September

for some reason, always a sign of fall for me

Wow, it's already September!

I know, smart observation. Round of applause for me!

But apart from the big 9 in the calendar, there are some unmistakable signs creeping up, that fall is close.

fruit & vegetables

When I went shopping yesterday, I couldn't help but notice the highly visible change in the produce offered. Instead of cherries and strawberries, there were plums, pears, cabbage and grapes. And they all seemed to scream at me: Ya, summer is over, you sun-addict! Kind of scary. And before you all start to wonder now what the heck I must 've been doing before I went in the store to see blabbering fruit: relax! I have just been really busy the last couple days / weeks, so it came as a surprise to see the first signs of fall in the stores.

temperatures

For me, summer started when I came back from Denmark at the end of May. The weather in this northern kingdom was nice and sunny, but obviously nothing compared to the temperatures in the northern part of Italy. To make a boring weather report short, it just got really hot here in the middle of August and after about 3 darned hot weeks, there was some some rain recently and the temps fell significantly.

Funny enough, I was jealous the whole time when my man was in Canada and told me about the boiling hot weather ( he hates it). I thought it wasn't fair that the summer in North America should be warmer than in Italy, but being a nice person, I thought that at least he would be more comfortable when he finally came here. Guess what, few days before his arrival, summer heat got here, too.

view

We're lucky enough to live surrounded by mountains. Every year, usually in the end of August or the beginning of September, it rains for a day or two and the view over the mountains becomes much clearer. It almost seems as if they would have come closer. Im sure, there's some scientifical explanation for that phenomenon. Feel free to enlighten me, if you know!

view from my balcony today

Obviously, there are many many more signs of fall to come and to write about. And we will, as for example about the wine culture in this region, the ongoing harvesting, fall recipes and what kind of weird tradition"Törggelen" is.

What's a sign of fall for you?

The best & easiest pasta recipe ever

Earlier this week, I promised to provide you with the easiest pasta recipe ever. So, here you go: This is not only the easiest, but also the best pasta recipe for Spaghetti al pomodoro for two people.

You need:

A 500 gr package of Spaghetti

(go for an Italian brand like Barilla or De Cecco. If you have any chance, buy them at an Italian importer, cause they make the pasta differently for different countries - in Canada e.g. the pasta is more doughy and it's a lot harder to cook it perfectly "al dente")

About 4 tomatoes
(or, if the season's not right a can of tomatoes, preferably "pelati")

Half an onion

1 garlic clove

Olive oil "extra vergine" (Actually, for cooking a lower quality level of olive oil would do it, too. But seen that I love adding another shot of oil to the pasta when it's done, I prefer this best of all olive oils)

Salt & pepper

You don't need any cooking skills in order to do the following:

Take a large and a small pot. The large one, you fill with water and add a handful of salt (yes, right, it takes a lot of salt). Put it on the stove at the highest temperature and cover it with a lid.

While the water is getting heated up, mince the onion and garlic and chop up the tomatoes. Put the small pot on the stove, and cook the onion and garlic in olive oil until they soften and turn goldish-brown. Then add the tomatoes, season to taste with salt and pepper and let the whole thing cook at medium temperature until the pasta is done.

When the water is boiling, put the Spaghetti in the pot and cook them as long as indicated on the package. It is important though to stir the pasta resolutely in the beginning, so it doesn't stick together. And you do wanna start trying single noodles 2 minutes before the indicated cooking time is over, to make sure it turns out "al dente" (= literally means "to the tooth" and refers to the texture of the pasta, that should show a slight resistance in the center when chewed). Once, you think the pasta has the ideal consistency, strain it and add a shot of olive oil.

Mix it up with the tomatoe sauce and here you go: super easy, super delicious Spaghetti al pomodoro!

A couple tips:

• In order to make sure, whatever you cook turns out the way you like it, you have to taste it over and over again throughout the whole cooking process and then change it if it's not there yet!
• There is nothing you can do, once you find out in the end, that the pasta is not salty enough. So make sure, there is a lot of salt in the water, you even might wanna taste the water, that should remind you of seawater. If then, the pasta turns out oversalted, wash it down with warm water after cooking (that might not take away all the saltiness, but at least make the pasta edible).
• Sky really is the limit! You can modify this recipe according to your taste and cravings: Use more or less onions and garlic. Add whichever herbs you feel like, rosemary, thyme, oregano, basil, parsley...Add olives. Add capers. Spice it up with chilli. Add ricotta. Chop up some mozzarella and spread it over the pasta. Use your imagination!

I just thought I'd share this...

Look at this and try not to drool. Impossible huh?

It's a perfect example of a typical Italian breakfast. Most definitely not healthy (and it's a secret how the very same Italians often keep a Dolce & Gabbana runway silhouette) but so delicious!

Now imagine a foamy/creamy cappuccino with it and there you go with

 la dolce vita.

chocolate croissant

Pasta al pomodoro: sky's the limit.

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There are only a few dishes in the world, which I could eat every single day for lunch and dinner - maybe not for breakfast though. On top of that list stands the incomparable and inevitable pasta al pomodoro! This week we are going to provide you with the easiest pasta recipe ever. So stay tuned!

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the health benefits of pasta

Of course there will be a post about pasta. Come on, we're living in Italy and everybody knows about the nutritional benefits of this typical Italian dish.

