Viaggi & Sapori

Crostata alla frutta con crema pasticcera / Fruit pie with custard

2009-07-02T08:02:00.008+02:00

I made two of these delicious pies in the last 5 days... I was invited to 2 barbecue dinners!

With the nice weather, you might not believe it but it is 30 degrees and sun with blue sky in Stockholm, everyone is staying outside more and having BARBECUEs...

FRUIT PIE with CUSTARD

Ingredients for the pie crust: 300 g flour, 100 g butter, 150 g sugar, 2 eggs, 1 lemon zest, vanilla pod, 1 tsp baking powder.

Ingredients for the filling: 500 ml lemon custard (quite dense), any fruit you like (strawberries, bananas, kiwis, etc...).

Mix all ingredients and make the pie cough, let it rest about 30 minutes. Roll out the dough in a pie form and bake the pie crust in oven at 180°C for about 30 minutes. Let the pie crust cool down, then fill it with lemon custard and decorate with any fruit you like.

Sweet potato noodles... have you tried them?

2009-06-15T21:12:00.014+02:00

Few weeks ago while walking in the centre I passed by a little Asian market... well, I could not stop myself from going in... I went back with my memory... to Singapore 4 years ago. I could find all the food I used to eat there and could not resist to buy some stuff...
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I also saw those sweet potato noodles, have tried them? I tried this very simple recipe... and used warm-smoked salmon, cherry tomatoes and parsley.

The result was quite nice but next time I will make a sweet potato noodle soup... what do you think? Do you have any suggestion?

Crocchette di pesce e scampi... per l'estate che è finalmente arrivata a Stoccolma

2009-05-31T21:44:00.000+02:00

Fish cakes... I think this is perfect food to take with you for a pic-nic... and with the warm weather of the last couple of days it is so nice to sit in a park under the sun and enjoy.

You can use any fish you like to make fish cakes, I used a white fish and scampi that enrich the flavour. You can use a mixer, put together all inredientds: white fish, scampi, 1 garlic clove, 1 slice of old bread that you have let it soak in milk, salt, pepper, 1 egg and fresh parsley.
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Then form small cakes, you can give them the shape you like, I made fish "crocchette", as we call this shape in Italy. Put a pan on high heat with some extra-virgin olive oil and fry the fish cakes.

You can also cook then in oven, I usually do that but my oven does not work at the moment :-(

Finally summer has arrived to Stockholm too with its 28 degrees... in one week it went from winter to spring and all flowers blooming to summer. Hope it will continue.

Every park in the city is crowded with people having pic-nic and just relaxing... the picture above shows an appletree field that has more then 50 different kinds of appletrees.

We rented a paddle boat yesterday and went all around Stockholm... so nice... and hard work.

Cornetti friabili allo yogurt di Anna Moroni

2009-05-17T22:40:00.014+02:00

This morning I woke up at 5:00 with a sun ray directly into my face... there are no curtains in Sweden. I tryed to sleep again but I did not manage so I got up and decided to bake... and try this recipe that for a long time was on my desk.

It is Anna Moroni, from the program "La prova del cuoco" on Rai1, that proposed this on TV. It is a very easy and quick recipe, in fact you can use a mixer to make the dough. Together with tea or coffee it is a perfect breakfast, it is delicious! Here is the recipe:

YOGHURT CORNETTI by Anna Moroni

(for 16 small cornetti)

Ingredients for the dough: 250 g flour, 125 g butter, 125 g yoghurt, 1 Tbsp sugar, baking powder, 1 pinch salt.

Ingredients for the filling: jam or honey or Nutella or ricotta (sweetened with 1 Tbsp sugar) and chocolate (as I did).

Pre-heat the oven at 200C. Melt the butter in a pot. Put all ingredients together in a mixer and make the dough. Let it rest for 20 minutes. Take the dough and split it in 2 pieces, roll it out in a shape of a circle and cut 8 slices (triangle shape). Put some filling in each slice and roll it to make a little "cornetto" (which in Italian means "small horn" for the shape). Bake cornetti in oven for 20 minutes, when they are ready let them cool down and then sprinkle with icing sugar or cacao powder.

Pasta con crema di asparagi e uova mimosa

2009-05-13T16:43:00.009+02:00

Yesterday I came back from work quite late and when I looked into my fridge I saw the asparagus that I bought the other day. Then I saw the eggs, and I got the idea... I decided to combine the two, asparagus and eggs... a very good combination!

