A lot of vitamin D here: mackerel, eggs and butter…. and a lot of taste. A quick and substantial lunch or aperitivo dish. With a glass of dry traditional method sparkling wine, you’re in for a “bubbling” tastebud adventure.
When I make those butter fried slices of bread for late Sunday breakfast or whenever I need extra sunshine into my morning, the lines from Richard Rodger’s score of “Oklahoma” automatically come to mind: “Oh, what a beautiful morning, oh, what a beautiful day”, and I feel like Gordon MacRae admiring the golden meadows on a super sunny day. That is what food can do to us. In addition to nurturing us, it takes our spirit on the most incredible “voyages”. Use the fruit you have in season for topping.
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.
Soma d’Aj is a typical recipe from Piedmont. It’s a quite simple slice of country bread rubbed with garlic and then topped with extra virgin olive oil. In Piedmont dialect aj means garlic (abbreviation for aglio) and soma is related to the load put on the back of a beast. An approximate translation for this gastronomic metaphor could be: “Loaded with garlic”.
The fruity and comforting cake, Miascia is a classical dessert from Lake Como (which food tradition isn’t all about the fish of the lake). It’s a poor traditional dish (that are often the best) where stale bread is the main ingredient. It’s perfect to use dried up bread and transform it into a delicious cake. This version is based on an antique recipe for the bread pudding. For me it I like to use the word bread pudding to describe the cake, as it remains quite moist, and that is the definition often given for bread-based dessert popular in the cuisines of many countries.