Orange “delicious” cake!!

Now that the oranges are in season and the best ones are out there, take advantage of them and make this cake.

In my garden in Italy I have nice and juicy oranges and when I was there after several attempts, I came up with this recipe, it is one of the best cakes I have ever made with the oranges!

Then, it is very easy to make even very fast, it does not require particular effort, just get some excellent oranges, with thick peel.

You will come up with a very soft orange cake that will make you very proud of it with your family and friends as a dessert at the end of a meal, for a special occasion, or as a genuine snack, accompanied by a good tea … The simple and not too invasive flavor goes perfectly even with a cappuccino or a hot chocolate, therefore perfect for breakfast with your special espresso coffee.

But if you love chocolate as much as I do, you can appreciate my choice to serve this simple cake topped with some silky chocolate sauce and a scoop of a light whipping cream.

I vividly remember moments in my the kitchen in Italy, when my children were waiting in anticipation for me to take the orange cake out of the oven. I always told them to wait for it to cool completely, but their impatience usually won them a slice of warm cake. Now I’m so far from them and I’m missing their impatience, but sometime my husband does the same. I can’t wait for the day when they will come in Seattle and I will hug them so tightly.

This cake is very easy to make, you need to use one bowl, a whisk and elbow oil; or if you have the mixer it’s easier and faster.

It’s really important to properly beat your eggs for a light and fluffy crumb. This is the only step that adds air into the cake. You’ll whisk together the eggs and sugar on high speed until pale and fluffy, about 5 minutes. Then with your spatula you can add buttermilk (or vegetable oil,) orang juice, zest, vanilla. At the end the dry ingredients.

Be careful not to overbake it. I like to use a toothpick to test when it’s done.

Once baked, let it cool for 30-40 minutes. In the meantime, make the orange syrup.

              

Ingredients:

Buon Assaggio! Enjoy!

If you are interested in more cake click here 

 ”Delizioso”  Dolce all’Arancia!!

Ora che le arance sono di stagione e  sono le migliori, approfittatene e preparate questa torta.

Sono sicuro che non rimarrai deluso! Questa è la torta all’arancia perfetta secondo i miei gusti: il giusto compromesso tra morbidezza e sapore di arancia, consistenza umida e topping caramellato…

Nel mio giardino in Italia ho delle arance belle e succose e quando ero lì dopo diversi tentativi, ho realizzato la ricetta di questa torta, è una delle migliori torte che abbia mai fatto con le arance!

E’ facilissima da fare anche molto veloce, non richiede particolari attrezzature o lavorazioni, basta procurarsi delle ottime arance, con la buccia spessa.

Otterrai una morbidissima torta all’arancia che ti renderà molto orgogliosa/o con la tua famiglia e i tuoi amici; ottima come dolce di fine pasto, per un’occasione speciale, o come merenda genuina, accompagnata da un buon tè. .. Il gusto semplice e non troppo invasivo si sposa perfettamente anche con un cappuccino o una cioccolata calda, ma anche perfetto a colazione con il tuo  caffè espresso.

Se poi ami il cioccolato tanto quanto me, puoi apprezzare la mia scelta di servire questa semplice torta aggiungendo una deliziosa salsa al cioccolato  e una pallina di panna  montata.

Ricordo come fosse ieri i momenti in cucina, quando i miei figli aspettavano in attesa che tirassi fuori la torta all’arancia dal forno. Ho sempre detto loro di aspettare che si raffreddasse completamente, ma la loro impazienza di solito li premiava con una fetta di torta calda. Ora sono così lontano da loro e mi manca la loro impazienza, ma a volte mio marito fa lo stesso. Non vedo l’ora che arrivi il giorno in cui verranno a Seattle a trovarci e li stringero’ forte a me.

Questa torta è molto facile da realizzare, occorre utilizzare una ciotola, una frusta e molto olio di gomito; oppure se hai il mixer è più facile e veloce.

È davvero importante sbattere correttamente le uova con lo zucchero per ottenere una mollica leggera e soffice. Questo è l’unico passaggio che aggiunge aria nella torta. Sbatterai le uova e lo zucchero ad alta velocità fino a ottenere un composto chiaro e spumoso, circa 5 minuti. Quindi con la spatola puoi aggiungere il latticello (o l’olio vegetale), il succo d’arancia, la scorza di arancia e limone, la vaniglia. Alla fine gli ingredienti secchi.

