Lucadea.com

5 March 20197 April 2025

Blood sausage or berodo, the recipe

Blood sausage or berodo.
Blood sausage, which is called in many ways (here in Liguria it is called berodo) and prepared in many ways, is a preparation that, as far as I know, is made throughout the non-Muslim world: it is nothing more than a way to recover pig's blood, a precious source of proteins, fats and other ingredients...
I have always tasted this product when I found it, and I have found excellent ones both when made with dark chocolate and when put in small casings and mixed with chilli pepper in Mexico.
However, when you buy a blood sausage, it has actually already been prepared by the butcher and then subjected to an initial boil.
The fresh blood must immediately be mixed with milk and you must continue stirring to prevent it from coagulating. At this point the further preparation process depends on the habits, cultures and traditions of the places and countries.
Years ago, I saw the blood sausages prepared by Lindo, a local pork butcher who was called by the families who, often with sacrifice, raised and then slaughtered a pig. For me, however, the absolute master of the preparation of salami and blood sausages was Mr. Lino Marcenaro and his two assistants: Franco and Carlo who later became a great traveler of exotic countries and who is one of my oldest and dearest friends.
The blood, still fresh, is mixed with fresh milk, continuing to mix with spices, salt and pine nuts, which must be abundant even if expensive; naturally I do not know the doses which must be secret. The blood sausages, just closed with the same technique used for sausages, must be put to boil to have the first cooking. This is how we find them at the butcher's.
At home we cook them simply boiled for a few minutes but decorated by mixing some side dishes from Swiss cuisine: sandy potatoes (cut into wedges, blanched in water and then sautéed in butter and breadcrumbs), slices of Rennet apples (peeled, cut into wedges and then slowly cooked in water slightly acidulated with lemon and sprinkled with cinnamon) and finally with sautéed cabbage (cut not too finely and cooked with a little oil, salt and sprinkled with white wine and, at the end, with a drop of vinegar).
Enjoy your meal!

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Photo taken with Honor 10.

The black pudding or berodo, the recipe – Boudin noir ou berodo, la recette – Morcilla o berodo, la receta – Morcela ou berodo, a receita – Der Blutwurst oder Berodo, das Rezept – Bánh pudding đen hoặc berodo, công thức – 黑布丁或 berodo，食谱 – ブラックプディングまたはベロド、レシピ

18 July 201731 January 2021

Prepariamo una pizza a casa

Prepariamo una pizza a casa.
Appena prima di preparare una pizza in casa ecco gli strumenti del mestiere: un paio di pomodori, il matterello e la farina. Manca la pasta per la pizza che era ancora a riposare.

Photo taken with Canon 600D and lens Canon EF 40.

Per la pizza finita vi invito a vedere le foto che ho in diversi article.

La pizza è un prodotto gastronomico salato che consiste in un impasto a base di farina, acqua e lievito che viene spianato e condito tipicamente con pomodoro, mozzarella e altri ingredienti e cotto in un forno a legna. Originario della cucina napoletana, è oggi, insieme alla pasta, l’alimento italiano più conosciuto all’estero.
Col nome pizza, praticamente ignoto al di là della cinta urbana napoletana, ancora nel XVIII secolo, si indicavano le torte, quasi sempre dolci. Fu solo a partire dagli inizi del XIX secolo che la pizza assunse, sempre a Napoli, la sua attuale connotazione. Il seguente successo planetario della pietanza ha portato, per estensione, a definire nello stesso modo qualsiasi preparazione analoga.
Continue and learn more on Wikipedia.

16 July 20178 November 2020

La preparazione del polpettone

27 May 201619 November 2020

Preparare il basilico per il pesto

24 March 201619 March 2025

Codfish Gomes de Sa, the recipe

Codfish Gomes de Sa, the recipe.
When I talk about cod, I think of many years ago, when ships made their last scheduled trips to South America. It was another world, ships alternated periods of cruises with what would unfortunately remain the last scheduled trips. The last trips for those who were the last classic emigrants, poor people who left everything little they had to reach the mirage of a distant, rich land that still offered opportunities. In addition to the small groups of Italian and Spanish emigrants, the few Central Europeans, who mostly went to reunite with their families, the Portuguese were the vast majority. Towards the early 1970s, the mirages of Brazil and Argentina were fading and the flow of emigrants was directed towards Venezuela, a very rich land, where the metal coins were still all silver… Entire families embarked in Funchal, on the island of Madeira, then very poor but much more beautiful and real than today. The island lost thousands of poor laborers, fishermen, men without culture but who exuded strength, iron will and great respect for others. Incidentally, not many years later, most of these emigrants returned home with money, culture and maintaining the same iron willpower that they reinvested in their island, thus collaborating in its rebirth.
This long preamble is to remember that at that time, by emigration law, on ships it was mandatory to have, in addition to the Italian staff, a certain number of cooks, waiters, a doctor and a government commissioner of the various nationalities of the emigrants who had to look after them according to their needs. While the doctors and the government commissioner lived the good life on board, the cooks and waiters were very busy preparing dishes that could meet the habits of the emigrants. I, intrigued by what was cooked by these cooks, when I had the time and the opportunity, went to the kitchen to see how these dishes were prepared. One of the classic products used in Portuguese cuisine, which is part of its vast tradition, is cod and with this fish many dishes are prepared that are part of the great and excellent cuisine of this wonderful land. Portugal has an extraordinary cuisine: oils, wines, cheeses, spirits and extraordinary food products that unfortunately do not have the resonance of the Italian, French and Spanish ones which they have nothing to envy. Returning to cod, that is, salted cod, the Portuguese do not depend on Norway like all the other countries but they have a great tradition with fishing boats that go to fish these extraordinary fish directly in the large schools of the north and then salt them directly on board. Unfortunately I can't help but digress and I could continue talking about Portuguese cuisine for who knows how long but now I want to return to this classic preparation of "Baccalà à la Gomes de Sa" simplifying it a bit, as I like to do.

