Tag Archives: aperitivo

Ricetta Calve: Rotolo di frittata tonnata

PROMO 1: Oggi mi sono inventata una ricetta e dato che e’ stata un successo, e’ rapida, economica e puo’ essere usato in vari contesti (finger food, pic nic, pranzo veloce, light dinner, antipasto etc) ho pensato di aggiungerlo tra le mie ricette come una ricetta numero zero. Come in ogni vacanza che si rispetti gli ultimi giorni si tenta di usare gli avanzi in frigo, da svuotare prima della partenza. Cosa c’era nel mio?

Un sacco di pomodori (sempre utili in estate) 3 uova una scatoletta di tonno, un po’ di maionese Calve’ residua ed un po’ di formaggio. Ed ecco che mi sono inventata il rotolo di frittata tonnata!

Ho aperto il tonno, l’ho scolato e messo in un piatto con la maionese Calve’ rimasta e un po’ di sale. Da un’altra parte ho sbattuto le uova con il formaggio rimasto grattato e con un po’ di sale.

Ho cotto la frittata e nel mentre o svuotato I pomodori dal centro acquoso e li ho tagliati a pezzettini piccoli e aggiunti al tonno. Quando la frittata si e’ cotta l’ho lasciata raffreddare e poi l’ho ricorperta di un bello strato di tonno, mayonese e pomodori.

Ho creato il rotolo e poi ho fissato degli stuzzicadenti per delimitare le fette e mantenerle intatte.

Ho tagliato le fette e le ho servire con uan bella insalatina fresca.

Che ve ne pare? Io vi posso dire che era buonissimo questo rotolo ☺ e ho fatto la felicita’ di mia mamma svuotandole il frigo!

Melon and ham starter… to say goodbye to the summer!

Recipe 41: And here we are again, the autumn is approaching and i have just realized in my blog was missing a massive italian classic: the lovely taste of melon and ham together! I have to say thanks to Waitrose for this, because today they had the most amazing and smelly melons in display and i couldn’t resist…so i thought about this recipe.

Ingredient: as you probably can already imagine you will just need a good melon and some Parma ham. I have also added some black pitted olives (that i think goes really well with it) and some salad.

Clean the melon from the skin and the pulp, cut it in slices and then in pieces. Cover them with parma ham, a salad leave and add a pitted black olive. Buon appetito!

Because the recipe it’s to easy i will also share with you the secret to choose a perfect melon: to be good and juicy, you need to be able to smell the sweet odor from the top or the bottom of the fruit. Basically you need to really smell them one by one until you find the stronger sweet smell! That will be yours!

PS. Mamy oggi proprio sul classicissimo. Sono andata al supermercato e per la prima volta ho sentito un forte odore di melone. Qui e’ rarissimo, visto che la frutta non ha sapore! Insomma non potevo non concedermi un ultimo saluto all’estate con melone e prosciutto! Poi con le olive nere per me e’ ancora meglio!

Starter: Tartine all’italiana (Product tasting)

Recipe 63: When i went to Identita’ in London, a festival of italian food already very famous in Milan, i had the pleasure to receive lots of products especially from Sicily and last weekend they came really handy. As i told you we organized a very quick dinner at the last moment for some friends and instead to buy the classic crisps as an aperitif, i thought to offer some “Tartina”, feta cheese and greek peppers! yummy!

Ingredients: Tartine are really easy to prepare because is just some bread cut in square and toasted where you can put whatever you want, from cream cheese and salmon, to pate’ or cheese and ham. This time i instead used this really nice Sicilian Sauces from Gli Aromi. One was made with cappers, one with black olives and finocchietto, but the best one was absolutely Finocchietto ragusano (plant from the fennel family).

I have also tried the same sauce with pasta and it’s even better. My guests loved the tartine, but the pasta was even more particular considering the very rare ingredients and taste.

Just put some water to boil and add the spaghetti when ready. In the meantime put some of the sauce in a bowl with some hot water from the pasta and when this is cooked just mix it all. Because the finocchietto has a very sweet taste, maybe with some pancetta or bacon as well i think it could be amazing.

PS. Mamy ci siamo fatti una mangiata lo scorso fine settimana. Io ero da poco tornata da un festival con vari prodotti tra cui queste salsine siciliane e non m’e’ parso vero di provarle con i miei amici. Percio’ un po’ e’ stato messo sul pane e servito come aperitivo e poi qualche giorno dopo le ho anche provate con la pasta e stanno benissimo. La migliore e’ una salsa fatta di finocchietto ragusano! Particolarissima!

