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Crostoli/ Angel Wings

Crostoli or Frappe or Chiacchiere or Bugie are a traditional sweet crisp pastry madeout of dough that has been shaped into rectangles with small cut in the middle! After cutting in the middle, you could make a knot, and deep fry them!

I was researching on the web for some history and I discovered that Crostoli are around since the Roman Empire. The women used to make them around Carnival and they used to serve them to anyone on the street! Back then Crostoli were considered a ” poor dessert”/ cucina povera, just because the ingredients were very simple and easy to have, also they last very long!

Every region in Italy has different name.In Naples for example they are called Chiacchiere/ Gossip and the legend say that the Queen of Savoia one day, while she was gossiping with her guests , she got hungry and called her Personal Chef asking him to make something that could make her and everyone else happy. The Chef then decided to call this pastry Chiacchiere!

Yesterday I made crostoli for the first time with my Mother in law! In Italy its tradition to make them at Carnevale, in February, My mother in law likes to make them around Christmas or any other festivities, her recipe is amazing, I love it because they come out very light! She doesn’t use butter or whipping cream in the dough! There are many recipes out there for Crostoli, hopefully you like mine.

Ingredients:

  • 500/600 grams flour
  • 5 eggs
  • 5 tablespoons sugar
  • 5 teaspoon oil Canola
  • Juice of 1 lemon
  • Orange zest
  • 1/4 cup Grappa or any other Liquor
  • Half teaspoon salt
  • Half teaspoon Baking powder
  • A sprinkle of love

Method:

Put the flour on your board or counter, make a Vulcano in the middle and add the lemon juice, the Grappa and the orange zest randomly.

Add then the eggs, the sugar the oil, the salt and the baking powder and start to beat.And the rest of ingredients

Mix everything and start to knead like you are kneading the pasta! The dough is very easy to knead! Cut out a piece and start to roll out the pasta with a pasta machine!

You have to roll out the pasta nice and thin, when you are on number 1 of your machine you need to fold it few times so the sheet will became nice and smooth.

When you roll out the pasta with your machine, you can start to cut out the Chiacchiere. The cut has to be at list 2 inch wide and when you should try to cut them in a transversal way ( see the picture).

After that with a pasta cutter you can make a small cut in the middle and you could fry them like that. My mother in law instead like to make a knot, basically she takes the 2 edge and she tuck them in the cut and make the knot.

Now they are ready to be fried! She used Canola oil.

Its beautiful to see them fry, they pop a little bit! When they get a little bit of colour put them on a plate cover with Paper towel so the oil can dry out a little bit. When they are still hot sprinkle some icing sugar!

Delicious! Buon Appetito

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Tortano/Easter Bread

Ester is around the corner, its time to make this delicious savory bread a MUST of Italian Cuisine from Naples> You can start your own tradition today.

Bella Cibo Kitchen

Italian food is all about tradition and Tortano or Casatiello is a must for the Neapolitan at Easter. Every year, before Easter, the family get together to make this delicious, amazing savory bread…..lets say “its a family affair”. The day after Easter in Italy we go at the beach or at the park for a nice “scampagnata” with friends andwe bring the leftover Tortano with other food of course and we all eat together. Food brings people together.

Tortano or Casatiello is a savory bread stuffed with cheese, salami, mortadella, prosciutto and boiled eggs, you are suppose to eat it atEster but its great for any occasion in fact, 11 years ago,my auntmade this delicious savory bread for my husband when we were there in the summer and he fall in love.

Its not difficult to make this amazing bread if you follow this recipe, the only thing that I…

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Cooking is fun

It has been so long since my last post on my blog. Sometime is difficult to be a full time mom, wife, chef, Social Media expertise, photographer, taxi driver,  school volunteer.What I really would like to do is just COOK. Behind every classes there is so much work, the prep time sometime is more hard then the 2 /3 hours of teaching.

I like what I do, I like to teach, share my Italian heritage and inspire people to cook real healthy food. Food brings people together, in the kitchen you can build the best precious memories.

Here some pictures of the 8 weeks Cooking course that I had in my kitchen in October and November! It was so much fun, I feel so blessed to have the opportunity to do what I do.

