Asparagus season is in full swing, and we have been buying them every week. With the whole lockdown situation we had in the past three months, seasonal food and spring produce were my escape from reality. Being able to order from local farmers or finding beautiful, fresh produce in the stores has been my salvation somehow. There is a whole process behind preparing food - from going to the green market, choosing your products, knowing how they are cultivated, combining the textures and tastes to prepare the meal. Buying ingredients and cooking them for my family and friends is something that I enjoy and relaxes me.

I believe that the current world situation brought more responsibility and appreciation for fresh food and made us have a deeper connection with what we cook and prepare for our families. It's something that brings us closer wherever we might be.

Fresh green asparagus is one of my favorite spring veggies as they are so delicious and easy to prepare. They are amazing and so versatile - you can use them as an appetizer, in salads, risotto, or as a side dish with other roasted veggies.

Today I am sharing my new recipe for an easy, delicious appetizer - Vegan Puff Pastry Asparagus Tart with creamy asparagus, tofu, fresh onion, and basil filling. Tarts are one of the easiest delicious things you can prepare and bring so much joy to your brunch table or summer dinners. For this Asparagus Tart, we are using store-bought vegan puff pastry, so the whole process of preparing this meal will take less than 15 minutes. Of course, if you prefer making your puff pastry, you can do that as well.

Asparagus are firstly sightly blanched, then added to the tart both as the decoration on top and in the creamy tofu filling. If you don't like tofu or are not vegan, you could substitute it for the same soft or cream cheese. With the summer approaching, my house is filled with different herbs, especially fresh basil. Italians use it a lot in their kitchen, and I must say I love the unique taste it gives to many meals, both raw and cooked. This is why I decided to use it as it goes well with asparagus, and together with spring onions, it gives that refreshing tone to the overall quiche. To give the filling a boost of color, I added fresh baby spinach. If you don't have it, don't worry as it will not affect the taste, just the tart may have a less bright green color.

This recipe is a perfect last-minute meal that you can prepare for your dinners with friends, for weekend brunch, or even a picnic. With store-bought puff pastry, all you need to do is cook asparagus slightly, put all ingredients in a blender, and blend for 2-3 minutes until smooth. After 35-40 minutes of baking, you will have the most delicious spring tart you can serve. Asparagus season is not that long, so I invite you to try this recipe out and let me know what you think!
If you have some more asparagus on your hands, try this Strawberry Feta Asparagus Salad as well. Both recipes are perfect spring dishes to enjoy every day!

Simple Asparagus Tart with Puff Pastry (Vegan)
Marija Gvozdenovic

INGREDIENTS

Serves 6

1 round vegan puff pastry

250g natural tofu

200g fresh asparagus

3 tbsp olive oil

Salt to taste

Ground black pepper to taste

6-7 fresh basil leaves

A handful of baby spinach

Pinch of nutmeg

The green part of one smaller green onion

1 small garlic

1 tbsp lemon juice

METHOD

Preheat your oven at 180 degrees Celsius (350 F). Wash the asparagus and cut the end parts (about 2cm). In a large pan place water just enough to cover your asparagus and add a teaspoon of salt. Once the water is boiling, place the asparagus and let them cook for 5 minutes. They don’t have to be soft as they will finish cooking in the oven.

In a blender add tofu, half of the asparagus that you additionally chopped in 2, olive oil, lemon juice, chopped green onion, garlic, basil leaves, and baby spinach. Add salt, pepper, and a pinch of nutmeg and blend everything until you get a smooth mixture.

Place the puff pastry in a round pie pan and fill in with asparagus-tofu mixture and decorate with the rest of your asparagus. Bake for about 35 to 40 minutes or until golden. Serve warm.

It's Friday, and we are longing for a slow weekend in the countryside. The day was warm, and it feels that summer is just a step away from us.

Even though we have been on lockdown for more than two months, the time has been passing so quickly. Between projects, work, house, family, and blog, life seems to fast-forward. There are moments where I need a break, a day of doing nothing, but then I quickly change my mind. The opportunity of being a freelancer and regularly working from home comes as a blessing right now.
After a long day of staring at the computer and working, we try to fill our eyes with nature and the beautiful panorama our countryside offers. A short walk in the woods, just before dinner, seems to relax every cell in my body. The stillness of the countryside. Gentle evening light, just before sunset. The soft wind moves plants, and birds sing continuously. I take a deep breath and know that things will be alright.
 
If you look closely, you may find secret treasures nature offers you. Even though I am very new to foraging spontaneous herbs, our fields provide us with a beautiful plant that we use in our kitchen almost every week, and that is wild chicory.

