tag:blogger.com,1999:blog-4760293985741899065.comments2023-10-28T02:10:09.757-07:00Cooking and recipes from a Nonna's KitchenYvonne Randallhttp://www.blogger.com/profile/03612325052352540698noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-4760293985741899065.post-69360415350229164192016-08-12T11:09:17.983-07:002016-08-12T11:09:17.983-07:00Love that I found this recipe. Have you ever tried...Love that I found this recipe. Have you ever tried torta di spinaci. Been trying to find a recipe for that tooAnonymoushttps://www.blogger.com/profile/05433802856207571334noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-59012737667714248012015-09-27T07:03:42.039-07:002015-09-27T07:03:42.039-07:00Hi Tony,
Apologies for taking so long to reply, bu...Hi Tony,<br />Apologies for taking so long to reply, but I've been in Italy on a dial up internet line and this stopped me form opening my blog. (Moan over).<br /><br />your questions:<br />First, you mention stoneground flour; is this wholemeal, or white? <br />*It was wholemeal but you can use white.<br /><br />Second, on day ten you mention the fridge; at what stage does the fridge enter the picture? Was fermentation allowed to proceed at room temperature for duration, or did you refrigerate once fermentation had been established?<br />* refridgerated once the fermentation was established.<br /><br />Third - that's nearly a couple - did you cover the containers and, if so, with what? And was the covering fitted tight, or loose.<br />*I covered the containers with a piece of thin cloth and once the fermentation had started I used the tops of the yogurt carton. The gas produced by the yeast can push the lid off the yogurt carton so that stops it from becoming hazardous. If you use a glass jar then the lid should not be screwed on tightly to allow the gas to escape.<br /><br />Fourth - okay, okay, I can't count - and this really confuses me; why add manufactured yeast to your recipe when the whole point of the fifteen days was to create a natural yeast sourdough starter???<br />* To be honest, I did this because I was afraid that it wouldn't work. It was my insurance policy. You will notice that I only used 5g. I would normally use 15g.<br /><br /> I googled 'Mother Dough', which, I understood, was a piece of dough held back from the previous baking so that it could be used to ferment the next batch.<br />*To a certain extent this is true, but you have to start the lievito madre somewhere. The dough held back from the previous baking can be a madre if it came from a batch that had used a madre as its raising agent. However, the lievito madre has to be established first. It's a bit of a chicken and egg situation.<br />Importantly, a lievito madre is a sourdough.<br /><br />If you have the time have a look at some Italian Yout tubes on lievito madre and you will see bakers taking the lievito madre out of a canvas that has been tightly wrapped with rope to slow down the development. <br /><br />Hope that this has helped.Yvonne Randallhttps://www.blogger.com/profile/03612325052352540698noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-61264660263648854132015-06-22T06:53:25.384-07:002015-06-22T06:53:25.384-07:00Hello Yvonne,
I've just read this post, which...Hello Yvonne,<br /><br />I've just read this post, which I enjoyed very much. I like your writing style, if I may say so. However, I have a couple of questions. (Only a couple?)<br /><br />First, you mention stoneground flour; is this wholemeal, or white?<br /><br />Second, on day ten you mention the fridge; at what stage does the fridge enter the picture? Was fermentation allowed to proceed at room temperature for duration, or did you refrigerate once fermentation had been established?<br /><br />Third - that's nearly a couple - did you cover the containers and, if so, with what? And was the covering fitted tight, or loose.<br /><br />Fourth - okay, okay, I can't count - and this really confuses me; why add manufactured yeast to your recipe when the whole point of the fifteen days was to create a natural yeast sourdough starter???<br /><br />I found your blog when I googled 'Mother Dough', which, I understood, was a piece of dough held back from the previous baking so that it could be used to ferment the next batch. "It's all rather confusing, really.' (Placed in quotation marks because it's a quote from the highly esteemed 'Goon Show". You, of course, will be too young to know that.)<br /><br />I watch for your owl.<br /><br />Tony aka WRW7Anonymoushttps://www.blogger.com/profile/01963976501140155546noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-27071630077804432442013-11-06T05:13:40.750-08:002013-11-06T05:13:40.750-08:00Hi Cavagnana,
