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THANK YOU!
My mum made cherry marmalade and shipped it over from Italy.
I love her.
I made whole wheat bread!
The process of making bread takes me back to my childhood, in Italy my grandma used to have a big brick oven in her kitchen, she would regularly make both bread and pasta. I remember that I was always mesmerized by looking at her using all that flour, rolling pin and all the accessorizes I would ask questions about. I would feel such a grown up when helping her. The best part though was that she would make a separate bread for me in the shape of a kid, almost like the gingerbread man, and I would feel so special!
I think we would have had a pretty good time baking together!
You should all give it a try and make some bread!
All right now, enough with the chat, hope it didn’t get too boring!
Lately in love with this tea: majorelle mint .
During the winter I am not a coffee drinker, exception made only for lattes at Maialino, so sometimes drinking the same tea (english breakfast) can get a bit boring.
So what I like to do is, spice it up changing teas and tisanes and methods of preparing it with different infusers.
It definitely puts me in a good mood, instantly!
Isn’t this the perfect time of the year to drink hot chocolate?
Ricotta & chocolate cake
It’s not a mystery I love Satsuki Shibuya’s degign pieces! The colors, simplicity, beauty captured me since I came across them and the london fog tea towel literally stole my heart since the beginning so I decided to make a little video about it! Hope you’ll enjoy it and…happy monday!
Ricotta & Chocolate Cake from Ilenia Martini on Vimeo.
Pasta with zucchini and mushrooms for lunch.
This time I want to try something different and share my own recipe, I hope you’ll like it!
Ingredients:
8 oz of gemellini pasta
1 or 2 small green zucchini
1.5 pounds of wild mushrooms
1 teaspoon of unsalted butter
5 TS of seasoned bred Crumbs
1 cup of vegetable broth (add more if needed)
1/4 teaspoon of dried onion
1/4 teaspoon of dried garlic
a pinch of black pepper
1 teaspoon of olive oil
parmesan
Method:
Chop the zucchini in small dices (or use a blender). In a pan heat the olive oil with the dried onion and garlic until lightly golden and toss in the zucchini, stir and leave over medium heat for 5 minutes. Meanwhile bring the vegetable broth to a boil and start pouring it into the pan and reduce the heat to low. Stir and let it cook for about 30/40 minutes then add the mushrooms and more broth (if needed). Stir and let it cook till the sauce is creamy enough. Meanwhile bring a pot of water to a boil season with salt and cook pasta to directions. On low heat add the breadcrumbs and butter to the zucchini. Once pasta is ready drain and toss it in the pan, stir and always on low heat, add pepper and Parmesan. Voilà! You’re ready to eat!
Buon appetito!