 

 

Bella Cibo’s nominated Entrepreneur of the year

What an honour to be nominated from the Langley Chamber ” Entrepreneur of the Year”.

I didn’t win, but I was so proud to be there! Who knew, seriously!

I start this small homebase business 3 years ago. 3 years ago,while I was hosting one of my first class,  I had a vision!

This vision was me cooking in a big kitchen surrounded by wonderful peoples that want to make a difference in their life bringing the homemade back to the dinner table! After 3 years I don’t have a big kitchen yet but Im surrounded by wonderful peoples that want to learn how to make real, good food! 

Im so proud of my self and Im truly thankful for each one of you, this plaque is for you! Thank you from the bottom of my heart.

SPAGHETTI WITH CHERRY TOMATOES

Italian cuisine is all about simplicity using just few fresh, simple, ingredients and this plate is one of the most simple, healthy, fast dish that you can make. I m going to share today, one of  m…

Source: SPAGHETTI WITH CHERRY TOMATOES

Classic Italian Level 1

Eight week course, single classes available for 35 dollar each and $50 for lasagna.

If you want to learn Italian cooking, this is the course for you. Ideal for the beginner cooks, you will learn how to make fresh pasta from scratch with few different cuts, you will also learn gnocchi and sauces, risotto, tiramisu, minestrone, chicken parmiggiana and lasagna.Price is 250 dollar.

Fall 2016 Session Options:

Wednesdays, 7;00 – 9:30 p.m. (Classes run October 5, 12,19,26 November 2, 9, 16, and 23)
Friday, 7:00 – 9:30 p.m. (Classes run October 7, 14,21,28, November 4, 11, 18, and 25)
Maximum of 6 participants

CLASSES

  • Gnocchi with butter and sage and gnocchi alla sorrentina with tomatoes sauce and mozzarella, apple cake.
  • Fresh egg pasta, tomato sauce,  meat sauce and boscaiolo/mushroom sauce.
  • Broth and  risotto alla milanese and pumpking risotto
  • Tiramisu and Minestrone.
  • Baked pasta with red sauce, baked white pasta and meatball.
  • Dinner in 30 minutes  { pasta with butter or oil and chicken and spinach cutlets }
  • Fresh pasta without eggs,sauces, chicken parmiggiana.
  • Lasagna – this class is 3 1/2 hours long.
  • In every class you will go home with a small tray of what you make to share with your family and the recipes.
  • Registration by email at marzia@bellacibo.ca or in person. Pre-payment is required.Bella Cibo reserve the right to cancel or re-scheduale classes when is necessary.We need one week cancellation; note that Refunds will be in the form of Bella Cibo’s gift card.
  • To run the class I need at least 4 people to max 6.

Tomato confit

I love summer and I love tomatoes. Me and my daughter like to eat them at any time of the day, its our favorite snack.We are lucky enough to have our own grow tomatoes so in the summer its a tomatoes party every night.

Tomato confit are practically slow roasted in the oven at high temperature.This recipe is very versatile; the tomatoes confit  can be used like a side dish or like a dressing for your pasta,Its a very tasty dish. I suggest you to use a good oil extra vergin if possible.

Ingredients:

3 cup of cherries tomatoes or grape

1/4 cup oil evo plus 2 tablespoon

1 teaspoon Oregano

2 garlic cloves

1/3 cup parsley

2 cups bread crumbs

salt

a sprinkle of love

Method:

Preheat the oven at 400 degrees. Cut the tomatoes in half and place them in a baking dish covered with parchment paper.Add the 2 tablespoon of oil,oregano, salt and toss everything.

Place the garlic, parsley and 1/2 teaspoon of salt in a bowl and add the garlic{you can chopped it if you like}.Add the breadcrumbs and the oil and mix everything well.Sprinkle the crumbs on top of your tomatoes.

Bake for 30/40 minutes until the bread crumbs are nice and gold.You can now serve the tomatoes like a side dish, you can serve them on a piece of bread or you can use them to dress you pasta. If you do that I suggest you, 3 minutes before the pasta is ready, to put the amount of tomatoes that you wanna use for your pasta in a stir fry pan.Add 2 tablespoon of the pasta water, add the cooked pasta and stir fry for a minute or 2.Add some oil at the end. Yummy Delicious tasty dish.

Buon appetito

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