Cacio e pepe appears at first glance to be a simple Italian dish. There are only 3 ingredients, although this could also be said of bread (which everyone knows to be more complicated to make well than it may seem). Cacio e pepe appears to be just pasta stirred together with some pecorino cheese and…
Panzarotti – a guilty pleasure you don’t want to miss
Having grown up in California, I’ve always been bemused by the idea of deep-fried food having anything in particular to do with the seaside. In Britain, fish and chips is almost synonymous of the seaside and in Italy a nice fritto misto (battered and deep-fried mixed seafood) is often a highlight of coastal restaurants’ menus….
Hidden Italy: Abruzzo
Abruzzo is the most unexpected region we have visited to date. The dramatic landscape, the forlorn hilltop towns with their maze-like centres, the warmth of the people and the rustic comfort food make it a region we will be back to visit again soon. Despite being about a ninety minute drive from Rome, Abruzzo does…
Asparagus with Parmigiano-Reggiano gratin
The tender tips of asparagus are emerging with much trepidation after a gruelling winter followed by a false start to spring. I not only adore their unique flavour but the joy that asparagus are one of the only foods which even the Queen can delight in eating with her hands. Since we are currently straddling…
Polpettone Genovese – potato and vegetable casserole
The translation of the name of this dish is Genovese meatloaf. Except that there is no meat. Now before my meat-loving friends begin to turn their noses skyward, this dish is utterly delicious and completely traditional. It just happens to be named meatloaf due to its form. As the second part of its name suggests,…
Buckwheat and jam cake
Buckwheat tends to be associated with soba noodles, Brittany crepes and kasha (Russian buckwheat grains). While buckwheat is tends to be associated with wheat, it is in fact not a wheat at all or even a grass. The seeds of the buckwheat are a cereal which are related to rhubarb and sorrel and are enjoying…
S is for Spring – Esse biscuits from Veneto
These delicate, lemony biscuits are a hint that winter is over and Easter is on its way. They are deceptively robust so they actually are the perfect dipping biscuit to accompany tea, coffee or even hot chocolate. Dipped in chocolate, Esse biscuits transform into a decadent standalone treat. Esse biscuits are traditionally made at home…
A taste of Spring: peas with pasta
This is a very simple pasta dish which can be whipped up quickly. In the Spring, sweet peas in their plump pods beckon after a long winter. Out of pea season, frozen peas make a good substitute. I always have a bag of peas and a package of pancetta in the freezer. In a pinch,…
Cannelloni- baked pasta tubes filled with ricotta and spinach
Easter is on the horizon and while lasagne features in many Italian holidays, for Easter there are cannelloni. Sadly anyone who has had the frozen or ready-made versions of cannelloni may shudder at its mention but the real deal is exactly that. Fresh ricotta mixed with spinach and stuffed into pasta tubes can only be…
Tuscan hot cross buns
For some families, Easter is all about chocolate bunnies and eggs. While that definitely is part of the joy of Easter, my family loves all the various Easter baked treats. Whether it is the ubiquitous colomba from Lombardia; the pink hued and confetti and meringue-topped ciaramicola from Umbria; the agnello di sfoglia, a millefeuille cake shaped like a…
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