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Green bean harvest

June 24, 2013

Three weeks ago we harvested our first batch of green beans, from these green beans I made a quick and simple lunch dish. It could also be served as a side dish with something cooked on the grill like chicken, pork chop or fish.

Green beans and lentils
Serves 4

Ingredients:
13 oz (370 gram) green beans
1 red onion
2 cloves garlic
3 Tablespoons olive oil
16 cherry tomatoes
16 each olives
2 Tablespoon of balsamic vinegar
1 cup ( 2.4 dl) of cooked lentils, you can use the precooked or cook your lentils ahead according to the instruction on the package.
16 Basil leaves chiffonade

Method
Rinse and were it’s needed remove the dry stalks on the green bean.
Cut the beans for about 1 inch pieces (2.5 cm).
Cut the red onion in to thin rings.
Finely chopped the garlic.
Place a medium sized saute pan on the stove and warm over medium heat adding the olive oil.
Add to the oil and saute the minced garlic, red onion, green beans, tomatoes and the balsamic vinegar, season with salt and pepper.
Let simmer until beans are soft in texture but still have a little bite.
Add olives, lentils and basil and stir to combine.
Let simmer for another 2-5 minutes, add more olive oil if needed and taste if more salt is needed.
Serve these veggies immediately with bread.

Dinner plate http://indiska.com/se

Black eyed pea cassoulet with salciccia and sage

March 14, 2013

5 Replies

These lovely local beans (yes, black eyed peas are actually a bean) was harvested last spring and dried. The farmer who grows the beans is called Centesimo. That is his nickname. All men have nicknames in Pantelleria. Centesimo’s means penny, or cent. His nickname makes reference to the fact that he is very thrifty and frugal. He harvests all his seeds from his own fruits and vegetables that he cultivates. Centesimo and his wife live and grow their produce in Scauri, a village in the south west part of Pantelleria. When my friend Ines and I visited them this summer we got a lot of lovely products. I still had these black eyed peas, and was happy to use them last night.

Yesterday we had rain and hailstorms all day. The three of us, Carlo (the boyfriend), Igor (the dog), and I were freezing. We spent all day inside, reading, watching a movie and just chilled out in front of the fire.For dinner I cooked this bean cassoulet with salsiccia and sage. It turned out to be a perfect meal for this cold day.

The black eyed peas need to soak for 6-8 hours before you start cooking.

Black eyed pea cassoulet with salciccia and sage
Serves 4-6
To soak the black eyed peas:
2 cups (4.8 dl) of black eyed peas
6 cups (14.4 dl) of cold water
Put the black eyed peas in a bowl or a container.
Pour over the water and cover with a lid or a dinner plate.
Let soak for 6-8 hours in the fridge.
The cassoulet:
1 medium sized yellow onion
3 cloves of garlic
2 Tablespoons olive oil
1 bay leaf
2 dried chili peppers crushed or 1 teaspoon dried chili flakes
2 medium sized carrots
1 stalk of celery
2 teaspoon salt
3 cups (7.2 dl) of white wine
2 cups (4.2 dl) of water
4 cups (9.6 dl) of soaked black eyed peas ( they will double in size after soaking)
17 oz (480 grams) salsiccia
1/2 cup (1.2 dl) of cooking cream
12 cherry tomatoes
18 black olives
2 Tablespoons tomato paste
1 Tablespoon Dijon mustard
12 large sage leaves

Method:
Wash, peel and both the onion and garlic finely, saute in olive oil until golden and soft, add the bay leaf and chili flakes.
Wash, peel and cut the carrots and celery stalk in medium sized chunks and add to the onions with the black eyed peas, 2 cups wine, 2 cups water and 1.5 teaspoon salt.
Cover with a lid and cook on medium to low temperature for about 45 minutes then add the last cup of wine, continue cooking.

