Starters

Neapolitan Fried dough pizza recipe

Neapolitan Fried Dough Pizza Recipe

Fried dough pizza recipe is a traditional dish originating from the Neapolitan street food after War world 2.  This plate is simple to make and easy to present at parties as it can be warmed up just before serving. This recipe was presented by Eliana de Matteis during her cooking class at the Mediathec Pole Culturel Auguste Escoffier, Villeneuve Loubet… Read more →

Fried zucchini flowers recipe with saffron batter

Fried Zucchini Flowers Recipe

There are many versions of fried zucchini flowers recipe (also known as Blossom squash) where the flowers are coated with different types of batter. I use a simple tempura batter equal parts of water and flour. Beside salt, I add saffron. As saffron is pollen, it actually enhances their flowery flavour. Calories per flower 45; Time to prepare 30 minutes;… Read more →

Sausage Rolls Recipe

This is a very simple recipe if you have a bread machine. You can prepare the dough in the bread machine using a timer, so they are ready when you need it. Then prepare the rolls 1 hour before you want to cook them. They are perfect for Picnics, buffets and children’s parties. Here I serve them with cherry tomatoes,… Read more →

Radicchio Salad with Grilled Squid

I like the crunchy radicchio tardivo in a simple salad seasoned with vinaigrette and served with grilled squid. It is a perfect combination.   Calories per serving 502; Time to prepare 15 minutes; Easy Storage RecommendationsNot suitable for the freezerBest to serve immediately For instructions on recipes template see post: Food Madness: Digital & Apps Related posts: A day out… Read more →

Baked Purple Aubergines Pizzas with Silana Provola Cheese, Cherry Tomatoes and Capers

Yum This starter was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT 8th of December 2015 Storage Recommendations Keep for 3 days max. For instructions on recipes template see post: Food Madness: Digital & Apps Lessons Learned Preparing “Lunch with LT” My Uncle and Guardian Chef: Nicola Zerbi Lunch with LT Recipes Lunch With… Read more →

Baby Potatoes with Calabrese Curcuci, Tropea Shallots and Silana Provola Cheese

Yum This starter was served to Michelin Star Chefs Arnaud Tabarec and Christophe Dufau at Lunch with LT 8th of December 2015   Curcuci: Includes the more exotic parts of the pig (such as neck, cheek, tongue, nose, ears, and kidneys) cooked in pork fat. Lunch With LT: How was it? My Uncle and Guardian Chef: Nicola Zerbi Lunch with… Read more →