PASTA WITH ASPARAGUS CREAM AND MIMOSA EGGS

(for 2 people)

Ingredients: pasta (short size pasta), Asparagus, 2 eggs, Grana Padano, fresh parsley (chopped), extra-virgin olive oil, salt & pepper.

I put some water in a pot and cooked the asparagus, I took them out and made them into a cream with a blender, added salt and pepper, and very good extra-virgin olive oil. Then I used the same water to cook pasta. In the meanwhile I boiled 2 eggs, cut them in tiny pieces ("mimosa eggs" style) and add them to the asparagus cream. When pasta was ready I mixed it with the asparagus and eggs cream. I sprinkle with fresh parsley and Grana Padano and serverd.

This is a delicious dish!

Hasselbackspotatis per festeggiare "Valborg" - SVEZIA

2009-05-03T20:13:00.015+02:00

"Hasselbackspotatis" is one of the many different ways Swedes make potatoes... This dish is very famous in Sweden and easy to make, it was invented at the restaurant Hasselbacken in Djurgården area (Stockholm) in the 1940s.

I was too busy baking a cake for the day-trip of the day after that I had to leave someone else in the kitchen to prepare dinner... a real Swede who made those delicious hasselbackspotatis with beef.

Hasselbackspotatis are a type of oven-baked potatoes, where the potatoes are cut in very thin slices (not the whole way through) brushed with butter and 15 minutes before they are ready sprinkled with bread crumbs and cheese. The baking time is about 45 minutes in oven at 200C.

This past weekend was a very special weekend in Sweden, in fact the last day of April is called "Valborg" and it is one of the de facto public holidays during the year. One of the main traditions of Valborg (Walpurgis) in Sweden is to light large bonfires and fireworks.

Spring decided to begin exactly that weekend... on 1st May. The sky was blue, the sun was warm with 23C and all plants became green and were blooming.
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The first stop of the weekend was Linköping... a nice little town 2 hours by train South West of Stockholm. Finally everything turned green and the weather was so warm that all parks filled up with people doing pic-nic and sunbathing... too early? Not in Sweden...

It was aperfect time for along walk around the town... and catching the flowers blooming.

Finally the ice melted... and the ducks woke up...
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And the famous Swedish spring white flower appeared... "vitsippa", it is so beautiful!
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The second stop of the weekend was the nice town of Jönköping... almost 2 hours South West of Linköping.
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And on the way back we stopped in one of the nicest place ever in Sweden... GRÄNNA.
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Gränna is a little town in Jönköping county (in Sweden), it is situated in the region called Småland. It is a beautiful town situated at the foot of Gränna mountain and is characterized by its steep streets and old wooden houses.
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Gränna is, despite its small population, for historical reasons often still referred to as a city. Gränna is known for its red and white "Polkagris" (literally translated "polka-pigs"), a candy cane also known as peppermint rocks. They were first made by the widow Amalia Eriksson in 1859. A statue of Amalia can now be seen in the park at the foot of Gränna mountain. The town is popular with tourists and is a connection point for the ferry service to the island Visingsö.

We stopped at the famous polkagris factory where they showed how to make polkagris... here are some photoes.

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You cannot leave this place without buying polkagris... there are so many different kinds and flavors...

Qualche giorno ad Atene

2009-04-16T20:29:00.007+02:00

Few weeks ago I was in Greece for the first time... and visited Athens. I was really impressed and loved it, the weather was great and it was already possible to sit and have lunch outside.

It was NOT just a relaxing holiday... because when I travel I like walking a lot and see everything I can. I am very interesting in history and architecture, culture and food... and here in Greece you can find all of them.

Here above I was in the Ancient Agora, look at that beautiful Corinthian capital! From there you can see a beutiful view of Acropoli with its Parthenon.

In Athens I had the best Greek salad ever... those juicy tomatoes and the extra-virgin olive oil and the capers... and that crispy dark bread was so delicious! Another thing was yoghurt... the best I every tried, so creamy and smooth, I had this every mornign for breakfast with some fresh fruit and acacia honey... so good!

There was time to take the bus and go to Pireus... by the sea. It was a pesrfect sunny day and the colours were so beautiful... some people were even having jumping into the water and swimming.

You cannot avoid to make a stop at the street market and here you cannot miss the dry fruit stand... there were so many different kinds and so good... my favorite were the apricot so juicy and sweet.

Salsa di noci

2009-04-06T22:10:00.019+02:00

It was a long time ago since I wrote last time... sorry but I have been travelling a while with my job.

