11 August 2015

Apricot Budino Dream


I'm late. I'm late.
For a very important date!
No time to say "hello" good bye.
I'm late.
I'm late.
I'm late.......
Said the white rabbit.....Ok perhaps I'm not too late.
There are still fresh apricots in the market and I hope you will be able to find some to make this incredible pudding.


I have been making this apricot pudding for a little while now since I discovered the recipe this summer in a local Italian magazine called, "Sale & Pepe" (Salt and Pepper).
Then the apricots began to rain down and I haven't stopped making it yet.
To me apricots are such an under appreciated fruit.
They're soft and luscious with a tartness that cuts through their sometimes mushy mash that delights and surprises the taste buds alone or with the other usual suspects, like deep rich chocolate  or buttery crisp pastry with a good measure of almonds, just to name a few.
However I digress.
Trust me try this pudding while the apricots last and if you miss them this year, make sure you book mark this recipe to try later.


Budino di Albicocche e Amaretti
Apricot and Amaretti Pudding
6 servings:
500 g apricots, fresh
120 g sugar (10 T)
3 ½ oz / 100 g (1 dl) white wine
1 stick of cinnamon
1 vanilla bean
4 eggs
5 amaretti cookies, crushed into fine crumbs

Wash the apricots and remove the pits.
Place the apricots, 40 g sugar(3 heaping T), white wine, sugar and cinnamon stick, and vanilla bean in a small sauce pan and cook on moderate heat for 30 minutes.
While the fruit is cooking, make the caramel.
Remove from the heat and remove the cinnamon and the vanilla bean.
Blend the fruit with the liquid till al is smooth and homogenous.
In a bowl whisk the eggs, add 80 g (the rest of the sugar) sugar, fruit sauce and amaretti crumbs.
Blend till well mixed.

Caramel;
100 g (½ c) sugar
15 g (1 T) water

In a smooth heavy bottomed sauce pan add the sugar and water.
Turn on the heat, cover with a lid.
Don't get distracted or walk away or most likely you will have burnt caramel.
Watch the pot till the sugar dissolves without stirring it and only slowly shake the pot if need to make the sugar smooth out.
Once the liquid begins to turn a golden caramel color and the desired color is achieved remove from the heat.
Slowly pour the caramel into the bottom of a small smooth bottomed tube pan, tilting the pan so the caramel goes slightly up the sides and center tube. Set aside till filling later.

Pour the fruit egg mixture into the tube pan with the caramel on the bottom. Place the filled pan into a larger pan that you can fill partly up the sides of the tube pan to make a water bath.
Bake the pudding at 350*F / 180* C. for roughly 1 hour or till the pudding is well set.
Remove from the oven and hot water bath and cool till tepid.
Refrigerate the pudding in the refrigerator for at least 2 hours or over night if you like, before serving.
To serve, remove the pan from the refrigerator. Run a palette knife around the edges of the pudding to loosen. Sometimes it also helps to run the bottom of the pan over a warm surface or flame to loosen the caramel.
Place a plate over the top of the pudding pan and gently flip it over.
Tap gently if the pudding needs to be nudged to drop to the plate.

Slice and serve with whipped cream with a drizzle of the caramel from the pan. 

I can hear you smacking your lips now. 
Ciaooooooo!


