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Being born in the Emilia-Romagna region, homemade pasta means egg pasta and when the Rieti-Viterbo Chamber of Commerce and theSpecial Agency of Central Italy involved me for Facebook Live to cook typical local dishes, I expected to prepare the ‘usual pasta’ and instead Sagne are something entirely different.

In fact, this homemade dough is prepared like a bread or pizza dough, but without using yeast. All you need is flour and water and a few tricks to prepare these delicious, plump pappardelle pasta that ‘doesn’t overcook’ because the first pasta thrown into the water ‘waits for the last one to be ready’, as the local experts connected from the Le tre porte restaurant in Rieti tell us.

The name ‘a la molenara’ indicates the way they were eaten by the ‘miller’, i.e. the person who prepared the flour and then cooked this type of pasta. Even today, the municipality of Cittaducale in August hosts a festival dedicated to this delicious dish.

The sauce is as in true Italian tradition, i.e. very simple, but prepared with extraordinary ingredients: a fragrant, flaming red tomato, the Pomodoro Ovalone Reatino P.A.T. (i.e. traditional Italian agri-food product) of the Tenuta San Giovanni Farm of Gianfranco Gianni and Petrucci Sabino PDO extra virgin olive oil.

Garlic and chilli peppers are the lively touch to a dish that is quick to prepare and suitable for all seasons: try it!

Homemade pasta Sagne a la molenara

carbohydrates 33.4g per 100g

Ingredients for the dough for 4-5 servings

  • 400g flour mix for bread, brand Nutrifree**
  • water
  • a pinch of salt
  • rice flour* for dusting

Ingredients for sauce

  • 500g Ovalone tomato sauce
  • 1 clove garlic
  • marjoram
  • Sabina PDO extra virgin olive oil
  • chilli pepper
  • grated Pecorino cheese for serving (not present in the original recipe)

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the flour in a planetary mixer, add a pinch of salt and start mixing with the flat beater, adding lukewarm water until the dough is soft and similar to a pizza or bread dough.
  2. Place the mixture on a pastry board floured with rice flour, form it into a loaf and leave it to rest covered with a tea towel. From time to time, knead the dough again.
  3. Meanwhile, prepare the sauce. Brown a clove of garlic in extra virgin olive oil, then pour in the Ovalone tomato sauce. Let the sauce cook for about 20 minutes, adding a drop of water if necessary and season with marjoram, salt and chilli pepper to taste.
  4. Roll out the loaf to form a rectangle about 3-4mm thick. Cut 1-2cm wide strips by stretching them with your hands while laying them on the pastry board.

impasto delle sagne

  1. Put a large pot of water on the stove, bring it to the boil, salt it, and then throw in the Sagne: this dough does not overcook, so you don’t have to worry too much about the cooking time! Drain them anyway when you like the texture and throw them into a large non-stick frying pan with the tomato sauce to flavour them well.
  2. Serve them possibly with grated Pecorino cheese, which, however, was not in the original recipe.

sagne a la molenara

Version with gluten of homemade pasta Sagne alla molinara

Replace the Molino Dallagiovanna fresh pasta flour mix with an equal amount of wheat flour, adjusting the amount of water needed for kneading.

Radicchio di Treviso PGI in gluten free cuisine: how to cook Strozzapreti with Radicchio and pumpkin fondue to colour your table and make the whole family happy.

The ‘Winter Flower’ contest

To publicise the work and attention that farmers in the typical area devote to radicchio, the Consorzio Tutela del Radicchio di Treviso PGI and Radicchio Variegato di Castelfranco PGI which gathers together the producers of these incredible vegetables (also known as‘winter flowers‘ for their shape that evokes that of a flower) decided to launch a contest throughout Italy where 10 bloggers from various regions were asked to marry Radicchio with their own culinary traditions and to propose a recipe to be enjoyed when seated and one to be eaten standing.

Are you ready to see my ideas? Let’s start with the “seated recipe”: Strozzapreti with radicchio and pumpkin fondue.

The term Radicchio does not indicate a single vegetable. Depending on personal gastronomic habits and one’s area of origin, certainly the word Radicchio brings to mind different types of vegetables.

In Italy, the place in the front row is certainly taken by Radicchio from Treviso, a radicchio that holds many surprises, not only in terms of taste and versatility in cooking, but also for the way in which it is producedrarely known to consumers.

Radicchio Rosso di Treviso PGI: early and late

The acronym PGI stands for Protected Geographical Indication, but what does this designation imply? It implies that the Radicchio referred to is grown in a very specific geographical area where the soil, climate and production method make it unique and inimitable.

The characteristics of Radicchio di Treviso are therefore different from any other product, to the point that if a seedling were grown in another part of the planet, the end result would be profoundly different: this is one of nature’s many miracles.

Early Radicchio, called “precoce”

As the name implies, this is the Radicchio whose harvest begins in September (which is why you will not see it used in these recipes as it is not available) after the plants are tied with a rubber band so that light cannot penetrate them for 15-20 days. Consequently, when the large tufts are harvested, the outer leaves are removed directly in the field, while the precious dark red central part is washed and destined for our tables.

Late radicchio, called “tardivo”

Radicchio tardivo in vendita

Radicchio Tardivo for sale on the shelves of a greengrocer

This is the Radicchio we most often associate with the name Treviso and is also the type I used in my recipe for Strozzapreti.

Unlike what one might imagine for a vegetable, its colour and flavour are highly dependent on the process. It is called Tardivo because it is after four months in the field, in November, that a turning point occurs: the first cold weather ‘burns’ the outer leaves, giving them their typical ‘blade’ shape. At this point, Radicchio heads are extracted from the soil with their roots, transported to the growers’ farms and placed in tanks filled with 10-12 degree water from local springs.

The process is called “forced whitening‘: water and the absence of light cause new leaves without chlorophyll to develop inside, with a typical white and purplish-red colour.

Careful trimming and a final wash prepare Radicchio for its final destination on a long and fascinating journey: the most varied and extraordinary dishes.

I hope you are now looking forward to using Radicchio in the kitchen and preparing this fresh homemade pasta, for which I recommend involving even the youngest members of the family: it will be much more fun to forge these tasty little cylinders than to play with any toy modelling dough! Watch the video to find out how to cook this recipe. And if you want another idea for using Radicchio, try my Ricotta dumplings with radicchio.

Strozzapreti with Radicchio and pumpkin fondue

22.8g carbohydrates per 100g

 Ingredients for Strozzapreti for 4 servings

  • 100g Radicchio di Treviso PGI Tardivo
  • 100g water (taken from the water used to blanch Radicchio)
  • 100g gluten free breadcrumbs, brand Nutrifree**
  • 100g gluten free pasta flour mix, brand Molino Dallagiovanna**
  • 1 egg
  • salt

Ingredients for the pumpkin fondue

  • 200g pumpkin already peeled and seeded
  • 120g milk
  • 120g fresh cream
  • 50g Parmigiano Reggiano cheese, grated
  • Radicchio di Treviso PGI Tardivo
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparing the dough for Strozzapreti and fondue

