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Nduja

We love m ol t or nduja, one of the Calabrian specialties. It 's a very soft and spicy sausage! Is then stuffed into natural casings by hand, has a bright red color and is made with finely chopped pork meat. In ancient times was made with offal (those parts less valuable than an animal, from the heart to the liver, the language of the brain, tail, etc.) and the fat of pork, mixed with chili pepper (ingredient widespread in Calabria), sausage, smoked and then made in recent seasons. The presence of ingredients waste made her a poor food, responding fully to the principles of the domestic economy (Calabria), that "the pig did not throw anything away." It is usually eaten spread on bread but you can taste it in other versions, certainly nduja, the presence of hot peppers, has beneficial effects on the cardiocicolatorio.

Unfortunately at this time we do not have a jar of nduja Calabrian home because there happened to pass from Calabria, in the not so far away from Sicily, but just lacked a paste with hot pepper ... so we decided to reproduce the recipe in plant form!
By now you may have guessed we love creating new flavors in the kitchen that meets our taste, so we thought that the sun-dried tomatoes could well replace the animal part of nduja.
nduja The preparation plant is now a preserve that has more in his niche among our ingredients! For those who love hot peppers is a great idea ... try it!

Ingredients (for a jar of 250g approx)

200g dried tomatoes 3 fresh chillies
extra virgin olive

Wash the tomatoes for few minutes under running water and let it soak in cold water for about 4 hours. Drain and let them dry on absorbent paper until you are completely dried (we we left them for about half a day).
Whisk the first 100g of cherry tomatoes, which add a hot pepper and olive oil extra virgin olive oil, with an immersion blender. Repeat the same procedure for the remaining 100g of cherry tomatoes, 2 peppers and oil if the mixture seems too dry. The consistency of nduja plant will be similar to those of the olive paste. well Fill the jar with olive oil and refrigerate.

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Vegetable Caponata

One evening we went out to dinner and we decided to take the apple caponata only that, once tasted it, we were not convinced that much. We thought we would try to revisit changing some ingredients. In the original there was the pumpkin puree as a base that we believe makes the recipe too sweet, also lacked a thickener that would give "the effect stew." So we decided to replace the pumpkin potato caponata is offered to the creaminess, given starch, which taste more neutral base that does not enhance even more the sweet taste of apples, we have also added to the celery crispy and the taste a little "edgy."
The idea of \u200b\u200badding to the sour lemon is coming out not only to keep clear the color of apples but also for enhancing the sour a little sour and the sweet counter in the pot.
we propose them because we found it delicious!

Ingredients (for three or four people)
3 stalks celery 1 large onion


2 medium potatoes 6 small red apples (of mountain)
10 green olives
some capers
poppy seeds

fresh chili pepper black pepper, green beans


Bittersweet
2 lemons
2 coffee cups of apple cider vinegar
2 tablespoons of sugar and half

Wash and clean celery, cut into strips, Wash and peel potatoes and cut into cubes, not too small, then peel and cut the onion into thin slices.
Heat some oil extra virgin olive oil in a pan, put on sofriggere celery, potatoes and onion and saute for 2 / 3 minutes.
Add a glass of warm water, cover the pan with a lid and simmer over low heat, taking care to check if need to add more water.
When the potatoes are half cooked, add the diced apples (we left the peel of apples because we have certain biological origin) , also cut and pitted olives, capers, red pepper, cut into small pieces, a bit of black pepper and green pepper in grain (if using salted capers do not forget to rinse them under running water and put them in a container with fresh water for at least 10 min).
Add a glass of hot water and cover, and cook, again low heat for another 10-15 minutes. Finally the mixture prepared
bittersweet, mixing carefully the juice of two lemons, vinegar and sugar.
Put the pan with the apple caponata into a big fire and raise the heat to maximum, pour the sweet and sour sauce, saute for 5 / 7 min, until evaporation of the vinegar.
let it cool before serving ... the next day is even better, if you manage to leave a little ...

