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Images from Bari/Beelden uit Bari

A few photos from my recent visit to Bari, Puglia /July 2016) / Een paar foto’s uit mijn laatste bezoek aan Bari, Puglia (juli 2016).

A little “cloud porn” on the lungomare in front of Etaly/Een beetje “cloud porn” aan de lungomare tegenover Eataly.

One of the most beautiful buildings in Bari, Palazzo Fizzarotti, on the Corso Vittorio Emanuele.
Een van de mooiste gebouwen van Bari, Palazzo Fizzarotti, aan de Corso Vittorio Emanuele.

More/Meer cloud porn.

The very “sober” homage to the Holy Mary at my sister’s neighbours.
De ongelofelijk “sobere” hommage aan de Heilige Maagd bij de buren van mijn zusje.

The real thing: a beautiful votive altar on the stairs of my father’s house. Really old, delicate and tasty.
The real thing: een prachtig altaartje voor de Madonna del Carmine op de trap van mijn vaders huis. Echt antiek, delicaat en smaakvol.

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nicolettacooks

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Apr 19

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🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

#potatosalad #wildgarlic #wildgarlicpesto #wildgarlicrecipes #potatoandeggsalad #eggsalad #eggsaladsandwich #italianfood #easyrecipeideas #italianrecipes #foodiegram #foodphotography #foodphotographyandstyling #instafood #foodstagram #easyfood ...

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nicolettacooks

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Apr 18

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🌱 Wild garlic is very tasty and so abundant in Spring that it’s a pity not to forage it.
Get yourself some while it’s still in season, and use it for this quick recipe.

🌱 My dear friend @jasplayingwithfood and I went to pick some in the park right after a beautiful Spring shower, and immediately transformed it into this creamy pesto.

🌱 The taste is subtler and more delicate than the one provided by real garlic, yet totally garlicky. Get the smallest, most tender leaves - plus some flowers for garnishing, if you want: they’re edible too.

🌱 For about 80-100 grams of leaves use 70 grams of grated Parmesan, 60 grams of almonds, salt, pepper, enough extra virgin olive oil and some water.
Mix well until creamy and smooth and enjoy with crostini, pasta, salads, cheese and whatever else you prefer.

#wildgarlic #wildeknoflook #pestorecipe #easyrecipeideas #easyrecipe #foodreels #foodreel #instafood #instafoodie #foraging #instareels #easycooking #foodforfree #foragedfood #greenismyfavouritecolour #springrecipes #igersamsterdam #daslook #daslookpesto #daslookrecept ...

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nicolettacooks

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Apr 8

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Two places left for the Masterclass Filled Pasta on April 19! Only 8 pasta makers for the most amazing shapes and stuffings!

Hands-on pasta making: caramelle, cappellacci and fagottini stuffed with the most delicious fillings. 😋
🫛🍅🧀🌿🍊🥚

Link here and in bio: https://www.cucinadelsole.nl/short-and-sweet-series-masterclass-filled-pasta/

#pasta #pastamaking #pastalove #pastaclass #thingstodoinamsterdam #igersamsterdam #amsterdam #pastaworkshop #filledpasta #ravioli #cookingclass #cookingclassamsterdam ...

16 1

nicolettacooks

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Apr 1

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🥚Eggs, artichokes and potatoes are the main ingredients of this simple frittata, a classic of the 𝒸𝓊𝒸𝒾𝓃𝒶 𝓅𝑜𝓋𝑒𝓇𝒶, Italy’s poor man’s cuisine, prepared with the last seasonal artichokes and a few left-over potatoes.

🥚If you don’t have any artichokes you can use other types of vegetables of choice like courgettes, aubergines, peas, cauliflower or anything else.

🥚 Use a small frying pan to make 1 frittata per person and garnish with some parsley and a few artichokes: it looks nicer on the plate than a big slice. Serve hot or at room temperature.

𝓕𝓻𝓲𝓽𝓽𝓪𝓽𝓪 𝓭𝓲 𝓬𝓪𝓻𝓬𝓲𝓸𝓯𝓲 𝓮 𝓹𝓪𝓽𝓪𝓽𝓮

Ingredients for 2 small frittatas:

3-4 small Italian artichokes
1 lemon or some vinegar
a small bunch of parsley
2 peeled garlic cloves
1-2 boiled potatoes
6 eggs
3 tablespoons of grated Parmesan cheese
a dash of milk or cream
salt and black pepper
extra virgin olive oil

Clean the artichokes by removing outer leaves, stalks and the upper part of the leaves (about 1/3rd of their total). Clean the stalks by removing their tough outer part and use them too.
 Slice the artichokes, remove the hay, if any, and plunge them in cold water with lemon juice or vinegar to avoid oxidation.

Finely chop garlic and parsley leaves (keep just a few to garnish) and gently fry in olive oil until the garlic becomes soft and golden.

Add the drained artichokes and gently fry until they’re tender, adding some hot water from time to time.
Season with salt and pepper and keep aside.

Cut the boiled potatoes in chunks.
Whisk the eggs with salt, pepper, cheese and milk or cream.
Add artichokes and potatoes and mix well.

Heat abundant olive oil in a frying pan and pour in the mixture.
Keep the flame on medium-low and put a lid on the pan until most of the upper part of the frittata has set (it’s okay if it’s still a bit soft, as long as it’s not still completely liquid).

Flip the frittata using a plate or the lid to slide it back in the pan and cook the other side too. It has to be beautifully golden and perfectly set.

#italianrecipe #frittata #foodphotography #italianfood #frittatarecipe #artichokes #dailyrecipe #instafood #foodstagram #vegetarianrecipe ...