Limonata con basilico, lemonade with basil… summertime!


As I am preparing a recipe with lemon peel only, I had a left-over of naked lemons without their skin. The preparation of the recipe with lemon peel needs some time, keep following me and you will see me writing about it in a month or so. :)

So as I had a left-over, I had to find a way to use the lemons because I do not like to waste!
An easy recipe as I was taken by preparing my suitcases. Yesss, I left again. When you read this recipe I’m in Brindisi in Puglia. So I prepared an easy summer recipe with a look on my trip in Puglia. I made this Limonata … but with my personal touch! :)
Limonade with lemon and basil from my garden. A simple, refreshing thirst-quenching summer drink ! Talked enough, let’s get to the recipe.


Limonata con basilico, lemonade with basil summertime!

Ingredients 750 ml Limonata (about 4 glasses):

  • 125 ml lemon juice (2-3 lemons)
  • 125 ml water
  • 70 g sugar
  • 0.5 liters of plain or sparkling water (I used plain water)
  • 4 basil leaves
  • ice cubes


Limonata con basilico, lemonade with basil summertime!

Heat the sugar with 125 ml of water in a pan until all the sugar dissolves completely.
Cool the mixture in the refrigerator.

Meanwhile squeeze the lemons, add the remaining water and basil leaves you have crushed lightly with a fork. When you crush the leaves, the taste of basil will be more pronounced in the lemonade. When the sugar syrup has cooled, add it to the mixture. Before serving, add a few ice cubes and lemon slices for decoration.

Well, it’s ready the summer Limonata con Basilico! ;)

Buon Estate! Happy Summer!

Panzerotti time … a tasty fried pizza snack!

Yes, I admit even I’m watching the 2014 World Cup football every night too. Honestly I’m not a football fan at all, but the World Cup is actually something fun. But I watch only the matches in which “my” countries play; Netherlands, Italy and France. I’m lucky, with three countries I am connected with, the chance to win the World Cup is much bigger. ;)
Panzerotti time ... a tasty fried pizza snack!
And of course, when looking at the football you want a tasty TV snack too, like these Panzerotti. The Panzerotti is a small, deep-fried and stuffed pizza. This recipe I took from my own cookbook Look & Cook Puglia. In Look & Cook Puglia there are more tasty snacks, but this is one of my favorites. You can also add ham or tuna or other ingredients to the filling, so anyone can make a stuffed pizza “panzerotto” to his own taste. Look & Cook Puglia will be available in english soon.
Panzerotti time ... a tasty fried pizza snack!
Ingredients for 4 pieces:

Ingredients for filling:

Panzerotti time ... a tasty fried pizza snack!
Mix the fresh yeast with the lukewarm water. Pour the flour on your work surface and make a well in the middle. Sprinkle the salt over your flour and the sugar in the middle of the well.
Little by little start adding the water in the well and mix with the flour from the inside. Once a dough has been formed you can mix in the olive oil. Continue kneading until you have a smooth dough.
Divide the dough into 4 portions and shape them into balls. Place them on a baking sheet lined with parchment paper and let them rise for about 2 hours. They will double in size.
Panzerotti time ... a tasty fried pizza snack!
Meanwhile, season the Passata di pomodoro or the chopped tomatoes with salt and oregano and cut the mozzarella in pieces.
With a rolling pin roll out each dough ball into a circle of about 20 cm. Top it with mozzarella, tomato and some fresh basil and fold the dough over to make a half moon shape. Seal the edges well by folding the two layers of dough over each other and firmly press them together. Avoid holes in the dough otherwise the pizza will leak which causes a lot of splashing during deep frying!
Heat the olive oil in a deep frying pan. Deep fry each pizza until golden and serve the panzerotti immediately.
Buon Match e Buon Apetito!:D


Sorbetto al limone, a lemon sorbet … now the summer may begin!



