Italian Croccante is one of the things because Italian kids are waiting for December! This simple sweet is so good, and sold at the corner of the streets, along with roasted chestnuts and other candies. The dried fruit is caramelized into a mixture of sugar and honey, then shaped into bars: crunchy and delicious!
Smoked salmon tartine is a classic recipe for party and gatherings! Today I paired salmon with fluffy asparagus whipped butter and finished with crumbled almonds. My choice for these tartines is delicious rye bread, but it is possible prepare the smoked salmon tartine with any bread you prefer!
The Italian rice cake, called also “Torta degli Addobbi” is a simple and tasty dessert of the Emilian tradition. Originally, this cake had been prepared for the “Festa degli Addobbi”, a medieval festivity where colored drapes were showed out from the windows. But, currently is common serve rice cake all year long. Arborio rice is slowly cooked into the milk and spices, then the mixture is baked into the oven at medium temperature. Liquor, brushed over the cake when it is still hot is fundamental to obtain the characteristic, sticky crust. Serve the rice cake cold, after stored a few hours into the fridge.
Today I propose you a savory and healthy green beans salad, perfect for a quick lunch, but full of energy; Ideal for a lunchbox at work or a picnic! Tofu marinated with soy sauce in contrast with the sweetness of green beans and almonds, will give a unique flavor to this simple and tasty salad. A tip: use a soy sauce with low sodium content, otherwise you risk to oversalt the tofu!
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For the “Cinco de Mayo” I desired to eat a delicious Mexican chicken (like all of us!), but not one of the usual Mexican recipes. I wanted to find out a recipe that I had never experienced before. After a little ‘research, I chose the chicken in “Salsa de Almendras”, a fantastic, quite unknown, recipe made with almond sauce. If you’ve never tried it, I highly recommend it! The recipe that I’ve written below is faithful to the original, I followed a small personal variant only finishing the dish to make the almond sauce even more creamy!
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