This recipe is one of the quickest pasta sauce I know... and one of my favorite, perfect for spring and summer. It is a COLD pasta sauce, typical from the region Liguria in North of Italy. Liguria is actually very famous for pesto but not many people outside Italy know about the other famous cold pasta sauce... walnuts sauce.

This sauce is very easy and it requires 500 g walnuts, 5 g pine nuts, 1/2 garlic clove, an old piece of bread, milk, fresh parsley, Grana Padano, extra-virgin olive oil, salt and pepper. You just put all ingredients together in a blender and you will get a thick walnuts paste that you can save in the fridge for few days. At the moment you want to use it, add some water taken when you cook pasta and you will transform this paste into a perfect smooth sauce.

Montreal... in Canada

2009-03-19T17:12:00.013+01:00

Guess where I have been in the past weeks...? Montreal. I was there for work so there was time to see as much as I would have liked BUT I had a whole weekend for me... just for sightseeing.

There are many Italians in Montreal... I had to go to Little Italy to see how it looks like. It is very American except one street, which you could actually find in any city North of Italy, but the food there is original... much better then any Italian restaurant in Stockholm.

Back downtown I went to see Notre-Dame Basilica, it is a very beautiful church... I could not leave...
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Then I walked through the Old Town... so nice with those nice little rocks houses...
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Have you ever tryed a Maple Syrup lollipop? Here downtown you can taste one, they warm up the Maple Syrup and spread it on ice, take a wooden stick and begin to roll...
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It is very nice to walk trhough the narrow streets in the Old Town and at the Old Port.
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At the Old Port... the weather was great, blue sky and sun but -15 degrees. You just need a thick jacket and you cans tay outside the whole day... as I did.
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...walking near the water at the Old Port.
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Au Revoir!

Mini krapfen di Carnevale

2009-02-22T17:30:00.008+01:00

Outside it is snowing... there is a real snowstorm that started last night. With such a weather what is better then staying inside and bake, a friend of mine and her 5-year-old dauther came to my place to make "chiacchiere" and "krapfen" for Carnival. It was a real team work and we all had a lot of fun!

Here in Sweden actually they do not celebrate Carnival and I miss it a bit... all those typical fried pastries filled with custard... so good and the parades on the street with childern dressed up as "zorro" or "turtles" or "pricess"...

"Krapfen" is the name used in North of Italy, while "bombolone" (meaning "big bomb") is used in South of Itally. Krapfen has its origins in Austria ("berliner" in Germany), it is a typical Carnival doughnut with a ball shape, fried in deeph oil, powdered with sugar and filled with jam, cream or vanilla custard.

This recipe for krapfen is a perfect one! You will get very soft krapfen filled with delicious vanilla custard... and when you bite one you end up eating at least 3... as I did!
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Here is the recipe, taken from the Italian cooking program "La prova del cuoco":

Pyttipanna... un classico della cucina svedese

2009-02-18T20:45:00.009+01:00

Pyttipanna, also "pytt i panna", in Swedish means "small things in pan". This is a classic in Sweden, a typical "svensk husmanskost" (=Swedish cousine).

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This dish was originally made from leftovers of the past days (potatoes, onions, and sausage or ham, diced and then pan fried, it is often served with a fried egg, pickled diced beets). Nowadays it is far more common to prepare pyttipanna from prime ingredients. Pyttipanna is often abbreviated to pytt and occasionally called "hänt i veckan", which means "happened this past week" reflecting its origin as a dish made with leftovers.

I chose to make this with prime ingrdiends and I used pork with a little bit of fet that keeps it tender, potatoes and shallot, extra-virgin olive oil, salt and pepper. This accompanied with boiled red beets

...and since I made huge amounts (as usual) I have a perfect "packet lunch" that I can bring to work tomorrow.

PYTTIPANNA

(3 people)

Ingredients: 3 medium boiled potatoes (peeled), 300 g pork (you can use any leftover: ham, veal, brisket, bacon, sausage), boiled red beets, extra-virgin olive oil, salt and black pepper.
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Put some oil in a pan and the shallot chopped finely, cook.Chop up the potatoes into small cubes, add them the shallot. Put on medium heat and cook until they get a nice golden color (stir gently to avoid crushing the potatoes). Salt and pepper to taste. Chop the meat into small cubes and cook it in a hot fried pan with some oil. Add the meat to the potatoes and toss, cook for few minutes.