THE BEAUTY OF SIMPLE INGREDIENTS AND FORAGING

One of the things you will notice in Italian cuisine is the beauty and importance of simplicity. We all know that Italians are famous for their food, but only when you spend some serious time with the Italians, you can understand how important role food actually has in their homes.
Simple, fresh, and high-quality ingredients are essential for any dish you want to prepare. The one rule I've learned is that if you're going to test the quality, you should go for the simplest dish on the menu. For example, if you want to taste if pizza crust is perfect, go for a simple Marinara or Margherita. If made right, they will be glorious even if they have few, very simple toppings.

Today's recipe is inspired by Italian simplicity, our fields, and how two simple ingredients can bring out the flavor and make a dish perfect. Slightly spicy sautéed chicory with a touch of bitterness, hugged by two fluffy pieces of focaccia, is a dreamy combination for summer brunch or aperitivo time with friends.

If you haven't been using chicory in your kitchen, now it's time to start. Spontaneous, very healthy, and easy to find. Chicory is one of those leafy vegetables you want to add to your menu, as it has so many purifying and draining properties. This recipe makes part of a beautiful project, "Parliamo di erbe spontanee" (Let's talk about spontaneous herbs), created by my lovely friend Lucia (www.frollemente.it). With this little project, we want to bring those forgotten herbs and flowers back to your menus and spring on your plates. If you are interested to see recipes from other bloggers that include spontaneous herbs and plants, check for #parliamodierbespontanee #discorsispontanei on Instagram and find out which spontaneous plants can be used in our kitchens as well.

ALL YOU NEED TO KNOW ABOUT CHICORY

Chicory (Italian: Cicoria) is a perennial herbaceous plant with soft blue or lavender flowers. Young leaves are the tastiest in spring, with their slightly bitter taste but can be eaten throughout the year as well. Its leaves are pointy, clustered at the base. You can easily find them in abandoned fields or even near the roads, but if you decide to go foraging, I recommend going to places away from cities and pollution.
Chicory can be bought at the farmer's market as well, and actually is a plant that is very popular in Italy and Mediterranean countries. Their bitter taste can range from mild to pretty strong, which depends on the foraging time. If you forage it in fall and the taste is too bitter for you, try mixing it with different greens like spinach or Swiss chard for a more mild flavor.

how to PREPARE/EAT CHICORY

Even though the leaves are the most used part, the roots of this plant can be used to make chicory coffee.
Didn't know that? Well, chicory coffee has been appreciated since ancient times for its digestive functions. The powder is obtained by drying the roots grown in the autumn, which are then lightly toasted. My parents have been using chicory coffee as a healthier version of regular coffee for years now. It is very similar to the Turkish coffee we drink at home, with a more mild flavor.
Chicory is a precious ally in our light meals and is perfect for preparing low-calorie dishes but with a powerful taste. Just bitter enough, this leafy plant enriches soups, risottos and can accompany many of our recipes.
Today I will show you how I prepare it most of the time. It's a typical recipe from the Lazio region and the way my husband's grandma thought me. It will take you only a few minutes to blanch chicory leaves into boiling water. After you squeeze the remaining water from the plants, you can sauté them in a pan with garlic, olive oil, salt, and chili pepper (Italian peperoncino). This is our favorite way of preparing it as it is both easy and full of flavor.

Today's recipe has Italy in its heart. Soft focaccia with sautéed chicory is glorious for its simplicity and unique taste.

Who doesn't love focaccia? Since I moved to Italy, carbs have become my best friends. With all pasta, pizza, and bread how can I avoid them? I attempted to make focaccia several times, but this overnight, refrigerated dough definitely wins!

Even with my pizza dough, I try to leave the dough to rise for 24 to 48 hours before making it as the crust has a better crunch to it and is more tasteful and easier to digest. The same goes for this focaccia - prepare it the night before, put it in your fridge. About 4 hours before baking, take out the dough and let it warm up to room temperature. This slow process of rising will be a game-changer and will result in the fluffiest focaccia bread you have ever made. I usually make the dough the night before, so it has good 14-18 hours in the fridge, and then I leave it for about 3-4 hours until it rises again and forms beautiful bubbles.
Even though if it will take several hours before enjoying this delicious bread, the whole process of making focaccia is effortless and so easy.
All you need is flour, salt, yeast, and water for this recipe. Oh, and of course, olive oil. To prevent sticking your dough to the pan, you want to put either some parchment paper and some olive oil or a good layer of olive oil only. I usually go for the paper + oil, so I don't oil the bottom too much.
After about 4 hours, your dough is ready, and the best part comes in - making those little holes in the dough with your fingers. Is it only me, or going through that fluffy, bubbly dough is so relaxing? A good sprinkle of sea salt flakes, and the focaccia is ready for the oven.