Attenzione a non cuocerlo troppo. E’ importante usare uno stuzzicadenti per testare quando è cotta.

Una volta sfornata, lasciate raffreddare per 30-40 minuti. Nel frattempo preparate lo sciroppo d’arancia.

Ingredienti:

per la torta

2 ½ cups (350g) farina, setacciata

1 ½ cups (300g) zucchero semolato

1 cup (240 ml) latticello (o olio vegetale)

1 ¼ cups (300 ml) succo di arancia fresco

Buccia grattuggiata di  3 arance

Buccia grattuggiata di 1 limone

1 cucchiaino estratto di  vaniglia 

4 uova

2 ½ cucchiaino di lievito per dolci

1/8 cucchiaino sale

per lo sciroppo

succo fresco di due arance 

6 cucchiai di zucchero

per la salsa al cioccolato

4 cucchiai di polvere di cacao

1 ½ cucchiaio di amido

3 cucchiai di zucchero

¾ cup latte

per la panna

2 cups panna di latte

½ cup zucchero

Istruzioni

-per la torta-
Preriscaldare il forno a 350°F/180°C. Ungete una teglia da 26 cm e mettete da parte.

Nella ciotola del mixer dotata di frusta, sbattere le uova e lo zucchero ad alta velocità fino a ottenere un composto chiaro e spumoso, circa 5 minuti.

Con una spatola aggiungere lentamente il latticello fino a quando non si sarà amalgamato. Aggiungere il succo d’arancia, la scorza e l’estratto di vaniglia e continuare a mescolare lentamente finché non si saranno amalgamati.

Aggiungere la farina, il lievito e il sale e mescolare fino a quando non si saranno amalgamati. Non mescolare troppo.

Versare l’impasto nella teglia preparata.

Infornare per 40 minuti o finché uno stuzzicadenti inserito al centro della torta non ne esce pulito. Se la superficie si scurisce rapidamente durante la cottura, coprila con un foglio di alluminio.

Iniziare lo sciroppo e lasciare raffreddare la torta per 40 minuti.

-per lo sciroppo-

In un pentolino mescolare il succo d’arancia filtrato insieme allo zucchero.

Mettere sul fuoco e cuocere per un paio di minuti. Aspettate che arrivi a bollore (il composto deve riempirsi di bolle)

Girare velocemente con un cucchiaio e controllare la consistenza dello sciroppo togliendolo dal fuoco in modo che non bruci: lo sciroppo che si vuole ottenere è una glassa lucida e morbida, non troppo caramellata ma non troppo liquida.

Capovolgere la torta, per avere una superficie piana e cospargere la superficie con lo sciroppo appena preparato. Stendere bene sui bordi in modo da inumidire anche i lati.

-per la salsa al cioccolato-

In un pentolino mescolate il cacao con l’amido di mais e lo zucchero. Aspettate che arrivi a bollore e mescolate finché non diventa cremoso.

-per la panna -

Montare la panna con lo zucchero fino a renderla soffice e soda.

Gustate questa torta con le persone che amate, aggiungete su ogni fetta la salsa calda al cioccolato  e una pallina di panna montata.

Buon Assaggio! 

Se ti interessano piu’ ricette per deliziosi dolci clicca qui

Apple Quince Crostata for the Fall season

In the Fall season everyone is seeking comfort in the midst of dropping temperatures!

That’s why it’s the season of baking, hot food, hot drinks, and all things pumpkin spice.

Make your house smell cozy and inviting with freshly baked goodies!

I am personally looking forward to diving into my long list of seasonal recipe ideas!

My favorite sweets to bake in the fall involve  apples  and pumpkins. 

(traduzione in Italiano in basso)

Apple pie, apple cake, apple crostata, pumpkin bread these bring back many autumn memories.

As soon as the first apples are ripe, I reach for my favorite autumn recipes: the first is “crostata con mele cotogne”  Apple  crostata with quince apples, it was my mom’s favorite.

