Thursday, June 27

Summer = Semifreddo, Homemade Italian Icecream

Summer in Italy means gelato, and lots of it! However we don't have an icecream machine and in our house, homemade semifreddo is just as good - plus any dessert that doesn't need the oven on is an added bonus!  Semifreddo literally translates to semi-cold or in this case, semi-frozen and let me tell you, trying to take a few photos on a hot June day with temps in the 90's F/30's C was more than difficult!

This recipe couldn't be more simple and is a great base to expand upon - get fruity by adding mashed raspberries to the mix instead of amaretti cookies for example and top with a dark chocolate ganache!

Cookies & Cream Semifreddo with Wild Berry Compote
Semifreddo al Amaretti con Frutta di Bosco

Serves 6-8
6 eggs
1 1/4 cups superfine sugar
1 cup of amaretti (almond flavored cookies/macaroons), crushed
3 cups heavy cream

Whisk the eggs with the sugar in a heatproof, grease-free bowl, set over a pan of barely simmering water until thickened. Then remove from the heat and continue whisking the mixture until completely cool.

Stiffly whip the cream. Then fold in the egg mixture and crushed cookies.

Line a rectangular loaf pan with plastic wrap, pour in the mixture and smooth the surface. Place in the freezer overnight or for at least 4 hours before serving.

To serve: turn upside and remove the plastic wrap.  Serve with warm compote of mixed wild berries or chocolate atop!


Saturday, June 22

Podcast from Italy: Post Pizza Night Podcast!

 It's been a month since our last podcast so we have a lot to update - from the weather and garden to the chickens and the wedding! Another late night podcast (after pizza night!) We recap all the happenings at our farmhouse, plus  explain how to use the site - searching for festivals in Le Marche.
Thanks for listening!

Stream on Stitcher or Download/Subscribe via iTunes our Podcast from Italy: Episode # 54

Monday, June 17

Sunrise: Day break on our farm in Italy

Buon giorno - good morning!! A gorgeous shot of the sun rising above over our farm. 
(Thanks Marty for the photo!)

Have a sunny day!

Saturday, June 15

Strawberries + Homemade Limoncello = Summer Bliss

 Fresh picked strawberries from the garden with homemade limoncello - a simple dessert that is sheer summer bliss!  This delicious dessert, perfect for a hot night, may have only two ingredients but if you want to make it from scratch you are going to need about 2 weeks.  You can always cheat and buy a fancy bottle of limoncello or limoncino but if you have a little patience you will be great rewarded! 

Here's the no-fail, hands-down best, straight from the Amalfi Coast - Limoncello Recipe! 
And keep scrolling to find the recipe from strawberries & limoncello below!

Homemade Limoncello
Rinds of 6-7 lemons (no whites) - use a potato pealer
1/2 liter of pure alcohol (or flavorless vodka)
1 liter of water
500 gr. sugar

Let the lemon rinds soak in alcohol for 10-12 days
Filter the lemon rinds.
Make a simple syrup with the sugar & water (warming the water on the stove & incorporating all the sugar). Wait for the sugar water to cool.
Combine the simple syrup with the alcohol & mix.
Bottle & place in the freezer.
Serve cold!

For Strawberries macerated in limoncello - it couldn't get any easier than 1, 2, 3:

1. Clean and cut your strawberries
2. Drizzle atop limoncello, mix & let sit for about an hour
3. Serve with fresh whipped cream or mascarpone & mint and a glass of frozen homemade limoncello!

Wednesday, June 12

Recipe: Roasted (or Grilled) Peppers Stuffed with Tuna

Simply delicious. Ever since visiting a family-run seafood restaurant along the Adriatic we have been recreating this simple dish of roasted peppers and tuna.  Roasting gorgeous orange, yellow and red peppers over the grill and stuffing them with tuna, capers and herbs makes for a healthy flavorful appetizer/antipasti -the perfect way to start your summer dinner (especially if you already have the bbq fired up!)

Roasted Peppers Stuffed with Tuna
 Peperoni alla grilglia ripieni di tonno

Serves 6

4 Peppers (any color)
250 gram of highest quality of tuna you can find (in oil or water), drained
spoonful of capers, chopped
oregano, or any fresh herb of your choice (basil, marjoram, etc.)
salt & pepper (or red chili flakes)
red wine vinegar
extra virgin olive oil
clove of garlic

Start by charring the outside of your peppers - either on the stove or over the grill - until the outside is completely blackened. Place in a bowl and cover with plastic, allow to cool.

When you can handle the peppers, remove the skin (should come right off) and remove the seeds. Slice the peppers into 3 cm strips.

To prepare the tuna filling, combine the tuna, capers, salt & pepper, a few drops of olive oil and vinegar.

At one end of the peppers add a spoonful of the tuna mix and roll the pepper around the tuna. Place in the dish, once the dish is full season with salt & cracked pepper.  Now make the dressing.

Two spoonfuls of red wine vinegar with six spoonfuls of olive oil, 1/2-1 clove of finely chopped garlic and small handful of chopped herbs. Mix it up and pour over the peppers in the dish. Allow to sit for at least 20 minutes before serving to let the peppers soak up the dressing.

Note: You can add any thing you like to the tuna mix: spring onions, sun dried tomatoes, olives, etc.

Monday, June 10

Been Busy, Preparing for a Wedding....

 You may have noticed a recent drop-off in posts and recipes - well, we have been busy preparing for my younger sister's wedding! (And it was perfect!!) More posts, recipes, photos, festivals and stories to come - thanks for your patience. It was a crazy week, hosting 26 family members and friends at our farmhouse, Jason cooked up a storm as we celebrated Meagan & Kevin's wedding. (Menu details to come...)

Here are a few of my favorite photos taken by guests -

Thursday, June 6

Another Reason to Visit Le Marche - Castello Brancaleoni

The 13th Century castle stands small but proud, just like the people that live below it's ancient walls in the idyllic farming village of Piobbico (Le Marche, Italy).

The castle was altered and transformed in 1573-1587 into a beautiful Renaissance residence, designed by the architect Baccio Pontelli and built by Count Guido Antonio I Brancaleoni, captain of Duke Federico da Montefeltro.

Tuesday, June 4

La Fiorita - The Flower Covered Streets of Italy

Photos of the locals from Piobbico i Piobbichese, preparing our sweet village for la fiorita!
 The first Sunday of June villages across Italy celebrate La Fiorita (or Corpus Domini), a religious holiday by decorating the streets in flower petals followed by a procession through town. Discover this beautiful tradition in Le Marche

In previous years I have posted the photos of the procession, however this year I wanted to show all the hard work and friendly faces preparing the streets!

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