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Bologna

Italian crunchy tomato crackes, recipe from Simili sisters.

 

Italian crunchy tomato crackes, recipe from Simili sisters.

Easter is passed, we had the worst, and I mean the worst lunch ever in a place we would not attend in life but hubby’s relatives booked there and you know…

For the sake of the holiday…

About 400 persons, just one restroom, appetizer on display time before people start sitting at the table…

We ( me, hubby, his sister and husband, his cousin and husband) leave the table just after the first course with the excuse of watching children, no one of us ate anything more and we consider ourselves pretty lucky because we didn’t get sick.

Of course, if you ask, you are going to find someone who says: ” we ate delightfully”…

I don’t know, some people born without tastebuds, it’s the only explanation.

Now I feel a little bit confused, I changed my WordPress template (after a long, long time) and the post editor is completely different.

Not very friendly I have to say but I’ll learn how to manage it.

I drop here the recipe and run, I have to make tonz of cookies for tomorrow rugby’s tournament. 🙂

Print Recipe
Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.

 

 

 

 

 

 

Bolognese meatloaf.

Bolognese meatloaf.
Spring is coming!

All the trees are in blossom, sky is blue, sun is lovely; then sun disappears, wind blows and suddenly cold weather comes.

Of course Lorenzo is already with a nice cough, he already have infected me and I cannot breathe from my nose.

Oh lovely spring. 😛

This week end we went to Rimini, we had a great dinner at our favourite restaurant ” Il chiosco di Bacco“; we ate a giant rib- eye of Marchigiana cow tender as a kiss.

There was a very nice flower exhibition called ” Giardini d’Autore” where you can find beautiful flowers and plants for your garden but when I told hubby to go he feigned his death. :/

Flower fairs are a thing for best friends, not husbands! 😀

Let’s come to the food, I chatted enough of things you are not here for!

Speaking of blog I have a lot of nice collaborations on, this recipes is the result of one of these ( of course I speak of Italian blog, I’m not so famous to have international collaborations; I’ m working on it anyway! 😀 ).

I know you all know Bolognese as a red meat sauce, some of you know it’s not a sauce for spaghetti but for egg noodles ( it’s important: never speak to a Bologna born person of spaghetti Bolognese. Never ever. :D) but I bet very few of you know that in Bologna we make a great, tasty, fatty, meatloaf.

It’s not the classic weeknight meal, this meatloaf is a perfect substitution of a sunday roast, a second course you can make when you have guests. it’s often served with a béchamel sauce ( white sauce based on roux).

You can add mashed potatoes, sauteed spinach or any other vegetable you like.

Please note: in the photos you can’t see the breadcrumbs’ coat and sauce because I did it in a moment of diet (yeah, just a moment lol).

Print Recipe
Bolognese meatloaf.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. In a bowl mix minced meat, minced mortadella, grated Parmesan, breadcrumbs. Knead well, add eggs, salt and pepper and a big pinch of grated nutmeg. Knead again and form the a long meatloaf.
  2. Roll the meatloaf into the extra breadcrumbs then let it golden in a pan with hot olive oil. Let it golden on all sides, pay attention not to broke the meatloaf.
  3. In a bakeproof casserole melt butter then put in the meatloaf. Bake at 356°F for about 30 minutes, rotate in halfway.
  4. Wait until slightly cold before cutting slices.
  5. To make the sauce: melt butter on low fire, add sifted flour and mix until you have a paste. Add milk little by little mixing, avoid lumps. Add a inch of salt and a pinch of nutmeg, bring it to a boil then turn off the fire: the sauce have to be quite liquid. You can keep it in the fridge and heat right before serving the meatloaf.

 

 

 

Blue cheese focaccia.

 

Blue cheese focaccia.

Italy is under the coldest weather, ” Burian” it’s called, and it’s here and it’s so cold this morning the car refused to turn on ( first time ever in twelve years, luckly it moved after a while but it was quite scarying.

Yesterday we had to subscribe the notary deed to buy our dream house, not an appointment you can delay or miss and we had: big snow, school closed, ice on every road.

We reached the notary’s studio and we did it so now I can tell you I own a home!!

I’ll need few months before entering the house but it’s ok, time to think about forniture and arguing with hubby about ceiling lamps. 🙂

Tomorrow schools will be close, at the moment I’m not sure I can reach school to bring son back home. :O

Look at hubby right after the deed and our garden today:

Pinza bolognese, traditional bolognese cake with jam.

Pinza bolognese, traditional bolognese cake with jam.

I’m really pleased to introduce you this cake, “ pinza bolognese“, this is my dad’s favourite dessert, is really simple and cheap, it comes from a very old tradition (first quote about this cake was in 1644).

In Italy we have a special name for this kind of cakes: “torte da credenza”.

It means “cupboard cakes” and includes all the cakes which last for days without the need of a refrigerator; it means cakes with no creams or custards, unmoist plum- cakes and bundts, ring shaped cakes.

Veratti restaurant, Crespellano (Bo).

Veratti restaurant, Crespellano (Bo).

After a long hiatus due to a child not the right age to bear long dinners out in the past few months we started again to hang out at restaurants around Bologna.

With or without Lorenzo we’re back in town and today I’m telling you about a new discovery, Veratti restaurant, the kind of discovery that makes you happy a lot.

The chef is very young and gifted, he had important work experiences home and abroad and he started his own restaurant lately.

I think it’s fair to support him in this adventure, I could say, as usual, I don’t have any personal gain when I write about a place but hey, a place near home where you can eat at very high levels…

I should say it’s a personal gain.