I had a similar dish for lunch in Italy last month, I thought it was nice, tame, tasty, but I thought I could make it better.  I think I did this evening, what can still improve it would be home grown zucchini, which I intend to cook with next summer.

I grated 2 courgettes, pan fried them with half a red onion, half a tbsp of chili flakes, seasoned with some stock, salt and pepper and a touch of tomato puree.  Made bechamel usual way and layered the dish with the courgettes, topped with grated parmesan and baked for about 25 minutes in 180 degrees. We both liked it a lot, a glass of Romanian pinot noir sealed the deal.

I was thinking about making this while buying truffles in Lucca.  Had great expectations, maybe too great, as we had style over substance for dinner last night. 🙂 It was tasty, satisfying, but as I packed the sauce with minced porcini mushrooms I found it very difficult to make it look appetizing.  There is never a problem when a duvet of bechamel covers pasta, but here I struggled….

The filling was much like the ravioli last time, a good combination of ricotta, parmesan, minced porcini, truffle paste, cooked, riced potato for texture and seasoning. All wrapped into a fresh pasta made by Florek and baked under the sauce; fried shallot, a couple of chestnut mushrooms, yet more porcini, more truffles, mushroom stock thickened with flour and a splash of cream. Tasty, like I said, but not eye catching! Quite heavy too, I found my liver calling me names at about 10 pm….:-)

Ocado delivers our weekly shopping on Tuesdays, so this evening the fridge is quite empty, but clean in anticipation for the goods arriving tomorrow. What to make for supper was an issue only for a few minutes, as soon as I found some arborio rice in the pantry, I knew there would be risotto. Also, there was some of that Argentinian pinot grigio left in the fridge from Saturday, perfect amount to make the risotto. Simple, as usual. Finely chopped onion fried on olive oil, arborio in and after a minute or so bit by bit- chicken stock and wine and like that till the rice was nicely cooked. I added 4 fried cup mushrooms, a handful or porcini and a good dollop of Crema Tarfuffata, before finishing with grated parmesan- in and out, as well as a few drops of truffle oil. Dieting Florek did have seconds, for the first time in 2 weeks. Thumbs up.

Due to Florek’s weight , which is a touch too high these days I’m opting for smaller portions,  dramatically cut down the bread and sugar in our diet and I also bake once a week, not 3. Sacrifices have to be made.  Last night I’ve made ravioli with truffles, which were good, but to be sensational a light mushroom sauce should have been made. I’ve baked an Irish soda bread, which I will make again some time, as this one had a lot of potential, but was slightly underbaked.

Our supper this evening I liked so much that it deserves to be here. Butternut squash, sliced and roasted under olive oil, seasoned and sprinkled with chili flakes.  Served with parma ham, pesto, grated parmesan and fresh rocket. The recipe called for some soft mozarella too, I had none, but will do next time. This plate of simple goodness reminded me of a melon and parma we had in Lucca.  So simple, yet amazing.

We’re in Italy for a week, much needed break after a tough time in Poland. Wandering the cute streets of Lucca I came across a truffle heaven. A shop with truffles in every form. I spent 45 euros and left it very, very happy. Can’t wait to put some of this stuff to work! 🙂

Photo taken on the table on the terrace, this is the view we have every day.