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Serve with red beets and is you like with a cooked egg on top (cook the eggs sunny-side up).

Canederli allo speck

2009-01-23T08:49:00.009+01:00

Have you ever tried "canederli"? In German they are also called Knödel... They are the typical dish of the area called TIROLO in North of Italy. The Tyrol is an alpine region divided between the Austrian State of Tyrol and the Italian region of Trentino-Alto-Adige/Sudtirol.

There are two different kinds of canederli: "salted" canederli, usually served in broth, and "sweet" canederli. Here I have made the salted canederli, I actually chose the most famous and typical canederli known in Italy... canderli with speck. This is a winter dish, typical from the Alps, it is quite rich and really good. It is perfect in one of those cold and rainy days, when you want a warm broth and "something good" with it.

The main ingredient for these canederli is the SPECK, which is a salt-curing ham, slightly smoked, originally from Tyrol. It is delicious!

Biscottini Jolly... anticipo di Carnevale

2009-01-10T21:10:00.020+01:00

This weekend I made delious cookies, just a preview to Carneval period, which will start soon. These biscuits are actually something we make every year at home before Christmas then we decorate them in different ways and give to family and friends as presents.

This recipe is so simple and the results are delicious cookies, perfect with tea in the afternoon or... as we like in Italy for a perfect breakfast!

They are made with BOILED egg yolks... delicious!
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You can use any form you like for cutting the cookies... I used a flower, a star and a heart. This time I decorated them with colored sugar balls sprinkle on top... they like confettis at Carneval with all those colors. You can use simple sugar or any decoration you like.
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JOLLY COOKIES with BOILED egg yolks
(for 40 pieces)
Ingredients: 250 g flour, 125 g butter, 65 g sugar, 4 BOILED egg yolks, 1 pinch salt, egg whites to decorate, decorations.

Combine flour and salt in large bowl, cut in butter and mix with your hands until the mixture resembles coarse crumbs. Add sugar and mix. Sift out the boiled egg yolks and add them to the mixture. Mix well and let rest for 30 min. Heat oven at 180C. Roll out dough and cut the cookies with cutter of your choice, paint with egg whites and decorate as you like. Bake in oven at 180C for about 10 minutes.

Pasta di mais con sugo al tonno - Senza Glutine

2009-01-09T22:23:00.023+01:00

I first tested this type of pasta at a friend’s place, if she would not have told me what the pasta was made of I would not have noticed the difference... it was CORN PASTA --> GLUTEN FREE.

The ingredients of this pasta are: corn flour, salt and water. It seems so easy and I definitely want to try making it myself, for now in Stockholm I have found the Italian brand “Le Veneziane - MOLINO DI FERRO” and found it really good. Here I found corn pasta in shape of tagliatelle and penne rigate but I guess in Italy you can find many other shapes and brands.

In Sweden there are a lot of people with allergies and many cannot eat anything that contains gluten… I learnt a lot about this, it is very good to know especially when you have guests for dinner and they are allergic to gluten.

BUON APPETITO!

Spezzatino di maiale e castagne con polenta

2009-01-07T17:00:00.004+01:00

I have just come back to Stockholm after one full day spent at the airport... all flights were delayed at least 5 hours and many cancelled. After 20 years we got almost 50cm snow in my home town... so you can imagine the chaos. Schools have been closed in many cities in North of Italy (Milan, Turin, etc...), it is really difficult to move by car.

Finally I am here and it is really COLD... -6-8C today and only 1cm snow... there has been more snow in Italy then in Sweden this winter...

This is something I made before Christmas... Pork stew with chestnuts accompanied by polenta, it was so good!

Well, my fridge is still empty so I have not cooked anything yet.

The recipe will come soon...

Xiaolongbao - ravioli al vapore di Shanghai con ripieno di maiale e brodo

2008-12-21T17:53:00.011+01:00

This is absolutely my favorite Chinese dish... I discovered it and tested for the first time in Singapore and then in Shanghai, where it is from. You have to try this if you are in Shanghai, it is just delicious! It is a dumpling filled with pork and soup... so good to bite it and fell the nice broth coming out.

A Chinese colleague of mine is finally moving back to China so we decided to make a last dinner in Stockholm before she leaves. She showed me how to make realy good Chinese dishes that I will definitely do again and first of all my favorite xiaolongbao.
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The recipe for making xiaolongbao is quite easy... the hard step is actually to close the dumpling in the correct way and make the typical hole on topo. My friend was so good and managed to close the xiaolongbao perfectly, like a real expert. Below you can see some picture... just in case you want to try, it is not as easy as it looks like. I tried and tried and I found it very hard but I will try it again... it is just matter of training...
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The hard part is to make the hole on top... the recipe will come soon!

