italy on my mind

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About me
- Press
Recipes
Classes, tours & workshops
Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
Blog
Contact me

gelato-ricotta-pidapipo-italy on my mind

By italyonmymindApril 30, 2016

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Recipes

Hazelnut cheese biscuits – a recipe from Istria
Istria – news, Livia’s ricotta cake and virtual events for my book launch
Mini crescent rolls with jam – baking from Carpathia
A week of lockdown lunches

cook with me

Cook with Me
- Trieste tour
- Cooking classes

Recent posts

Hazelnut cheese biscuits – a recipe from Istria
Istria – news, Livia’s ricotta cake and virtual events for my book launch
Mini crescent rolls with jam – baking from Carpathia
A week of lockdown lunches
Torta di nonna Tilde with orange custard

Instagram

There is nothing quite like a Friday night aperiti

There is nothing quite like a Friday night aperitivo at the end of the long working week. One of my favourite things to make is panelle – Sicilian chickpea fritters – fried then drizzled with lemon juice and a dusting of salt flakes. And they pair so well with Santa Margherita Prosecco, which has a clean and fruity bouquet
@santamargheritawines
#uncorkextraordinary #qualityofjoy #ad #prosecco #SantaMargheritaWines #alwaysdrinkresponsibly

RECIPE - here’s one for those of you (this inclu

RECIPE - here’s one for those of you (this includes me!) with a sweet tooth - great any time with a coffee - Fazzoletti di marmellata (little jam squares, or literally “little hankies with jam”) - delicious little bites of sweet short crust pastry filled with jam.

makes 28-30
125 g unsalted butter, softened 15-20g icing sugar 190g plain flour 50g corn flour 1/2 tsp vanilla essence zest of a small lemon good pinch of salt 1 large egg 1/4 jar good quality thick jam a tablespoon of milk icing sugar for dusting
Beat the butter and icing sugar until creamy. Add the vanilla, salt, flours and lemon rind and beat briefly until crumbs form. Drop in the egg and beat until it just comes together. Place on a floured working surface and knead a couple of times. Flatten the pastry slightly with your hand, and roll the pastry out until if forms an approximate 15 cm circle. Wrap the pastry and place in the fridge for about an hour.
Preheat the oven to 180C. Line a couple of baking trays with baking paper.
Divide the dough in half (or in quarters). Put half (or 3/4) back in the fridge and roll the pastry out on a floured work surface until it is about 1-2mm thick (you can do this between two sheets of baking paper to make it easier to work with). Using a square ravioli cutter (mine was just under 7cm x 7cm) or a fluted pastry cutter, cut squares of pastry. Place a small teaspoon of jam on the centre of the square and fold opposite corners onto each other, with a dab of milk to bind them together. This is easier if your pastry is not too cold and quite thin. Repeat until you have used up the pastry. If the folded squares appear too soft, chill the fridge for 15-30 minutes. Bake in batches for about 15 minutes, until the fazzoletti are pale golden. Allow to cool on a rack then dust with icing sugar. These keep for 3-4 days in an airtight container.

It is no coincidence that this weekend’s sold ou

It is no coincidence that this weekend’s sold out workshop at @villa_floretti_flowers is called “I dream of Puglia” - because I do! Luckily I will also be in southern Puglia from 27 May - 2 June 2022 hosting a tour with @southernvisionstravel / there will be no need to just dream anymore

Early start to the day - so let’s start it the r

Early start to the day - so let’s start it the right way!! With my favourite @illyinaustralia coffee #illypartner #sp #LIVEHAPPilly

The hard part: waiting for Nita’s Apple Cake to

The hard part: waiting for Nita’s Apple Cake to cool down; then a dusting of icing sugar and away we go. The recipe is via friend and fellow Istriana @lov8615 - from her grandmother’s heirloom hand written recipe book that has ten dessert recipes with apples. The recipe is in my new cookbook “Istria”

Roasted strawberries and thick Greek yoghurt - a f

Roasted strawberries and thick Greek yoghurt - a fine start to the day

Dear mamma, I miss you though I know that you are

Dear mamma, I miss you though I know that you are with me every time I am in the kitchen, especially when I am cooking your recipes. Buon compleanno (happy birthday) dalla tua Paoletta X

I made pasta with eggs a few days ago - for the fi

I made pasta with eggs a few days ago - for the first time in what seemed like ages - these istrian fusi have wine, water and a bit of olive oil in the dough as well as the eggs. Recipe is in my new cookbook “Istria”. For those of you who are having trouble finding the book - the second reprint is on the way! It should land in Australia at the end of November (was expected now but not here yet due to global shipping delays). So those of you who have ordered directly from me - it should be a couple of weeks until I can send your books - and thank you for your patience ❤️ @smithstreetbooks

How is it panettone season already? (Not that I am

How is it panettone season already? (Not that I am complaining!)

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