Baking seems to be popular when in lockdown, or at least the idea of baking must be, because flour, yeast, and other baking supplies are sold out everywhere. But pears were on sale and I had walnuts that needed to … Continue reading Pear and Walnut Cake (Torta di Pere e Noci)
I’ve been baking oat bran quark muffins for breakfast regularly, either with blueberries, or poppy seeds and almonds, as a high fiber, high protein, low fat, low sugar start of my day. (They happen to be gluten free too, but … Continue reading Date, Oat Bran, and Quark Muffins
Celeriac is one of the few local vegetables available here in winter, not counting stuff that comes out of a greenhouse. It is tasty and versatile, as you can eat it raw, as puree, steamed, or roasted. In this recipe … Continue reading Pasta with Celeriac, Chicken, and Walnuts
I’ve adapted this parsnip and walnut cake from a recipe I liked on Simona’s blog Grembiule da Cucina. The combination of parnip and walnut works very well, and to brighten up the woody flavors I added some ground aniseed. To make … Continue reading Parsnip Walnut Cake (Torta di Pastinaca e Noci)
This celeriac soup is very simple, but tasty, healthy and nourishing. I had cooked it about 5 weeks ago and almost forgot to blog about it. Celeriac (celery root) is almost out of season now, but with the cold weather … Continue reading Celeriac Soup with Walnuts
Happy Christmas everyone!
Risotto with pear and gorgonzola is a well-known dish in Italy. I had made it before, but a post by Francesca about risotto with speck and apples reminded me that I had never blogged about it. To add some crunch, I decided to include some walnuts as well. The combination of the sweet pear, piquant gorgonzola, and crunchy walnuts works very well with the creamy rice. Continue reading “Risotto with Pear, Gorgonzola, and Walnuts”
In Piemonte ravioli are called agnolotti and should contain meat, whereas in Liguria ravioli are called pansoti (or pansotti) and do not contain meat. Instead they are stuffed with a mixture of cheese and greens. The traditional mixture of greens is called “preboggion”, which refers to greens found growing in the wild on the Ligurian coast. Pansoti are often served with a walnut sauce, the same as I used for gnocchi a few weeks ago. The traditional cheese is called prescinsêua and is a fresh cheese that is a cross between ricotta and yogurt. The word pansoti is derived from the Ligurian word “pansa” (pancia in Italian), which means belly or paunch. Pansoti can have different shapes, but they should be ‘paunchy’. Continue reading “Pansoti con Salsa di Noci”
I wanted to end my Piemonte-themed wine and food evenings with a nice dessert. The first thing I thought of was bounet, but I had already made that before for a similar evening so I asked my friend Resi (who is from Piemonte and helps me with my blog in Italian) for suggestions. She suggested a walnut cake with chocolate pastry cream as typical dessert from Piemonte. That sounded great and like a good combination for the barolo chinato I had made.
The resulting cake was absolutely delicious. It has a very full walnut flavor and it’s not surprise that the chocolate pastry cream was nice as well. If you like dark chocolate, you can add cocoa powder to the chocolate cream to give it a more hefty chocolate flavor. The resulting cake will pair better with the barolo chinato. Continue reading “Walnut Chocolate Cake”
Mimi’s post about gnocchi in a walnut cream sauce inspired me to try my own version. Instead of a sauce with cream, I made the classic Ligurian walnut sauce with milk, day-old bread, garlic, marjoram, and olive oil. The sauce has a nice full walnut flavor that works very well with the sweetness of the potato gnocchi. Thanks for the idea, Mimi! Continue reading “Gnocchi with Walnut Sauce (Gnocchi in Salsa di Noci)”
I remember being surprised when I read about kale salad for the first time on Emmy Cooks, since kale is usually eaten cooked in the Netherlands with mashed potatoes and smoked pork sausage (boerenkool met worst). Fresh kale is also mostly available in winter, not the best season for eating salads. When I was travelling in the USA, I found kale to be used for salads everywhere and even made my own ‘Trail Mix’ version of Emmy’s kale salad a few times. Since it is unseasonally warm at the moment and therefore suitable weather for a salad and I saw a … Continue reading Kale Salad with Grilled Goat Cheese, Bacon and Walnuts (Salade de Chèvre Chaud aux Lardons)