Add tomato paste, cream, sugar, Dijon mustard, cherry tomatoes and olives.
Sauté the salsiccia lightly in a skillet on the side then add to the bean stew.
Cook for another 20 minutes. Try the beans, they should be soft but not mushy,
you want them to have some texture. Crush the sage leaves and stir. Taste the stew before serving to see if more salt is needed. Serve with bread and red wine.

Dinner plate http://indiska.com/se

Almond panna cotta with uva passa and orange compote

February 15, 2013

4 Replies

Panna cotta literally means cooked heavy cream.
The main ingredients are cream sugar and gelatin, some recipes also include egg whites.
This dessert is originally from Northern Italy in the region of Piedmont (Piemonte), were back in the days people boiled the fish bones and getting collagen out of this process that was used as the first gelatin. Since I’m still fell inspired from the almondtree in flowering I’m making more almond milk and flavor the panna cotta that I want to serve for my dinner guest this evening. To accompany this panna cotta I’m making a fruit compote made with oranges from the tree and uva passa from this summers grape harvest. Uva passa is the sun dried Zibbio grape, that you make the Passito di Pantelleria sweet wine of. This beautiful dried grape is a regular sweet here in Pantelleria and is used as a raisin in cooking and baking . To be honest it’s actually the best bloody raisin I ever tasted… sun kissed sweet…. perfumed with a taste of nature from the volcanic soil of Pantelleria.

If you can’t get hold of these uva passa you can exchange the uva passa to other raisins or for example use dried plums or just ad more orange or other sweet citrus fruits.

Here comes a recipe for almond panna cotta with uva passa and orange compote

Wish you all a great weekend.
/ Anna

Almond panna cotta with uva passa and orange compote
Panna cotta
Serves 6

Ingredients:
2 gelatin sheets (bowl large enough to cover sheets with water)
1 cup (2.4 dl) almond milk
1.1/2 cup (3.6 dl) heavy cream
1/2 cup (64 grams) sugar
1 vanilla bean ( split lengthwise and seeded)

6 each ceramic ramekins or small coffee cups
1 table spoon of sunflower oil (for the ramekins)

Place gelatin sheets in a bowl and cover complete with cold water for 5-10 min minutes. Over medium size flame, in a sauce pan combine the cream, almond milk and sugar and heat until the sugar is dissolved. Lift the gelatin sheets from the water and stir into the hot cream until dissolved as well. Oil 6 ramekins or small coffee cups. Divide the panna cotta mixture evenly among each ramekin, set on a level shelf in the fridge,cover with plastic and let set for at least 3 hours.

Uva passa and orange compote
4 oranges
24 uva passa
1 cup (2.4 dl ) Passito di Pantelleria
1/2 cup (1.2 dl) sugar

Peel the oranges by cutting the skin off using a sharp kitchen knife.
Cut the oranges into medium sized chunks. Deseed the uva passa.

In a small but heavy sauce pan, pour the Passito di Pantelleria wine and sugar to boil. The sugar should dissolve and the liquid must reduce to half (on my gas stow this takes about 5 min). Stir constantly all the way to the bottom of the pan when it is boiling, so as to avoid burning the sugar. Add the fruit and set a side until serving.

When serving:
Run a sharp knife around the edges and flip on to serving plates.
Spoon up the compote cooled to room temperature around the panna cotta.

Almond trees in full bloom

February 5, 2013

The almond tree that this blog is named after is now in full bloom. Almond trees belong to the plum family and the almond is the core of the almond fruit that is a stone fruit. It is not actually a nut. Here in Pantelleria the almond trees are now covered with white/pink flowers. Almonds are an important ingredient in the Pantescan cuisine. I love to use almonds both in cooking and baking and, of course, just eating them plain. When the bloom period is over the trees develop their foliage. After that the fruit is at first green (see picture below) and has a soft shell similar to the peach. This skin will dry over the summer and fall off when the stone fruit is ready.
This is what looks like a nutshell. Inside you have the almond, which is the core. We harvested our almond trees in August, and we use them throughout the year. When the almonds are fresh they are juicy and not as sweet as the dry ones. In Sicily, almond milk is a popular drink and is often served at the bars together with small Sicilian assorted cookies.Almond milk
6 servings

