Zucchini Blossoms with Potato and Cheese

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

What do you say to some yummy oven baked zucchini blossoms?

I know, they are not in the season at the moment but I couldn't share the recipe before. 
I've just finished to write and edit this post and I don't feel like keeping it from you until when they'll be in the season again so... You'd better note this down in your to-do list for the next year. I'll try to remind you via our Facebook page when they are back in the season again.

Lucia prepares her zucchini blossoms mainly in two ways. She either fries them or bakes them in the oven. I will share the recipe of oven baked ones today.

We are incredibly lucky to have some friends who grow zucchini in their garden around where we live. We have the chance to pick up zucchini flowers right from the garden and bring home fresh. They look so very beautiful it almost feels like a shame to pick them up.

Here are our freshly picked gorgeous zucchini flowers.

Zucchini blossoms are quite fragile and they are not quite suitable to store in the fridge for long. Using your freshly-picked or store-bought zucchini flowers right away would be the best choice.

I wrote below the amount of the ingredients for potato filling but I didn't say how many blossoms you may need. Well ... this depends on how much stuffing you ...stuff. :)
In case you have some potato filling left you can make some walnut sized balls and bake them in the oven as well.

Ingredients:
Zucchini blossoms
500 g cooked potatoes
1 egg
Salt
50 g grated parmesan
100 g mozzarella
50 - 100 g Galbanino cheese (*)
Extra virgin olive oil

(*)  Galbanino is a solf, mild Italian cheese. It melts well in the oven. If you wish you can use another brand of good melting cheese such as provolone, cacciocavallo, fontina, gruyere...etc.


Preparation:

Pizzoccheri with Spinach, Potatoes and Gorgonzola

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Hello everyone,

Lucia made us some yummy Pizzoccheri with Spinach, Potatoes and Gorgonzola today. But before the recipe I have some news. 

I've created another blog : Bitkisel Cafe. If you are interested in plant-based nutrient dense meals you can check it out. 
I've published my first recipe, Mixed Berry Overnight Oats, at the end of October.  I've created also a Facebook page for those who would like to be updated instantly what's going on in the blog.

And now let's come back to our pizzoccheri recipe. 

What are pizzoccheri? They are short and flat type of pasta which look like short tagliatelle.
They are one of the traditional dishes of Valtellina cuisine, northern Italy. 

Pasta dough for pizzoccheri is made with 4/5 buckwheat flour, 1/5 white flour and water. In my opinion, buckwheat flour add some rustic taste to this special pasta dish. 

They are traditionally prepared with savoy cabbage (or chard), potatoes and Valtellina casera cheese although we didn't stick to the traditional recipe to the letter. 

Lucia prepared a slightly different yet very delicious sauce for our Pizzoccheri.

Ingredients:

Pasta dough:
400 g buckwheat flour
100 g all purpose flour
250 g water (more or less, add more if needed)
Tuz

Sauce:
50 g butter
250 g Gorgonzola dolce cheese (soft Gorgonzola)
6 sage leaves

400 g spinach
300 g potatoes

100 g grated Parmesan

Preparation:

Red Pepper with Quail Eggs

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Today we are going to prepare a delicious dish with quail eggs.

Ingredients:
400 g red pepper
2 cloves of garlic
15 - 20 quail eggs
Salt
4 tbsps of extra virgin olive oil
200 g canned diced tomatoes

Our pepper was partially green. Nevertheless our dish was yummy. Certainly it would come even better with a red pepper in season. 

Before you prepare this dish, make sure that you have some delicious bread at home to serve it with.

Preparation:

Maltagliati with Chickpea Sauce

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

My husband and I have started to run since last year. I mentioned how we adopted a lifestyle change and lost weight, what we eat and how we started to do sports regularly in my other blog. If you are interested in the topic you can see those posts here and here.

In the recent weeks it has been quite an experience to run around here. The wheat fields by the roads we'd been running were embellished with poppies turning them to breathtaking poppy fields. I wanted to share a couple of pictures with you too.

I love spending time in the balcony in the nice weather. We have a very small balcony yet it is sufficient to enjoy outdoors and relax.
We often have our lunches and suppers there.

This year also I chose ivy geraniums for facade. I was very satisfied with last year's geraniums.

And here are some of the flowers in our balcony...

In today's recipe we prepare a chickpea sauce which I adore.
You can cook your freshly homemade maltagliati pasta with this sauce, they make a great couple.


Ingredients:
400 g cooked chickpeas
50 g extravirgin olive oil
40 g parsley
1 clove of garlic
20 g celery stick
400 g canned diced tomatoes
100 g full fat cream
Salt

For Maltagliati:
Fresh egg pasta (prepared with 500 g flour and 5 eggs)


Preparation:

Fried Mushrooms

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Today we share a very simple recipe: fried mushrooms.

But before that, I'd like to make wishes to my parents-in-law for their 50th wedding anniversary.
They have always been huge help to us personally and also contributed a lot while creating this blog's contents.

In Italy it is a custom to celebrate the 25th and 50th wedding anniversaries altogether with family and close friends. 

The 50th year anniversary is the Golden Anniversary whereas the 25th is Silver Anniversary.

The couples first go to church to remarry. 
After the ceremony everybody goes to the restaurant for the wedding lunch.

Here are the wedding favors which are presented to the guests at the end of the lunch.

Dear Lucia & Ezio, congratulations again on reaching a very special milestone. You are both an inspiration to us, as individuals and as a couple. 

Happy Golden Anniversary...

Let's now come back to our recipe. 

When you plan to have some fried food for lunch or dinner, you can add also some fried mushrooms into your menu. I believe your guests will enjoy it.

Ingredients:
Oyster Mushrooms
Salt
Water
Flour
Egg
Breadcrumbs
Sunflower oil


Preparation: