Stories From Accidental Tourist

Stories from Accidental Tourist

Morning Crepes

Morning Crepes

The super healthy easy alternative to dairy, yeast and chemicals breakfast pancakes! (and good, too) Ingredients: 3 eggs 1/2 lt milk (rice milk, skim milk, soy milk also ok) 1 cup flour (quantity depends on type: white or whole) 1 cup chestnut flour cinnamon (optional) little butter, oil or non-stick pan Preparation: I just had them this morning, and they are so delicious you don’t realize how healthy they are: in comparison with your typical pancake mix, this one contains natural sugars (from the chestnuts) so you don’t have to add much on top; no yeast (which is one of…

Cristiana Eggplant Parmigiana

Cristiana Eggplant Parmigiana

Not so easy to prepare… And of course, the quality of the tomatoes and the parmigiano are ESSENTIAL! Ingredients: – 1 red mid-size onion – 4 spoonfuls extra virgin olive oil – more olive oil for frying – 1 kg (approx 2 lbs) red romano tomatoes – a big fistful of fresh basil leaves – salt – 2 nice firm long eggplants – 1 egg – grated parmigiano – bread crumbs  (Cristiana reveals no quantity) Preparation: -Prepare a tomatoe sauce. Here is how: Mince all ingredients but the eggplan and cook on low fire for about half hour (could vary…

Mackerrel Spread

Mackerrel Spread

This is a good fast fresh seafood appetizer, ideal to precede a spaghetti with clams. Please allow some room and time for correction, as proportions here may vary based on the freshness and intensity of each ingredient Ingredients: 1 small cup ricotta 1 (or 2 if the ricotta is very firm) tablespoonfuls of extra virgin olive oil 1 small can of mackerell 1 tight handful of pine nuts 1 loose handful of fresh mint leaves Preparation: Just blend the ricotta, oil and mint together. Taste is to make sure the mackarell is not overbearing! Mint should be prevalent. Roast pinenuts…

Pesto Lasagna

Pesto Lasagna

Green Lasagne (or pesto lasagne) This one is a classic, though we are just posting it today thanks to Chris from Boston College, who reminded us about it. It is a great favorite of mine and all those vegetarian lasagna lovers Ingredients: THERE ARE SEVERAL ALLOWED SHORTCUTS HERE. IF YOU ARE IN A HURRY, TAKE THEM ALL, AND YOU’LL BE DONE IN NO TIME WITH AN IMPRESSIVE RESULT. BUT IF YOU HAVE TIME, TAKE THE SCENIC WAY. THE DIFFERENCE IS OUTSTANDING: INGREDIENTS: (WHETHER YOU GO QUICK OR SCENIC, ALWAYS BUY THE BEST AVAILABLE) – BESCIAMELLE: BUY TOP QUALITY OR MAKE…

Porcini (por-chee-ni) Sauce

Ingredients: For 6 people 4 or 5 porchini mushrooms, nice and firm extra virgin olive oil 4 cloves of garlic 4 cherry tomatoes a handful of “calamintha nepeta”,  a sort of wild mint. (Also effective if you have been bitten by a scorpion…) Preparation: Clean the mushrooms by scraping them with the specific tool, and gently wipe the caps with a damp cloth (try to reduce washing to a minimum, since mushrooms tend to soak up a lot of water and become soggy.) Remove the stalks and dice them, as well as the tomatoes and the caps. Heat half a…

Persimmon Tiramisu

Persimmon Tiramisu

  Total delight! (BUT First, identify a persimmon.) To verify that the fruits are ripe, make sure they are dark orange, shiny and almost trnslucent. Opaque in not good. However, persimmons are almost always picked unripened. To speed the ripening process, put fruits in a brown bag (or wrapped in newspaper) with an apple.Preparation: Soak quickly the Pavesini in your sweet wine of choice, (do not allow to sog: imagine dipping yourself in freezing water) Mix the ripe fruits with the dairy ingredients of choice and alternate layers. Put in the freezer for a few hours, and take out to…

Leeks Frittata

Leeks Frittata

Only 4 simple, genuine ingredients…Tuscan cooking at its top! Ingredients: LEEKS EGGS OLIVE OIL BUTTER PEPPER Preparation: SAUTE LEAKES IN OLIVE OIL AND A LITTLE BIT OF BUTTER, SIMMER UNTIL REALLY SOFT. PEPPER TO TASTE. ADD BEATEN EGGS TO BARELY COVER THE LEAKS. GENTLY RUB WITH WOODEN SPOON  AND LIFT EDGES GENTLY TO ALLOW EGGS TO SEAP TO BOTTOM. WHEN BARELY FIRM, TURN THE FRITTATA WITH THE AID OF A PLATE. CONTINUE TO COOK UNTIL FIRM. TURN AGAIN, SERVE.

Fresh Homemade Pasta

[vc_row][vc_column][vc_column_text] Once you master this recipe, and you have good olive oil and parmigiano in store, fear nothing! Ingredients for 2 people: 1 ORGANIC, free range egg (crucial, for vitamin E) Semolina (that is Durum wheat) flour, ORGANIC (crucial to minimize gluten reactions) However much flour the egg will take (start with 1/2 cup) A PINCH OF SALT A MANUAL PASTA MACHINE or – for the bravest – A ROLLING PIN Preparation: THE BASE FOR ALL YOUR PASTA RECIPES: LASAGNE, RAVIOLI, TAGLIATELLE, ANGELHAIR, TORTELLINI….. Make a well with the flour (the hole: large enough to fit your fist, comfortably) Crack…

Butter and Sage Sauce

Butter and Sage Sauce

This is the ideal match for your homemade ravioli Ingredients: UNSALTED BUTTER FRESH SAGE LEAVES PARMIGIANO MILK (OPTIONAL) Preparation: While your ravioli (or other pasta types) are boiling briskly for a few minutes (for specific required cooking  time please see packaging and subtract one minute…), put the butter in a saucepan, and allow to melt (not fry!) with the sage leaves, so the two ingredients will give flavour to each other. If you want a runnier sauces and prefer to use less butter/less fat, add some milk. When ravioli/pasta are cooked, place them in the saucepan and start the fire…

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