Ingredients
2.1/2 cups (6 dl) whole peeled almonds
18 cups (2.8 liter) room temperature bottled water, you will need to 6 cups (14 dl) per soaking (2 times) 6 cups for blending.
3 tablespoons honey
Optional grounded cinnamon or vanilla seeds to taste

Method
Place almonds together in a large bowl that can accommodate both the almonds and the water so the almonds are covered by the water. Cover with plastic and allow them to soak 4 hours. Then change water and do the same procedure soaking for another 4 hours.
Drain and rinse almonds with fresh water using a colander.
Using a blender or food processor, mix the almonds with 6 cups bottled water, and add honey. Mix together using a blender or food processor (taste if you want it sweeter, add some more honey). Place the mixture back into the bowl and cover with plastic allowing it to rest for 2 hours. If you want, now is the time to add a little vanilla seeds or grounded cinnamon to taste.
Strain the almond milk through a cheesecloth or a strainer, serve well chilled.
Store the almond milk covered in the refrigerator. It has a possible shelf life 3-4 days when properly stored.

Spicy orange chicken

January 29, 2013

1 Reply

Since we enjoy an abundance of oranges in Pantelleria, and they are readily available year around worldwide, let’s make a spicy orange marinade for chicken. This marinade also works excellent with pork chops for the barbecue.

Orange and honey spiced chicken
Serves 4
Ingredients
2.5 lb (1kilo) of your favorite chicken parts
Olive oil for the skillet
Marinade:
4 tablespoons olive oil
2 tablespoons orange zests
4 tablespoons Chinese soy sauce
3 garlic cloves
3 tablespoons honey
2 finely chopped chilies
6 drops Tabasco sauce
5 sprigs fresh rosemary

Method

Mix the the ingredients in a bowl and rub the chicken with the marinade. Then place chicken and the remainder of the marinade in a plastic bag and let sit in the fridge for at least 90 minutes before you start cooking.
Preheat the owen to 450F (225 C) degrees.

Heat olive oil in a large skillet on your stove top and sauté the chicken parts for a couple of minutes on each side until they get a nice golden surface. Remove from skillet and place in an casserole dish and roast the chicken in the oven for about 30 min at 450F (225 C) degrees.
To make sure the chicken is ready, stick a knife in thickest part close to the bone. If there is blood in the meat juice, let it cook for a little longer, if not, it’s ready.
This recipe is also published in January 2013 in Swedish Magazine Icakuriren
www.icakuriren.se

Carlo’s slow braised pork over rigatoni

January 23, 2013

This pasta with its slow cooked pork is one of Carlo’s standard recipes. With the rich saltiness, smooth pork with a twang of spicy, it’s hearty comfort food and perfect for these cold winter days. Making the sauce is easy-peasy, but need some time on the fire and if you happened to end up with leftovers – it tastes even better the following day.

Carlos slow cooked pork over rigatoni
Serves 4
Ingredients
3 cloves garlic
1 onion
1 tablespoon olive oil
2.2 lbs (1 kg) pork meat with bone (use pork loin or ribs)
1 teaspoon salt (sprinkled over cut pork prior to cooking)
1 tablespoon dried oregano
1 teaspoon dried chili flakes
1 bay leaf
2 cloves
1 cinnamon stick
4 carrots
1/2 cup (1.2 dl) red wine
3 cup strained tomatoes
2 tablespoons sugar
1 cup water
1 lbs (450 grams) Rigatoni pasta
4 oz (120 grams) Parmesan grated to taste

Method
Peel and finely chop onion and garlic. In a large pan over medium heat add olive oil when hot add onions and garlic cook until soft and golden. Cut the meat in medium-sized chunks, and let sear in the pan with the spices. Peel and cut medium-sized pieces of carrots. Add them to the pan along with the red wine, strained tomatoes and sugar. Simmer with the lid at medium heat for half an hour. Add water and turn down the heat. Let the sauce braise (slow-cook) for 60 minutes on low heat. Add more water if needed. Cook the rigatoni pasta according to instructions on the package. Mix the sauce and pasta together and serve immediately with fresh grated Parmesan cheese.