After the xiaolongbao we made Sichuan spicy tofu and baby bok choy in the wok. The spicy tofu was spicy and really delicious, the colors of this dish are so nice... orange, green, red and black.

Since the dinner was very "international" we finished with an Italian dessert... ciambella, a bundt cake and a very special coffee... Irish coffee.

We also made a real Irish coffee with Whiskey, coffee and sugar with whipped cream on top. We even used the typical Irish coffee glass... really nice ones and the coffee was very good.

BUON NATALE!

Merry Christmas!

GOD JUL!

Tartare di salmone

2008-12-04T21:57:00.016+01:00

This past week has been full of dinners outside... Christmas dinner with colleagues and friends. I have eaten a lot and this is just the beginning, Christmas time is alsways full of nice dinners. I felt like eating something light but really good.

Few days ago I was on my way home and I stopped at the local supermarket, I saw this beautiful slightly salted salmon ("rimmad lax" in Swedish) an I asked the guy to cut a nice piece for me. I got immediately inspired and had a lot of ideas...
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Don't you like this beautiful pink color of the salmon...? It is perfect with the red of the chilli peppers and the green of the chives. I made a salmon tartare, easy and quick, a perfect starter to serve in roman salad leaves when you have guests. Or as a pefect light dinner if accompanied by ciabatta bread and a salad... it was really delicious!

To make a tartare you must have a very fresh product and salmon is one the few fish in Sweden that can be found extremely fresh.

SALMON TARTARE

Ingredients: slightly salted salmon ("rimmad lax" in Swedish), chilli peppers, chives, salt, Roman salad, extra-virgin olive oil, mayonnaise and lemon.

Cut the salmon in very small cubes. Chop the chives and the chilli pepper. Mix everything together, season with salt and add 1 Tbsp mayonnaise and extra-virgin olive oil and lemon juice.

Serve the salmon tartare on Roman salad leaves or on a piece of Ciabatta bread.

TORTA DI MELE by Alessandra Spisni

2008-12-04T21:00:00.017+01:00

Since I saw this recipe at “La Prova del cuoco” I wanted to try it... it looked really good. The cook was Alessandra Spisni, she is very famous in Italy now for participating to this program. She is from Bologna and she is a master in making fresh pasta, especially filled pasta like tortellini, which are specialty of Bologna and the whole Emilia Romagna region. She always shows quick and easy recipes that everybody can do successfully.

This cake is so easy to make and super fast. In this recipe Alessandra Spisni is using a very peculiar method that I have never seen… she mixes the apples with the melted butter and then flour… I was a bit skeptic at the beginning but now that I have tried I can say the result is great.

This cake is moist and creamy... I have been eating a piece of this every morning for breakfast this week, perfect!

Pasta con cavolo verde e salsiccia

2008-11-30T14:03:00.008+01:00

I finally found the kale (this kind is called "green cabbage") at my local supermarket... I was so happy that I bought huge amounts. I was so surprised that not so many people were interested in buying it...

Kale is very good and so cheap, and you can use it in so many different kinds of dished... soups, pasta sauces, filling for ravioli and more.

I made this very easy and delicious pasta dish with kale and salsiccia. First I cleaned and washed the kale and I cooked it in water until tender.

The I took a pan with extra-virgin olive oil and garlic and put it on medium heat until the garlic has a golden color, I removed the garli and added one salsiccia (I removed the skin and cut it in small pieces). I added the kale and seasoned with salt and pepper. In the mean while I cooked pasta "al dente". When pasta is ready I mixed the two...

Minestra di castagne

2008-11-22T10:59:00.011+01:00

This morning I woke up and went to the bathroom... then in the kitchen and prepare breakfast... put a CD of Laura Pausini... preparing all ingredients for making an apple cake. Then I looked outside and I saw a lot of snow, it was so beautiful! I love watching the snowflakes falling down, even if this morning it was more like a snow storm... and -3C.

With this kind of weather it is nice to eat something warm and filling... like a soup or a minestra. I remembered I had 2 packages of dry chestnuts in my cupboard. I bought then in Italy few months ago and waited the right time to use then. Today was definitely the right time to make chestnuts minestra. This is a dish that my aunt loves to make winter... and she would make a lot so she could bring some to my parents and us, her three niece and nephews.