The recipe

Ingredients for 4 people:

a nice fillet of soaked cod, four large potatoes, two onions, a dry bread roll, two boiled eggs, chopped parsley, black olives and olive oil.

First of all I left the cod to soak the night before, changing the water several times to remove as much salt as possible. In the morning I cut some potatoes into slices of about 1 cm and put them to boil in unsalted water. Once the potatoes were almost cooked I took them out of the water and put the same boiling water in a dish where I had placed the cod, leaving it there for a few minutes to blanch it but without cooking it.
I cut the onion into thin slices and fried them over low heat. Finally I prepared the baking dish, wetting it with a little oil, placing a layer of potatoes on the bottom, leaving a few slices aside, and then I placed the cod broken into pieces and the fried and stewed onion on top. I moistened with a drizzle of oil. Then I roughly chopped the remaining potatoes a little, crumbled the dry bread and the hard-boiled egg and mixed these ingredients, adding the chopped parsley, the black olives and a little more oil.

I covered the baking dish with this breading and put it in a hot oven at 180 degrees for 20 minutes, using the grill for the last five.
And here is the finished dish, enjoy your meal!

Cod prepared Gomes de Sa style, the recipe – Morue préparée Gomes de Sa, la recette – Bacalao preparado Gomes de Sa, la receta – Bacalhau preparado Gomes de Sá, a receita – Kabeljau zubereitet Gomes de Sa, das Rezept – Cá tuyết đã chuẩn bị Gomes de Sa, công thức

17 March 201628 September 2024

Wild boar ragù my way, the recipe

Wild boar ragù my way.
This year wild boar hunting has been very abundant and hundreds of these animals have been killed. So it happened that a friend, with his fridge now very full, gave me a nice piece of fresh meat from this animal.
I love the red meat of this animal but I don't like the wild flavour that often accompanies it once cooked. Therefore, contrary to what is usually done, after cutting the meat into cubes I marinated it overnight in plenty of white wine, without adding spices or aromatic herbs. In the morning I drained the wine completely in the sink and let the meat rest outside the fridge for an hour. In the meantime I prepared a mixture of onion, aromatic herbs and a little garlic and I soaked some pieces of dried mushrooms. I then floured the meat and fried it in a pan with a little extra virgin olive oil to allow it to expel all the water it contains. When the meat was well browned and dry, I removed it from the pan and put it in a large saucepan where I sautéed the onion, herbs and chopped dried mushrooms in plenty of extra virgin olive oil. Then I moistened everything with more white wine and, once evaporated, I added the tomato puree and left to cook for at least an hour on low heat. When the meat was cooked enough and became nice and tender, I finely chopped about half of it and added it to the sauce, cooking until everything was well blended.

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The recipe in my own way to prepare tagliatelle with wild boar sauce at home – La recette à ma façon pour préparer des tagliatelles à la sauce de sanglier à la maison – La receta a mi manera para preparar tagliatelle con salsa de jabalí en casa – A receita do meu jeito para preparar tagliatelle com molho de javali em casa – Das Rezept auf meine Art, um Tagliatelle mit Wildschweinsauce zu Hause zuzubereiten – Công thức theo cách của riêng tôi để chuẩn bị tagliatelle với nước sốt lợn rừng tại nhà – 在家里用我自己的方式准备野猪酱意大利面的食谱 – 自宅でワイルドボアソースを使ってタリアテルを作る自分なりのレシピ