Many diets discourage you from eating too much of it. But don't forget:

Pasta is rich in carbohydrates, gives the body energy and is therefore the perfect fuel for your workouts.

Pasta is a great source of Vitamin A, which is important for your vision, immune function, skin and cellular health and bone metabolism.

Table taken from here

 

100g of food - Vitamin A in pasta
Pasta, fresh-refrigerated, spinach, as purchased - Vitamin A	25 mcg
Pasta, homemade, made with egg, cooked - Vitamin A	17 mcg
Pasta, fresh-refrigerated, plain, as purchased - Vitamin A	14 mcg
Pasta with meatballs in tomato sauce, canned entree - Vitamin A	14 mcg
Pasta with Sliced Franks in Tomato Sauce, canned entree - Vitamin A	10 mcg
Pasta, fresh-refrigerated, spinach, cooked - Vitamin A	10 mcg
Pasta, corn, dry - Vitamin A	9 mcg
Pasta, fresh-refrigerated, plain, cooked - Vitamin A	6 mcg
Pasta, corn, cooked - Vitamin A	3 mcg
Pasta, homemade, made without egg, cooked - Vitamin A	0 mcg

Pasta provides you with folic acid, commonly known as Vitamin B9. Your body needs it for healthy red blood cells which circulate the oxygen in your body. Not too insignificant, right? Especially during pregnancy folic acid is essential for the fast and healthy growth of your baby as it's a crucial cell division factor. Wikipedia states that:

"Folic acid may also

reduce chromosomal defects in sperm."

So if you're in the "planning phase" of a little one go ahead and serve the father-to-be a delicious pasta-meal. He's going to love it, love you and make love with healthy sperm...

Pasta is a great potassium supplier. Your cardiovascular system and muscles will thank you for it.

Last but not least, pasta is low in fat. Of course it still has its fair amount of calories but if you're mainly watching your fat-intake, pasta is the way to go.

For more "Evidence of Pasta's Health Benefits" you might enjoy reading this, it's a report about how scientists connect pasta with the reduction of the glycemic indes of your meal, how it can be beneficial if you have diabetes and that it might reduce your risk of getting Alzheimer's disease.

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breaking (is) bad!

No, this is not a post about crystal meth, guns and murder. But about a crime, which in Italy is worse than that. Which would make the toughest mafioso cringe. The kind, that puts horseheads, still bleeding, in someone's bed.

BREAKING SPAGHETTI! No kidding. To fit them better in the pot. I thought, the defense: "everybody does that in Canada" was lame, but found out later that it's not far from the truth.

evidence

Only in very few cookbooks it actually says "to be careful not to break the spaghetti when you put them in the boiling water". I'm sure all the others simply assume, no one would ever use such a barbaric technique on the longer members of the innocent pasta species. Don't forget, you decided on the "breed" when you chose it in the store, so now deal with it!

Will it change the taste?

Noooo, probably not. But you'll go straight to Italian food hell.

Isn't cooking all about personal preferences?

Do you eat poutine out of the mixer?

Beavertails stonehard and crumpled up?

Why is it almost impossible to break spaghetti neatly in half?

Because it hurts their feelings.  

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palatable pesto

pesto - another delicious and simple delicacy of the Italian cuisine.

...and what is pesto? It's a creamy yet flakey green paste, which does not only make an excellent pasta sauce but also refines meat, fish, salad, vegetables and caprese. The best part is: it's easily made of basic ingredients.

You need:

200 gram ( 7,14 oz) fresh basil leaves
3 tablespoons pignolia (pine nuts)
3 garlic cloves

100 gram (3,57 oz) Parmesan cheese

                 or 50 gram Parmesan and 50 gram sheep cheese
salt to taste
1 tablespoon pepper (corn)
100 milliliter high quality olive oil

Cut the fresh basil and use mortar and pestle on everything except the oil until you have little flakes. Add the olive oil for a creamy consistence.

Please keep in mind that the fresher and better the ingredients you use, the more delicious your result!

ingredients

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pesto chicken

caprese

variations like tomatoe pesto soon to be posted, stay tuned!

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5 souvenirs to bring from Italy

1. A bottle of wine – Of course! If you prefer red wine get a bottle of Tuscan Brunello di Montalcino (there is a vast selection: the producer Tenuta la Fuga offers a cheaper possibility to get a multi-award winning bottle) and if you like white wine better, a Pinot blanc from South Tyrol (Alois Lageder or Stroblhof are great producers) should do it.
2. Parmesan – Original, matured Parmesan is something wonderful – some flakes in the salad, pure with some chutney or grated over pasta, it's simply delicious. Never get the pre-grated stuff, it's normally made from the rind of the cheese.
3. Cured meats – Salami, Parma ham, Speck...yummy!! Careful though: customs wont let you take it into Canada if you declare it. So it might be better, if you just eat as much of it as you can get, while you're in Italy.
4. An original pasta recipe – Make sure you ask an Italian for a original pasta recipe. It's not only nice to have, but if you write it down on a nice piece of paper and combine it with an original bottle of olive oil, it makes a great, personal gift!
5. A tan – No matter what you're doing – hardcore sightseeing or a gastronomic tour, make sure you take the time to sit in the sun at least once a day and drink one of those wonderful coffees: a macchiato, a cappuccino or an espresso. Cause only then, you will be able to experience, what the Italian way of life is really about.

:-[===0

creative caprese

 

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