We have a beautiful Quince tree in our garden! And my mom was so proud of it!

Quince is between a Golden Delicious apple and a pear, when is ripe the quince has a hard texture and a very sour taste. Quinces are almost completely inedible until they’re cooked.

But when they’re cooked, that’s when the magic happens. It’ is one of the most delicious flavor.

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Ingredients:

for the pasta frolla
150 g all-purpose flour
50 g butter diced
1 egg
2 eggs yolk
50 g sugar
1/4 teaspoon salt
1 teaspoon baking powder
¼ teaspoon lemon zest
¼ teaspoon vanilla

for the filling
Apple Quince jam

Preheated the oven at 180°C (370°F)

On the work surface distribute the flour, make a nice central hole and pour the sugar, the salt, the baking powder then add the two yolks and the whole egg.
Finally add the diced butter, and the lemon zest.

With a wooden spoon try to mix everything.

The most important thing is the pasta frolla shouldn’t be kneaded for a long time, you have to stop when it reaches a firm and smooth consistency and add very little flour just to remove it from your hands.

Wrap it with plastic and refrigerate for at least two hours.

Prepare the tart

Leave the third part of the pasta frolla for the top decoration.

Flour a rolling pin and roll the pasta frolla into an 11-inch (29 cm) circle on a lightly floured surface. Transfer it to a baking sheet, line the pan up to the edge, prick the bottom with a fork.

Distribute the Apple Quince jam.

Roll out the remaining pasta frolla and with a cookie cutter make the decorations to add on top of our crostata.

Bake in a preheated oven for 30-35 minutes.

Buon Assaggio !!!

Apple Quince jam for one crostata

Ingredients:

2 Large Quince diced
1/8 Cup Fresh Lemon Juice
1/4 cup Water
1 Cup  Sugar

Wash the fruit as we normally would. Apple quince has a furry coating on the outside, we need to scrub this off with our hands or a brush.

Once washed dice the apples and place them in a medium-sized saucepan along with 1/4 cup of water and simmer for 15 minutes.

Add the freshly squeezed lemon juice and sugar and cook the quince jam until it begins to reduce in size, thicken and gel. If needed add a little more water if it’s looking a little dry.

Let cool the jam and then we can use for the crostata.

Please leave me a note if you liked this recipe, or if you have any questions or suggestions. Your appreciation means a lot to me and encourages me to pursue with my passion.

Thanks!

Crostata di mele cotogne per la stagione autunnale

Nella stagione autunnale tutti cercano qualcosa di caldo e  confortevole mentre le temperature sono in calo!

Ecco perché è la stagione di dolci, cibo, e bevande calde e di tutte le spezie che profumano la casa mentre si cucina.

Lascia che la tua casa sia invasa dal profumo accogliente e invitante delle prelibatezze appena sfornate!

Personalmente non vedo l’ora di tuffarmi nella mia lunga lista di idee per ricette stagionali!

I miei dolci preferiti da cuocere in autunno riguardano in genere le mele e le zucche.
Torta di mele, dolce di mele, crostata di mele, pane di zucca, tutte ricette che mi regalano tanti ricordi autunnali.

Appena le prime mele sono mature, vado alla ricerca delle mie ricette autunnali preferite: la prima è “la crostata con mele le cotogne” che era la preferita di mia mamma, Anna.

Abbiamo un bellissimo albero di mele cotogne nel nostro giardino! E mia madre ne era così orgogliosa!

La mela cotogna è tra una mela Golden Delicious e una pera, quando è matura la mela cotogna ha una consistenza dura e un sapore molto aspro. Le mele cotogne sono quasi completamente immangiabili fino a quando non sono cotte.

Ma quando sono cotte, è allora che accade la magia. Ottieni uno dei sapori più deliziosi che esistono.

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Ingredienti:

per la base di pasta frolla
150 g di farina 00
50 g di burro
1 uovo
2 tuorli
50 g di zucchero
1/4 cucchiaino sale
1 cucchiaino lievito per dolci
¼ cucchiaino scorza di limone grattugiata
¼ cucchiaino vanillina liquida

per il ripieno
Marmellata di mele cotogne

Preriscaldare il forno a 180°C (370°F) 

Sul piano di lavoro distribuire la farina, fare un foro centrale e versare lo zucchero, il sale, il lievito poi unire i due tuorli e l’uovo intero. Infine aggiungere il burro a dadini e la scorza di limone. 

