In questo periodo sempre più spesso mi capita di svegliarmi molto presto la mattina e, dopo aver fatto un’abbondante colazione, di dovermi mettere altrettanto presto al computer.
In this period more and more often I wake up very early in the morning and, after a strong breakfast, I sit at the computer.
These are the best hours. I pull up the shutter, I sit at the desk still with closed eyes and the desire to go back under the duvet (you say … then why she get up sooo early!!!) and turn on the pc. Next to me as always a stack of papers, notebooks and various papers where exactly recipes, thoughts and things of all kinds, cup of latte smoking on one side and the flowers have dried up last Spring on the other, in a small pastel vase.
If the atmosphere is right I find the urge to write, and I can get there without realizing it, until lunch !!!
Sometimes, as I reflect, I watch nature outside my bedroom window.
Living in an area of Rome with lots of greenery and little traffic (yes, I’m talking about Rome!) it is impossible not to spend at least 10 minutes to listen to the quiet and calmness of what I have around. I do not say the birds: delicious concerts to keep me company, and although we are in February, opening the window, I can feel the smell of grass and flowers from my garden.
Is that an illusion? Maybe too much desire of summer distorts my senses … or maybe not!
However do not forget that it is the middle of winter, and that these beautiful sunny days and “hot” are only, alas, warning of an even spring a little distant.
So, I always find a way to console me, after working a few hours at the computer and tidied up a bit, I go out for a walk with the excuse to do some shopping, and I pretend to be in April, buying fresh flowers and smiling at the sun. Then I come home and, waiting for the darkness falls and with it the cold, prepare a bit of comfort food, one that pampers me under the cover.
Tonight chestnuts soup.
From one of my favorite cookbook: Mimi Thorisson, “My country kitchen”. That’s all.
From “My country kitchen” Mimi Thorisson
– 3 tablespoons unsalted butter
– 1 white onion, thinly sliced
– 1 leek, white part only, thinly sliced
– 900 grams of cooked and peeled chestnuts
– 2 tablespoons dry white wine
– 1.5, lt. vegetable stock
– 60 ml. of sour cream
– A bit of fresh chives, finely chopped
– Of fresh thyme
1) In a large saucepan, melt 2 tablespoons butter over medium heat, then cook the onion and the leek until soften for about 5 minutes. Set aside 8 chestnuts and place the rest in the pot, along with the thyme and wine. Season with salt and pepper and cook for 5 minutes.
2) Dilute with vegetable broth and bring to boil; reduce the heat and simmer for 30 minutes.
3) Meanwhile, coarsely chop the chestnuts that have kept aside. In a small skillet, melt the remaining tablespoon of butter over medium heat for about 3 minutes and cook the chestnuts until it is slightly golden.
4) Pass the soup with a mixer. Serve with sour cream, chopped chestnuts and chives.