It’s amazing how much inspiration for new dishes I get from one trip to Italy. We are about to leave for this year’s trip to Italy, but I haven’t prepared all the dishes yet that I wanted to after last … Continue reading Burrata Ravioli with Cod Confit and Chard Puree (Ravioli di Burrata con Merluzzo e Purè di Bietole)
Erbazzone is a savory pie from the town of Reggio Emilia in Northern Italy that is filled with chard (and sometimes also other greens, including spinach). I was reminded of it when Stefano posted his version of it. As usual … Continue reading Erbazzone (Chard Pie)
For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would … Continue reading Ravioli alla Genovese
I don’t have many leftovers, because I usually cook exact portions. Sometimes I do have leftover ingredients, and I don’t like to throw away any food. One typical leftover ingredient is the stems of chard, because the leaves are used for a recipe such as these lovely pansoti and then the stems are left. From the same pansoti I also had some leftover home made ricotta, and so I decided to turn the chard stems with ricotta into a simple but nice side dish: chard stems gratin. This was easy to prepare and quite tasty. It would be more traditional in Italy to make the gratin using a besciamella (white sauce), but ricotta keeps it slightly ligther and I had used up the milk to make the ricotta. Here’s what I did. Continue reading “Chard Stems Gratin”
Chard is not generally available anymore in this country, but recently a new ‘organic’ store opened up near to my house that carries it. I remember my grandmother serving chard (called “snijbiet” in Dutch), but I had never prepared it myself. Now that I can get it, I made Chard Risotto and Pizzoccheri with chard. For both of them I only used the leaves, and so I had a nice bunch of chard stems in the crisper of my fridge, waiting for a purpose. I remember Emmy had posted a recipe for Baked Chard Stems with Tomato, Garlic, and Parmesan, and that was the inspiration for this pasta dish. We love pasta and eat it almost every day. I decided to try making something like ragù from the chard stems, and it worked out great. Continue reading “Pasta with Chard Stems (Penne alle Gambe di Coste)”
Pizzoccheri are a short and flat type of pasta from the Valtellina region in Northern Italy, made from buckwheat and flour. I already posted about preparing store-bought dried pizzoccheri with savoy cabbage. This time I decided to make the pizzoccheri myself, and use chard rather than cabbage. I already liked pizzoccheri the previous time I made them, but the fresh pasta and the chard make it even better.
Did you know that buckwheat, despite its name, is not a wheat? It is also interesting that the word buckwheat has been derived from the Dutch word “boekweit”. In Italian it sounds more fancy though: grano saraceno. In any case, in homemade pizzoccheri you can taste the buckwheat better than in store-bought ones, and they are surprisingly easy to make as they do not need to be rolled out as thinly as for other types of fresh pasta. So even though I did use my pasta roller out of habit, you could easily and quickly make them with a rolling pin. The fresh pizzoccheri also have a nicer texture than the dried ones. Continue reading “Homemade Pizzoccheri alla Valtellinese”
Risotto with Chard (snijbiet in Dutch) is a humble yet tasty risotto. I parcooked the chard in the stock that I subsequently used for the risotto to capture all of the flavor of the chard. For this risotto I used only the leaves of the chard. If you like, you could also use the stems if you parcook them longer. The two most important things for making a fine risotto are the stock and patience. The stock must be homemade, not from cubes. Patience is needed to stir it for 20 minutes or so, but all that work is rewarded with a very creamy and tasty risotto. Continue reading “Risotto with Chard (Risotto alle Bietole)”