Con un cucchiaio di legno cercare di amalgamare il tutto. La cosa più importante è che la pasta frolla non deve essere impastata a lungo, bisogna fermarsi quando raggiunge una consistenza soda e liscia e aggiungere pochissima farina solo per toglierla dalle mani. 

Avvolgere l’impasto con della pellicola e riporlo in frigorifero per almeno due ore.

Prepara la crostata

Lasciare un terzo della frolla per la decorazione superiore. 

Infarinare un mattarello e stendere la pasta frolla in un cerchio da 11 pollici (29 cm) su una superficie leggermente infarinata. 

Trasferirla su una teglia, foderare la teglia fino al bordo, bucherellare il fondo con una forchetta. 

Distribuire la marmellata di mele cotogne.

Stendere la frolla rimanente e con un tagliabiscotti realizzare le decorazioni da aggiungere sulla nostra crostata. 

Cuocere in forno preriscaldato per 30-35 minuti. 

Buon Assaggio!!!

Confettura di mele cotogne per una crostata

Ingredienti:

2 grandi mele cotogne a dadini 

1/8 di tazza di succo di limone fresco 

1/4 tazza di acqua 

1 tazza di zucchero 

Lavare la frutta come facciamo normalmente. 

La mela cotogna ha un rivestimento peloso all’esterno, dobbiamo strofinarlo via con le mani o con uno spazzolino. 

Una volta lavate tagliate a cubetti le mele, metterle in una casseruola di media grandezza insieme a 1/4 di tazza d’acqua e fare sobbollire per 15 minuti.

 Aggiungere il succo di limone appena spremuto, lo zucchero e cuocere la marmellata di mele cotogne finché non inizia a ridursi, addensarsi e gelificare. 

Se necessario, aggiungere un po’ d’acqua se sembra  asciutta. 

Lasciamo raffreddare la marmellata e poi possiamo usarla per la crostata.

Scivimi se ti e’ piaciuta questa ricetta, o se hai domande o suggerimenti. Un tuo messaggio significa tanto per me e mi incoraggia a portate avanti questa mia passione.

Grazie!

 Zucchini and cheese, just that!

Many Italian pasta recipes are very simple and easy to make!

​Ingredients:

Serves 4

320g (11 oz) spaghetti

450g (1 lb) zucchini, sliced into thin rounds

150g (5 oz) Provolone cheese, grated 

30g (1 oz) Parmesan

 A little taste of Italy right in the heart of Seattle

Seattle’s 34th Annual Festa Italiana the only “in-person” event of 2021, in the beautiful Fisher Pavilion and the surrounding grounds and buildings of the Seattle Center.

Saturday & Sunday, September 25 & 26, 2021.

Before COVID the Italian Festival has always been the largest Italian-American event in the Northwest and one of the largest cultural festivals in Washington State.

Since 1988, Festa Italiana has been celebrating the cultural roots and history of Italians and Italian-Americans in the Pacific Northwest.

It’s a connection to a long tradition of passion, excellence, and accomplishment. As each generation of American moves further away from its immigrant origins, it becomes more and more urgent to recognize the talents and gifts that they have contributed to their adopted country by way of their heritage.

Food is the central to the Italian character. Italian restaurants are ubiquitous throughout the world, pasta and pizza can be ordered everywhere.

This festival means a lot for the Americans with Italian background, because they recognize the contributions of their ancestors and they pass on a sense of Italian pride to their children and grandchildren.

This year all the guests were excited to be gathering again and happy to celebrate “The Joys of All Things Italian!” by promoting the arts, the food and the culture that are uniquely Italian. There were cooking demos, a classic car show, a dog show, and a world-famous “Grape Stomp” which must be seen to be believed.

My Husband and I have been living in the United States since October 2017 and we are learning something new every day about this dream country, and we had never attended an Italian Festival at all. We didn’t know about this until the day before. Now we are very happy we decided to go.