I looked up your home village on Go...Hi Cavagnana,<br /><br />I looked up your home village on Google and was delighted to see that it is on our way down to Bedonia. I haven't been into the village but I know exactly where it is. I come from a village near Santa Giustina, in the Commune di Bardi. We love Bedonia. Small but perfect. Love Maria's Bar on the corner in the centre. Not sure if it's called that but Maria runs it. <br /><br />As we are so close in Italy, I'm not surprised that this torta is so similar to your Nonna's. Yvonne Randallhttps://www.blogger.com/profile/03612325052352540698noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-77046316276325320352013-11-06T05:00:37.622-08:002013-11-06T05:00:37.622-08:00This sounds like what my nonna used to make when I...This sounds like what my nonna used to make when I was a child living in my home village of Cavignaga di badonia in emllia romania Italy when I was a child in the late 1940s & early 1950s<br />I will now have a go at making itcavignagahttps://www.blogger.com/profile/14663855714578399359noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-21179598699197267702012-09-22T23:12:31.321-07:002012-09-22T23:12:31.321-07:00Your cake looks so yummy, I just bought a new oven...Your cake looks so yummy, I just bought a new oven - the old one couldn't bake for squat!!! So I am going to try this today, it is a cold wintery day in Cape Town - perfect for lovely cake, fresh from the oven.<br /><br />BTW, I love Italy as well, was in Venice, Florence and Tuscany this May / June. I loved it sooooo much I have booked to return next year for a month. I am going to be staying in Cetona for 3 weeks, and then visiting Florence and Rome.<br /><br />Cannot wait!!!!!!!JacciRhttps://www.blogger.com/profile/06946201400160112442noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-55207601128842782702012-04-05T15:11:41.539-07:002012-04-05T15:11:41.539-07:00Hi there, I don't know whether to call you ...Hi there, I don't know whether to call you 'Nonna' or 'Craft Fairy', but either way, thank you for your message on my 'ohgoshandbother' blog.<br /><br />I hope you didn't mind me asking you to just give links to Dan's recipes, I think you have such lovely recipes of your own on your blog and your comments about Short & Sweet (which I edited) are so generous. You may know that Dan has been a friend and colleague of the chef Giorgio Locatelli for many years and worked with Giorgio, first at Zafferano and then at Locanda Locatelli, and he also photographed Giorgio's book, Made In Italy, and your food reminds me of so many meals we have shared.<br /><br />I completely agree with you about making things because there's a glut, we have a tiny town garden but most summers it is crammed with tomatoes, beans, cucumbers, chilli peppers and herbs, and I make enough jars of chutney and pickle to see us through the year and to give many away to friends. Or I find something on offer at one of the Indian supermarkets near us in London, such as limes or mangoes, and once again, I'm busy making pickles. The last beans in the garden are always left to wither in their pods and become semi-dry before we pick them.<br /><br />I'm sure I'm going to enjoy revisiting your blog!<br />Best wishes,<br />David Whitehouse<br />david@danlepard.comDavid Whitehousehttps://www.blogger.com/profile/11181337338115560796noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-35520436313943546002012-02-25T19:16:40.030-08:002012-02-25T19:16:40.030-08:00Hello,
I discovered your blog last week and insta...Hello, <br />I discovered your blog last week and instantly made the Torta di patate, it was amazing. All of your food looks great, I look forward to following you. I invite you to take a peek at my blog, especially if you love Italian cooking as much as I do. Cheers! http://lacucinaprimadona.blogspot.com/Anonymoushttps://www.blogger.com/profile/03834852742575023148noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-54501611455960021622011-11-25T07:44:58.727-08:002011-11-25T07:44:58.727-08:00Wow, that looks beautiful! And yummy! New to your ...Wow, that looks beautiful! And yummy! New to your blog.<br /><br />Greetings, Chandy<br />What Now? TablescapesChandyhttps://www.blogger.com/profile/13745704679188149211noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-51503127329510330982011-08-25T09:10:35.726-07:002011-08-25T09:10:35.726-07:00Hi P,
What an oversight.