A Sorbetto al Limone, for me a lemon sorbet absolutely belongs to the summer. Without a lemon sorbet, summer has not really started.
Sorbetto al limone, a lemon sorbet ... now the  summer may begin!
It is perhaps more lemon in general. I remember that when I was a child, when I arrived with my parents and sisters at the campsite in Italy, the first thing we bought was a bottle of Limonata. For us, this soft drink was absolutely linked to Italy and summer.
And on the beach, I always took a ghiacciolo al limone (water ice). And then of course in the evening a nice Italian ice cream …. again al limone.
I think it was a bit of a family thing. Because if we were somewhere in town and suddenly lost my father, then you could be sure he was buying a gelato al limone somewhere. ;)
I already tried to make ice cream before, but that was not a success as I had no ice cream machine. And I don’t have it until now.
But for this recipe of lemon sorbet you do not need it. If you sorbets is not too much frozen, you can drink it. Slightly harder frozen you can eat it with a spoon.
This is delicious lemon sorbet can be served between 2 courses by a dinner to neutralize the taste buds, as well as as a dessert. But actually you don’t need a reason… you can eat this just anytime when you want to get that Italian summer feeling. ;)
Sorbetto al limone, a lemon sorbet ... now the  summer may begin!
Ingredients for 4 people:

  • 0,5 l mineral water without gas
  • 200 ml freshly squeezed lemon juice
  • some lemon peel
  • 150 g of sugar
  • 1 egg white
  • a few mint leaves for decoration

Put the water, sugar and lemon peel in a pan and bring the water to a boil. Let the water boil gently for 5 minutes. Meanwhile put a, preferably metal, bowl in the freezer so that it gets very cold already.
Remove the pan from the heat, stir in the lemon juice, and let the sugar-lemon water to cool completely.
If the lemon water has cooled, pour it into the (metal) cold bowl. Beat the egg white until stiff and stir it in the lemon water.
Put the lemon mixture in the freezer. Very important: stir the mixture every 45 minutes, mix well with a spoon! It’s normal that at the beginning the egg white remains on the lemonwater. But slowly, when the sorbets becomes colder, the egg white will get mixed easily and better.
Sorbetto al limone, a lemon sorbet ... now the  summer may begin!
After about 10 hours the Sorbetto al Limone is ready! If the sorbet is too hard frozen, leave it out of the freezer 10 minutes before serving.
Buon Appetito e Buon Estate!

A fresh summer salad of tomatoes



Last weekend I had the chance to organize a barbecue with friends, taking advantage of the only day of the week where the sun was showing his face…finally. As the month of May was so cloudy and rainy. :(
A fresh summer salad of tomatoes
For this occasion, I prepared a simple summer salad of tomatoes. Often simple is the best, as everyone has enjoyed it and there was nothing left!
This recipe changes a bit of the classic salad prepared for the barbecue. This one is really tasty and very fresh to be served with red meat, or any other kind of kebab! I don’t need to say that we had a good glass of red wine too, of course ;)
A fresh summer salad of tomatoes

  • 5 clusters tomatoes ( or yellow and red tomatoes to give a little color to your plate !)
  • 1 large clove of garlic
  • EV Olive Oil Talento
  • Balsamic vinegar of good quality
  • oregano
  • salt
  • pepper

A fresh summer salad of tomatoes
Start by washing and cutting the tomatoes into cubes, do not make too small pieces. Then put them in a bowl, salt and pepper lightly your tomatoes to your taste. Press the garlic with a garlic press and add it to the tomatoes.
Add a generous quantity of olive oil Talento and a little of balsamic vinegar. Finally, add at least 5 pinches of oregano. And voila, your summer tomato salad is ready. It goes also very well with a savory pie or quiche .
Buon Appetito !

Fettuccine alla carbonara di zucchine, a vegetarian carbonara


Lately, I don’t have as much time as I want to cook and write recipes. Writing and editing the recipes of the look and cookbook “Look & Cook about Puglia” is great and exciting to do, but also lots of work. We are working on the translation of Look & Cook into English and French, so stay tuned soon you will see what it’s all about. Anyway, it makes that trying and cooking new recipes aren’t in top of my to-do list. And now there are also all the preparations for the Taste of Amsterdam to think about.
Fettuccine alla carbonara vegetarian di zucchine, a vegetarian carbonara
By the way, that’s going to be a super event. I’m excited. We will give demonstrations pasta making and we’ll prepare a real “aperitivo Pugliese” .
And this year S.O.G.N.O. will sponsor the cooking theater; during the 4 days of the Taste of Amsterdam over 35 Chefs will perform and cook with our EV olive Lanzilotti from Puglia . I am very proud :)
But back to the recipe, because otherwise I continue talking about other stuff.
This vegetarian carbonara is made with zucchini and without “guanciale”, but instead there is a lot of tasty cheese in it. For a real creamy carbonara you have to count one egg per person.
TIP: To get a nice creamy cream it is useful to warm the eggs and cheese au-bain-marie instead of putting the pasta directly to the cold egg mixture. As if you mix the warm pasta with the eggs, the egg will solidifies and your cabonara will easily become lumpy . When you heat the eggs first, then this does not happen.
Here the recipe for this vegetarian carbonara :
Fettuccine alla carbonara vegetarian di zucchine, a vegetarian carbonara
Ingredients :