I remember the times when I was coming home from university and for dinner there was this delicious minestra... the exsclamations was always the same: "la zia ha fatto la minestra di castagne!" (= aunty has made chestnuts minestra). I like this minestra but I have to tell you it has a very special taste, it is a very creamy minestra with a strong taste of chestnuts... either you like it a lot or you hate it.

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For this recipe you can use either fresh chestnuts or dry chestnuts. Here in Sweden unfortunately it is very difficult to find chestnuts... so I have used the dry chestnuts that I took with me from Italy.
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Here is the recipe...
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La stagione dei granchi... e la prima neve a Stoccolma

2008-11-15T12:52:00.015+01:00

This is the crab season and in every supermarket in Stockholm you can find huge amounts of fresh crabs... from Norway and from Ireland. These ones are boiled immediately after fishing and then put in vacuum plastic bags.

These crabs are really tasty... delicious! There is NO comparison with the crabs in can.

I have been buying these crabs very often in the last couple of months and I usually make sauce for pasta... every time I slightly change the recipe... just to vary a bit.

This is the latest recipe I have used...

Today it is snowing in Stockholm! It is the first snow of the season... snow makes me so glad, especially because with these short and dark days snow makes everything lighter and brighter... It is nice staying inside... cooking and watching the snow flakes from the window.

Gnocchi di zucca

2008-11-04T20:29:00.022+01:00

The classic gnocchi are made of potatoes but since now it is pumpkin season I have decided to make pumpkin gnocchi instead.

This variant of the classic recipe is very popular in Italy during this period of the year, you can also use pumpkin for making ravioli, risotto and much more... I have to admit that I never liked pumpkin in main courses when I was little (only liked it in desserts), it was making pasta or risotto too sweet. Only few years ago I rediscovered pumpkin and began to really appreciate its flavor.

I wanted to taste the pumpkin so I choose a very simple sauce... a very good extra-virgin olive oil and Parmigiano Reggiano... the simpler is the better. This dish is very delicate and you can taste very well the pumpkin, which is what I like (I do want gnocchi that only taste flours!).

Here is my recipe for pumpkin gnocchi...

With this post I also participate to the event Eating with the seasons: November on Maninas blog Maninas: Food Matters.

Pizzette con le cipolle

2008-11-02T16:02:00.015+01:00

I am on my way out... going to see a flamenco show at the theater. The dancer is called Rocío Molina, she is from Spain and a very good flamenco dancer. I am so exited because this is the first time I see flamenco LIVE.

Unfortunately they put the show at 19:30... in the middle of dinner time for me. I have to prepare something small and quick and really good. What about PIZZETTE WITH ONIONS? They are a perfect "merenda" and they are always presen to any birthday party in Italy... kids love them.

First you have to prepare a pizza dough and let it rest for 1-2 hours. In the meanwhile you put some extra-virgin olive oil in a pan with onions and cook slowly for 20 minutes (add water if needed), season with salt.

Take small pieces of pizza dough and make pizzette (small pizze), put some tomato sauce on it and onions. Add a bit of extra-virgin olive oil on each pizzetta and cook in pre-heat oven at 200C for about 15 minutes.

Tortine alle nocciole e carote

2008-10-29T12:54:00.010+01:00

This is a great recipe, it is from the famous Italian chef Salvatore de Riso from the Amalfi coast. With this dough he made a cake, small cakes, muffins and... you can choose the form you like.

I decided to make small cakes (one portion cakes), perfect to grab on my way out in the morning. I never have time to sit and have breakfast as I would like to do...

There is nor butter neither oil in this cakes... hazelnuts are quite "oily". Here is the recipe:

P.S. I forgot one thing... sprinkle the cakes with icing sugar.

Bistecca di maiale impanata con farina di polenta

2008-10-18T11:45:00.011+02:00

This is a very nice idea that I got from the Italian tv show "La prova del cuoco", this is a program that is shown on Rai 1 every day at 12:00. I like this program but unfortunately I can see only on Saturdays. Anyway, there are many good chefs and nice people cooking, the cooking competition, the many high quality products they talk about and describe every day, the vegetables and fruit of the season that they use and the many suggestions that they give are REALLY useful.

This suggestion of using sweet corn flour for polenta is very interesting... mustard and thyme with pork are just perfect.

So here is the recipe...