This is certainly one of the most regressive desserts. Who can not remember his 4pm snack or breakfast from his childhood??!

Easy to do, fast to cook and much easier to eat. The crostata (pie or tarte) is a very common dessert here in Italy. You can always see it at some bar. It is just pasta and some marmelade or nutella. You can not miss it. Two simple ingredients but the best ones will make that dessert really good.

Yesterday I did some crostata with a leftover of some homemade kiwi marmelade lost since quite a time in the fridge. Huge success, 6 little boat shape tarts all gone within 5 minutes. Today I still had some pasta left but not enough kiwi marmelade, so I picked up in the nutella (after somebody else did it ). According to A. he prefered the kiwi one, but according from what I can still see that somebody likes this one too

Crostata di nutella

• Pate sucrée
• Nutella

1. Riscaldare il forno a 200°C.
2. Stendere la pasta su un piatto da torta con uno spessore di circa 4/5 mm.
3. Versare il nutella.
4. Infornare per circa 15-20 minuti.

Tarte au nutella

• Pate sucrée
• Nutella

1. Préchauffer les four à 200°C.
2. Abaisser la pate et l’étaler dans un moule.
3. Couvrir de nutella.
4. Enfouner pour 15-20 minutes.

Nutella tart

• Pate sucrée
• Nutella

1. Warm-up the oven at 200°C.
2. Roll out the pasta on 4 mm thickness and put it in a pie plate.
3. Cover it with some nutella.
4. Put in the oven for about 15-20 mns.

I had a lot of fun doing that fish. Isaw the stamp and I bought it immedietaly. Actually my son is still not in age to eat the eggwhite so it was for the centurion. The bottom of the  « aquarium » is made up of mash peas, sliced carotts as algea, and the stripes on the fish were homemade ketchup (you can find the orginal recipe at Sigrid‘s)…. just use your imagination to change this aquarium. I think I’ll try some other things with my niece Agathe this next week. Ihave to think about it!

Risotto verde per bambini  

Giacomo is now a growing up kid of 16 months (time flies) and of course eats « normal » meals. I never bought some baby conserves, preserves or other things like that for him (except twice when I was abroad but he did not seemed convinced at all). I always tried to adapt what we are eating for him, and that’s how I made up that recipe (the one for adults should come out soon I hope!).  

English table (1 to 2 meals):

• 60 g rice arborio
• 300 ml boiling chicken broth 
• 2 teaspoon of freshly grated parmesan
• 1/2 teaspoon of butter
• 2 teasppon of fresh cream
• 10 little leaves of parsley
• 1/2 chopped shallot
• 2 tablespoons washed and chiseled arugola
• 1 tablespoon washed and chiseled basil  
• 2 rosemary leaves
• olive oil

Add the parsley in boiled water for 10-15 seconds. Then mix the leaves with the cream. In another pot, pour some olive oil add the shallot and rosemary and brown for 1 minute. Add the rice and let it brown 1 minute. Pour one laddle of broth. While mixing from time to time, let the broth dry. Repeat that operation until the rice is cooked (more or less 15 minutes). When it’s done, take away the rosemary, add the butter, cream with parsley. Mix and add the basil and rugola. Mix and serve.

A la table française (1 à 2 repas):

• 60 g de riz arborio
• 300 ml de bouillon de volaille allégé
• 2 c. à café de parmesan fraichement rapé
• 1 tout petit morceau de beurre (1/2 cc)
• 2 c. à café de crème fraiche
• une dizaine de feuilles de persil
• 1/2 échalote
• 2 c. à soupe de roquette lavée et ciselée
• 1 c. à soupe de basilic lavé et ciselé
• 2 feuilles de romarin
• huile d’olive

Dans une casserole, faire bouillir de l’eau puis ajouter les feuilles de persil pour une dizaine de secondes. Mixer le persil avec la crème et réserver. Dans une casserole, verser un peu d’huile d’olive, y faire revenir l’échalote émincée avec le romarin puis ajouter le riz. Le laisser dorer. Ajouter alors une louche de bouillon de volaille chaud. Laisser évaporer, puis rajouter autant de louches de bouillon nécessaire à la cuisson du riz (environ 15-20 mns). Dès que le riz est cuit, retirer le romarin, ajouter le beurre, le parmesan et la crème au persil. Mélanger et ajouter enfin le basilic et la roquette. Bien mélanger et servir.

 La tavola Italiana (1 o 2 pasti):

• 60 g riso arborio
• 300 ml brodo di pollo bollente
• 2 cucchiaini di parmiggiano grattugiato
• 1 pezzetino di burro (metà di un cucchiaino)
• 2 cucchiaini di panna liquida
• 1 decina di foglie di prezzemolo
• 1/2 scalogno
• 2 cucchiai di rughetta lavata e tagliata a pezzettini
• 1 cucchiaio di basilico lavato e tagliato a pezzettini
• 2 foglie di rosemarino
• olio d’oliva

Aggiungere nell’acqua bollente il prezzemolo per 15 secondi. Poi scolarlo e  frullarlo con la panna. In una pentola, versare un po’ d’olio, aggiungere il rosmarino e lo scalogno. Lasciare dorare. Poi aggiungere il riso e lasciarlo dorare. Aggiungere un mestolo di brodo. Mescolare mentre il brodo evapora. Ripetere quest’ultima operazione finché il riso è cotto (circa 15 minuti). Levare il rosmarino. Aggiungere il burro, la panna  col prezzemolo e il parmigiano. Mescolare. In fine aggiungere il basilico, la rughetta, mescolare e servire.