This Pasta Caprese Salad is a quick, fresh, light and delicious lunch you can make in minutes and this is how it is made in Capri.Why Caprese The name already reveals the ingredients: fresh mozzarella, tomatoes and basil all season with an Italian extra virgin olive oil.Capri is an island off the coast of Naples, and this recipe was created after the war to reflect the colour of the Italian flag.Red the tomato White the ...
This artichoke pizza combines the earthy taste of artichokes with gooey strong cheese and the sweetness of sundried tomatoes. The artichokes are fresh, cooked beforehand then roasted over the pizza. Why this pizza is the best artichoke pizza While most artichoke pizzas are made with preserved artichokes, this pizza is made with fresh artichokes. Even…
This broad beans recipe is a ceremony to celebrate Spring. Broad beans, peas, artichokes, these fresh Spring vegetables are piled in layers and cooked under lettuce leaves to preserve the green colour of the produces. Broad beans how to cook them Also known as fave beans, broad beans are in season from Spring to the Summer months….
Puntarelle alla Romana is a classic Roman dish, they are the shoots of a type of chicory called Cicoria Catalogna. They are crunchy and have a bitter flavour. They are cut very thin and seasoned with garlic, anchovies and vinegar. Where to find Puntarelle Puntarelle are grown around Rome and in some areas of the South of Italy. Earlier…
Veal Milanese is a fried breaded veal cutlet, a typical recipe from Milan usually served with an arugula salad and/or french fries. Some restaurants in Milan serve a huge cutlet also called Elephant Ear, larger than the plate in which it is served. What Milanese means Any meat can be made “Milanese Style”, chicken, beef,…
Halloween is just around the corner and I thought it was a good time to explain the difference between the Calamari Squid, Cuttlefish and Octopus, often used for creepy Halloween recipes. There is a lot of confusion on what is a squid, what part of a squid is calamari, what is squid ink pasta and where…
Lime Sorbet with Vodka is the perfect refreshing ending of a Summer dinner with friends. Whether you are serving seafood or meat, this smooth and citrus sorbet will leave a fresh and clean taste in your mouth making the after dinner a pleasant ending. Very easy to make, it will be ready in the freeze to…
This fish pie is an inspiration from an Irish fish pie I had in Howth, near Dublin. The fish was fresh just brought into harbour by the fishing vessels and a Mediterranean flavour was added to the fish pie. So here it is: a mix of Atlantic fish salmon, cod, prawns and scallops fish pie with a Mediterranean twist. Howth…
The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour. Chantarelle are called Gallinelle in Italian and Girolle in French. Chanterelle mushroom is less known than porcini mushroom. While porcini have been over-picked, it is easier to find chanterelle wild in…
The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar! There is no egg and no ricotta in these gnocchi, so they are perfect for a vegan Thanksgiving…
Gratin dauphinoise is my favourite French comfort food, creamy potatoes gratin topped with grilled gruyère cheese. This is an easy potatoes gratin recipe I make using the microwave and the flavour is amazing. I prepare the dish earlier and grill it just before serving it. (if you are interested in my favourite kitchen appliances, you can find…