We left our car all day, in the nearest parking lot and spent a very good time between the Seattle Center and the Waterfront.

Saturday 25^th was a nice and sunny day so first of all we did a little walk around the big International Fountain.

There were many seagulls flying between the jets of water, having fun and almost touching the people who were looking at the rainbow hanging over the fountain.

Every time I saw the rainbow I needed to stop and take a photo. A multitude of colors, each layer vibrant and clear by itself, but in unison, breathtaking. For me, it’s God’s gift to our joy.

Close to the fountain we couldn’t fail to notice the bright red of the Ferrari on the green of the grass.

There was the Italian Car Show, exhibition of the most famous: Ferrari, Maserati, Alfa Romeo and Lamborghini. It would have been really nice to take a ride in one of those cars!!!

Italians have contributed a unique combination of elegance, beauty, style, and speed to the sports car.

The Italian romance with the automobile began with the turn of the 20^th century. For the Italian, cars were more than just pieces of metal with an engine inside; the car had heart and soul.

About Enzo Ferrari, he was a young man when he joined the Alfa-Romeo in 1920, then he left in 1929 and he started his own line of cars, which have become the benchmark for all automobile of superior quality. Everyone knows that Ferrari is the most successful car company at creating exposure, demand, and exclusivity.

Now, can you believe that 26 years ago, we were here in Seattle, on our honeymoon, and we were going around with a very nice and red Ferrari?

It was like a dream, but the Ferrari wasn’t ours, but my husband’s cousin; so sweet from him to let my husband drove it half day just for fun!

In the Fisher Pavilion Courtyard, there was the big outdoor Wine & Beer Garden and the Tutta Bella Neapolitan Pizzeria truck! And of course, featuring strolling musicians playing Italian favorites in the sunshine.

We found out where the pizzeria truck was, before we saw it, because the smell was so good!

In Italy we have some special breed for dog, trained to find Truffle called “cani da tartufo”, Italian people are like those dogs about pizza! I’m just kidding, I think everyone can find a pizzeria following the smell!!!!

“When the moon hits your eye like a big pizza pie, that’s amore”

Dean Martin sang this famous Harry Warren tune, forever associating pizza with love, because pizza in Naples is a soul food.

There is even an Associazione Vera Pizza Napoletana, that certifies restaurants making Neapolitan pizza, and Tutta Bella has this certification. The pizza was really good. The secret of a great pizza is its simplicity and the use of fresh ingredients. But, pizza is not pizza unless the crust is memorable.

My Margherita pizza had very fresh ingredients, a paper-thin crust, crisp and well done on the bottom, and soft and well cooked on top. I was in heaven!!

Getting the crust to the right consistency is an art form, and the wood-fired ovens, which have always been used in Italy are the best to reach the right temperature.

Our pizza was really good, like just we were back in Naples.

Then I tried the pizza toss and I got very lucky, and I won my beautiful Tutta Bella hat!!!

In the Fisher Pavilion with a nice view of the Moretti Main stage , there were a lot of vendor booths about: Italian organizations, arts and crafts, imported housewares, and lots of merch & souvenirs, Ice Cream, Espresso, Olive Oils , Balsamic, Wines, and Italian Sodas.

We stopped at the first booths Big John’s  , because there was the famous Italian card game “Scopa”, the sweet lady -Sorry, I don’t remember her name- was telling us about this game and I told her that we played it a lot in Italy and I have great memories with my grandma since I was a child.

She has many older family members in Italy and she is missing being able to see them because of Covid. She said that unfortunately she never learned how to speak Italian but she loves hearing this language because is like a dance, a sweet melody. She was so happy going back in her mind, to her grandma’s house, where the day began and ended with this music. For sure she remember that a lovely Buon giorno is on everyone’s lips in the morning and when the day ends and the night falls, a gentle Buona sera is the greeting.

All the magic of Italy is contained in its wonderful language, but she didn’t forget the hand gesture, which is as important as the language!

She laughed while she was telling about the time that her grandma was talking and gesticulating wildly with the neighbor. They were not just talking, they were giving life to the words. The funny thing was that, even if she didn’t speak a word of Italian she got a sense of what was being conveyed just because the gesture. Her family is from the south Italy, as we are.

