world of cuisine and recipes
(by Cecilia Fanfani Volpe)
got a discreet collection of books and magazines concerning
the culinary art, plus a real passion for
the world of cookery.
As a young girl, I began following cookery courses in Italy
and France, under chefs
of international fame, and among others,
I had the great honour of being admitted, several years ago
now, amongst the stoves, of a great high-priest
who, so kindly, wrote this dedication on giving me a book
of his: a gastronomic involvement on first sight, in
friendship Angelo Paracucchi.
Apart from the great chefs and the holy
bibles Im still learning from friends and the
women of Romagna who hand down the secrets
of some real masterpieces.
Here in the soil of Romagna, there are ancient flavours
which are well worth rediscovering and re-evaluating.
This page in our site is to be filled by you, by all those
people like you who appreciate the pleasure of having a meal
together with the rhythms it deserves with your
suggestions, recipes, food and wines to try, but also with
the books on the history of gastronomy and nutritional science
you think are worth mentioning.
Write to us at email@example.com
On my part, let me suggest you visit:
and request their catalogue,
As you can see for cookery
lovers or amateur cooks like me full of curiosity, the panorama
is enormously stimulating, and after surfing for hours amongst
virtual aromas, flavours and gastronomic sensations head for
the kitchen and
AMEDEOS SPAGHETTI SAUCE
This sauce is especially made for spaghetti
and is normally prepared in the months of
July and August, or even throughout the year, but only if
you live in hot places such as
Africa or the Tropics, where tomatoes are as good as Italian
ones. I usually prepare it in
the summer on the sailboat, and its always very successful.
Ingredients: 1) a good appetite in good company; 2) 600 grams
of spaghetti; 3) ripe firm tomatoes cut in chunks, how many?
it depends on the number of servings, lets say at least
eight big tomatoes for six people; 4) three garlic cloves
cut in slices; 5) two sliced onions, preferably the red sweet
onions from Tropea (a place in Calabria renowned for its wonderful
onions); in order not to cry while slicing the onions I strongly
recommend wearing a scuba-diving mask; 6) a handful of fresh,
scented basil (we always keep a vase of basil on the stern
of the sailboat and we water it with sea-water!); 7) a small
cup (coffee-cup) of extra-virgin olive oil; 8) hot red ground
pepper at your discretion (I use a lot of it); 9) enough salt;
10) a glass jar where you will mix all the ingredients together
(except the spaghetti). Close the jar tightly and expose it
to the sun for the whole day. In the evening, when its
dinner time, boil the water, add some salt, cook the spaghetti
al dente, strain them and place them on a serving dish, previously
warmed in the oven. Pour the jars contents on the steaming-hot
enjoy! Just one recommendation: dont
warm up the sauce as the summer sun gives it just the right
temperature. Let me know how it goes
SWEET AND SOUR FISH BY SLIM
For Slim fish is above all passion, and
having dinner at his small and well-cared-for restaurant,
La Guinguette in Cesenatico, is a real pleasure. The recipe
I am about to give you is one of our favourite dishes ever
since we moved to the Romagna region.
Ingredients for six servings: 6 small crabs, 6 small soles,
6 small codfishes without bones and heads (or other fresh
fish of the day), 5 lemons, 250 cl of extra-virgin olive oil
and 250 cl of seed oil mixed together, a pinch of fresh red
hot pepper, salt.
Wash the crabs well and keep them in cold water so that they
dont turn black, then, to remove the upper shell, start
lifting it firmly from the belly. Cut the soles side
bones and heads using a pair of scissors, clean away the entrails,
then skin them starting from the tail; carefully clean the
codfishes as well. Squeeze the lemons on a pan, add the oil
mixture and start mixing until you reach a homogeneous yellow
and somewhat turbid texture. Dip the soles, codfishes and
crabs belly up and all on one layer. Add a little bit of salt,
a few thin slices of red hot pepper, and place the pan covered
with a lid on a high flame. Lower the flame after five minutes,
and switch off after three more minutes. Serve immediately.
Ingredients for 6 servings: 36 scallions;
3 tablespoons of extra-virgin olive oil;1 twig of fresh rosemary;
1 tablespoon of sugar; 3 tablespoons of sapa; salt and pepper,
one teacup of hot water.
Slightly warm up the oil together with the rosemary in a pan,
add the skinned and washed scallions, brown for five minutes,
cover them with the sugar and brown for three minutes, add
salt and pepper. Then add the sapa (cooked grapes must, for
more details please see page the flavours to savour
and take home with you on our web site), mix well, simmer
for a few minutes and then add the water. Cover with a lid,
stew on low flame for about twenty minutes until the scallions
are tender and well done. This is the perfect recipe to accompany
baked lamb or a good grilled filet mignon.
