Puy lentils, chestnuts and gorgonzola salad

My time in Italy has now compressed to a collective of memories. Memories of food and friends, markets and restaurants and local and seasonal prodotti tipici.

Thankfully, food allows me to go back to a particular place in time and taste the memory all over, as if I was right there and then. Take this winter salad, for example: I was living in Firenze as part of my internship. Almost everyday would start in a short stroll to the market on the way to work. I’d fill my reusable bag with seasonal goodies in preparation for dinner and upon my return from work, in the early hours of the evening, I’d experiment in the shoebox that was my kitchen.

This is what this salad tastes of and it proved itself a keeper, standing the test of time. I recently made and wrote about on my weekly column and here it is again, worthy, in my eyes, of another post. It has Italy in autumn written all over it, and while you may say fall is long gone, the weather in this part of the world resembles a mild fall, even now, on the threshold of February.

When chestnuts are in season this salad can either serve as a side dish or a light meal in itself. The Gorgonzola melts into the hot lentils and coats the salad in a rich creamy dressing. Combined with the chestnuts and shallots, its nothing short of a celebratory nostalgic get- together in my mouth.

As per usual, the key to a fine result depends on the quality of the raw ingredients, ie. You might want to invest in raw chestnuts that require attentive boiling and peeling and a good Gorgonzola.

Puy lentils, chestnuts and gorgonzola salad

serves 2-4

400 grams chestnuts, with a shiny, tight, dark brown skin

1½ cups puy lentils

1-2 bay leaves

2-3 shallots or 1 red onion, chopped finely

75 gram Gorgonzola (dolce or piccante, as you like), crumbled

Sea salt, to taste

Freshly ground white pepper, to taste

Extra virgin olive oil

1 tsp rosemary needles

With a sharp knife make an X cut in the skin on the flat side of each chestnuts.

Simmer in a pan with boiling water for 15 minutes.

Peel the chestnuts taking care to remove both the outer shell as well as the inner brown membrane. It's much more simple to peel them when they're still hot, so work in small batches, keeping the chestnuts in the hot water.

Place the lentils in a saucepan and cover with water. Add the bay leaves, cover and bring to a boil. Allow to simmer for 20 minutes, until the lentils are soft.

Strain the cooked lentils and place in a bowl.

While the lentils are still warm add the peeled chestnuts, chopped shallots and the Gorgonzola cheese. The hot lentils will cause the cheese to melt into a thick dressing. Stir well.

Season with salt, pepper and olive oil, taste and adjust seasoning, if needed.

Sprinkle the rosemary on top and serve, still warm.

Welcome home (Spicy persimmon salad)

Exactly one week ago I landed. Just like that I was back and the past year quickly condensed into a memory. Everything seems and feels the same, I am still the same, and yet something is different. Although I feel back in my element, I also feel separated from my school of fish. I am back in the real world and faced with a new food reality. I am probably not alone.

In addition, I am patiently waiting to move back to my apartment, so although at home I remain a nomad, and so not physically back home yet. It is sunny and ridiculously warm for this time of year, and the summer clothes I so carefully tucked at the bottom of the suitcase are getting an airing. I have a lot of catching up to do and so I find myself spending time in local cafes, topping up on my greens intake and rekindling my friendship with forgotten foods I have not seen much of this year like the sweet potato, aromatic dill, and crispy coriander.

On Friday I found myself standing in my mothers kitchen preparing my welcome home dinner to my extended family. This was no pretty site; pots were flying, pans were burning, stoves were in flames and my ankle was in a sprain. I am now sitting with my leg up high, forced to pause, rest, recharge and pace myself. Fair enough.

I am also aware at how my palette has changed and has been conditioned to demand nothing short of the best. Local industrial so-called Prosciutto and a scorching hot and watery espresso simply will not do.

Spicy persimmon salad

This is a sweet, sour, savory and spicy persimmon salad.

What with the mild summer fiasco outside comforting stews can wait.

This is great as a side dish or a light lunch for one.

ingredients

2 thinly sliced persimmons (or another seasonal fruit like pears or apples)

A handful of chopped coriander (or parsley)

½ red onion, chopped

1½ Tbs minced ginger

½ red chili, seeded and chopped (optional)

½ lime, squeezed

1 Tbs sweet chili sauce

2 Tbs soy sauce

½ Tbs pomegranate molasses

Ground black pepper, to taste

Mix all the ingredients in a bowl.

Let stand for about 10 minutes before serving, to allow all the flavors to build up.

Green apple, Brussels sprouts & pistachios

This week I am busy writing up my final paper, topping up on local specialty products a.k.a Prodotti Tipici, packing, shipping, and generally stressing. The theme and atmosphere is one of concluding, rounding up, wrapping up and tying loose ends.

In the charming Florentine apartment that I call home is a non functional oven, which has meant no roasting or baking for the past few weeks, with the gas cooker as my only magic tool. To substitute for the baking I educate myself with pastries from the forno downstairs now and again. But for everything else, there's a gas cooker. The way I see it, as with everything else in life, for every door that closes another one opens, and I simply need to review and reconsider my choice in food and preparation methods.

I bought brussels sprouts earlier in the week and wanted to use them. I know brussles sprout in their unhappy state; colour somewhere between brown, grey and green, pudgy in texture and bitter in taste.

No more. I don’t know why these are boiled. It does'nt seem to do them any justice.

If you were thinking "I want a salad that is fresh, crisp and all shades of green" this is the one for you. Think a crunch, a tang, and a nutty sweetness. It has autumn written all over it.

Green apple, Brussels sprouts and pistachio salad

(makes 2 generous salad bowls)

a handful of unsalted pistachios

olive oil

a few leaves of sage and/ or rosemary

Brussels sprouts (about 20), thinly sliced

1 green apple

5 tbs olive oil

1 tbs mustard

½ squeezed lemon juice

salt

pepper

In a pan, heat the pistachios over a medium low heat until lightly roasted. Chop and set aside.

Using the same pan heat some olive oil. Add the sage and rosemary and fry for 2-3 minutes. Then add the sliced Brussels sprouts, and lightly fry for 3-4 minutes. Transfer the now aromatic sprouts into a bowl with.

In a small bowl mix the olive oil, mustard and lemon juice until combined. Season with salt and pepper to taste.

Slice the apple thinly into matchsticks and add to the Brussels sprouts. Toss the dressing with the salad and sprinkle the roasted pistachios.

Variations: you can use other herbs, substitute the pistachios with other roasted nut and seeds, add a good aged cheese or fried bacon.