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Spatzle Apples, pumpkins, and speck

The spatzle are dumplings of wheat flour originating in Bavaria, but also prevalent in Switzerland, South Tyrol and Tyrol. Depending on the shape and place in which preparations are taking different names: Knöpfli, Spatzln, Spatzen, even spatzle or troff. Served as a side dish usually accompany game dishes, but are also excellent as a first course with a good sauce or soup.
There are several ways to give shape to spatzle, the more it uses a specific tool: Spätzlehobel . It is shaped like a grater with large holes to which it is a container moving along the tool allows the cutting of the dough and shaping the dumplings, similar to the drops stretched chubby. In case you do not have the tool, we gave it Henry u n German friend, you can use a manual crushed potatoes that will allow you to have a good result, differently from the original spatzle will be a little more stretched. Last option for forming, that is totally manual, equip yourself with a wooden cutting board, you have to wet treatment in boiling water, spalmatevi over the dough, which should be a little less fluid than is needed for the Spätzlehobel, flatten with blade of a knife without a serrated edge, so as to have a homogeneity thickness necessary for good cooking, most recently helping with a spoon or a knife, taken of small pieces of dough, as similar as possible, so as not to have diversified cooking.

It 's a simple dish, rich as the mixture contains egg, and very good.
We consider ourselves the lucky, because we were able to assist in the preparation of the dish cooked by Henry, the German friend who brought us the gift Spätzlehobel, in our opinion, there is nothing more better than being around the kitchen to chat while drinking a glass of wine, and maybe cooking together a plate unknown.
Only problem, in retrospect, is that we do not have the precise doses for the recipe ... we are storing the texture, color and even the smell, but no numbers and measures, so today we are sorry but we will try to post-dose without a prescription!
The first time we ate the spatzle had been served with cabbage, onion and bacon, we will present a "review of the season ... mutatis mutandis!

Ingredients for spatzle (for two)
2 eggs
wheat flour "0"
milk
salt

Condiment
250 grams of pumpkin
1 celery
1 small potato
150 gr bacon
1 fresh chilli

Put the eggs into a glass bowl and break yolks and whites with a fork, (it important to do this with care, a well-beaten egg is an excellent basis for a compound, you must place special attention to the whites, in fact if not for fluidized well, do not allow the absorption of the flour that will slide on without built-in).
Add the eggs a small amount of milk at room temperature , about half a glass and work with a whip. Then add the flour, five tablespoons, and work with the whip, put a pinch of salt and continue to work. You must obtain a dense batter, (the dough will form a hose from slipping thick and sticky tape, so if your mixture is too liquid you add more flour, if it is too thick then just add milk).
Let stand for at least 30 min.

clean the pumpkin and cut into large pieces, we have the steamed, but you can also boil. When it is cooked, mash with a fork, resulting in a rough puree.

Put a raw potato cut into small pieces in a long, narrow container, add cold water, the weight of which will be twice the weight of the potato, and using a blender immersion, lower the potato pulp.
Let stand for 15 min (this procedure is used to obtain the potato starch housewife. After the mixture settle you will see that on the basis of the container has formed a white coating, consisting of small pieces potato, well that is potato starch. To use it: get rid of the water in the container, is a very simple operation because we are interested in the compound lies on the bottom of the container, so you can pour off the water, do not worry about having to eliminate all of it. We have not yet tried to make creme or sweets, but we can tell that this recipe has performed more than well the function of filler, we used the pumpkin puree ... I do not even know if you can keep it long, you'll know).

Clean and wash the celery, cut into thin strips, and toss with a bit of extra virgin olive oil. After two minutes, add the bacon, always cut into strips, and cook until the bacon is not "incroccantito. Finally add the mashed pumpkin, red pepper and a tablespoon of potato starch.
Cook the spatzle in plenty of boiling water, you will see that they will tend to rise to the surface in a very short time, but you'll have to wait a few minutes before removing from the fire will be fired only when "it will be inflated (in case you have decided to do a lot of spatzle you never have to cook together, irrespective of the molding that you have chosen, you must repeat the boil several times).
the spatzle Drain using a slotted spoon, placing them from time to time in the pan, already hot, containing the seasoning and mix the vegetables for a few minutes.