  1. Put a pot of water on the stove and bring it to the boil; throw in the washed Radicchio tardivo and blanch it for about 1 minute in the boiling water. Remove the Radicchio with the help of a skimmer and throw it into cold water immediately, but keep the scalding water. Drain the Radicchio and leave it in a colander so that it loses as much water as possible.
  2. Put the breadcrumbs in a bowl and, to wet them, use 100g of the boiling water used for the Radicchio: pour it in gradually while stirring the breadcrumbs with a wooden spoon. Let everything cool down.
  3. Slightly wring the blanched Radicchio with your hands to remove excess water and chop it finely on a cutting board using a knife or a half-moon. Add the chopped Radicchio to the breadcrumbs, then complete by adding flour, egg and salt.
  4. Knead all the ingredients to obtain an even mixture that will be rather moist. Wrap it in cling film and let it rest for about 15 minutes.
  5. Meanwhile, prepare the fondue. Place milk and cream in a thick-bottomed saucepan, bring to a gentle boil and allow the liquid to reduce to half. Remove from the heat and add the grated Parmesan cheese, stirring until it melts perfectly.
  6. Cut the pumpkin into cubes and cook it in the microwave for 4 minutes at maximum power in a closed container, or in a static oven at 200g for the time needed to make the pumpkin soft (the time will depend on the size of the cubes). Mash the pumpkin with a fork to obtain a purée, then add it to the fondue, mix well and season with salt and pepper.

Shaping Strozzapreti and completing

  1. Take small pieces of dough and, with the help of a dusting of brown rice flour, roll them out with a rolling pin to a thickness of about 2mm; cut small strips about 4cm long and 1.5cm wide, place them between the palms of your hands and slide your hands in the opposite direction so that the strip becomes a sort of twist.
  2. Lay the Strozzapreti on a tray lightly dusted with brown rice flour and continue until all the dough is used up.
  3. Heat up the Radicchio blanching water; pour the pumpkin fondue into a large non-stick pan and heat it up slightly. When the water in the pot comes to the boil, throw in the Strozzapreti, cook them for a few minutes until they rise to the surface and with a slotted spoon remove them and throw them into the pan with the fondue.
  4. Allow the Strozzapreti with the fondue to take on flavour for a few minutes, then serve hot, topped with a few pieces of fresh Radicchio.

Strozzapreti al radicchio pronti per essere gustati

Strozzapreti with Radicchio ready to be enjoyed

Version with gluten of Strozzapreti with radicchio and pumpkin fondue

Replace the gluten-free flour with standard flour and adjust the amount of water used to scald the breadcrumbs so that all the breadcrumbs are moistened, but not creamy.

If the adventures of the Mystery Box received for the Talent for Food contest were surprising, even more surprising was the news that I was one of the three finalists, so I would like to tell you about my adventure from a slightly different perspective than a mere report: how to try to make the impossible possible.

My Talent For Food 2019 adventure and my Lentil flour dumplings

Let’s start with the fact that in my day-to-day life I am a conference interpreter and CEO of a language service company, Interconsul srl – Benefit Company, based in Parma, so on Friday 11 October, duty called as it does every other day, and at 7.45 a.m., after the kids’ hectic school drop-off, I was expected to review the translations to be sent to customers before the weekend. Oh yes, because convinced that I would never be among the finalists of the Talent from the Veneto region, my schedule continued, ineluctable, so I had to switch to weekend mode at 3.30 p.m. that Friday by picking up my friend and food blogger Cristiana Curri at the station (https://blog.giallozafferano.it/chicchecris/) with whom I had organised a cooking class dedicated to the great pasta classics in Roman cuisine on Saturday 12 October in the afternoon. Also, because I like challenges (this is the conclusion I came to), at 9 a.m. on the same day I had a nice course dedicated to savoury recipes using alternative flours to wheat.

A message on WhatsApp: panic!

So what happens when you get a congratulatory message on WhatsApp on a Sunday afternoon as you are driving to Rimini (about 220 km from home) to work as an interpreter at a conference? You wonder what you are being congratulated for, you run through your head what has happened in the last few days, you give up and ask your interpreter colleague sitting in the car with you to answer: “For what?” Return message: “You are in the finals at Talent for Food. Panic. Yes, literally panic, but not because of the competition as cooking competitions always put me in a good mood, but because of the Rubik’s puzzle I managed to create. In my head it is a succession of thoughts to put the coloured boxes of the magic cube into place, and in the end it comes out like a risk-taking game plan: I calculate the Parma-Valdobbiadene journey time on Google Maps (3 hours), I beg Cristiana to change the train ticket so that I can get there before noon to accompany me to Valdobbiadene, and I ask AIFB if it is possible to give up (the most painful part) the discovery programme planned for Saturday morning. You know what? In the end it all seemed… almost simple!

