When the days get very hot during the summer, I usually cook in the coolest hours, dishes that I can serve cold for lunch or dinner. Today I suggest you this nice match, which I decided to call “Tao” rice, consisting of two varieties of rice: the semi-whole Balilla and the Black Venere. Adding coloured raw vegetables and tofu will be a delicious dish to enjoy in this time of the year.
I’m always looking for 0 Km products, and a few weeks ago I met a women who has a farm just 15 minutes from my house … also be reached by bicycle on a bike path in the wonderful nature of the first hills near Modena, Torre Maina. Here, under the ancient tower, I discovered the Organic and Natural Farm of Stefania Severi https://www.facebook.com/Azienda-Agricola-Biologica-Naturale-899417386797154/ . After a walking around the farm, accompanied by the scent of flowering plants and freshly cut grass and listening to Stefania’s story, I bought some different ancient grain’s wholemeal, chickpeas and spelt. With this spring recipe I’d like to present you the wonderful organic Dicocco spelt, in a very elegant form.
When I was a little girl I used to help my grandmother Vittoria with my mother and my aunts. We staied all together around the kitchen’s table to prepare every kind of delicacy for the family sunday lunch. It was a very special moment.
I have all these wonderful memories in my mind and I think that exactly in those moments my passion for cooking was born.
I was very attached to my grandmother. And I’m very happy to do today what she did her many years ago.
She was a cook: she warked in my grandfather’s restaurant. He inherited it from my great grandfather….it was Arturo’s restaurant. My great grandfather started with street food and then he bought this place to set up a really restaurant and bar.
The recipe that remind me more my grandmother is the “potato gnocchi”.
She used to prepare the flour on the table and add in the centre the smashed potatoes. Then she started to mix by hand until she had nice pliable ball of dough; after that she took the dough, a piece at time, and roll it out gently with her hands until create rolls of about 3 inches. Then she cut the tubes of dough into pieces and me and my aunt used to press each pieces against tines of a floured fork, with our thumbs to roll them end of tines and give the particular form.
I don’t remember how many times I’ve eaten them raw….
When my grandmother made gnocchi, it was always a happy day for me, because the love that put her into cooking was unique, and all the recipes she desiced to do where full of that love….a very expecially ingredients!
I’ve decided to prepare this vegan version, served with a delicious carrot and saffron cream…
“Broccoli?…..No thanks!”. This is the answer when I ask to my husband if he wants to try some beautiful broccoli green tops, steamed and dressed with some extra virgin olive oil and a little bit of salt. I love them! But he doesn’t like so much this simply version. Anyway the form can be changed! So with the same broccolis I prepare for him this tasty and green risotto! This recipe is also vegan: infact I use oil and some toasted hazelnuts as dressing.