Eat breakfast like an Italian

To eat breakfast like an Italian, you only have to follow these simple guidelines:

1. Find the neighborhood bar.
2. Order the coffee of your choice and a baked good.
3. Remain standing at the bar while drinking your coffee and eating your cornetto.

With the COVID-19 quarantine still in progress, all bars in Italy are closed at this moment. Luckily the “A Casa” bar is always open so why not take a few slices of Lucia’s two colored Nutella roll, pour yourself a nice cup of coffee and enjoy breakfast while reading a newspaper? 

Thank you Lucia for sharing one of your breakfast recipes with us!

Two color Nutella roll

Ingredients:

  • 300 grams of eggs
  • 140 grams of sugar
  • 10 grams of honey
  • 25 grams of potato starch
  • 110 grams of flour
  • 15 grams of cocoa powder
  • 300 grams of Nutella
  • Powdered sugar for sprinkling

Preparation:

  • Separate the egg whites from the yolks.
  • Whip the egg whites with 100 grams of sugar.
  • In another bowl, whip the egg yolks with the remaining sugar and honey.
  • Add the stiff egg whites to the cream obtained with the yolks, from top to bottom.
  • Combine 95 grams of the flour with the potato starch and add to the egg mixture little by little, mix well mixing gently.
  • Pour half of the mixture into another cup and add the remaining flour in one and the cocoa in the other.
  • Butter a 30 cm x 50 cm rectangular cake pan, cover it with parchment paper and pour the dark cocoa mixture into it. Level well and bake in a static oven at 200 ° C for about 3-4 minutes.
  • Remove the pan from the oven and pour the light mixture on top of the dark layer, level it quickly and put it back in the oven at 200 ° C for another 4 minutes.
  • Once the two-colored biscuit is out of the oven, remove from the pan with all the parchment paper, and while still hot, wrap it on itself on the longer side. Wrap the biscuit with plastic wrap in order to better maintain the shape and keep the moisture that will keep it soft and allow it to cool completely.
  • Once cool, unroll the roll, remove the parchment paper and cover it with a light layer of nutella. Leave a margin of about 1 1/2 cm from the edges and roll again without squeezing too much, to not let come out the nutella.
  • Wrap the roll well with plastic wrap, seal the ends and leave to firm in the refrigerator for at least 2-3 hours.
  • Sprinkle with icing sugar before serving.

Will your breakfast be the next one?

Good morning with a good breakfast!

A good start of the day starts with a good breakfast. My preference is a Dutch breakfast: a whole wheat sandwich with …, fruit and a milk product such as the vanilla custard I made yesterday. But nowadays I also regularly have an Italian breakfast on my menu. I wonder what your breakfast normally consists of. Send me your breakfast with photo and possibly the recipe (to info@inpugliainvacanza.it or WhatsApp 00393270912079) and I will post it on our website 🙂 .

Vanilla custard

Ingredients for 4 people:

  • 1/2 liter of whole milk
  • 1 packet of vanilla-flavored sugar
  • 22 grams of sugar
  • 20 grams of cornstarch
  • 2 egg yolks

Preparation:

  • Put the milk together with the vanilla sugar in a pan and bring almost to a boil, stirring regularly.
  • In a bowl prepare a cream without lumps of the sugar, cornflour and egg yolks.
  • Add a little bit of warm milk to this cream and mix well.
  • Add the cream to the warm milk and from this moment on, stir slowly and continuously, over low/medium heat until it has thickened.
  • When thickened, pour into a sterilized glass bottle.
  • Close the bottle and turn it upside down and let it cool.
  • Keep in the refrigerator.

Tomorrow Lucia’s breakfast with her recipe of the two color nutella roll 🙂 .

What would you do?

This morning I asked Giovanni: “what would you do tomorrow if you knew it would be your last day on earth and you aren’t allowed to leave our piece of land?”. Hard question!? He asked me: “and you, what would you do?”.

We often live as if our days are guaranteed, as if  there always will be a tomorrow. With that in mind I would start changing a little piece of our land into a place where we can relax and unwind after a day of hard work. A place where we can sit down with a cup of tea and smell the perfume of the freesias in springtime. A place where we can enjoy the sunset during the summer days. A place to just do nothing!

Our future place to just do nothing!

But why should I even start with all that work knowing that I wouldn’t be able to enjoy using the endresult? In fact, I wouldn’t even finish it because it’s more than a day’s work. The answer is simple: I would hope that it wouldn’t be my last day, that I would have a another day left. A day in which I would have the possibility to continue what I had started,  so that one day – in the near uncertain future – Giovanni and I would have a nice little place outdoors to just do nothing 🙂 !

