Friday, March 23, 2012

My week in the kitchen

For those that do not follow me on my Facebook page (where I regularly publish photos of things I cook at home), here is a recap of my week in the kitchen:

Farrotto with bacon and asparagus - farro (spelt) is very fashionable at the moment in the US. In Tuscany we use it mostly in soups or salads, but here you can often find it in fancy restaurants as "farrotto", i.e. cooked risotto style. I made my own version. Farro contains less starch than the rice used in risotto, and since risotto's creaminess depends on the starch (I am oversimplifying), the farrotto will come out less creamy than a risotto. Unless you add some other form of "creamy factor", such as butter. Farro needs also to cook longer than rice.  

Cornetti are one of the typical ways for Italians to have breakfast: you go to a bar, you get a cappuccino and a cornetto, you eat it on the spot and off you go. Alas, cornetti are impossible to find in the US. They are not croissants, because they are made of brioche. So I made my own, using a recipe (only available in Italian) from this blog. They came out pretty well. Surprisingly, I preferred the ones filled with cherry jam rather than those filled with nutella. 

Pine nuts and honey gelato. It came out well, but there should me more honey. Recipe here




7 comments:

Trobairitz said...

Looking pretty creative and tasty.......

Claudio said...

I'm always amazed by the number of recipes you've been trying during your week.. and by the different kind of recipes! From "farrotto" to Cornetti, "dolce e salato"... I'm really impressed. And the recipes seem to come out very good, at least from the photos you take. Actually, I can't tell if you're better as a cook or as a photographer!

A Tuscan foodie in America said...

Thank you Trobairitz.

Claudio:i don't have much else to do at the moment, other than cooking and taking care of my 8 months old son. Cooking is a mind healer.

As for the photos, thanks: I really think most of the merit goes to my camera, a Nikon d3000.

Claudio said...

Cooking, taking care of your baby, having a short trip to California... I don't know if you also have a job but it looks like a pretty relaxing life! Ok, maybe apart from look after the baby.. :-)

A Tuscan foodie in America said...

In between jobs, alas.

Not Just A Pretty Dress said...

I didn't know that you can cook farro like you prepare risotto...is it the same procedure? BTW, I know that Vogue may not be the best place to find interesting culinary info, but I thought that this may be of interest http://www.vogue.com/culture/article/springs-bounty-six-new-cookbooks-for-the-season/

A Tuscan foodie in America said...

Same procedure, but two big differences: you need to cook it longer, and you need to add more butter in the end to give it a creamy texture.

Good list, thanks! I am interested in the girl and her pig...

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