A Friday afternoon in Valdobbiadene for Talent For Food

So I find myself on a Friday afternoon at the DIEFFE Academy of Professions in Valdobbiadene (Treviso) with 50 minutes to prepare, cook and serve a recipe using the ingredients provided by 29 companies from Treviso and Padua that have supplied ‘mystery boxes’ with products from the Veneto region. While cooking with Daniela Boscariolo (blog.giallozafferano.it/timoelenticchie the winner) and Daniela Pennisi (www.laboulangeriepatisserie.it), Angela Frenda – Editor-in-Chief of the monthly magazine ‘Cook’ (Corriere della Sera), writer and cooking teacher – gives the floor to Giovanni Taliana and Armando Serena, Presidents of the Food Group and the Wine and Spirits Group of Assindustria Venetocentro, to Anna Maria Pellegrino, President of AIFB, to Innocente Nardi, President of Conegliano Valdobbiadene Prosecco Superiore Docg and to Alessandro Marzotto, Hospitality Wine Shop Manager of Santa Margherita Wine Group. Le tre finaliste alle prese con le preparazioni The three finalists whilst cookingFaithful to one of the guiding principles of the contest, in my recipe I combine the culinary tradition of Emilia with products from the Veneto region, which is why I prepare the ever-present stuffed pasta, but this time with Vicenza-style salt cod and artichokes inside, saffron in the dough and sautéed mushrooms as a dressing. What was missing on my plate? A crispy part, but I don’t like fritters, so I couldn’t think of any alternative… I’ll be ready for next time!

I tre piatti presentati

The three dishes presented

 

Impiattamento dei miei ravioli

My ravioli

After judgement, ritual photos, hugs and kisses between new friends and new acquaintances, we headed back to Parma, a stop at a gas station for a hot drink and a super, but brief sleep before a second day of challenges with two cooking classes and… this recipe prepared on the fly on Saturday evening for my super-helpful guest and dear friend Cristiana, naturally cooked with Talent for Food 2019 products!

Lentil flour dumplings with artichoke cream and stracchino cheese

13.32g carbohydrates per 100g

Ingredients for the dumplings

  • 270g milk
  • 90g potato starch*
  • 60g lentil flour*
  • 40g Parmigiano Reggiano cheese, grated
  • 35g organic sunflower oil
  • 4 eggs
  • nutmeg, extra virgin olive oil, salt and pepper to taste

Ingredients for the Gnocchi sauce

  • 250g cream of artichoke*
  • 100g Stracchino cheese or another cream cheese
  • pepper

**Ingredients specific for celiacs *Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put 270g of milk in a saucepan together with oil, a grinding of nutmeg and a pinch of salt. Bring to the boil, remove from the heat and add starch and lentil flour in one go, stirring well so that no lumps form. Let cool, then add the grated cheese and one egg at a time, mixing well. Transfer the mixture into a pastry bag with a round tip, approximately 1.5-2 cm in diameter.
  2. Put a pot of water on the stove, bring it to the boil and salt it. With a pastry bag, drop small cylinders 2-3 cm long with the help of a knife (although the dough is very soft, so the knife is only needed to interrupt the flow of mixture) into boiling water and when they rise to the surface, let them cook 1-2 minutes, then remove with a slotted spoon and place them in a bowl with the stracchino cheese and artichoke cream.  Stir well to melt the cheese.
  3. Serve the Gnocchi hot with a grinding of black pepper.
I miei gnocchetti alla farina di lenticchie con crema di carciofi e stracchino

My lentil flour gnocchi with artichoke cream and stracchino cheese