, as the natives call it – appeltaart, is one of the first distinctively Dutch things I came to appreciate when I moved to Amsterdam, back in 2012. It’s also the easiest to love about the somewhat austere Dutch cuisine. I must confess I’ll always point guests visiting from abroad in the direction of my favourite appeltaart place, rather than sending them off to nearest herring stall.
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Potato pancakes, a bread recycling recipe.
Sustainability in the kitchen makes for a fantastic excuse to indulge in the crunchy potato pancakes in this Kitchen Story. A classic in many cuisines, potato pancakes recipes often feature flour and eggs as binders. This version, instead, from the family repertoire of our guest cook Carmen, has no flour. Stale bread is one of the main components instead.
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A fair share of chocolate. Interview with Guido Gobino.
Chocolate: unless you rank among the rare creatures who don’t like it, it’s safe to assume you have already enjoyed part of your weekly share. If you’re reading this in Ireland, Germany or Switzerland, this would amount to about 200g (people with chocolate allergies and those on a diet will excuse me). Even for those who don’t have much of a sweet tooth, chocolate is a given, an obvious fact of life, together with other exotic yet very familiar goods like coffee or tea.
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Orange and almond gluten-free cake
For one reason or another – trust me – one day you will find yourself looking for a lactose-free, gluten-free cake recipe. If you’d rather try one with a story, then save this.
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Royal Palace of Caserta. Dining at the Bourbons’.
Have you ever visited the still lives gallery at the Royal Palace of Caserta? The section dedicated to food paintings is so appetising you will want to grab a fork. As a matter of fact, the history of this essential piece of cutlery has more to share with this lavish royal residency in the South of Italy than you may think.
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Vegetable Quiche (Not a Plastic Soup Recipe)
Soup is the icon dish of this blog. It represents many things we like: genuine food, traditional knowledge, care, warmth. Not all the soups are made alike, however, and there’s one particular version we’d never want on our plate. Believe it or not, you’re one of the cooks.
