Baccalà & potato-mash pizza

Baccalà and pizza have one thing in common: they can be prepared in endless ways. Let’s just try to imagine all the pizza variations we have seen recipes of, and the salted cod recipes: An infinity. Baccalà fillets, is an ingredient that I connect to my childhood in Iceland. For children the mashed potato version was and sure still is a big favorite….. with some butter of course to make it even more appetizing. In time I’ve made a pizza version of my beloved baccalà & potato mash.

 

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Wild wholewheat spring pizza

Spring is a wild season, an awakening season, so full of new, fresh perfumes. One of the top ingredient of the season is the wonderful asparagus. So delicious, so versatile, so rich of minerals and vitamins, and so joyfully green, or sweetly pale. Love it on the pizza with eggs, creamy cheese and parmigiano cheese, maybe with an egg, and some parma ham. This one is a wild one, topped with pea pesto as well, pine nuts and detox artichoke. Feta or fresh goat cheese on top. Whole grain pizza loaded with greens.

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Spring on toast & toast for spring

Spring on toast & toast for spring. Grab the season of rebirth and cherry blossoms into your hand and savor these springful toast slices accompanying your senses into the new cycle of life with colors, delicate taste, seasonal food, elegance and a completely natural sparkling wine from LaStaffa, a classical method biodynamic verdicchio wine with a small percentage of trebbiano grapes, a true rarety, cultivated in the rolling hills of Staffolo nestled in the hills in the north of the Marche region, in the Esino valley. In fact its name is “Mai sentito” (Never before heard of). It is a perfect match here and its so appropriate to make a toast to spring, summer coming up and Mother Earth, with this fresh, crisp, fruity and extremely convivial natural spumante, expressing in such a beautiful way the distinct characteristics of the area.

 

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