A German friend of ours sent us this
recipe, we tried it and found it excellent
the ingredients; 75 grams of butter, 75 grams of sugar, 75
grams of flour, 50 grams of potato starch; 300 grams of raspberries
Place the berries in a buttered baking-pan. Mix all the ingredients
together until you obtain big crumbs which you will arrange
evenly on the berries. Warm the oven to 180° and bake
for 30 minutes. Serve lukewarm with whipped cream or vanilla
Youll need some fresh leaves of
sage and after washing properly, dry them on a towel. Mash
and mix some fresh ricotta (made from cows milk) with
some finely-chopped anchovies (in oil), two or three, according
to taste. With a coffee spoon put a little bit of this mixture
on a leaf then close with an other leaf of the same size,
on top (like a sandwich), prepare all the leaves.
Beat two eggs and coat the leaves lightly first with flour,
then with the eggs and finally with the breadcrumbs.
Lay the leaves out on a tray and place them in the freezer,
once frozen, put them in a freezer bag. When necessary, fry
them, still frozen, in hot oil, for a couple of minutes, turning
Drain off the oil on paper towels and serve piping hot as
hors doeuvres. They are absolutely delicious, my friends
are so mad about them I have had to plant more sage bushes
in my garden!
Bake four peppers, two red and two yellow,
in the oven at 180° till the skin is brown, about 20 minutes.
Peel and scrape out the seeds and cut into strips of about
four centimetres long.
Combine a handful of capers, one of pine nuts, two of breadcrumbs
soaked in milk, one of chopped basil and one of chopped parsley,
one of grated parmesan cheese and some black pepper in a processor
to mince and mix them, then cover the stripes with a little
bit of the mixture and roll them up. Tie the rolls up with
a blade of chives, blanched in boiling water, so that they
look like tiny parcels and arrange them alternately red, yellow,
red etc. in a heatproof serving dish greased with two tbsp.
of olive oil. Bake in the oven at 150° for about 20 minutes.
They can be prepared the day before as they are delicious
MUMAS UNBLANCHED PASTA
Have you ever tried a baked pasta (cooked
in the oven) without blanching the pasta first in boiling
water? Muma gave me this recipe and I can assure you, youll
lick your whiskers!
In a deep pyrex container, mix the following ingredients:
500 grams of short pasta (maccaroni or mezze penne rigate),
the contents of 3 tins of 500 gr. each of chopped peeled tomatoes,
300 gr. of smoked provola cheese chopped in tiny pieces, some
origan, a handful of fresh basil, torn by hand, pepper and
Cover the pyrex bowl with aluminium foil, pre-heat the oven,
bake at 180° for about twenty minutes. Check pasta and
mix, put back in oven, bake uncovered for another ten minutes.
ANNAS SPRING RIGATONI
Clear about 20 asparagus very carefully
and cook them in salted boiling water. Only the green tips
and the water will be used in the recipe. Then prepare a béchamel
type sauce with 25 grams of butter, 20 gr. of flour
and, instead of milk, use ¼ litre of the water in which
you have cooked the asparagus. Fry 150 gr. chopped bacon in
a frying pan until golden, then add 300 gr. of fresh peas
and cook, slowly adding asparagus water if needed.
Add the asparagus tips, ½ kilo of already cooked rigatoni
and the sauce. Mix well and place the mixture into a buttered
pyrex dish, and sprinkle with grated Parmesan cheese. Put
under grill for 10 minutes.
ANNAROSAS RICE CAKE
This recipe was found hand written in
an old book belonging to Annarosas grandmother. I have
tried it and I can assure you its wonderful and will
be a great success, so Im happy to give you the recipe.
Boil a litre of milk, 200 gr. rice, 100 gr. castor sugar,
for about 20 minutes, until the rice has absorbed all the
liquid. Then add 100 gr. of sultanas to the rice, together
with an egg, some vanilla essence, a pinch of salt and the
grated zest of a lemon. Spread the mixture (make sure it is
not too high, maximum 2 cm.) on a greased baking tray and
bake for 20 minutes in the oven at 180°. Remove from heat
and leave cool, cut into small squares and sprinkle generously
with castor sugar.
AGNESE's CHOCOLATE CAKE
I received via Internet this recipe I
would like to share with all my web-site visitors as I believe
it is a delicacy easy to make. Thank you Agnese... until the
Melt 100 gr. butter and 200 gr. bitter chocolate in bain-marie.
Remove from heat, add 2 tablespoons flour, 100 gr. castor
sugar, 3 egg yolks; mix well and then add 3 whipped egg whites
stirring slowly and gently. If you wish add some chopped walnuts.
Bake at 180° for about 20/25 minutes.