Mangia Con Elena

Winter Fennel and Orange Salad IG: @mangia.con.elena                                                                              In the wintertime my mother would frequently make orange salad. She would use navel oranges which were in abundance, and if we were fortunate, she would add some crispy fennel. We grew up eating fennel. She served it several different ways but my most favourite way was and continues to be fresh and raw. It has a slighly black licorice flavour and a crunchy texture.  When it is cooked, the flavour becomes more delicate and the texture is softened. It can be sauteed, baked, braised and added to pastas, soups, stews or enjoyed as a side dish. It pairs exceptionally in a stir fry of Italian sausages and green olives.  Fennel originated in the Southern Mediterranean and has since been cultivated and grown around the world in order for both flavour and its healing properties. It has many plant based nutrients and aids in digestion, bloating and inflammation. Fenne

  Turkey Soup M y previous post was about  how to  make turkey stock using bones from the Christmas turkey. This post will turn that broth into the most delicious and flavourful turkey soup. I love to make soups. It is the one dish that I make constantly throughout the winter. The reason is it's versatility. Well that and I just love soup!  It always impresses me how one or two different ingredients or different seasonings with the same ingredients can drastically change the taste of a soup. Whenever I make a soup that goes over really well and am asked to make it again my response is " I will try but I am not sure if I can." I make soup a little differently each time. Soup is a great dish for all those vegetables in your fridge that need to be used up. Whatever ingredients you choose to add to your soup, it is important that you start with a flavourful and rich broth base. Almost all Italian soups start with a soffritto- that is the sauteing of onions, celery and carrots

  Turkey Broth It's Boxing Day and the day after a huge Christmas turkey feast just begs for turkey broth making! Don't throw out those bones, carcass and that turkey neck. That is where all the flavour really is and it makes the most delicious broth that you can then use whichever way you like! After Christmas dinner, I take a large pot (one that will fit in fridge) and place in there all of the bones and the skeleton of the turkey. I cut and save the large pieces of meat for another meal but make sure to leave some on the bones as that becomes the meat for turkey soup if making it. I also use the wings and the neck. Throw that all in the pot and put it in the fridge until the next day. Of course you could make this that same night but I find I'm pretty tired and just want to clean up and enjoy a glass of wine! The next morning take out your biggest soup pot you own. Place turkey in it and cover with water. Add the other ingredients and let it simmer for a minimum of 2-3 h

  Lasagna I f you are visiting this  then you must love lasagna as much as I do! It's a great meal that can be made well in advance and frozen. When I make lasagna, I make at least 2 trays and freeze one for another night! It can be labour intensive as there are several steps involved but the end result is well worth the work!  There are many different ways of making lasagna and I truly believe there isn't one "right" way. The best way is the way that works for you! This is the way my mother makes lasagna and I've only recently returned to this version. I have tried it several different ways but I find that for me, this one works best. For this version you will need to make sugo di carne. Please look at my sugo di carne recipe to make the sauce. When making sauce for lasagna I like it super meaty so I add another pound of ground beef and 6 italian pork sausages. I add a layer of ricotta cheese to my lasagna but I am aware that it is not everyone's favourite.

  Kaiser-Plätzchen German Cookies Oma's Cookies My children are blessed to have both Italian and German Christmas traditions play a large part in their upbringing. Christmas Eve is spent with my husband's side of the family. Oma would make her amazing Christmas cookies and we couldn't wait to dig in. She would then send us home with a large cookie tin filled with all these amazing treats. When the children got older and went off to University she would give each one of them their own tin. We would come home and they would immediately hide them so that their siblings (or us 😉) wouldn't dig in. Christmas Eve is when we opened our presents. For several years I had the privilege of being present when my husband's family would open up the large box that arrived from their Oma in Germany. The box was filled with German chocolates, cookies, stollen, pfeffernusse, ornaments and so much more. The boxes stopped after she was not able to anymore but the tradition did not. We

Nonna's Thumbprint Cookies                                    Today we made Nonna’s Thumbprint Cookies. My mom started making these when the Grandkids were little. She had first tasted these at a friend's house and so began the tradition. When my children were little we would make the trip up North for Christmases but after a few years of treacherous weather we had decided to stop going. The past decade my mom has been making her way to spend Christmas with us. She would spend a bit of time with each sibling. She always arrived with a suitcase full of goodies- ice sugar donuts, ciambellas, amaretti and these cookies just to name a few.  They have become another tradition that my siblings and I have passed down to our children. My girls would help Nonna bake them when she was here. In Grade 4 my oldest daughter’s class put together a traditional Christmas Cookbook in which each student shared one recipe that has been passed down. She chose this one. We still have that book ( it