02 May 2015

Weed Your Garden and Make Ravioli Gnudi with Nettles Recipe

Nettle Ravioli Gnudi with a Side of Smashed Cooked Cauliflower
Spring is here at last in full form and we all breath a sigh of collective relief. Ones attention turns toward activities that will take us outdoors after our winters nap and we fell the sun on our face and the fresh air fills our lungs. We can finally get our hands into the dirt and begin to plant that garden we've been thinking about all winter. We begin to eat a lighter fare after all of those hearty dishes of comfort that we rely upon to get us through times of cold and longing for the delicacies of summer. Naturally we dip back into those comfort foods at will, especially in the changeling seasons of spring and autumn before the season steadies on with, full on, hot or cold. However let us forage forward with a dish that is somewhere in between. 
A popular dish from the Tuscan region of Italy is called ravioli gnudi or naked ravioli. 
Adam and Eve "gnudi" - Mural Painting in the village of Usseaux
That's right folks, this is the ever popular spinach and ricotta filling rolled into balls and left without its pasta cloak on, then rolled in a bit of flour coating and lightly boiled. Once they have sunk to the bottom of the pan and then floated to the top, they are gently simmered for a short time. They are lifted out and drained of water and tossed into to your favorite sauce, and voila`, springtime is served up.
Stinging Nettles in the wild
Naturally, I took a turn and headed for the garden and after pulling a copious amount of stinging nettles from between my currant and raspberry canes, I became inspired to swap out the nettles for the spinach and use rice instead of wheat flour to make them suitable for celiacs or gluten intolerant folks. The way these are boiled by gently dropping them into the water, where they promptly sink, and then waiting for them to come bobbing back up to the surface and simmer just ever so slightly, is reminiscent to me of our beloved northern gnocchi. It's the same cooking method and determination for doneness. For this subtly flavored wild green, that loses its ferocious sting once it is cooked, I used a simple butter, walnut and chicken stock combination to showcase and elevate the nettle flavor as well as add the Piemontese favored walnut for added texture. It all worked very well I think.  
Italians are very fond of stinging nettles or "ortiche" as they are called in Italian and are liberally used in soups, tea, pasta, crepes and any  filling that would use spinach. They are purported to have a fair amount of health benefits, such as helping to reduce hypertension, and asthma,  relieve arthritis and menopause, encourage milk production in lactating women, break down kidney stones, and help with diabetes, just to name a few. Maybe it does or doesn't do these things, but they are tasty and a change from your regular spinach consumption. 
Please note.
While I do recommend that you give these a try when you find some nettles that haven't gotten too old or gone to seed, if possible. The younger plants flavor is mild like spinach, but do be forewarned, they sting like the dickens, so wear protective gloves and maybe even long sleeves when picking them and kitchen gloves when cleaning them. *When cleaning them, give them a thorough water rinse, using a good slug of vinegar if you want to make sure and get them thoroughly clean, and don't forget to wear your kitchen glove.  Drain and sauté them in a tablespoon or two of olive oil or butter till they wilt , adding a bit of water so that they cooked through. Squeeze them dry before chopping and adding them to the ricotta. If you aren't able to find any nettles or aren't so adventuresome, then by all means, replace the nettles with an equal amount of spinach.



There are a number of recipes you can find online, but I modified and put my own spin on Barbara Elisi's recipe that you will find here.  

Stinging Nettle and Ricotta Ravioli Gnudi

Ingredients:

250 g (9 oz) ricotta (drained by setting on a sieve or strainer)

250 g (9 oz) fresh nettles (*cleaned, see note above, cooked, drained, squeezed dry and chopped)

1 egg, medium

100 g / 1/2 generous cup, Parmesan cheese, grated

1 or 2 T of rice flour ( if the dough looks too soft add a tablespoon or two)

1-2 T  olive oil or butter to sauté the greens

Rice flour ( for rolling the formed balls in before simmering in water)

Directions:

Wear gloves to pick and clean the nettles
Weed your garden or find a patch of nettles and pick a goodly amount of nettles to bring home and clean. 

  • Set the ricotta in a strainer to drain the water off. 
  • Strip the leaves from the stalks, discarding the stalks and place in a bowl and cover with fresh water and swish around letting set to let debris fall to the bottom of the bowl. 
  • Discard and repeat the process till the greens are clean, as mentioned above. Drain the greens of water.
  • Sauté in a small amount of oil or butter till wilted and cooked.
  • Squeeze dry (gloves not really necessary now)
  • Chop the greens small.
Once all the ingredients are ready,

  • Whisk the egg lightly in a medium bowl and add the ricotta and nettles and mix lightly just to combine.
  • Add rice flour if you find the batter too soft to manage.
  • Fill a roomy pasta sized cooking pot full of salted water to a boil.
  • Using a teaspoon or your hands and drop small amounts of your mixture onto a rice floured surface or drop rounded  nettle ricotta balls into a small bowl with rice flour and roll around to shape into balls and coat with the flour. 
  • Set the coated balls aside until your water is boiling and your sauce is ready to go.
  • Roll the batter spoonfuls into the flour and then 
  • Drop into the boiling water. 
  • When the gnudi emerge on the surface of the water, boil a further 1 minute or so and
  • Gently drain with a skimmer. 
Combine with Walnut Butter Sauce sauce and serve.

Butter Walnut sauce: 

100g butter (sometimes I use less butter and add a bit of chicken or veggie stock to lighten it up )
200 g walnut, rough chopped medium
Melt your butter and add you r chopped walnuts and cook lightly till bubbly.
Add your hot cooked ravioli gnudi.

