If you are noticing a big game fish theme these past few weeks, it’s partially because we are coming towards the end of swordfish season. Swordfish are a majestic species of fish which play an important role in the cuisines of Sicily and Calabria where they are historically fished. It is highly prized for its…
Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) – Sicilia
Pesce spada alla siciliana (swordfish with capers, olives and tomatoes) – Sicilia Print Prep time 20 mins Cook time 45 mins Total time 1 hour 5 mins Today swordfish are reducing in numbers so if swordfish is not available or you prefer to use something more sustainable, try monkfish. The taste is different…
A great seaside take on the traditional spaghetti carbonara
Tuesday was the pinnacle of the Italian summer holidays. The word “ferragosto” is synonymous in most Italians’ minds with the seaside. For my friends who work at the seaside, ferragosto is the equivalent of Wednesday in most people’s work week. They know that after ferragosto, the season will start to end as the holiday makers…
Picnic season food: pasta frittata
Young children and summer holidays involve some degree of planning to keep it stress-free. I don’t know about you but summer holidays for me go something like this: kids get up, eat breakfast, slowly pull on their clothes and then are bouncing off the walls, desperate to get out of the house. I inevitably make…
Frittata di maccheroni (pasta omelette) – Campania
Frittata di maccheroni (pasta omelette) – Campania Print Prep time 5 mins Cook time 25 mins Total time 30 mins Categories: Quick and easy, Kids, Healthy, Gluten-free*use gluten free pasta, Vegetarian Frittata di pasta is a genius way of using up all the handfuls of different-shaped pastas lurking in the cupboard or leftover…
Ravioli filled with burrata in cherry tomato and basil sauce
One of the greatest combinations of ingredients ever is tomato with mozzarella and basil. To think this trio was not possible until the new world was discovered (along with potatoes, corn, chillies and aubergine/eggplant to name a few more) gives a different view of what food on the Italian peninsula must have been like. Happily…
Pork, fennel and bread skewers
No smell is more synonymous with summer than smoke coming from the barbecue. Mouthwatering meat blackened by lapping flames springs to mind at the first whiff of smoke on a sunny day. Never a more primordial desire existed since the invention of fire. One of the most ingenious uses I have seen of day-old bread…
In France but still tasting Italy
Despite being in the south of France this week, I keep finding myself ordering French variations on my favourite Italian dishes: crudités à l’anchoïade is similar to bagna cauda, beignets de fleurs de courgettes are fiori di zucca (battered and deep-fried courgette blossoms), pissaladière is similar to sardenaira, nicoise salad is similar to condiggiun from Liguria and…
Fig and prosciutto crostini – the only solution for hot summer nights
Sorry to miss you last week. It was my birthday and I decided to spend it doing as little as possible. Back in action this week. However, it’s almost too hot to eat which is rather disappointing given the bounty of the season. Fat, shiny aubergines, plump courgettes with pristine flowers attached, tart and juicy tomatoes,…
A favourite beach time snack in Italy and France
School is nearly out, the sun is shining and the produce has changed from spring to summer. Nectarines, peaches, cherries, tomatoes and berries of all sorts have popped up in the shops. We are off to the south of France shortly to soak up the sun, swim in the sea and enjoy the splendid food….
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