Warm focaccia combined with sauteed chicory is something we love to prepare on the weekends. It's an easy, simple recipe with a fantastic taste that will make you eat the whole thing in one night!
The focaccia is best out of the oven, but it can last for two days (in our house doesn't last more than 3 hours) if kept in a ziplock bag.
If you decide to prepare this recipe, make sure to tag me along @thehungryapron and use #makingordinarymagical, so I can easily find your creations! Don't forget to follow us along on #parliamodierbespontanee #discorsispontanei, as you can find many different recipes prepared by other food bloggers in Italy.

No-knead overnight focaccia
with sautéed chicory
Marija Gvozdenovic

INGREDIENTS

Serves 6

FoR FOCACCIA

512 g all-purpose flour (00)

2 tsp fine salt

2 tsp dry yeast

470ml warm water

sea salt flakes to sprinkle

olive oil

FOR THE SAUTÉED CHICORY

300g blanched chicory

2 medium garlic cloves

2 smaller dried chili peppers

salt to taste

METHOD

Prepare focaccia:

In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a spatula, mix until the liquid is absorbed and the ingredients form a dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap and place it in the refrigerator for at least 12 hours.

Take the dough out of the refrigerator about 4 hours before you plan on baking it. In that way, the dough can warm up to room temperature and rise again. Drizzle 1-2 tablespoons of olive oil into the pan (I baked mine in a round aluminum pan with a diameter of 30cm, but the same dough can go into rectangular pan size 30x24cm approximately). Oil your fingers with some olive oil and gently release the sides of your dough from the bowl and knead it gently once, forming a ball. Roll the ball into an olive oil you have poured in your pan and leave it there for 2 to 4 hours. There is no kneading or stretching required at this point. The dough will start to spread and you should wait until it has covered the whole pan.

Preheat your oven at 220 degrees Celsius. Drizzle your dough with some olive oil and coat your hands with oil as well. Using your fingers, press down to create deep holes. Sprinkle with flaky sea salt and bake for 25 to 35 minutes, until golden and crisp. Remove from the oven and let it cool for several minutes before cutting and serving.

Prepare sautéed chicory:

Wash your chicory thoroughly and remove any dirt or other weeds. Blanch the leaves for several minutes in boiling water, remove and wash under the cold water. Squeeze well to remove the remaining liquid. Sauté them in a pan with garlic, olive oil, salt, and chili pepper.

Once the focaccia is ready cut the small squares and filled them with chicory. Serve warm.

It has been a couple of intense weeks here in Italy. The city seems to sleep, and our countryside has totally evolved, filling our eyes with natural beauty. Being in the countryside helps me a lot when bearing the lockdown situation we are in. The gardening season has officially begun, and we have sown so many different varieties this year - the garden will look like a jungle in summer, and I can't wait!

Being in constant connection with nature gives my mind the possibility to wander. After a whole day of working, I take some time to walk in our woods, pick some wildflowers, or even asparagus if I find any. Our fields are entirely green, and the Swiss chard is growing everywhere. The spring is extremely warm this year with the most beautiful days, and I can not be grateful enough that I can actually enjoy it.

Being almost self-sufficient, growing your produce, and having your animals get a new dimension when quarantine. Now, more than ever, I appreciate our small garden and everything these fields are giving us.

This savory Swiss chard ricotta pie was inspired by one of those walks in the fields. After collecting a handful of swiss chard down the hill and passing by the chickens to collect fresh eggs, I remembered that I have some sheep ricotta our neighbors down the street have left for us. I knew we would have a pie for dinner.

An easy whole grain shortcrust, some freshly beaten eggs mixed up with ricotta, and slightly blanched chard, and the pie is ready for the oven. This time I was in the mood for some decoration, but you can also make a Swiss chard tart if you feel more like it. Use half of the crust ingredients to make one round base and cover it with filling. The result will be great, I assure you.

This shortbread crust is made with olive oil instead of butter, and if you use whole grain flours, you will get a tasteful tart with enough crunch and texture. I always use spelt flour, but a mixture of spelt and rye flour would work perfectly as well. As this might be a sensitive period to find all different kinds of flour, you can also use regular white flour or a combination of whole wheat and all-purpose flour as well. The recipe calls for sesame seeds as they add that extra flavor, but it is totally up to you if you want to add them or not. No need for adding eggs or butter – this tart base is light in texture and so tasteful. Perfect for vegan recipes and veggie tarts.

alternatives to the recipe

In my kitchen, everything is versatile. If you don't have Swiss chard, use spinach or other leafy greens such as chicory. If you don't have sheep ricotta use the regular one or even a mixture of mild, fresh cheeses. The taste of the pie will depend on how strong your cheese is, and I wouldn't recommend using those that have a strong flavor as they will completely cover the taste of Swiss chard in the filling.

