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🇮🇹cooking school La Cucina del Sole in Amsterdam. Teacher, food writer&photographer, voice-over, Tarotist. See also @houseoftarot @midorigreensalt 💚

nicolettacooks

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Nov 28

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Vanochtend op @nhradio met Sjoerd Hilarius voor “June tot twee”. ☀️🙃 ...

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nicolettacooks

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Nov 28

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What does “plenty” mean to you?
What gives you a true sense of abundance?

For me, abundance is not only a material thing but also a spiritual one. Knowing that I have wonderful friends and family, a job I love and a life I’m grateful for: that, to me, is richness. That’s why sharing the joy of creating a board full of fantastic French cheeses and then savouring all that deliciousness with three amazing Women friends is something that makes me feel immensely abundant.
 @mirjampoldermans, @karinedebruijn and @denise.ef: cheers to many more sets and photos, beautiful days, great food and long conversations together! 💫
And @laulunastudio and @dc_photography.be, next time we want you with us! 🙃💗

#cheeseboard #cheeseboards #frenchcheese #frenchcheeseandwine #foodfotography #foodfotografie #foodphotographyandstyling #womeninphotography #kaasplateau #fransekaas #fromagefrancais #fromagefrançais #cheeselover #cheeselove #freestyling #playingwithlight #gratitude #tarotqueens #nikonphotography #nikonphoto #nikonphotographer #nikonnederland ...

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nicolettacooks

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Nov 19

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🍎 Apples.

#apple #apples #applefan #applelover #foodphotography #photography #nikonphotography #nikonz7 ...

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nicolettacooks

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Nov 13

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This pie is delish an so easy to make. The only real work is in the slicing of squash and potatoes.
Use a mandolin or your best knife skills to obtain very thin slices, otherwise the cooking time will be longer.
This torta salata is perfect for a vegetarian lunch or dinner. In Summer I use courgette, but I prefer this version for the sweet touch given by the butternut squash.  Instead of mild pecorino you can use shredded mozzarella for pizza (the dryer one), but peco is definitely tastier.
Enjoy!

𝕋𝕠𝕣𝕥𝕒 𝕤𝕒𝕝𝕒𝕥𝕒 𝕕𝕚 𝕫𝕦𝕔𝕔𝕒 𝕖 𝕡𝕒𝕥𝕒𝕥𝕖
(potato-squash pie)

Serves 6-8

Ingredients:

•1 roll of rectangular puff pastry for savoury pies
•about 200 gr. of butternut squash, peeled and without seeds (approx. 250 gr. whole)
•2-3 medium potatoes (approx. 300-350 gr. unpeeled)
•200 gr. mild pecorino cheese or mozzarella for pizza  •60 gr. grated Parmesan cheese
•dried oregano
•extra virgin olive oil
•salt and black pepper

Preheat the oven to 170°C.

Peel squash and potatoes. Slice the squash thinly with the mandolin and set aside.

Peel the potatoes and slice them thinly with the mandolin. Put them in a bowl of water to avoid discolouration.

Grate the pecorino coarsely.

Roll out the dough on a rectangular baking tray with its own baking paper underneath. With a fork, poke holes in the dough.

Leave about 1 cm. free on all external sides and spread the grated pecorino or mozzarella over the dough. Cover with the sliced squash. Season with salt, pepper and oregano.

Sprinkle half the grated Parmesan cheese over the squash and then cover with the potato slices, stacked like fish scales.

Fold the edges of the dough slightly to keep the layers of veggies and cheese inside the pie.

Drizzle with a little olive oil and season with salt and pepper.
Sprinkle with the remaining Parmesan cheese and put in the oven for about 25-30 minutes or until golden (poke with a fork to check that squash and potatoes have softened enough).

Serve hot.

#savourypie #vegetariandish #squash #butternutsquash #foodphotography #foodphotographyandstyling #italianrecipe #foodstagram #recipeoftheday #foodie #autumnrecipes ...

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