Cranberry Orange Biscotti I love the taste of cranberry and orange together. Festive, sweet and citrusy. These biscotti are made exactly the same way as my earlier post for almond rinfornati (cantucci )with a few changes to the recipe. I then sweetened them up a little more by adding drizzled milk chocolate. You can leave them without the drizzle or add dark chocolate, milk chocolate or white chocolate. Another option is to dip half the biscotti in the chocolate! Mmmmmm!  Please note that I highly recommend you buy a food scale so that yu can convert if necessary and measure exactly. If there is one thing I have learned about baking is that it is absolutely a science and I can not bake like I cook. There is no "quanto basta" in cooking and that was something I had to learn the hard way!  My cousin in Italy asked me how much 1 cup of flour is in grams so I measured it out and it would be approximately 125 grams- ish. See, that is why I needed a scale! 😆😊👍 Please follow my I

Bistecca alla Pizzaoila It is b elieved that Pizzaoila got its beginnings in the Campania region of Naples. It really has no connection with pizza except that it is a tomato, basil and oregano based sauce. It was created tenderize tougher and more economical cuts of meat by braising it in the sauce. Many Italian households serve this dish but it is not always called pizzaoila. My mother would make this and call it simply "carne con pomodori"- meat with tomatoes. She would cut up the meat into bite sized pieces which I did not do but is certainly an option. You can also add red or yellow peppers to it for extra flavour and colour. This dish can be served with crusty bread for dipping into the sauce or with pasta that sauce gets mixed into. Honestly for me the best way to eat it is with a nice piece of fresh, crusty Italian bread and a salad or greens on the side.  As always with my recipes, please consider your own and your family's taste preferences. Let your taste buds a

  Nonna's Ice Sugar Donuts IG: @mangia.con.elena Yields: 4-5 dozen       These delicious, lemony cookies are known as anginetti, tarallucci, Italian lemon knot cookies or wedding cookies.  My mom always just called them ciambellette (little donuts).  As children, we loved them and we began to call them simply ice sugar donuts. They became a huge hit with the grandkids and for decades now we have been calling them "Nonna's ice sugar donuts."  They are traditionally served at weddings and symbolize a big hug with a knot for "tying the knot". They were well sought after in our little community. My mother was often asked to make them for a wedding or special occasion.  They also made an appearance at special events and holidays and definitely on our Christmas table.  My mom always had a batch in the freezer ready for afternoon coffee and visitors.  When my children and I would make the long trek up North to visit them, there were always big freezer bags full rea

  Rinfornati Rinfornati di Mandorle We recognize these Italian cookies by the name biscotti. The word biscotti is derived from latin biscoctus meaning "twice cooked. or baked." In Italy, the term biscotti is used to describe any cookie. Italians call these cookies "rifornati", meaning rebaked. If you are in the Tuscan region they call these cookies cantucci. There are many variations of rifornati and a great deal of these variations are not truly Italian. Nonetheless, they are delicious.  These cookies are golden brown, crunchy and hard. They are perfect for dunking into coffee, espresso, hot chocolate  and vin santo! We would eat these after dinner on special occasions and my mom would make lots during the Christmas season to give away as gifts. These are perfect for gift giving! They can be stored in a paper bag in your cupboard for about a week. They can also be frozen in baggies and taken out whenever needed.  Most recipes call for whole almonds. I measure out t

  Salmon Oreganata Salmon Oreganata served with Roasted Brussel Sprouts and Rosemary Sweet Potatoes Another Christmas Eve fish suggestion or anytime you want a moist and flavourful salmon! Oreganata is a breadcrumb topping that is used frequently in Italian cooking to add flavour to baked dishes such as chicken, pork, veal, fish and seafood such as shrimp and clams! This versatile topping is quick to make with a few simple ingredients that most of us already have in our pantry and fridge. Once you try it, I promise you will want it on all sorts of meat! This recipe will provide you with the base for the oreganata and how I use it on salmon. The moisture from the toppings create a seal and give the salmon an incredible moist texture. As always, the amounts are just a guideline, please add more or less depending on your taste buds and what you feel it needs. Go with your instincts! Ingredients salmon fillets ( individual or half salmon) 1 cup dried Italian seasoned breadcrumbs 1.5 cups c