So will tomorrow be my last day? Or will I procrastinate on my idea and I tell myself that I’ll start building our outdoor place next week because there will always be a tomorrow?

Tiramisù

Ingredients:

  • 250 ml of whipped cream
  • 250 grams of mascarpone, at room temperature
  • 4 tablespoons of powdered sugar
  • 250 g ladyfingers
  • Chilled chocolate milk
  • 50 grams of chocolate, chopped into pieces
  • Cocoa powder

Preparation:

  • Beat the whipped cream in a bowl along with 2 tablespoons of powdered sugar.
  • In another bowl, mix the mascarpone and the remaining 2 tablespoons of powdered sugar.
  • Add the whipped cream to the mascarpone.
  • Stir well to obtain a cream.
  • Add the chocolate pieces and mix well.
  • Soak the ladyfingers in the chocolate milk and place them in a small cake pan.
  • Spread half of the cream over the ladyfingers.
  • Place the second layer of ladyfingers, soaked in chocolate milk, on top of the cream.
  • Cover with the remaining cream.
  • Sprinkle with cocoa powder.
  • Refrigerate for at least 3 hours.

Apple jam with coffee

Lucia’s virtual pen provided the recipe of apple jam with coffee.

Lucia’s tart with Apple and coffee jam

Ingredients for 2 jars of 250 grams apple jam with coffee:

  • 400 g of water
  • 250 g of sugar
  • 500 g of apples
  • 50 g of cognac
  • 20 g of powdered coffee

Preparation:

  • Dissolve the powdered coffee in 400 g of water in a saucepan; let stand for 15 minutes, then strain and set aside.
  • Peel the apples, put them in a small saucepan with lemon juice and sugar and cook them for about 10 minutes.
  • Add the filtered coffee and cook for another 40 minutes.
  • Add the cognac, mix well, let it cool and put in the jars, sterilized and dry.
  • Store in a dark and dry place.

Source: cucinare.meglio.it

A bit of color to brighten up these gray days

For Lucia and for anyone who needs a bit of color to brighten up these gray days.

#ichbleibedrinnen #ichbleibezuhause #ikblijfbinnen #ikblijfthuis #iorestoincasa #iorestoacasa #istayathome #istayindoors

 

Caponata of artichokes

The printable version of the recipe can be found here.

Ingredients:

  • 8 artichokes, cleaned, cooked and quartered
  • 30 ml of apple vinegar
  • 10 grams of pine nuts, roasted
  • 2 stalks of celery, washed and cut into slices
  • 2 tablespoons of olive oil
  • 1 garlic clove, finely chopped
  • 3 tablespoons of raisins
  • 1 tablespoon of sugar

Preparation:

  • Put the oil in a pan and add the garlic.
  • Fry (sauté) the garlic over low heat.
  • Add the celery and cook for a few minutes.
  • Add the artichokes, raisins, vinegar and sugar.
  • Stir well and bring to a boil.
  • Turn off the heat and allow to cool.
  • Taste and season with salt and pepper.
  • Divide on 4 plates and sprinkle with toasted pine nuts.

Our new toy for in the countryside

The pruning of the olive trees is currently in full swing. Last year the two of us were doing the job. This year we’ve got some help from our new toy: our woodchipper. 

According to Giovanni only tough men are able to use the woodchipper. But in my opinion the machine is also suitable for use by superwomen 😉 . For sure when they don’t forget to switch the “on/off” button to “on”. If they forget that, like I did the first time, starting the engine is hard, even for superwomen 🙂 .

Why a woodchipper?

The pruning of the trees is automatically accompanied by a lot of waste in the form of tree limbs. The bigger ones we save for next winter so that we have wood for our woodstove. But what to do with the smaller branches, which ar a lot? Burning them was and still isn’t an option for us. For that reason we went looking for a solution and we found it: we agreed that we needed a wood chipper. Last week our dream came true with the arrival of our shredder. This way we can finally close the circle of  the tree life: the branches are broken into pieces and those wood chips remain under the tree to provide protection and manure at the same time. And after a day of hard work they also make a really great soft “bed” to take a rest. 

We are proud and grateful that we again have been able to make another step in becoming “green”.

In Puglia In Vacanza – your (wellness) holiday in the countryside in a sustainable way!