Despite being native of Apulia, the puntarelle chicory are a typical dish of Roman cuisine.
If you pass by Campo dei Fiori market in Rome, take a look at how the greengrocer prepare them. Thanks to Davide and Diego, with a big surprise, at Ca’ – Cucina (Rebekkavej 49, Hellerup) we found Italian puntarelle, and we couldn’t miss to buy them.
Today we baked a traditional Tuscan recipe: la torta della nonna. It’s a scrumptious, and at the same time, delicate tart filled with lemon custard, and sprinkled with an abundant handful of pine nuts.
These pictures were taken in collaboration with the photographer Franca Quaglia (http://www.pointandshoot.ch), based in Zurich, who gave us valuable tips to improve our photography skills. Thanks Franca for such an amazing day!
This week the Mercatino di verdure (vegetable market) of Diego and Davide (owners of Ca’ – cucina) inspired us this paccheri pasta filled with ricotta and chard.
Don’t forget to take a look at the weekly Mercatino di verdure ( vegetable market) of Ca’ – Cucina (Hellerup – Denmark), as usual full of seasonal and selected fresh vegetables and fruits grown in Italy. If you are interested in order a box with a mix of selected products email to here.
Despite its controversial origin (Croatia? Venetian Laguna? Trieste?), “Scampi alla busara” is nowadays one of the most appreciated dishes of the Triestine cuisine and of the gastronomic tradition of the High Adriatic.
The origin of the name buzara or busara is unclear. For some people, the dialect Venetian word “busiaro” means “liar”, because the Venetian fishermen cooked crayfishes scraps with tomatoes and wine pretending it to be a delicious soup. Others think that the term derives from the iron pot used to prepare it.
Keep reading and get ready for plenty of crusty bread to clean up the sauce!
This very tasty dish is quick to prepare and it will surprise your guests with its colors. The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta dough and its delicate flavour complements light sauces and seafood.
We followed the traditional Venetian recipe based on a light white sauce (no tomatoes).
Yesterday during our weekly visit at Ca’ – Cucina in Hellerup (Denmark) we saw a lot of fruit and vegetables, including eggplants and celery ….the right ingredients to make caponata, a traditional Sicilian recipe. Every area in Sicily has its own version. We prepared the one we got from a dear friend from Palermo.
From September there is a new and exclusive offer from Ca’ Cucina: a box with seasonal and selected fresh, tasty and ripe vegetables and fruits grown in Italy. With just one mouse click here you can order your box and get it on Wednesdays. If you are in need for a specific product you can go buy it directly at Ca’ Cucina (Rebekkavej 49, 2900 Hellerup) every day, from 11a.m.