Dinner plate from Anthroplogie

Rosemary in bloom

January 21, 2013

It’s winter and the Rosemary, which grows wild in Pantelleria, is in full bloom. With it’s small blue flowers rosemary is my favorite herb and it’s aroma accompanies me during my walks in the mountains. Someone once told me that rosemary is good for the memory but I’m afraid I haven’t noticed that effect on me… As many of you already know, rosemary also goes fantastic with goat cheese and nuts. Here is a flavorsome recipe for crostinis with goat cheese, pears, pine nuts and wild rosemary.

Pear and goat cheese crostinis
Makes 8 crostinis
Ingredients
8 tablespoons olive oil
8 slices white bread such as a french baguette style
1 pear
Sea salt (I used Maldon)
7 oz (200 grams) of goat cheese
1 large sprig of rosemary
Ground black pepper

Method
Cut the pear in 8 slices and remove the seeds and hard parts.
Sauté the pear slices lightly in oil using a griddle or a skillet. Sprinkle a pinch of sea salt flakes over the pears.
Toast the pine nuts in a dry skillet, set a side.
On the crostini: spread a thick layer of goat cheese, top with a pear slice, a cluster of pine nuts and garnish with a rosemary sprig. Finish of with some ground black pepper

Spaghetti alla Puttanesca

December 4, 2012

Spaghetti alla puttanesca is a flavorful, spicy and delicious pasta. The original recipe is with anchovies, tomatoes, olives, garlic and capers. This pasta has become a recurring classic dish in my kitchen. You could easily exclude the tuna and replace it with a couple of more anchovies as the original recipe. Just make sure you taste as the sauce cooks so it doesn’t get too salty.

Spaghetti alla puttanesca
Serves 4

Ingredients
1 lbs ( 450 gram ) of spaghetti (cook al dente according to the instruction on the package)
1 fresh red chili finely chopped or 1 tsp dried chili flakes
4 cloves of garlic finely chopped
1/2 medium sized yellow onion finely chopped
3 Tablespoons olive oil
6 filets of anchovies roughly mashed in pieces using a fork
16 pitted and chopped black olives
3 Tablespoons of capers from Pantelleria! http://shop.underthealmondtree.com/
(make sure you drain the capers first in cold water before adding to the sauce)
12-15 cherry tomatoes
1 can chunky style tomatoes
1/4 cup (0.6 dl) white wine
7 oz ( 200 grams) of good canned tuna in olive oil
2 Tablespoons of grind lemon zest
4 Tablespoons of finely chopped flat leaf parsley

Method
Heat a large pan and add oil, garlic, chili, onion and the anchovies.  Sauté until it is soft and the ingredients have melted together. Add cherry tomatoes, white wine, canned tomatoes, capers and olives. Season with sugar, black pepper and salt as needed. Make sure you test the saltiness before you add any salt. Most likely, the anchovies and capers will provide all the salt you’ll need.

Cook the spaghetti according to the instructions on the package.
Let the sauce cook together for about 12-15 minutes, if it ends up a little dry add a little of your pasta water.  One minute before serving, stir in the tuna and lemon zest and taste the seasoning.  Mix the sauce with the spaghetti, sprinkle some parsley and serve right away.

Fall and the scent of Paris

November 27, 2012

The scent of roasted chestnuts always makes me think of the first winter I lived in Paris. I was 20 years old, a student, and it was the first time that I lived abroad.
Paris was in every way magnificent- the food, the people, the cafés and restaurants, the art museums, and, of course, the clubs where went dancing. At that time Le Bains was the number one place to go, and we didn´t miss many nights.