One more thing she reminds of and loves about the Italian culture is when two Italians meet, a mere handshake will not suffice, the two parties must embrace and give the other a friendly kiss on each check.

All she loves about Italy is something we love too, but when she was talking we realized that for us is just the way it is, nothing special like was for her. Maybe this America adventure is giving us the chance to understand better and appreciate more of our roots. We are starting to miss all this, maybe telling you about the Italian conviviality, I can remember and bring back all the feelings that comes with.

We stopped to the DanteAlighieri Society booth and there, we were pinning Caserta (our City) on the Italian map and we met Joyce. We talked a little about Tombola, because we saw some pictures about people playing this game, very old and traditional Christmas game.

She was so kind, explaining us about this Society, it embraces all who enjoy all things Italian and desire to expand their knowledge of a beautiful country. Promoting Italian language and culture they organize English and Italian programs with twice-monthly meeting, sharing the wondrous art, history, literature, music and cuisine of Italy. Furthermore this Society hosts an annual Christmas party and wine dinner, where they play the Tombola game too.

It will be fun this Christmas if we can participate in the party!!

From the Moretti Main stage we enjoyed a lot of the performance from the Midnight Duo (before was Trio) with old and traditional Italian song that took me back in time. From tarantellas to opera, from traditional to Dean Martin & Frank Sinatra.

I could see me as a child in the backyard with my father playing the accordion and my mom and our friends dancing and clapping.

Some songs tore a few tears from me because my mom’s voice came back to my ears as she sang them while dad played the accordion.

Saying a simple thank you to the Midnight Duo is not enough for giving me these emotions and this journey back in time. I could have spent hours there and even the whole day listening to them and dreaming of my parents.

Italians are great entertainers, the contribution by Italian to American popular music is another source of pride. Dean Martin infused American popular music with songs that had a distinctly Italian flavor like “That’s Amore”, “Volare” “In Napoli”.

Music is a passion deep within the soul of every proud Italian.

The Midnight Duo played a little bit of “La Traviata”, an opera from Giuseppe Verdi.

The opera has become popular in America, too; because it was the theme of the radio and television drama. Opera is about passion, drama, and emotion, so it’s not surprising , that something so dramatic, emotional and intense was born in Italy.

Located on the Fisher Terrace — the rooftop of the Fisher Pavilion there was “La Cucina Galbani” Cooking Stage, where local chefs from Seattle’s best Italian restaurants did some cooking demos.

We had the class with Chef Marco Nocco from Tutta Bella Neapoletan Pizzeria. He did potatoes gnocchi from scratch and a really good sauce with tomatoes and the Isernio’s sausage.

He asked if there was someone sitting there who usually does gnocchi at home, “I said yes, of course” but there weren’t so many.

Doing gnocchi at home is something that I love because it’s relaxing, it’s a delicious dish that everybody loves, and it’s the time for me to feel close to my mom. She made gnocchi almost every Sunday, she made gnocchi for big picnic with family and friends. I love to make gnocchi, too.

On the same stage we had a class with Dimitria from “Grate Board”

Was very interesting for me, she showed how to style a cheese board, the way to make the perfect one, pairing the food and the colors.

Her boards are fabulous creations and closer to an Italian antipasto then a charcuterie.

Let me tell you a little about this two different things.

The Italian antipasto is a combination of Italian cured meats, cheeses, olives, vegetables, and breads. The perfect showpiece for any gathering but the contents can vary depending on what region of Italy you’re in.

The charcuterie boards traditionally consist of meat and cheese, where the Italian antipasto also contains a lot of veggies.

The good tips that she taught us are:

-we can assemble the board in advance and tightly cover and chill, then we will take it out of the refrigerator 20 minutes before we serve it.

-we should assemble no more than 8 hours in advance

-never add the bread, because it become stale in the fridge

How about beverages? There were white and red wines, beer, limoncello, sambuca, and two Italian sparkling waters.

But the funniest thing was the Festa Grape Stomp, three teams each one with three people, had to compete for a free T-shirt.

They had to jump with both bare feet and make wine.

The winner team was the one who collected more juice in the jug.

