Pan di ramerino (rosemary and raisin rolls) – Toscana Print Prep time 24 hours Cook time 30 mins Total time 24 hours 30 mins Our favourite Easter breakfast though is pan di ramerino, sweet rosemary and raisin rolls. One could consider them a slightly exotic version of hot cross buns. The smell of these…
Pizza alla Nutella (Nutella pizza)
Pizza alla Nutella (Nutella pizza) Print Prep time 4 hours 40 mins Cook time 15 mins Total time 4 hours 55 mins This is the best way to use up any excess pizza dough. Melted, gooey Nutella on freshly baked bread topped with crunchy hazelnuts, what more could you want? Shaped into heart,…
Crostata di riso (rice custard tart)
Crostata di riso (rice custard tart) Print Prep time 20 mins Cook time 1 hour 30 mins Total time 1 hour 50 mins This rice custard tart is a delicious combination of a creamy, vanilla-flecked rice pudding with a caramelised top all baked in a crisp shortbread crust. It’s the perfect cure for…
Frittata di riso (rice omelette) -Lombardia
Frittata di riso (rice omelette) -Lombardia Print Prep time 10 mins Cook time 35 mins Total time 45 mins This recipe produces a crispy crusted rice omelette with a creamy core and spots of oozing cheese. Children adore it and when cut into wedges, it is the perfect meal-on-the-go or picnic food. Cut-up…
Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana
Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana Print Prep time 15 mins Cook time 20 mins Total time 35 mins These feather-light balls of spinach, ricotta and Parmigiano-Reggiano cheeses with a hint of nutmeg take a warm bath in sage infused butter before being served. They are the perfect…
Torta di pistacchi (pistachio cake) – Sicilia
Torta di pistacchi (pistachio cake) – Sicilia Print Prep time 15 mins Cook time 30 mins Total time 45 mins This recipe produces a delicate pistachio-flavoured sponge cake sandwiching pistachio cream. This is the cake I eat when I want to remember the Sicilian sunshine on my face and the taste of the…
Necci (chestnut crepes) – Toscana
Necci (chestnut crepes) – Toscana Print Prep time 2 mins Cook time 15 mins Total time 17 mins Necci are a traditional sweet from the mountain communities in the provinces of Pistoia, Garfagnana and Lunigiana. They have a sweet earthiness about them which marry perfectly with the honey drizzled over them. Creamy ricotta…
Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna
Rotolo di magro (pasta wheels stuffed with spinach and ricotta) – Emilia-Romagna Print Prep time 3 hours Cook time 25 mins Total time 3 hours 25 mins This is the vegetarian version of a classic Emilian dish that includes chicken giblets, sausage, minced veal and liver in the filling. The vegetarian version…
Risotto al bergamotto (bergamot risotto) – Calabria
Risotto al bergamotto (bergamot risotto) – Calabria Print Prep time 5 mins Cook time 35 mins Total time 40 mins Bergamot is a type of fragrant but sour orange. Actually it is a hybrid (most citrus fruits are) between a lemon and a sour orange (which itself is a hybrid between the pomelo…
Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio
Gnocchi all romana (semolina slices baked with Parmigiano-Reggiano) -Lazio Print Prep time 4 hours Cook time 40 mins Total time 4 hours 40 mins Here is the recipe for creamy semolina slices baked until golden topped with butter and melted Parmigiano-Reggiano cheese. 100 grams of chopped ham can be added to these, if…
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