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Pomegranate jelly and lemon on a bed of apple cinnamon

warm sunny Sunday here in Palermo, the city is quiet, probably most, will be encouraged by organizing a great day trip out of town, we after a good lunch and a walk alleys and narrow streets, we have just tasted the candy-flavored autumn morning in preparation ... we found it good enough to just want to share with you the recipe!

Ingredients
2 pomegranates
2 organic lemons
7 sheets of gelatin

300 gr water 100 gr brown sugar
1 organic apple
1 tablespoon brown sugar cinnamon

Put the gelatin in a bowl full of water and leave "swell."
shelled pomegranates, using a vegetable passes taken liquid obtained from the seeds. Strain the juice of pomegranates and reheat over low heat (do not bring the liquid to a boil) when it is hot, turn off the heat and add the 3 sheets of gelatin previously placed in water. Mix well, so that the gelatin is fully dissolved and amalgamated.
Pour the liquid into the molds that you half-fill (then add the lemon jelly).
Refrigerate for 2 hours.

elapsed time to gel to the pomegranate juice, grated rind of two lemons biological, squeeze and strain the juice.
In a saucepan, add the lemon juice, grated rind, 300 g water, 100 grams of sugar, stir and turn the heat to low.
Dissolve the sugar, stirring with a spoon when it is hot, turn off the heat and add the 4 sheets of gelatin, stirring constantly. Let cool
(it is important that the liquid is not too hot or dissolve the gelatine, we had wait a bit, as you see in the picture, the gelatine is lemon yellow instead of purple ...) , then fill the remainder of the molds in which there is a pomegranate jelly.
Store in refrigerator for 2 hours.

Wash apple, remove core and cut into slices about half a centimeter. Turn on the oven, set the heat to 180 degrees, let heat. Place apple slices in a baking dish, sprinkle with sugar and cinnamon, put to cook for about 15 min.

Bring out the apples from the oven, place it on a plate and let cool ... deformed jellies and store them on a bed of apples with cinnamon.

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Eggplant Saltimbocca


The idea of \u200b\u200bthis recipe has certainly had an influence Lazio, specifically Roman ...

The saltimbocca alla romana are, in fact, a second meat (veal) with simple preparation, but at the same time, very tasty. It 'called because saltimbocca, literally "jumps in the mouth", the calf being cut rather small, the meat is stuffed with ham, raw or cooked and sage, we have always enjoyed them with mortadella sliced \u200b\u200bvery thin. We decided to recreate the same recipe but with a base of eggplant that, you know, are slightly spicy and instead of ham, according to our traditions (but our own!), we used the mortadella. Also, sometimes they are rolled up, others are left open ... we opted for this second chance!

The eggplant is native of India, was introduced by the Arabs (the name was interpreted as "apple does not sound" because it was not possible to eat raw) in Europe from mid-1400. It has a large content of potassium, dietary fiber and properties purifying: it stimulates and regulates, in fact, the activity of the liver, pancreas and intestine by increasing the production and elimination of bile and lowering the amount of cholesterol in the blood also contains the vitamins A, B and C , folic acid and some bitter substances similar to those found in the leaves of artichokes. Its properties in paid purifying and detoxifying the body . Rice flour is a flour, made from processed rice is gluten free and is used as an ingredient in many recipes, from pasta to desserts. We use it often to make breading because create a uniform and very crispy breading!

Ingredients
round purple eggplants (also known as Tunisia)
Mortadella (thinly sliced) Rice flour

Salvia leaf

Oil Salt Pepper

Choose small eggplant, cut into thin slices and put in a pretty glass bowl with a cqua and salt. This step serves to eliminate amorostico typical of the eggplant. Another way is to cut the eggplant, place them on a colander in layers, and sprinkle with salt, put us on a plate and a weight or weights, you will notice that the eggplant will release water dark.
Let rest for about 20 minutes (both in a case in the other) and then left to dry the eggplants for about 10 minutes.
Purée them in extra virgin olive oil and rice flour and fry in a pan (preferably those with a background in ceramics) with oil while cooking add salt and pepper.
Once cooked, let it sit on paper towel to remove the amount excess oil, then arrange the eggplant on a slice of bologna and sage leaves that are fastened with a toothpick.
go in the pan, adding a few drops of oil since the sausage will release their fat parts, cook until the sausage does not take on a slightly darker color ... at this point you just have to enjoy the their wonderful flavor!

