So, it’s been two years since I updated my blog.
First: thank you for reading my blog in the meantime. I hope it has been helpful for those searching for info about the University of the People. 2muchfood was born to describe my experience as a student, my passion for cooking, and numbers. After living in 3 different cities in 3 different countries, after working for 2 IT companies, after meeting 64 new colleagues and making 7 + 1 new friends, after 52 flights between 18 cities, after staying in 35 hotels, B&Bs, and apartments, after taking 13 online MOOC courses in data analysis and programming, after trying 93 new recipes, I confirm I still love food and numbers.
In short, I lived in Belfast, then in London, and now I am back in Italy.
The next posts will touch on our favorite topics – food trends, recipes, reviews, and analytics – and the words we use daily to describe them.
Here we go.
2 cups black rice
4 cups cold water
1 red, 1 orange and 1 yellow pepper
200 grams ripe cherry tomatoes
10 black and 10 green olives, halved
4 tablespoons olive oil
1/2 teaspoon brown sugar
1/2 teaspoon dried oregano
5 leaves fresh basil, washed and chopped coarsely
salt and pepper to taste
1 nonstick frying pan
1 large pot
1 large mixing bowl
1 large baking tray
Place rice in strainer and rinse with cold water. Heat 1 tablespoon olive oil in nonstick pan. Add rice and toast for 1 minute stirring to avoid sticking. Transfer rice to large pot, cover with all of the cold water, bring to a boil, then reduce heat and cook at a simmer for 35-40 minutes (add water if necessary).
While the rice is cooking…
Heat oven to 180 degrees. Wash and clean the vegetables. Cut the peppers and zucchini into thin strips, but leave the cherry tomatoes whole. Put vegetables in large bowl and mix gently with remaining 3 tablespoons olive oil and all of the sugar. Important: do NOT add olives or salt yet. Cut baking paper to fit inside baking tray covering the bottom and sides, spread the vegetables evenly in the tray. The tray should be large enough that the vegetables fit inside in one layer. Put tray in oven and bake for 20 minutes. Remove tray from oven, add olives, oregano and salt (very little salt since the olives are already salty), mix gently in tray, and spread evenly again in one layer. Set oven to broil (high), put tray back in oven, and grill vegetables and olives for 10 minutes.
Check rice (black rice sometimes cooks unevenly), and when fully cooked strain and place in center of serving dish. Remove vegetables from oven and arrange in circle around the rice. Add salt and pepper to taste, and garnish with chopped basil. Serve immediately.
by M & S
Gragnano Pasta is famous all over the world for its rich taste. They produce it by using durum wheat semolina and the special local water. In the past times, Gragnano was called “the City of Macaroni” and now the PGI label is rewarding its absolute quality.
Vesuvio is a new shape of Pasta and I received it as a gift when I visited the “Pastai Gragnanesi “stand in Florence, during the
Vegetarian super burger
This healthy recipe is perfect if you’re on a diet: it’s light and it satisfies your hunger. Select high quality ingredients, since they’re the secret of its success.
Lentils 1 cup
Black Rice ½ cup
Dried tomatoes in oil 8 (8 half dried tomatoes)
I think this is the best cake on earth because it represents Spring, my favorite season of the year. Unfortunately, I can only post the photo, not the perfume that filled my house, like flowers blooming. I cannot imagine Easter without it.
Each family owns a recipe and I’ll post mine, that has a reduced amount of eggs and sugar, if compared to others.
If you want to learn a little bit more about “Pastiera di Grano”, visit this blog: http://almostitalian.com/pastiera-di-grano-2/
Enjoy and..Happy Easter.
125 g butter (room temperature)
1 egg +1 egg yolk
125 g powdered sugar
250 g wheat flour
pure vanilla essence or lemon zest
1 g baking powder
1 can of cooked grain (about 400g.)
1/2 cup (1 stick) unsalted butter, softened
1 glass of milk
1 teaspoon grated orange zest and lemon zest (organic)
500 g. of sifted ricotta
4 large eggs, at room temperature
260 g. sugar
3 tablespoons orange-flower water
1 teaspoon ground cinnamon + 1 cinnamon stick
1/2 cup very finely chopped candied orange peel
Drop the wheat flour and the butter into a food processor, turn for 20 seconds, then add the powdered sugar, the egg + egg yolk and vanilla or lemon. Put aside ¼ of this dough, for the stripes. Place down the remaining dough (use a rolling-pin) into a (9-inch) pie pan and press down along the bottom and all sides. Pierce the dough by using a fork, then set aside in the fridge.
Preheat the oven at 338° F.
Place the wheat in a medium saucepan with milk. Add the butter, the cinnamon stick and bring to a simmer over medium heat. Cook, stirring occasionally, until the wheat is tender, 15 to 20 minutes. Place in a large bowl, remove the cinnamon stick. Let cool.
In a large bowl, whisk together the ingredients in the following order: eggs, sugar, the sifted ricotta, orange-flower water, grounded cinnamon, lemon and orange zest, candied orange peel. Beat until blended, stir in the wheat mixture.
Pour the filling into the prepared pan.
Take the ¼ of the dough you have put aside and cut into 1/2 inch wide strips to use as a lattice top for the pie. Place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top and flute well.
Bake the pie in a preheated 338° F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
Background music: “Sweet Candy” BY AC/DC.
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