Teramo a Tavola - Sergio's secret recipes
On cold grey winter's days, my thoughts fast forward to the warm summer months and the pleasure of making wonderful things from the abundance of summer fruit and vegetables we are fortunate enough to grow here.
When I open a jar of my delicious sun-dried tomatoes during wintertime, it is like the sunshine has been bottled in a time capsule. The depth and intensity of flavour and the brilliant ...colours are a wonderful reminder of summer past and the summer to come
Click here to read my step by step instructions
If you like your food to have a bit of a kick, this recipe is definitely for you! We grow an abundance of chilli peppers here in Abruzzo, sparingly adding a few dried flakes to give another dimension to a dish or in the case of these little “bombs”, the whole chilli, causing an explosion of your taste buds! The “heat” of the chilli can be adjusted according to how hot you like them. Stuffed with a combination of tuna, capers and anchovy, these delicious little incendiaries make a perfect accompaniment to an antipasto of cured meats and cheeses.
For a step by step guide to create some little bombs of your own click here
Ciao a tutti!
I know I promised to share with you my "secret recipe" for mazzarelle this week, but unfortunately my photographer let me down, so I'll have to save that one for next week.
However, as the zucchine in our vegetable garden are now popping out new ones at such an incredible rate, I thought it would be a good time to share this with you all. If like us, you have more zucchine than you have recipes, this very simple, but delicious contorno or antipasto is a sure fire way to get the best out of them.
So often when we go out to dinner and order this dish, the look of the zucchine is great, having lovely dark tinged stripes, but then disappointment sets in when you realise they have not cooked them through thoroughly and a often boring and tasteless vegetable remains just that! Well, there's a little secret I use in mine, which will ensure that you'll never want to eat zucchine any other way. Click here if you want to find out how
You can also use the same method with melanzane (aka eggplant or aubergine) for an equally delicious addition to your antipasto.
Ciao a tutti!
Another week has flown by and here I am, ready to reveal another of my secret recipes. I hope you have tried to make the Timballo from last weeks blog, as I'd really like to hear if you liked it.
I have a feeling that every week I'll be saying "this is one of my favourites", but as I love the food of my region so much, I hope you'll forgive me repeating myself! When I think of ravioli, the dish that stands at the forefront for me has to be "Ravioli Dolci". It comes as a surprise to most that this dish is not a dessert or pudding, in spite of its' delicate sweet filling, but it is served as a primo (pasta course) with a meat ragu. Yuk, I hear you say, but the way the combination of flavours blend, make this dish unforgettably delicious.
Traditionally, Ravioli Dolci would be made for special occasions such as Easter or Carnival time, but it can be enjoyed at any time of the year and making this for your family or friends will I hope both surprise and delight them.
When I serve this to friends or guests for the first time, I don't tell them what the ingredients are and I like to ask them to guess what is inside these little parcels of wonder. As the tastebuds are confused by the sweetness and savoury nature of the ravioli and sugo, it makes for great fun at dinner!
Click on this link for the recipe, which you can download and print.
PS. This afternoon I will be making yet another of my favourites (oh there are so many!). A mysterious dish, found only in one or two restaurants in Teramo and here at La Grande Quercia of course. I rarely reveal the ingredients of these little tied up bundle of delights, but next week I will!
Ciao a tutti!
Being the first of my secret recipes I really should have chosen something a little easier to make, but as this dish is possibly one of my all time favourites, I thought if I set the bar high, it will be a good benchmark for future dishes. I just hope that when you attempt it yourself, it will taste so good, you'll be encouraged to come back to my blog to find something easier to make next time!
As with many Italian recipes, almost every region stakes it's claim as being the true origin of a particular dish; timballo is no different and there are many variations to what it contains and how it should be made, but of course I think Timballo alla Teramana is the best, but I would wouldn't I?
The name of the dish is derived from the French word "timbale", meaning kettledrum and traditionally timballo of all kinds is baked in a round tin which funnily enough looks like a drum! Of course, I will never concede to accepting timballo is of French origin in spite of it's name.
I choose to use a rectangular tin, as it is easier to slice into nice even portions and the presentation on the plate is much better.
It takes about 2 hours to make this dish, plus another hour for cooking/cooling before serving. It really is a great way to spend an afternoon and something I have done many times with guests at La Grande Quercia Bed & Breakfast with who I have shared some of my secrets...just some, not all!
For the full recipe and instructions just follow this link
I hope you have fun making this and enjoy it as much as I do and look forward to hearing how you get on.
Next week, the sweet secret of Ravioli Dolci.....
After repeated requests from guests, family and friends, I have finally bowed to pressure and decided to share some secret recipes of my favourite dishes, foods, drink and more from my home province of Teramo, Abruzzo.
Over the coming months I hope to post (with a little help from someone) a weekly blog of dishes I have made, either by myself or with the help of our guests, with whom I so enjoy sharing the pleasure and my passion of making the wonderful cuisine of this province.
The recipes are secret, so please only share them with people you trust and who enjoy really good Italian food!
I'd love to receive your feedback.