After two months in Germany I'm finally back home in Italy. I loved Berlin, I really did, I enjoyed every minute of it. The people, the restaurants, the events, the efficiency - oh the efficiency. I've always envied German efficiency. I arrived in Italy and I had spent over an hour and a half -- and this is not a hyperbole -- at the airport waiting for my suitcase. So it took a bit to readjust to the Italian system, but now that I'm back, it's all good, because I've got my kitchen.
But my kitchen adventures have not been all too successful.
I missed German pretzels so I attempted them on the first day I got back.
So then I tried making croissants. I first tried making the Italian version, which we called cornetti or brioche. It's not the same as the usual brioche, it's a croissant but with eggs added to the dough. So it's almost like a starting with a classic brioche dough, and then you fold in layers of butter. Anyway, first attempt failed so miserably that I put the dough, prior to the folding with the butter, into a bundt cake tin and made a yeasted bundt cake.
Second attempt was better. I followed a French croissant recipe and it was all good...until I started folding in the butter and I should have put a whole block of butter but I had sliced the butter and patched them up into a block...which caused them to separate in the folding process so the butter wasn't evenly distributed in the dough.
They tasted alright though, and as a second try, not so bad. I know exactly what I did wrong and the next time I make them they'll be perfect! But with leftover bundt cake, pretzels and a dozen croissants, my parents have forbidden me to bake.
So I didn't have anything to post on my blog for awhile..i wasn't satisfied with my products...but then I made a decent cannellini soup yesterday. So here it is.
1 400g can of cannellini beans, drained
1 small onion
1 celery stick
2 fillets of cod
2 rosemary sprigs
peel the carrot and onion. Cut the tomato in half, and add that, along with the onion, carrot and celery stick into a pot with 2 cups of water. Bring the mixture to a boil and let it simmer for 20 minutes.
Add the cannellini beans and let it simmer for 10 more minutes. Leave to cool slightly.
Put the rosemary sprigs on a steamer and place the cod fillets on top. Lightly season and steam for 5-10 minutes or until cooked through.
Puree the cannellini bean and vegetable mixture with a food processor or a hand blender. Season.
Serve by putting the cod in the cannellini soup mixture, top with chopped rosemary leaves and a drizzle of olive oil.