I also recall the joy of just walking the streets, taking in all of the Parisian atmosphere and that scent of roasted chestnuts that were sold on the street corners. That winter my two friends and I shared an apartment on Rue des Archives in the quartiere Le Marais. We were poor but thrilled by all the adventures that our new city had to offer.

Now when the chestnut season arrives I want to roast them and eat them with butter and salt as an appetizer or as a night snack in front of the fireplace with a glass of red wine.

Oven roasted chestnuts
Serves 4

Ingredients
50-60 chestnuts
1 lbl (450 grams) of coarse salt

Method
Preheat the oven at 425F ( 225 C).Cut a large cross about 1/8-inch deep through each chestnut shell, just into the flesh of the nut.Spread out an even layer with the coarse salt on an oven tray and place the chestnuts facing with the cross up. Bake the chestnut for about 25 minutes.Serve with butter and salt or make a thyme and lemon butter that will go excellent with your roasted chestnuts.

Lemon and thyme butter
Ingredients
2 shallots
1 tablespoon of olive oil
1 tablespoon of white wine
7 ounces (200 grams) of butter (at room temperature or softened)
1 tablespoon fresh thyme sprigs or dried
2 tablespoons lemon juice
1 tablespoon lemon peel
salt and pepper

Method
Chop the shallots finely and brush them in a small saucepan with the olive oil, until they are soft and golden. Add the wine and cook for another minute.
Pour the shallots in with the soft butter and beat the butter airy by using a hand whisk. Then add the remaining ingredients and season with salt and pepper as desired.

Olive oil cake

November 25, 2012

Since I got paid for my time picking with some of this beautiful extra virgin, cold pressed and fruity oil, I made what I have been wanting to try to make for a long time: an olive oil cake.
The first recipe I used was a disaster. It tasted too eggy and the olive oil flavor didn’t come through. Only Igor the dog was happy to eat it.
The second recipe has good flavor, but it came out too flat. This version was definitely not something you want to see in a photo. The third time is often the charm. It came out perfectly. It was moist and well balanced between the fine flavor of the olive oil and the lemon.

Olive oil cake
8 -10 pieces
For the baking pan:
1 tablespoon of butter
1 tablespoon of flour

For the cake:
6 eggs
1 1/2 cup (3.5 dl) sugar
5 tablespoons lemon juice
1 cup (2,4 dl) extra virgin olive oil
1 1/2 cup (3.5 dl) flour
1 1/2 teaspoon baking powder
1 teaspoon sea salt (I prefer Maldon)
1 tablespoon of lemon zest
3 tablespoons of pine nuts

Topping
1/4 cup (4 tablespoons) lemon juice
1/4 cup (4 tablespoons) of water
1/2 cup (1.2 dl) sugar
1/4 cup (4 tablespoons) lemon zest
2 tablespoons pine nuts
2 large sprigs of fresh rosemary

Preheat the oven to 350F (175 C)
Butter and flour a 9 inch ( 24 cm) baking pan.
Beat the eggs and sugar until they are light and fluffy, pour in the lemon juice, olive oil and sprinkle the sea salt. Continue whisking for another minute.
In another bowl, mix flour, baking powder, lemon zest, pine nuts.
Mix the ingredients from both bowls and pour into the baking tin.
Bake in the oven for 40-45 min in 350F ( 175C).

Topping
Use a small saucepan, cook the lemon juice with water and sugar until sugar is melted and fluid is reduced to half. Dry roast the pine nuts in a clean frying pan.
Add the lemon zest and the rosemary to the lemon syrup and set it aside to cool down.

Before serving the cake drizzle the syrup and spread the toasted pine nuts on the top.

Under the Almond Tree

A Swede cooking in Pantelleria