26 May 201512 July 2024

Salted Anchovies, the recipe

Anchovies in salt, the recipe.
This morning I prepared a small dish of salted anchovies and later I will explain how I did it. While I was cleaning the anchovies that I put in salt last summer, I remembered the salting operation that my maternal grandfather did while I, as a child, watched him carefully. This is a bit of a long story but if you want to read it I would like to tell it to you... We have to go back a long way in the years, when my grandfather told me these stories. He and his brothers were very young and lived near the waterfall, in Riva Trigoso, in the western area. Life was hard and the shipyards were still in their infancy so the means to survive were really limited: many men went sailing others survived by working as farmers/fishermen because both the land and the sea, alone, did not allow them to survive and people had to adapt by doing both jobs. This is exactly what my grandfather and his brothers, nicknamed the "buluin", did. In the summer, therefore, they devoted themselves to fishing for anchovies that was done near the coast, following the shoals towards the Cinque Terre. The boat was a gozzo with a lateen sail, the net was called “manata” and the fishing was done more or less like today but without the help of the lampara; before leaving, the women prepared the barrels of salt and the fishermen followed the coast fishing and salting, until the barrels were full of anchovies and they could then return home. At night they stopped in the small ports, eating fish with the little they received, exchanging the higher quality fish that remained in the nets for anchovies with biscuits and vegetables, while the wine and oil (and often biscuits too) they brought from home. Thus, out of necessity, many dishes were born that later became typical of our cuisine, the best known of which is the “bagnun”. I can almost see my grandfather when, after removing their heads, he would place a layer of anchovies, head and tail, in the glass jar, alternating them with a thin layer of coarse salt. The meticulousness with which he performed this operation was the guarantee of a quality finished product. After a few months the anchovies were ready to be consumed.

I try to prepare the anchovies like my grandfather did, although I'm not sure if he followed the same procedure: first I carefully remove the fish from the arbanella. Then I try to slowly remove as much salt as possible from the anchovies and wash them lightly with a mixture of vinegar slightly diluted with water, opening them to remove the bones. This operation must also be done carefully, trying not to break the fish. Finally, I remove any small bones or salt residues from the fillets and then I squeeze them to remove the vinegar residues and place them on a plate that I have moistened with extra virgin olive oil. I then sprinkle a little chopped garlic and oregano on the fillets and finally cover them with olive oil again. The dish is ready. Enjoy your meal.

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Salted anchovies, the recipe to prepare them – Anchois salés, la recette pour les préparer – Anchoas en salazón, la receta para prepararlas – Anchovas salgadas, a receita para prepará-las – Gesalzene Sardellen, das Rezept, um sie zuzubereiten – Cá cơm muối, công thức chế biến chúng – 咸凤尾鱼，准备它们的食谱 – 塩漬けのアンチョビ、それらを準備するためのレシピ

22 May 20159 February 2021

Gelato in Taiwan

Gelato in Taiwan.
Anche il gelato, in taiwan, sembra una cosa seria. In sé, è preparato come da noi, ma spesso non viene mangiato in coni, cialde o coppette… Questo nella foto è uno dei modi più facile da trovare:
su un piano viene disposto un disco sottile di pasta (tipo crepe) su cui si dispone uno strato di nocciole tritate; una pallina o due di gelato e ecco fatto. Si fa una specie di fagotto ed il gelato è pronto.

8 May 201519 March 2025

Cuttlefish with peas my way, the recipe

Cuttlefish with peas my way, the recipe.
Since fresh local peas are now available at an affordable price, this morning I wanted to prepare a typical Ligurian dish of this season: stewed anchovies with peas. Unfortunately I didn't find any anchovies to my liking but, on the other hand, I saw some small and very fresh cuttlefish on the fishmonger's counter and I thought of preparing them stewed instead of anchovies. I honestly don't know if this recipe has anything to do with Ligurian cuisine or with southern cuisine which I love just as much but I'll describe how I prepared it.
After cleaning the cuttlefish and keeping a bag of ink, I sautéed onion to which I added a whole clove of garlic and a piece of my hot chili pepper. I then added the cuttlefish cut into strips and sautéed them over a high heat. I moistened with a little white wine and, once it had evaporated, I added the pureed tomato and the bag with the ink. I then added the peas that I had previously cooked for a few minutes in boiling water and left them to cook, adding, when necessary, a little of the pea water.

Ingredients for four people

A kilo of fresh cuttlefish with a bag of their ink

750 grams of ripe tomatoes, which I cooked in a pan without water to let the water come out which I then strained or two cans of tomato puree

Three hundred grams of fresh shelled peas

A small glass of extra virgin olive oil

A large onion, a clove of garlic and chilli pepper to taste

A little white wine

I'll be waiting for you soon for the anchovies, this time prepared with peas like my grandmother used to make them...

Cuttlefish with peas my way, the recipe – Seiche aux petits pois à ma façon, la recette – Sepia con guisantes a mi manera, la receta – Choco com ervilhas do meu jeito, a receita – Tintenfisch mit Erbsen auf meine Art, das Rezept – Mực nang với đậu Hà Lan theo cách của tôi, công thức – 乌贼配豌豆我的方式，食谱 – エンドウ豆とカトルフィッシュ、レシピ

13 December 201325 August 2024

I biscotti natalizi fatti in casa da mia mamma

I biscotti natalizi fatti in casa da mia mamma.
Una delle tradizioni intramontabili di casa mia è la preparazione dei biscotti natalizi.
Mia mamma si mette all’opera per creare questi che sono tra i più buoni biscotti che abbia mai mangiato. Sarà per l’atmosfera o per l’amore che viene messo nell’impasto….
Assieme ai ravioli, sempre fatti in casa (e dei quali cercherò di fare anche un film strip adeguato), le due cose che non possono mancare a Natale a casa mia.