I hope you will enjoy this recipe and if you decide to make it, make sure to tag me on Instagram @thehungryapron and use #makingordinarymagical to find and share your creations!

Savory Swiss Chard Ricotta Pie
Marija Gvozdenovic

INGREDIENTS

Serves 8 

For the  crust 

500g spelt flour

90ml olive oil

4 tbsp sesame seeds

pinch of salt

ice-cold water

FOR THE filling

250g ricotta cheese

300g blanched Swiss chard

2 eggs

salt to taste

ground black pepper to taste

1 egg yolk + 2 tbsp milk for brushing

METHOD

In a large bowl mix together flour, sesame seeds, and salt. Add olive oil and start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.
Prepare your filling by beating 2 eggs and mixing them with ricotta. Add in slightly cut blanched Swiss chard. Adjust with salt and pepper.
Preheat your oven at 180°C. Prepare a round baking dish Ø24cm and cover with a baking sheet. Roll out the half of your dough on a lightly floured surface and transfer it to the baking pan. With a fork, make little holes, so your pastry doesn’t rise while baking. Cover with swiss chard ricotta filling. Repeat the process with the other half of the dough and cover the pie by sealing the edges. Brush the pie with egg yolk mixture and bake for 40-60 minutes until your pastry has a nice golden color. Serve warm.

NOTES

If you decide to make a tart instead of a pie, use half of the ingredients for the crust and the same amount of filling. Check your tart after 30 minutes as it will take less to bake than a pie will.

November came suddenly to our countryside, with lower temperatures and long foggy, rainy days. With lots of rain, we stayed at home, enjoying our fireplace, warm sweaters and cozy meals. Those of you who follow me on Instagram already know that I have a pretty serious crush on pumpkins, and every time I go grocery shopping, I bring home at least one of them. Autumn seems to pass so quickly by, and this year I decided to enjoy this beautiful season as much as I can - and that includes filling my house with pumpkins of every kind! 

I love using pumpkin in my kitchen as well - soups, risottos, salads or cakes, pumpkin is really my go-to fall vegetable! Pies, both sweet and savory, make a big part of my fall baking, so I decided to combine two of my favorite fall things and make a super delicious savory pumpkin pie. 

Whole grain crust made with spelt flour and olive oil is ideal for making savory pies, as it’s flaky and soft, easy to roll, and has a great taste. It’s a perfect option for no butter or no egg version, made with only four ingredients that you all have at home.

The recipe for this pie is vegetarian as I used fresh Stracchino cheese and semi-soft Taleggio cheese to emphasize the creaminess of the filling. Also, they go very well with the sweetness of the pumpkin and the nutty flavor of roasted hazelnuts. This savory pumpkin pie is one of our favorite easy recipes for weekday dinners when we crave something easy, indulging and in season! 

Savory Pumpkin Pie with Whole Grain Crust, Mushrooms and Toasted Hazelnuts
Marija Gvozdenovic

INGREDIENTS

Serves 8
Prep. time: 25 minutes
Cooking time: 35 minutes 

For the crust 

300g spelt flour

50ml olive oil

½ tsp salt

ice-cold water

FOR THE FILLING


180g soft Stracchino cheese

150g semi-soft Taleggio cheese

400g fresh pumpkin

125g champignon mushrooms

1 medium onion

2 large eggs

3 tbsp olive oil

40g toasted hazelnuts (can be omitted)

ground black pepper to taste

salt to taste

a cup of water

METHOD

In a large bowl, mix together flour, salt, and olive oil. Start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.

In a large pan, add 3 tbsp olive oil, add chopped onion and saute until golden. Add chopped mushrooms, pumpkin cubes, 1/2 cup of water and cook on medium heat. Add more water if needed. Add salt and pepper to taste. Make sure not to overcook it. Once the pumpkin and mushrooms are softened, remove from heat and let to cool for a few minutes.

Preheat your oven at 180 degrees Celsius. In a medium bowl, beat two eggs, add chopped cheese and cooked pumpkin. Mix well until combined. Add more salt or pepper if needed.

Roll out your dough on a lightly floured surface. Transfer it to a prepared baking pan (mine has a diameter of 25cm) and with a fork, make small holes. Pour the pumpkin filling over the crust and evenly sprinkle toasted hazelnuts. Bake for 35-40 minutes, or until the top of the pie is set, and the crust has a golden color. Serve warm and enjoy!