Carrots and cumin soup

Carrots are good... Carrots are nice... Carrots are orange...
And when outside everything is grey, orange CAN save you! Orange can make you happy!

Then you open the pressure cooker you had used to cook everything, and you see everything orange, because the steam just burnt your finger! And life is less nice then before, but, you know, you still have your orange (f#@§%&*) soup to relay on!
And you even manage, between ice, arnica cream, lint and band-aid to shoot your f#@§%&* soup to publish everything on that f#@§%&* blog of yours...
And this morning, with you band-aid finger (because you burnt the ring finger of your RIGHT hand, not the left, no, no!) you even try to write a post about it, telling the 10 people that read your f#@§%&* blog that you put carrots, potatoes (and if you still have some turnip in the fridge, too), coarse salt, grounded ginger and cumin seeds in a nice sauce pan (no pressure cooker!), with enough water to cover everything, and cook it until everything is tender, then you blend everything and you eat it. If you feel like splurging, add a drop of cream...

Nice story, no?

Sformatini di catalogna

My ode to catalogna wasn’t a joke: I really love this greenery! Last time I went to the market I bought a huge tuft, cooked the outer leaves and ate raw the inside (puntarelle) following a great recipe.
As I can’t always eat catalogna with pasta (for the good of this blog), I made this little pies (albeit I’m not sure you can call them pie, as they are something between pie and soufflé).

300 g of cooked catalogna
250 g of ricotta
100 of stracchino
3 tablespoons of parmesan
2 eggs
1 clove of garlic
Salt and pepper

Mix everything in a food processor until smooth. Butter few little moulds or a big one, cover with breadcrumbs and fill them with you mixed mixture. Cook in a preheated oven for 25 minutes or until golden.

P.S. This picture is the first of a huge set that goes under the title: Piperita bought bargain linen napkins. Be ready for more!!!