Outside in the Tino’s Cortile there were many traditional children’s activities and “All Breeds” Italian Dog Show.

After that full immersion in the Italian things thanks to Festa Italiana, we felt like home.

For us, Italian, the food is something special, it’s a connection that moves in a fluid circle in our life.

The food played in my life since I was child.

My creativity like architect always drives me to something about the food.

The food drives me to another important part of my all life, the family.

The food is like glue in the family.

The tradition in the Italian family is to make the food together and sit down as a family. That’s one of the biggest things in Italy, we sit down every single night and eat together no matter what type of schedule we have for the day.

Ciao

Pasta with Broccoli authentic Italian recipe from Naples

Do you love grandma’s recipes? I really do!

Take a moment to sit back, close your eyes, and remember the days of being a child and getting to go to your grandparents house.

Well, for me was that day everyday, because my grandma was living with us and I spent all my life with her.

There is nothing quite like knowing that you are going to have your very favorite foods cooked by grandma’s loving hands and made just for you.

I think the food nourishes the body but also the soul, with the memories that accompany it.

Today is very hard to make memories in the kitchen, or carry traditions that were taught to you by your grandma.

While we may not be able to make recipes like grandma used to make, we can try to do our best to honor our family traditions, keep the family recipes known, and to keep handing down traditions through generations.

I can tell you, I did with my two children, and I’m so proud of them. They are living in Italy and they cook and bake all the recipes my grandma and my mom taught me, because I taught them since they were teenager.

Now that we are so far apart, my husband and I in the US and the kids in Italy, family recipes help to bring us all together and revive relationships with each other.

Keeping these old family recipes alive and passed down from generation to generation gives us immediate access to sweet emotions and memories.

Today I want to share one of the easiest Pasta Recipe that my whole family loves, including my kids.
This was one of my grandma favorite recipe starting fall.

Pasta and Broccoli with only 5 ingredients ready in under 15 minutes!

I basically boil the broccoli before and then in the same water I boil the pasta.

In a large saute pan, I heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, I remove it from the pan and I add the broccoli.

I toss the broccoli to coat with the oil, add in the pasta and toss. To finish I top with Parmesan cheese for serving.

PASTA AND BROCCOLI TIPS FOR SUCCESS

A few quick tips for making this perfect every time:

Don’t overcook the pasta, there is nothing worse than mushy pasta.

Reserve some of the pasta water before draining, you’ll add some of it back in after which will keep it from being dry, without having to add too much oil.

And most importantly, use good cheese! I like Pecorino Romano or Parmigiano Reggiano.

If you like more spice, add more crushed red pepper flakes.

Ingredients  4 people:

Rinse the broccoli and pat it dry. Cut off the thick stalks (and discard them) so that you have florets with 2-3 inches of the stems attached. Slice any thicker stems lengthwise in half.

Bring a large pot of salted water to a boil.

Fall is here and this is my first Pumpkin loaf

I couldn’t wait to make and eat, my favorite Fall cake but for almost one week I have asked about pumpkin availability, finely I found in the store. This year due to weather conditions, the harvest was slightly delayed.

We’re starting to feel more like fall here in Eagle ID, with red and yellow leaves falling in the backyard, and  each morning more  chill in the air.

This year is a strange year for many things, we all know that. The Covid 19 is making everything hard to do. We are doing in different way all we usually did before.  

I love the pumpkin, my Mom grow many pumpkins in our garden and I did lots of goodies with those like: Pumpkin gnocchi, Creamy pumpkin with pasta, Pumpkin soup, grilled pumpkin, baked pumpkin, but I never made the Pumpkin bread.

When I got here in Eagle, a friend taught me how to do it and I loved it.

Now I make my own pumpkin bread and every morning I like to drink my coffee and eat this delicacy, meanwhile I look out the window and admire the color change in the trees, and the first red and yellow leaves falling down and covering the green of the lawn .

Pumpkin bread is one of my favorite fall recipes, it’s perfectly moist, soft, firm.

I make a lot of Italian and American desserts, but this one is perfect for me to get into the autumn mood with its insanely tender and delicious flavor.

It’s very easy to make without mixer,  and plus it makes the house smell awesome, like a dream!

