Saffron from the Tuscan hills nearby (Rapolano Terme) has an incredible delicate smell and flavor. The following recipe does justice to this fantastic ingredient. Add 1 large pinch of saffron to 125 ml of light cream. Mix. Chop and fry 4 garlic cloves, 1 chili and 600 grams chopped courgettes in 1 table spoon of … More Local saffron and local gnocchi
The Middle East has never been so far away. Thanks to cooks such as Sabrina Ghayour, Yotam Ottolenghi and Sami Tamimi we get a glimpse of the fabulous mixture of flavors. Sharing food has become more popular recently but in certain parts of the world it has never been different.What will docV serve tonight? Cod … More The Middle East & beyond
Mirco, the fishmonger, explained to me that toothless shark has the most delicate flavor because they only eat plankton. So, he showed me the head to prove that I bought the real dogfish or palombo in Italian language and he explained to me how to prepare this fish with garlic, tomatoes and fresh parsley. Chop … More Shark with or without teeth? 🤔
Cold, rainy and dark weather is not exactly what we want in april. Thanks to Oskar we go for a nice walk and earn extra ‘bonus excercise’ to compensate an all inclusive afternoon tea. Strolling through a cook book of Ursula Ferrigno, I find a perfect recipe for an apple pie. Melt 115 grams of … More Rainy Sunday
A bunch of green wild asparagus is waiting for a dinner. Remove the hard parts manually to avoid endlessly chewing those awesome vegetables. Put in cold water. Drain. Chop 4 garlic cloves. Mix with 2 fresh eggs ( thanks to Stefania we have the best local eggs ever), 200 grams of squaquerello ( one of … More Wild green asparagus 😍
The words ‘tian’ and ‘tajine’ are borrowed from French, one in Old Provençal, the other Berber “from the Greek têganon [ …] “frying pan”, “flat earth” …is what I read online. A tian is most commenly based on layers of vegetables cooked in their own liquid, where a tajine is normally filled in a ‘less … More Slow cooking
Nothing better than fresh peas, although frozen are a great alternative. Fresh polpo first in the freezer is for sure recommended to obtain a perfect tender meat. So, a small freezer is a must. A large freezer has certain advantages in certain conditions. I’m so fortunate with local shops, a weekly market and, probabile the … More Fresh or frozen
Mix 250 grams of good quality flour ( I used manitoba) with 5 grams of dried yeast. Add 100 ml of lukewarm water. Knead and add 50 ml of lukewarm water, bit by bit. Finish with 1 table spoon of water mixed with 6 grams of salt. Allow to rest for 30 minutes. Divide the … More Calzone from scratch
Fresh peas and burrata are a perfect match for an usual presentation today. 1 kilo of fresh peas is an average portion for 2p ( probably 400 grams after removing the shells). Chop and fry 4 garlic cloves, 2 small fresh onions and 1 chili in 2 table spoons of olive oil. Add the peas. … More Everyday something different
Inspired by Jamie Oliver’s recipe for cinnamon bunnies, I will bake simple sweet raisin buns. Iris will be thrilled 🙃. Heat 200 ml of semi skimmed milk with 55 grams of unsalted butter until the butter has melted. Mix 450 grams of bread flour (I used manitoba flour) with 1 teaspoon of salt, 45 grams … More Sweet buns
Doc V's Healthy Kitchen 