All that I did was take...Hi P,<br /><br />What an oversight.<br /><br />All that I did was take a large jar. About 2 liters is good. I filled it with as many mirabelles as I could... push them in... then I added white sugarup to about the half way mark. Don't put too much sugar or your liqueur will be too sweet. Shake it down as it will tend to stay on the top. Now comes the exciting part. I filled the jar with 95% pure alcohol. Don't think for a moment that your finished product will be that strong. The plums will leech out their juices and mix with the alcohol making it much weaker. Leave to dissolve in a dark place. Shake the jar every day to help the sugar dissolve and when it is dissolved and the mirabelles are starting to shrink. However, taste a bit first. leave it longer if it still taasted of raw alcohol. Do not store in the light as the produce will turn brown rather than the amber colour that you see in the photo.<br /><br />Do not throw away the plums as they are fantastic served in small glasses or over vanilla ice cream.<br /><br />Hope that this helps.<br /><br />YVonneYvonne Randallhttps://www.blogger.com/profile/03612325052352540698noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-61455159673785622302011-08-25T06:48:59.098-07:002011-08-25T06:48:59.098-07:00I´d love to see the mirabelle plum liquour recipe ...I´d love to see the mirabelle plum liquour recipe on your page, but unfourtanately cannot find it.Phttps://www.blogger.com/profile/17711014075338176449noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-24747012671939430012011-08-15T09:07:36.398-07:002011-08-15T09:07:36.398-07:00Hi I grew up with Torta my Nonna was from Versola ...Hi I grew up with Torta my Nonna was from Versola near Pontremoli. I just made a video on how to make Torta which is a little different from yours but looks similar. Here is the link: http://vimeo.com/27701348<br />Mangia Tutti!<br />DrewDrewhttps://www.blogger.com/profile/09563364962339909185noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-60347580652384578192011-08-06T00:31:39.970-07:002011-08-06T00:31:39.970-07:00What a simple and yet gorgeous recipe! I had the g...What a simple and yet gorgeous recipe! I had the good fortune to find 12 pounds of mirabelles yesterday and have madly been hunting for recipes. I have made jam and tart and wonder if you have a good recipe for poaching so I can bottle the rest for later please? Many thanks.reb136https://www.blogger.com/profile/12854475177829210788noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-21182776654443949852011-07-26T14:00:30.062-07:002011-07-26T14:00:30.062-07:00These look so great! I have been on a cupcake kick...These look so great! I have been on a cupcake kick lately and I will have to try these.Ashlea Taylorhttps://www.blogger.com/profile/02051615637315101896noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-84342135521984160842011-04-09T10:58:08.071-07:002011-04-09T10:58:08.071-07:00I need to try this. I never liked polenta, but thi...I need to try this. I never liked polenta, but this method looks delicious!<br /><br />SandySandy Camardahttps://www.blogger.com/profile/01393566694789390107noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-85214397162085087302010-11-12T16:13:21.881-08:002010-11-12T16:13:21.881-08:00Mi piace il tuo blog.
