More than 5 years in Italy, more than 5 years I stopped working as a passionate family physician, more than 5 years I practice to live with the flow….it all seems yesterday, incredible. Nowadays I’m finding a new balance between daily life as ex pat in Italy, my personal professional project ( đ check my … More Cooking 4friends…I love it
Start with the polenta. Boil 100 grams of polenta ‘integrale’ in vegetable stock following the instructions. Once well cooked, stop the fire, add 2 table spoons of grated parmesan and black pepper. Spread on a small sized rectangular oven tray in order to create a layer of approximately 1,5cm. Cool down. Clean 600 grams of … More Crispy polenta
I love to have super fresh vegetables, covered with ground and small animals, as protagonists in the daily meal. I love to work in the garden on sunny days as today. I’m rather convinced I will not consider a real kitchen garden. The full basket with fresh seasonal vegetables as swiss chard, Jerusalem artichokes, cabbages … More And still, I’m not starting my own kitchen garden
There is a visible change in the vegetable department, spring is not only in the air. To join winter and spring, I prepare a lovely combination of polenta ( which for me is more connected to winter) with the ‘barba di frate’ or ‘agretti’ which is a real spring ingredient. For 2p, melt 1 table … More Winter goes into spring
Po-lenta, from the Po area, was originally food for poor people. Polenta is made from corn which Colombus took to Spain. You can eat it as a kind of puree, rather boring, or you can use it in a more creative way. A famous brand for polenta is Valsugana. They have already a variety based … More Polenta, mushrooms and chickenbreast with truffle and pecorino, real Italy
Gnocchi alla romana are prepared in the oven and therefore my prefered gnocchi. The recent magazine of the supermarket Coop inspires for a version with pumpkin. Remember the pumpkin of last week? This recipe is ideal for the 400 grams of ovenbaked pumpkin meat stored in the freezer. Defrost the pumpkin (or prepare fresh pumpkin) … More One huge pumpkin gnocco (singular of gnocchi) or better âpolenta pumpkin gratinâ
Tuscan sauce is a typical slow cooking recipe. Make a bigger amount and freeze some portions for later. Chop 2 carrots, 2 onions, 3 stems of celery, 6 garlic cloves. Fry in some olive oil (the real Tuscan recipe will tell you to add 1 slice of chopped pancetta ). Add 700 grams of minced … More Polenta with Tuscan sauce
Doc V's Healthy Kitchen 