Truffle eggs

There are some food combinations that seem like a match made in heaven. Like butter and truffles, like eggs and truffles, like eggs, truffles and butter……

Playing with the quantity of eggs (from 1-3) remains a big challenge together with their delicate cooking process. You need to chose well your skillet, of the right measure and non-stick or iron cast would be best. The pan needs to embrace well the eggs and not be too large for the eggs with slightly high soft borders. We wish to obtain a well cooked but glossy white and a soft and creamy yolk. This recipe foresees 3 eggs, and is the perfect portion for a romantic tête-à-tête, or as a “gourmand brunch” for one person that wishes to fill up with seasonal flavors wrapped in the perfumed and comforting creaminess of the eggs.

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Barley ricotta bread with smoked trout


Icelandic-Italian fusion. Tastes that remind of late summer and autumn. Birch smoked Icelandic trout, barley bread with freshly milled organic barley from Móðir Jörð, Vallanes, Iceland, pomegranate seeds from the amazing autumn fruit, pomegranate, freshly picked in Puglia, sheep ricotta cheese from Staffolo, Marche, a dash of orange Sicilian orange blossom honey and a couple of free range eggs. These fabulous ingredients come together in this “smörrebröd” open sandwich suggestion. The scrambled eggs match heavenly with the trout and the pomegranate gives a great acidity contrast to its slight fattiness. Autumn really tastes good, and this toast is in theme with its beautiful colors as well.

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Pancakes with strawberries & maple syrup topping

Pancakes are one of my favorite things, and one day I think I will write a short story, or a “love poem” recalling all the “pancake” moments of my life. Or a song. In whatever circumstance they add joy, comfort, an intoxicating perfume, and then you have a world of choices for the fillings.
This recipe comes from my mother’s cookbook, “Hratt og bítandi” (2000, Ormstunga editor).
I added some baking powder and vanilla extract, that is typically put in pancakes in Iceland and fry them a little differently.

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Sea of chocolate & raspberries

One of my strongest and sweetest food memories are connected to the roasting pan cakes my grandmother used to make. We’re talking about a single-layer chocolate cake baked in a roasting pan and covered with chocolate glaze. She used to sprinkle ground coconut over the whole thing, and that is the Icelandic tradition.
This is my version of the cake, that I always saw as a kind of a “sea of chocolate” being so immense and endless…… until the last slice disappeared accompanied by a glass of cold milk.

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Pork belly sandwich with tangy beetroot & apple coleslaw

Coleslaw is one of the most marvelous inventions. This crispy, creamy and fresh salad with cabbage as main ingredient, is quite a famous dish in The United States where it is often used as a BBQ accompaniment. This recipe is from my friend Karen, with my addition of the celery seeds. It’s very versatile. The coleslaw is a great side dish for burgers, hot dogs, cold meat as chicken or as addition to you falafel pitta. Here it is in the good company of cold Slow Cooked Pork Belly.
This comforting sandwich is more a “wintry” or autumn thing, while you can think of the coleslaw as accompaniment for a huge variety of BBQ dishes and cold cuts for your summer feasts.

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Apple fritters from Tyrol

There’s something about fried food that is so comforting and satisfying for the tastebuds. The aroma of the fried ingredient, the crunchiness of the dough that surrounds it…. Heavenly indulgent.
I particularly love fried apple slices, and they are basically the only reason why sometimes I go skiing. It’s really worth it take the funivia up to a couple of thousand meter altitude and savor these Tyrol Apple Fritters in their perfect surroundings.
The dessert is originally from the Trentino Alto Adige region, which is by the way Italy’s most important apple cultivation area. Then the ski ride down the mountain serves to burn the calories and admire the spectacular view.
When I make them, the sweet, fresh and comforting smell brings out the the imagine of a sunny skiing day in the Alps.

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A whisky improved Sunday porridge

Porridge is one of those dishes that for me are tightly connected with childhood memories. It’s one of those dishes I was obliged to eat because of it’s nutritional facts like potatoes and tomatoes, and therefore maybe I didn’t appreciate them so much, and the porridge was often followed by a spoon of cod oil. In the memory it remained as not such a great food combination. Fortunately I made peace with those lovely ingredients years ago.

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Potato Gnocchi della nonna

The origin of this recipe is from the grandmother , nonna of my friend, Sabrina Corti. She was a cook and the family had a trattoria. Sabrina tells me that Thursday was her favorite day of the week because it was the gnocchi day.
She used  to sneak in the kitchen and “steal” some in the making.
Sabrina: “My grandmother lined the gnocchi balls up like a line of soldiers, and there they waited respectfully to be emerged into the salted boiling water.

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