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The Time Apple

Since small mom has brought into the world of conservation and make jam was really a blast just to "clean up" the bottom of the pot ... what were sweet (and we know that children are very tasty!) And then eat it directly from the pan, still hot was unusual was interwoven with the everyday.
In fact, the apple jam was not among those who favored mother (also often used because the father or grandfather wore that fruits from the countryside) were often seen in the kitchen figs, quinces, oranges, pears, peaches e. .. Rather
the incipit is given to us by a friend with an apple orchard in Madonie (Gangitano area) that one day we got (knowing very well the our passion in terms of food) several pounds of apples. Of course, at the risk of throwing a few, we decided to make a jam, apples were small ones, red and powdery at all, the taste was that of the mountain apples in our case ... the mountains are the Madonie!

A small clarification.
So far we have used the word jam, which we identify in a compound of pieces of fruit and sugar. In reality it is necessary to distinguish between jam and marmalade.
The jam is made from citrus fruits (lemons, oranges, mandarin, citron, grapefruit, etc.) and must have at least 20% of fruit jam is made from any other type of fruit, do not use the mill (since the fruit must be able to see after cooking) and have 35% fruit, 45% for the jam extra.Tale name and clearer distinction is due in 1982 a Community directive in force within the European Union.

Some important information:

• jam homemade should be consumed within just over a year
• once opened must be refrigerated and consumed within a months
• are absolutely respect the property: it is essential to monitor measures such as sterilization of jars, essential, for example, to destroy any botulism spores that can grow in canned

Finally, we would add that sugar is a great preservative, so do not ever go in the proportions: 5oog of sugar for a pound of fruit!

Tools
pot of stainless steel (low and wide)
Wooden Spoon (new or used only for jams or fruit jams) * Knives

corer
Precision Balance
jars airtight stainless steel ladle

Juicer

* this is because the wood tends to absorb, in use, the tastes and smells and to transmit in turn foods causing, at times, an unfortunate mixture of flavors.

Sterilization of
We used glass jars sealed with a stopper which we first sterilized by boiling (totally immersed in water, including plugs) for about half an hour and then we left to cool gradually leaving them in the pot. Once cold, we put them upside down and then dried with precision both internally and externally. It will boil again
jam jars with boiling water for about half an hour and then place them upside down on a marble slab preferably (also will fit any surface that is resistant to high temperatures), until they are completely cold. If you notice a spill jam it means that something went wrong, and you must put the jam to boil again and continue with the procedure just described.
Finally, keep your jam jars in your pantry or in a place where the temperature remains almost constant.

Ingredients
6 kg red apples Living - mountain areas (net 3kg and 600g)
2 kg and 300
g white sugar 350 ml lemon juice
a heaped teaspoon cinnamon

NB Of the 6 KG of apples, we have obtained actual 3kg and 600g, so the doses of sugar, lemon juice and cinnamon refer to net weight.

Squeeze about 8 organic lemons (we have chosen those of our garden) to obtain 350 ml of juice. Peel apples, cored and all areas of rot that could ruin the jam, do not cut too coarsely, put in a stainless steel pot and pour the lemon juice to prevent apples from blackening.
Add the sugar and place the pot on the stove on very low flame, initially cover with a lid to help cook the apples, when they begin to melt, remove the lid and let it cook while maintaining a very low flame so that sugar is at the bottom of the pot and begin to burn.
We cook for about 5 hours, until it seemed to reach the right consistency for our jam (the mixture will slip off the wooden spoon) .
Pour the hot jam into sterilized jars, leaving about 2cm of space, clean the jar paying particular attention to the edges that need to be perfectly clean and let it sit upside down on a floor.

before sampling the private seasonal jam if you notice swelling in the lid, discoloration or mold, and toss it directly with no consumatela the whole jar.