Put a large pan with water and bring to the boil.
Put the eggs in a bowl and stir in the grated cheese. Beware not to beat but stir only. Heat the egg mixture Bain Marie,while stirring. Therefore place the bowl with the egg mixture in a pan filled with water and heat the water. The egg-cheese mixture will thereby be heated indirectly. Continue stirring.
Meanwhile wash the zucchini and cut into very thin strips, ” Julienne “. Heat a few tablespoons of olive oil in a large skillet . Fry the zucchini until lightly cooked. Do not add salt, the cheese is already salty.
Fettuccine alla carbonara vegetarian di zucchine, a vegetarian carbonara
When the water boils, add salt and cook the fettuccine al dente as for the instructions on the package. Drain the fettuccine and keep some of the cooking water. Add 2 tablespoons of cooking water to the egg cream while stirring.
Add the fettuccine to the zucchini in the skillet and stir well. Now remove the skillet from the heat and poor the fettuccine to the egg-cheese cream while stirring continuously. Add a little more pasta water if necessary to loosen the sauce. Serve with some freshly ground pepper.
Pronto fettuccine alla carbonara di vegetariana zucchini.
Buon appetito!

Pasta with pods of fava beans, a surprisingly tasty recipe !



In my previous blog about a pasta recipe with fava beans and salsiccia, I said do not throw away the empty pods. I wrote this because I had another recipe in mind. ;)

Pasta with pods of fava beans, a surprisingly tasty recipe !
I made this recipe two days later, but I didn’t have time to write this blog earlier as I’ve been working on finishing Look & Cook.
Look & Cook, the digital look- and cookbook about Puglia. It’s becoming more and more beautiful, a book full of recipes and photos. But for now enough of Look&Cook that’s another story. I’ll will write about that as soon as ready. :)

First this new pasta recipe, a recipe using the empty pods of fava beans. I always find it a pity to discard the empty pods. Of beans you actually throw away more than you eat. Too bad, not?
So when I heard that you can actually eat the pods, I’ve immediately tried it. In this pasta recipe I also used some stale bread. Truly a delicious recipe for recycling. And not only, it’s also surprisingly tasty !

Pasta with pods of fava beans, a surprisingly tasty recipe !

Ingredients :

  • 400 g of short pasta , e.g. penne
  • 4 salted anchovies
  • 300g empty pods of broad beans
  • 1 clove of garlic
  • peperoncino powder
  • 2 slices stale white bread, e.g. pane pugliese or ciabatta
  • 6 tbsp . extra virgin olive oil Lanzilotti
  • salt

Preparation :
Bring a large pot of water to a boil. This is for cooking the pods and the pasta!
Meanwhile wash the empty pods. Use the beans for another recipe, eg Pasta con fave e salsiccia.
Cut the pods into pieces of about 2 cm. When the water boils, add salt. Cook the pieces of the pods in the boiling water in about 5 minutes until tender. Take the pods out of the water with a spoon. Do not through way the water as it’s used for cooking the pasta. Keep the pods apart.

Pasta with pods of fava beans, a surprisingly tasty recipe !

Meanwhile, heat the olive oil in a frying pan with the crushed garlic and peperoncino. Cut the bread into small cubes and fry the bread cubes in the spicy olive oil. When the bread is golden brown, add the cooked pods and bake all together for 1 minute.
Cook the pasta according to instructions on the package “al dente”. Drain the pasta and add it to the pods and the bread. Mix well and bake together for 1 minute. Serve immediately with grated cheese if you prefer.
Buon Appetito !

Look & Cook

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the interactive look and cookbook of Puglia

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Salento, Puglia

Puglia with Salento (as the most southern part) is the region in the South of Italy where I get my products!