#FoodStyling Notes :: Zucchine, Zucchini & Courgettes

Gallery: Zucchini, ingredients in season…

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Zucchini Quiche…
Recipe and Food Styling: Orsola Ciriello Kogan
Photo: Serena Eller :: Prop Styling: Cristina Gigli

| “I must have flowers, always, and always.” ~Claude Monet |

Delightfully yours,
OrsolaCK @ Appetibilis

Links: Quick and Tasty Zucchini Recipes via health.com

Tasting Notes: Bliss In A Hiss… Cheers!

When we are kids, we are used to have the same food and beverages. We are creatures of habit and we don’t like exploring new ingredients. We just stick to what we like – usually three or four dishes – and that’s it. Then, we grow up, we try new food and those flavours, tastes and smells disappear.

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Spuma scura… Photo: Giuseppe Marone

Last year I was at Fritto Misto All’Italiana, an annual food show focused on fried food. Regional recipes with fried ingredients are offered at stands, and even though fried food is a sort of bugbear for high-cholesterol-level people (i.e. almost everybody), visitors wolf down every single piece of food, showing no regret at all. While I was strolling around the stands, I got close the beverage stand and I saw it. Perhaps I haven’t seen it for forty years.

I felt as if a time machine took me back when I was six and I was sipping my favourite soft drink with my cousins and my uncle. I believe that was the same feeling Marcel Proust experienced with his madeleine.

My madeleine is the spuma, whose taste is hard to explain, since it is not an orange juice, it is not a coke. Nor any other popular drinks that kids usually have these days. The best thing is to try it out. As for me, when I opened the bottle, the gas hissing out of the crown cap  was like music for my years and the taste on my mouth was the taste of happiness. The taste that just a comfort food can give. I raised the glass and had a toast to my uncle. He used to spoil us, and needless to say, we deeply loved him. One of his treat was to take us to the local “osteria” and he would ask for a glass of wine for him and a small bottle of spuma for us kids.  He is no longer with us, but every time I drink a glass of spuma, I know he’s right beside me. Cheers to my uncle, wherever is now!
This post originally appeared in Italian on Verba Volant Il sapore della felicità (ovvero: Na onbreta par mì e na spuma pa’ i boce)

DSC_5911_Spuma_photo: ©Lonza65 and ©GiuseppeMarone
Dreamin of Dark Spuma… | photo: ©Lonza65 and ©GiuseppeMarone

Rabbit Leftovers Polpette

I love testing recipes, especially the ones that require slow cooking… Last week I tried to slow roast a whole rabbit, (a bit too much for a dinner for two). No specific recipe and I didn’t bother to write down what I’ve been using, (oops). I tend to work with what I have available at home, particularly those ingredients that risk to be on their way to the wastebin. (I always manage to find a lonely carrot or a single tomato…, but this is another recipe).

Chef all'opera... (un po' disordinate 'ste polpettine!)  Photo: OCKstyle
Chef all’opera… (un po’ disordinate ‘ste polpettine!) Photo: OCKstyle

Here I am with a lot of roasted rabbit, some beef-mince, half courgette, a chunk of stale bread and one egg. It’s “Polpette time!”, however the mix was a bit too soft for classic polpette, ergo I opted for a quenelle shape. And into the oven they went, 180C (about 370F), 15-20 minutes.

Delightfully yours,
Orsola CK @ Appetibilis

Inspiring source:
~ How to cook rabbit via greatbritishchefs.com
~ Oven Baking Temperatures Conversions via joyofbaking.com

Pasta Lovers Hands-on :: Mani in pasta

#dilloinitaliano :: mani in pasta… e’ tutto nel polso 🙂
#sayitinitalian :: hands-on :: fresh pasta dough in the making…

Making the dough... | photo: ©MateldaCodagnone
Making the dough… | photo: ©MateldaCodagnone

word reference / dizionario (dittsjoˈnarjo)
:: hands-on (practical) = concreto (konˈkrɛto)