Enjoy and let me know: did you like?

Please tag me in your recipe remakes!

Ingredients:

1 cup pumpkin purée  Libby’s Pumpkin

2 eggs

1/2 tsp vanilla

1 2/3 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1 1/3 cup sugar

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp ground cloves

3/4 tsp salt

1/3 cup butter, softened

1/3 cup milk

Powered sugar for dusting

Bake at 350° F, 50-60 min.

Procedure:

Preheat the oven to 350° F. Prep pan with baking spray.

Combine the flour, the baking powder, the baking soda, the spices and the salt in one bowl, mix together.

Combine sugar, vanilla, pumpkin, butter and eggs, in a different bowl; mix with a whisk until smooth. Add the flour mixture and after the milk. combine all the ingredients.

Put in the spayed pan.

Bake until done, 50-60 minutes.

The Pumpkin bread is done when the toothpick inserted in  the center comes out clean.

Let cool down 20 minutes, then turn out of the pan.

Dust with powered sugar.

Per i miei lettori Italiani, coloro che da anni mi seguono, apprezzano le mie ricette e ai quali cerco di raccontare le mie avventure oltre oceano!

Vi racconto di questa ricetta tipicamente americana che mi ha conquistata e che credo conquisterà anche voi.

Non vedevo l’ora di preparare e mangiare, anche quest’anno, la mia torta autunnale preferita.

Da quando sono qui in Eagle, è diventata una mia tradizione, ma nell’ultima  settimana non erano ancora arrivate le famose lattine di zucca nei supermercati, quest’anno a causa delle condizioni meteorologiche la raccolta è stata leggermente ritardata. Risolto il problema appena acquistata la zucca ho potuto realizzare il mio desiderato Pane di zucca.

La mattina mi piace sorseggiare il mio caffè e mangiare questa prelibatezza, guardando fuori dalla finestra e ammirando il cambiare dei colori degli alberi,  le prime foglie rosse e gialle che cadono e coprono il verde del prato.

Io preparo molti dolci sia italiani che americani, ma questo è perfetto per me per entrare nell’atmosfera autunnale con il suo sapore così ricco di spezie e una consistenza che mi conquista, la mattina non adoro dolci cremosi ma nemmeno troppo asciutti, questo pane di zucca è perfetto.

È molto facile da realizzare anche senza mixer, e in più quando sta cuocendo nel forno diffonde nella casa un profumo fantastico, da sogno!

Divertitevi e fatemi sapere: vi è piaciuto?

Mi farete felice se vorrete taggami quando lo pubblicherete tra le vostre ricette!

Ingredienti:

 1 cup (tazza) di passato di zucca  

2 uova

1/2 cucchiaino di  vanillina

1 2/3 cup di farina

1/2 cucchiaino di bicarbonato di  sodio

1/2 cucchiaino di lievito per dolci

1 1/3 cup di zucchero

1 cucchiaino di cannella

1 cucchiaino di zenzero

1/2 cucchiaino di noce moscata

1/2 cucchiaino di chiodi di garofano

3/4 cucchiaino di sale

1/3 cup burro morbido

1/3 cup latte

Cuocere a 180° C, 50-60 min.

Procedura:

Preriscaldare il forno a 350 ° F. Spruzzare una teglia con uno spray da forno.

Unire la farina, il lievito, il bicarbonato di sodio, le spezie e il sale in una ciotola e mescolare.

Unire lo zucchero, la vaniglia, la zucca, il burro e le uova, in un’altra ciotola; mescolare con una frusta fino ad ottenere un impasto. Aggiungere il composto di farina e dopo il latte.  Con la frusta mescolare bene tutti gli ingredienti.

Versare nella teglia imburrata.

Cuocere per 50-60 minuti.

Il pane alla zucca è pronto quando lo stuzzicadenti inserito al centro esce pulito.

Lasciate raffreddare 20 minuti, poi sformare.

Spolverare con zucchero a velo.

BUON ASSAGGIO!!!

I’m so excited to show you this special Brand from Kansas City, for custom hand-made furniture build to your specifications.

Breckenridge Table

Quando la golosità ti rende capace di osare!