Mix to coat and serve hot with a generous grating of Parmesan on top.

Ricottan and Nettles mixed

All rolled in rice flour and waiting to be boiked
Ready to go into the sauce
Voila' Nettle Ravioli gnudi is served

01 April 2015

Winter Gifts from the Garden: Savoy Cabbage and Cheesy Potato Bake Recipe

Savoy Cabbage Layered with Taleggio Cheese and Potatoes
It is finally spring and for those of us in the mountains it comes just a tad later than it does for most folks. I still have ample supplies of some of our winter staples like potatoes and savoy cabbage that we are using for a delicious result these days before all the spring delicacies take over. I thought I would share one of my favorite dishes combining these pantry staples. I am sure most of you are thinking of Easter with asparagus and peas and those sorts of veggies, but we are still having cooler temperatures here and sounds like we are not the only ones and this dish is one that I think is sure to please as it has just the right amount of comfort foodiness to it. Let me know if you agree.  
I made it the traditional way the first time in an oven proof pan in the oven and it was like a variation of scalloped potatoes, which will always make me think of my mom and growing up in southern Illinois. I added some parma ham once when I had some that need to be used up and I had some mozzarella as my only cheese, which worked out well with the ham giving it some needed salty element to the dish. I naturally have used all sorts of local cheeses because this is a recipe that lends itself to variations and innovation, so by all means feel free to add your own special touch.  My latest change has been to make it in a skillet on top of the stove without turning the oven on to great success. I do miss that crispy top crunch, but not enough not to make it when the oven is not part of the plan. This recipe is based on Antonio Carluccio's recipe that he used for one of his Italian sojourns that featured Piedmont. By chance it was one of the possible entertainment selections that was on offer on my flight back from the U.S. a few years back.  It was a great episode and a great reminder of a dish that is comforting to anyone and especially those of us from the former kingdom of  Savoie, where Savoy cabbage hails from. 

Savoy Cabbage from our garden and the stove top version 
Oh yes and if you are not familiar with Savoy cabbage, it is the one that is green and wrinkly. I find it to be mild and tender and certainly one of my favorites. It hails from this part of Europe and is a winter time favorite as it will keep under the snow for when you are ready to harvest it when needed. My in laws have always kept some all winter for not only our eating pleasure but also for salad for the chickens when she used to keep them. We aren't the only ones who like some greens in the winter. You can make this dish with regular smooth cabbage as well it just is a slighty different flavor and texture, but it will be almost as good, so do try and find the savoy cabbage if you can. but don't not make it if you can't.
I thought I would also share with you a little video I put together from our harvesting of the last of our cabbages a few weeks ago. We still have patches of snow dotted around now, but the "foehn" (warm strong) winds that have been howling for the past few days have helped the big patches evaporate rather quickly.   

This is me filming Fabrizio harvesting our Savoy cabbage a few weeks ago.  I hope you enjoy my second attempt at making a movie from my videos.


Savoy Cabbage and Potato Bake

(Cavolo Piemontese con Patate)

Serves 4

Ingredients:

650g / 1 1/2 lb Savoy cabbage, cut out the tough main rib* of the leaves leaving two halves of the leaves.
8 potatoes, peeled and thinly sliced (medium sized floury potatos, although red ones will work as well)
300g / 10oz Taleggio cheese, thinly sliced (or any other melty cheese, fontina, mozzarella and a little parmesan)
Some grated Parmigiano cheese to sprinkle on top and maybe between layers if you are using mozzarella
150g / 51⁄2oz butter for greasing your pans ( I didn't use it when I finished it in the skillet, although I did use a bit of olive oil.
salt 
black pepper, freshly ground
**I have added a layer of prosciutto crudo on occasion and used mozzarella and liked the results

Preparation:c
  • Preheat the oven to 200*C/400*F.
  • Boil some slightly salted water in a sauce pan. 
  • Cook the potatoes for about three minutes,in the salted water, then scoop the potatoes out with a large slotted spoon and set aside to cool. Plunge into cold water if you want to hurry them along and make them easier to handle when layering.
  • Cook the cabbage for about five minutes in the same potato water until tender. Drain well*.
*You can retain the cut out cabbage rib and the boiling water for a soup if desired or you might want to use it for adding a bit of moisture to your dish as it cooks if needed or dispose of both as you see fit.


