Fava beans grow in a rare combination between glory and misery. Glory, because they are among the most fine legumes on this planet. Misery, because you will find them only in traditional and heavy recipes from the Mediterranean countryside, that were part of the daily diet of farmers. There are many ways to cook fava … More Fava beans with milk and mint
It’s been a month since when we came back to Barcelona. Now, it’s the right time to share the best recipe we have discovered during our gastronomic wonders around Norway. Hardangerlefse can be translated as “flatbread from Hardanger” and we discovered it in the Norsk Folkemuseum in Oslo. We tried it when it was still … More Hardangerlefse: the sweetest side of Norway
On the 29th of each month in Argentina it is used to eat ñoquis, or how we call them in Italy gnocchi. This kind of homemade pasta has been brought in the Southern Cone probably by Italian immigrants… do we really need to remark the importance of the Italian influence in Argentina? Even my great-grandfather … More Ñoquis: desde Italia hasta Argentina
Ingredients: For the pastry: Flour 250 gr Butter 125 gr Sugar 80 gr Milk 3 spoons Egg yolk 1 For the custard: Milk 250 gr Flour 30 gr Sugar 40 gr Egg yolk 2 Peaches 3 First of all we’ll need to prepare the pastry, which in this case it’s basically a shortcrust or … More Weekend treat: crostata with custard and peaches
Ingredients: Beans 350 gr (preferably borlotti) 1 garlic 3 leaves of sage 4 potatoes (medium size) 1 tomato 1 celery 1 carrot ½ onion First step: cooking is not always fast (unfortunately) and we all know this. Sometimes you have to plan in advance what you´re going to eat on the next day. Our Farm … More Farm Soup…aka grab a book and wait for your beans to be ready!