Coming back to Rome: cappuccio, rosette e Happy Hour!

Recipe 88: As you can imagine I’m in Rome in these days. I came back for Easter and of course i’m not cooking much, thanks to my mum, but i’m trying to eat all the stuff i miss the most… so here a little list just to let you know, but i will also add a superquick recipe for a light lunch or dinner.

Let’s start with the breakfast: there are no words to describe this cappuccino(also called Cappuccio in Rome) and this pastries filled with a cream made with almonds and pine nuts! Real paradise in Tornatora!

Then of course lunch time:  a good Rosetta (a bread really typical in Rome), with Mortadella, a particular kind of ham that is impossible to find in London (if you can, try it in a simple white pizza bread!) Or you can eat the Rosetta with Bresaola, Rocket salad and Parmesan. This is a classic light dish we often eat also as a starter, but it’s really a special mix of flavours. As you can see it’s very easy, but the bitter rocket, with the peculiar bresaola taste (and you can find this in London) and the sweet parmesan are just amazing together. Just add a bit of salt, oil, and i really like it with lemon too.

Finally to close the day why don’t go for an happy hour? it’s very important everyone get it: happy hour in Italy doesn’t means they give you 2 drinks for one, but means you buy a drink and you can eat all the stuff is on the buffet. So basically if you are going to do (have?) an happy hour, means you are going to have almost a dinner, or an big aperitif, some drinks and nice finger food. We all love it and i was missing it a lot! Why in England they can not offer food with pints?

This time i took a Spritz (cocktail mainly made with Aperol and Prosecco) with some fresh tuna rice and farro with vegetable, some good focaccia with rosemery, olives and tomatoes and a salad made by radicchio and cabbage. It’s the second time i have cabbage in my plate in these days and i have to say i like it a lot! Maybe i need to start using it more.

PS. Mamy come sai questi giorni sto proprio facendo una cura ricostituente con tutte le cose che mi piacciono e mi mancano di piu’ e come posso non iniziare da un cappuccino e cornetto rigorosamente alla crema? e dopo un pranzetto leggero per poi buttarmi in un aperitivo di questi consistenti. Forse, considerato che tra qualche giorno e’ Pasqua, dovrei stare un po’ piu’ attenta, ma chi resiste? 🙂


The Italian Aperitif: product testing Dolce vita event

I will open my new “Product testing” category writing about some of the elements to prepare a good italian aperitif… that i miss sooo much.

At the Dolce Vita Event there were really too many things i could have bought, but here i have some selection: cheeses, olives and a drink of course.

Between the big variety of cheeses presented in the event i choose some Gorgonzola made with goat cheese, some Robbiola, some Toma from Piemonte, another very strong and tasty cheese similar to Pecorino and finally some Parmesan. It can never miss.

Here i need to thanks Lemons and Co, for their amazing Nero D’avola Cream that made the meal even richer and tastier. Lemon and Co, provides quality sicilian products like jam and sauces (i tried the olives and almonds one… very very good) and this innovative cream made from this quality of red wine grapes very characteristic in the island. It’s perfect with hard seasoned cheeses.

Then i need to admit it: i love olives and when i saw the Sapori D’Italia stand i couldn’t resist and i bought some marinated green pitted olives called Boscaiola (very big), and some marinated mixed vegetables called Antipasto!  They are a family-run business with shops here in UK and i was really happy to find all these traditional products there.

Unfortunately the only thing that was missing in the event, was a nice stand with Italian bread… i miss the Rosette and the Casareccio bread sooo much!Let’s see if someone will bring it in the next edition. I also hope in some Mortadella… please!

And to close the aperitif i have to mention another traditional protagonist of my italian Aperitivi in the local square: Il Bellini.

When i saw this little nice bottle between all the wines and liquor stands, it was emotion! Ok it’s not fresh made but do you know what it means to look for fresh white peaches with some taste here in London???

Produced by Canella, they have also a really nice blog.

So WELCOME to the Bellini Cocktail and good Aperitivo to everyone!

PS. Mamy questi sono alcuni dei prodotti che ho trovato all’evento di cui ti dicevo. Alcuni li abbiamo comprati ed altri mi sono stati regalati per testarli. Non sai che piattini con tutte queste delizie!