You can finish this dish in two different ways. 
  • You will layer the cabbage, potatoes, cheese in a ovenproof pan or skillet depending on how you prefer to finish cooking this dish.
  • The original recipe calls for baking it in a 9"/ 23 cm(approximately) oven proof pan, which will give you a nice crispy top when you bake it.
  • You can also layer it all in a skillet and cook it gently covered adding milk or your leftover boiling water if needed, till all is bubbly and cooked through. 
  • Grease the ovenproof dish generously with some of the butter.
  • Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter
  • Season with salt and pepper.
  • Arrange the cabbage and half of the cheese on top of the potatoes 
  • Season with salt and pepper. 
  • Top with the remaining potatoes and cheese. 
  • Dot with the remaining butter.
  • A generous sprinkling of grated Parmesan cheese is a nice finish as well

Cover with foil and bake for 25 minutes, removing the foil five minutes before the end of the cooking time. Remove from the oven and serve.
Or cover your skillet with a lid and gently simmer on top of the stove until all is soft and smooth through. If you find the dish is too soupy, you can uncover it for a bit to evaporate some of the liquid. If too dry add some liquid as needed when cooking. 
I have made it both ways and enjoyed both. Sometimes you just don't have enough reason to want to turn on the oven and I am happy with the stove top results too. 

Hope you enjoy this dish.
Her's a stovetop version I served with some chicken strips I made

Hope you and yours will enjoy this hearty Piemontese dish. From our home to yours!

17 March 2015

Bella Baita's 1st Handcrafted Artisan Bread Workshop

Udite! Udite!
Announcing Bella Baita's  
Handcrafted Artisan Bread Workshop

May 22-25, 2015  (2 Days / 3 Nights)

Learn to make gorgeous handcrafted breads in the beautiful Italian Alps using natural leavening and commercial yeast to produce incredible tasting bread with a longer shelf life.

Ralph's Trademark Lattice loaf

I am more than a little excited to invite you to join us to participate in our 1st Handcrafted Artisan Bread Workshop coming up this May 22-25.  
Fabrizio and myself, Marla will be hosting this 2 day workshop with our very special guest teacher, from Holland, the very talented and masterful baker Ralph Neiboer
Ralph Neiboer and some of his breads

I met Ralph online through an Artisan Bread Baking Group where he not only posted some of the most incredibly beautiful and tempting breads, but I noticed he seemed to be helping everyone with with his friendly and encouraging expertise. When I saw that he taught workshops it didn't take us long to contact him and decide to offer this bread making workshop.
 Ralph is a self taught baker whose passion for making bread that is well made using a variety of grains and methods for crafting bread that is incredibly flavorful, but are works of art in themselves. Ralph followed his passion in 2012 and began Bakkerij or Breadworks Workshops , as a way for him to teach his gospel of authentic bread made by your own two hands. He teaches in and around Schagen, Netherlands and also further from home around Europe. He also attends several master classes in bread making taught by masters like Josep Pascual and others whenever he can. You will not want to miss this opportunity to bake with Ralph and learn what this humble bread master has to share with us. 
Ralph at home baking pizza in a wood fired oven


Ralph's Pizza
Classes will take place in our kitchen and dinning room where we normally host our cooking classes at Bella Baita. Our kitchen is set up for hands on classes, mixing everything by hand to get the feel for the dough. Techniques are easily adapted to mixers that you might use at home. 

Our dining area also has tables to mix and roll out doughs with plenty of room to spread out. 
Marla and guests

We will be baking in a convection oven, gas, and wood fired, so we will really get to see the differences they all make. Participants will be limited to no more than 8 people, so there will plenty of opportunity to get personalized instruction and attention to your questions.

Bella Baita's breads and pizza in our wood fired oven
The workshop will cover a variety of methods of bread making, including natural leavening often called sourdough, but more accurately described as wild yeast as well as some breads made with commercial yeast. We will be using different types of leavening, some that are liquid and some that are firm. You will be instructed on how best to maintain them. Best of all you are welcome to take some of the natural leavens home with you when you go. 

