Autumn | Chicken Marsala and Mushrooms

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Sweet, sweet chicken! We took home some Marsala wine (17% alcohol) from Italy to try out the famous ‘Pollo al Marsala’ recipe. Marsala comes from Sicily and it’s a fortified wine that tastes like Sherry. The Marsala I’m using is a ‘Fine’. This means it’s a very young wine and less than a year of age.

I’ve never eaten this dish before and this will be the first time! I got the recipe from Italian Food Net. You can follow the instruction video step by step. The only thing you have to be aware of is to adjust the cooking time to the size of the chicken breast. Don’t be shocked by the amount of butter used!

Preparation and cooking only takes about 20 minutes.

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Pasta | Pumpkin Ravioli

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Ravioli di….Zucca! One of our top ten favorite dishes of all-time: Ravioli di Zucca. The first time I ate these tortelli of pumpkin, was in a restaurant called Alla Borsa. This restaurant is situated in the North of Italy: Valleggio sul Mincio near the Garda Lake. It has a simply and very traditional feel inside. Their menu is amazing and basically everything is tasty and ofcourse made by hand.

The day has come to try and replicate this fantastic dish so full of flavor. The last time we were at the restaurant we asked the cook what made the filling of this pasta so special. The most important ingredient besides the obvious pumpkin and amaretti is the mostarda di Mantova: condiment of candied apples in a mustard syrup. As I have not been able to find this in local shops in The Netherlands I’ve used apple compote. This will have major impact on the final taste. As this recipe is time consuming I would prefer to buy some ready made in Italy. If I catch the winter blues I might consider to make the mostarda in a bigger quantity and preserve it.

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Winter | Pumpkinsoup

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I’m talking pumpkins! It’s pumpkin time! This soup is so easy and rewarding. The hardest and longest part is slicing the pumpkin – maybe I also need to change my knife 😉 The first time I started using pumpkin in my dishes was one year ago.

I don’t know how I’ve lived without for so long!

This soup can easily be made one day in advance if you are expecting some guest. Store in the fridge and the taste is even better the next day.

 

Preparation: 30 minutes

Cooking: 15 minutes

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