Wednesday, July 18, 2018

dolce pasta



Spaghetti With Bread Crumbs and Sugar

There is a recipe for sweet spaghetti with bread crumbs and walnuts, Spaghetti da Quaresima. I read it is common dish for northern part of Italy, Romagna. You can find the recipe in an Italian cookbook that was first published in 1891, Science in the Kitchen and the Art of Eating Well.
My grandma made pasta with walnuts but she would not mix these two, she made dolce pasta either with nuts and sugar or the one from the picture above, pasta with bread crumbs and sugar. When there was nothing ‘sweet' on the table she would made this for us children. I love this dish so much. You don't even need a recipe for it, just heat few tablespoons of oil in a pan and add few spoons of homemade bread crumbs in. Toss for a while to get a bit of color, but not too much (you don't want to burn the bread), add 1-2 tablespoons of sugar, stir and add well cooked pasta. Stir again, place on the plate and eat.
Today we cook pasta al dente, but for this dish I usually do as thought by grandma, overcook pasta. I like when mushy pasta sticks to sweet and crunchy breadcrumbs. You can use butter instead of oil, or add spices to the dish, cinnamon, vanilla, cardamom, nutmeg, cloves.. I don't like using any of these, I like it plain, as it is, just sugar and bread crumbs.
But dollop of sour cream with a pinch of cinnamon on a side works great.
Sometimes I eat this as a main course, but not too many people eat sweet dish as a main. It is a heritage from a childhood that I keep close to heart and with happy belly.  

Ingredients for one, served as a main course
80g spaghetti 
3 tbsp vegetable oil
5 tbsp bread crumbs
25-30g sugar

Cook pasta a bit longer then recommended. While pasta is cooking, heat the oil in a pan on a medium heat, add bread crumbs and stir for 2-3 minutes, add sugar and stir for another minute or two. Toss the drained pasta in the breadcrumbs/sugar mixture and eat.

Tuesday, June 26, 2018

red rubies

Nibbling and/or just jamming?
I find redcurrants similar to pomegranate seeds. Summer version, lighter and more transparent red rubies. In general, berries I like fresh, room temperature, piled in a bowl near my hand. So I can easily grab few whenever. Also I don't like when they are 'wet', after you shower your berries always use extra kitchen paper towels and let them dry well. This way they will keep longer in fridge plus they will not get soggy. 
This is (and is not) a recipe for a jam. It's more like a summer morning ritual which I tend to practice often as I can. The quantities I use are hilarious, but hey this way I can 'practice' almost every day. You get few spoons of luxury fruit spread in minutes, which you rather eat right away or maybe leave soupcon for tomorrow.






































Jam session / cooking time 2 minutes
100g red rubies (redcurrants), stems removed
50g jam sugar 
squeeze of lemon (about 1 tbsp)
2-3 drops of rose water (optional)

Place fruits and sugar in a small heavy saucepan on a high heat. Once it starts boiling keep stirring for a whole one minute. Add lemon juice and keep on stirring and cooking for another minute. Take off the heat and add few drops of rose water.  
Spoon the jam into sterilized glass jar and leave to cool. Don't put the lead on until it is cooled to room temperature. 




Friday, June 22, 2018

#popsicleweek

It was snowing on a second day of Spring. And today, on the official second day of Summer it's 13 degrees Celsius, feels like 12, which is even worse, and I made super refreshing ice pops. They are in a freezer, freezing :D. 
Anyway, lets just pretend that super hot summer is hear and all we do is..
Stare
Float
Idle
Booze
Indulge
Grill
Sweat 
Please
Glow..
and eat popsicles!
Just hit the link below and be ready to dive into a world of fruity, creamy, boozy, pudding pops, vegan, gluten-free popsicles made by super cool people.

It's here, no need to pretend, Billy thanks again, you are the best host ever!

Rosehip Tea Ice Pops w/ Strawberry Jam and Fresh Redcurrants 
























Make a rosehip tea.
Use two tea bags (It's hard to find 100% rosehip tea, but I tend to use one that has 75% of rose hip and 25% hibiscus flower. Everything that is over 60% rosehip is good.) and cover them with 400ml of boiling water. Let infuse for 5-7 minutes. While still hot add 3 tablespoons of homemade strawberry jam, 3 tablespoons of fresh lemon juice and one heaped tablespoon of sugar. Mix everything and let cool completely. 
Once it's cool pour mixture through a sieve and then pour it into pop molds. Place few fresh redcurrants before adding the sticks and leave in a freezer for few hours.