During the workshop you will be introduced to:

  • The making of a wild yeast starter along with the care and feeding of it
  • High hydration bread doughs and how to handle them
  • Whole grain and heritage flour varieties, like durum, spelt, rye, einkorn
  • Shaping of loaves making a variety of shapes
  • Long cold proofing of loaves for maximum flavor
  • Decorative techniques and styling
  • Some of the possibilities that will be covered will be no knead bread, ciabatta, country batards, boules, rolls, lattice covered loaves, pizza and focaccia

Ralph's open holed structured bread
Marla's Einkorn loaves with sourdough scones made with stone ground wheat flour
Bella Baita with Monviso in the background

For those of you not familiar with Bella Baita, we are a small B&B Inn located 50km southwest from Turin's Caselle airport, in the foothills of the Italian Piemontese Alps, 12km west from Pinerolo. We are situated at 1,10 m (3,600 ft) in the chestnut and pine forest about 6 km up from the small village of Pinasca. 
As we are somewhat remote from town, we are making the work shop over a long weekend, arriving Friday in time for dinner where we can all relax and introduce ourselves. I will be demonstrating a focaccia dolce that we will have for breakfast on Saturday morning. 
Marla and Fabrizio
Fabrizio and I will be on hand to facilitate the workshop and make your stay with us a welcome one. We are both former chefs that have been running our B&B Inn for about 11 years. We teach northern Italian cooking and are passionate about our mountains, food, and promoting this area for its beauty and off the beaten path charm. We have an organic garden, actively shop our farmers markets, promote local food producers, artisans, and do our part to support all local businesses. We hope you will join Ralph and us as we share our passion for healthy genuine bread. 

Our dining and part of our work space 
The price for the workshop is €250 per person and includes:
  • Three nights lodging
  • All lovingly prepared home made meals with local wine or soft drink
  • All materials and course fee for the workshop
**Inquire about pricing that includes includes all meals for non participating workshop guests sharing a room with a workshop participant. 

Please do not hesitate to call or write us now as places are limited and times is drawing near.  

Write us at  Info@bellabaita.com  
Mobile Tel: Marla (0039) 339 750 3940 
Mobile Tel: Fabrizio (0039) 347 984 2945

Visit our website to learn more about the area and our inn 

See you soon!!!!!!

10 March 2015

Take Me Away to the Via Lattea!

Postcards from our passing 2015 winter
Colle Bergia- Claviere Peak
Though the sounds, smell, and feel of spring are thick in the air, I am just not quite ready to leave this winter wonderland  beauty behind. Having lived and worked in a Colorado ski resort area for many years, when we got to March and April spring's warmth and promise of summer to come would be vaguely in the air, when it wasn't buried under a ton of snow. I found it was such a beautiful time of the year and a wonderful time to ski. Normally that time also coincided with it being our busiest time of the year, so it is nice to enjoy the beauty of winter here in our Italian alps with out all the stress of mass producing loads of bakery products. Instead I am working on my home production of new foods and ideas for our coming season of guests and "Cooking Together" classes
Nice change indeed. 
Fabrizio in Claviere and Marla in Mongenèvre 
Fabrizio and I managed to pull ourselves away form our endless projects, got up early and treated our selves to a day on the Via Lattea.  The "Vialattea, Sciare senza confini "which translates as the "Milky Way, skiing without borders" is the largest interconnected ski areas in Europe. 
The Alps stretching out before us from the top of Claviere ski area

It unites 7 ski areas, two of which, Pragelato and Sestriere, are at the top of our Chisone valley, and goes up and over to the Susa valley that runs parallel to us over the mountain behind us and included in these Olympic venues of 2006, is also Mongenèvre in France. So we headed up and over the top of our valley to Claviere and skied in two countries in one day, Italy in the morning and late afternoon and France for top of the hill skiing, with lunch on the deck in France on a clear blue sky kind of day, ooh, la la!
Please note that all the food is served on real plates, cutlery, and glass water bottle. Very Nice!

La Baita --note the name, a mountain house or chalet
A little chalet right on the ski piste
We usually ski across the way at Prali one of our most favorite and closest to home above tree line ski areas, and Sestriere being the next closest. We are close enough for a great day out skiing, but if you are planning a ski holiday where you will ski every day, you would want to be much closer to the slopes than where we are located. Guests at Christmas time have often spent a few days skiing and other days doing other activities, like snow shoeing, site seeing,  cooking or shopping. 
Mighty Mt Chamberton

 It's a great thing living so close to the ski areas, but not right in them. I love that we are moving in to t spring. the primula are poking their heads out of the snow and the birds are singing their little hearts out as well.  I heard a woodpecker today making a bit of racket after all of this white winter quiet. It is nice to revisit and it nice to know that spring is surely on its way, but just for today, we'll enjoy this winters wonderland. 
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