http://delicious-macedonia.b...Mi piace il tuo blog.<br />http://delicious-macedonia.blogspot.com/macedonianrecipeshttps://www.blogger.com/profile/00299183636393064873noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-90539058202307430592010-10-07T14:24:14.979-07:002010-10-07T14:24:14.979-07:00This sounds so yummy - I can't wait to see the...This sounds so yummy - I can't wait to see the picture!<br />I'll definitely try it out sometimes soon!<br />I love ricotta in all its forms... I am due soon for a savory experiment with it, but speaking of sweet ricotta recipes,not so long ago I wanted to try a new torta di ricotta but I was feeling lazy, so I ended up adjusting a french recipe replacing the cream cheese with ricotta... it's so quick and easy!<br />take a look and let me know what you think: http://dueolive.com/blog/2010/06/playing-with-my-food/<br /><br />all the best - I'll be back soon!olivahttps://www.blogger.com/profile/07053821060361431613noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-75823941765097492642010-09-24T17:29:36.706-07:002010-09-24T17:29:36.706-07:00Oh, wow. Yum. Made this for dinner last night to g...Oh, wow. Yum. Made this for dinner last night to go with fish, and not only did it make the entire house smell amazing as it cooked, the flavours and textures were to die for!Anonymoushttps://www.blogger.com/profile/17963935782374680650noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-26868282339333687522010-05-03T08:58:50.984-07:002010-05-03T08:58:50.984-07:00Well.. i think this a english style cake, very eng...Well.. i think this a english style cake, very english<br />;-) <br />Bye from <a href="http://www.laura-cooking.com/" rel="nofollow">Laura Cooking</a>Seo Lukehttps://www.blogger.com/profile/17810839336704234967noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-16006336929744953622010-04-06T00:58:39.478-07:002010-04-06T00:58:39.478-07:00Just been having a quick look through your delicio...Just been having a quick look through your delicious food blog and have to say it has inspired me and has given me the idea to start a food blog too. <br /><br />Your ecipes here are wonderful and it is all very well detailed nd the pictures are soooo wonderful that it makes me hungry and they look evr so good too<br /><br />Happy Cooking Yvonne <br /><br />Natalie xSequin Beadhttps://www.blogger.com/profile/02795901284208863316noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-40275334183234507982010-01-18T07:08:07.334-08:002010-01-18T07:08:07.334-08:00This looks delicious!
I cannot wait to try this a...This looks delicious!<br /><br />I cannot wait to try this at home!<br /><br />http://pagefortheculturefreak.blogspot.com/Ninahttps://www.blogger.com/profile/14190877784939926558noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-28503841610108930392010-01-18T07:07:39.123-08:002010-01-18T07:07:39.123-08:00This looks so yummy! Thank you for posting this! I...This looks so yummy! Thank you for posting this! I should probably save this recipe and make it for my mother! <br /><br />There's a cafe nearby that serves something just like this. They call it "Bear Claw", because it's shaped like, you guessed it, a bear claw! But it's made the same way! It's my mother's favorite and she gets it everytime she goes to that cafe!<br /><br />Thanks for the post! I'm going to try and make this for her! Hopefully it tastes similar enough! =)))<br /><br />Keep up the good work!<br /><br />http://pagefortheculturefreak.blogspot.com/Ninahttps://www.blogger.com/profile/14190877784939926558noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-81970405836085186272009-11-06T06:43:53.237-08:002009-11-06T06:43:53.237-08:00Very good and simple.
What is speck? I have never...Very good and simple. <br />What is speck? I have never heard of that term here in New York City?<br />My family recipe for a similar dish is grilling or stuffing the figs. The later is called Prosciutto con fichi al forno.<br />Ciao!<br /><br />Tom<br />www.statenislandfoodandwine.comAnonymoushttps://www.blogger.com/profile/05871218265970588341noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-23853768406385164702009-09-15T08:20:04.089-07:002009-09-15T08:20:04.089-07:00We have the same problem but with deer! Wish they ...We have the same problem but with deer! Wish they would stop eating my garden :(<br /><br />Check out my "momma's" blog on Italian cooking, I think you two should talk :)<br /><br />http://mommaexplains.blogspot.com/Markcohttps://www.blogger.com/profile/13403848164475495092noreply@blogger.comtag:blogger.com,1999:blog-4760293985741899065.post-78168602808604143092009-09-10T20:50:35.274-07:002009-09-10T20:50:35.274-07:00Hi Nonna,
I am an Italian American and a professo...Hi Nonna,<br /><br />I am an Italian American and a professor of online journalism. I'm also a helluva cook.<br /><br />I have admired your site for quite some time. I recently started my own Italian American cooking/culture blog. There's not much on it yet, but I wanted you to see it because I would appreciate your feedback. You can check it out at www.italianamericancook.com.<br /><br />I also added you to my blogroll, and I'd be thrilled if you'd do the same, or mention me in one of your posts.<br /><br />Either way, I hope we keep in touch.<br /><br />All the best,<br />Patty Lamberti<br />718-450-0268patty lhttps://www.blogger.com/profile/17729699790176255672noreply@blogger.com