The flavours of this really sum up Italy for me, it’s a really fresh delicious pasta recipe which dates back to the sixties in Rome, the area where my Italian family come from. There’s lots of versions but my favourite has ground fennel in it which I love, I grind the seeds in my coffee grinder or with a mortar and pestle so it’s super fresh. Its the perfect dinner for al fresco dining and you can add a burrata on top, or fried capers. I just serve it with a salad.
Continue reading
The combination of artichokes and anchovy is a marriage made in heaven. They are a bit labour intensive to eat, but I like that. It slows you down. They are worth the effort and there’s something luxurious about eating the soft creamy heart as the prize after eating the soft ends off of the leaves. If you don’t know how to prepare or eat them, follow my recipe and I promise they are divine plus artichokes are a super food packed with antioxidants and liver cleansing properties..just google them for their list of health giving benefits.
Continue reading
This absolutely delicious and beautiful salad is from one of my ancient Italian cookbooks. All the recipes are typical Italian in their simplicity and have no measurements, so I have added the measurements I think work well with each recipe I do from the book. Every recipe has few ingredients and magically become the most delicious dish. This salad would be good with any of my other Italian main dishes.
Continue reading
I might be late to the party but I’ve just discovered this unbelievably light creamy caviar d’aubergine which is an excellent alternative to baba ganouch. If you like that you will love this. It’s great with roasted sourdough, or on crisp breads or with crudités with an aperitif or as a starter.
Continue reading
If you read my blog you will know I adore onions, and this ancient recipe from Bologna dates back to 1886. Its a homage to the onion and once cooked this way they become sweet and unctuous. It’s traditionally served on bruschetta, polenta, cheese or with meat or fish, and it tastes absolutely delicious. I sometimes eat it on my scorched or roasted sourdough (recipe on here) with a sprinkle of chopped parsley and you can add big grating of parmesan if you fancy and a salad for lunch or it’s even delicious with pasta. It would be brilliant on canapés too. You can add pancetta and chilli flakes, however it’s the simplicity of this recipe that makes it magical.
Continue reading
This delicious Italian recipe is a proper dinner party or special occasion centre piece. It looks amazing as well as tasting fantastic. It’s not the quickest of my recipes but it’s really worth the effort. You can serve it after anti pasti with a salad and it’s a bit like a pie version of Pasta Alla Norma, so if you like that you will love this.
Continue reading
This spaghetti recipe from Puglia looks simple from the ingredients, but it’s all about the technique. The trick is the spaghetti has to crisp up and scorch a bit because this is what gives it its unique flavour and texture. It’s cooked in a similar way to a risotto with the liquid added bit by bit till the pasta is cooked. It’s one of those recipes you wonder how you missed it, if you haven’t already tried it. The pasta goes red from the tomato and absorbs all the flavours from the chilli and garlic and it’s utterly delicious.
Continue reading
This recipe is brilliant if you fancy a bit of sweet and sour and don’t fancy meat. The tofu goes super crispy and the rich sauce is packed with the flavours of ginger, garlic, chilli and soy. My friend Steve made it with a small tin of pineapple chunks in juice and added a tablespoon of the juice. He said it tasted better than traditional sweet and sour sauce. You can serve it with rice if you prefer, and it’s the perfect vegan homemade takeaway .
Continue reading
this rich chocolate coated Italian cake tastes so deliciously Italian, it’s not that sweet and packed with cocoa, honey, spices and almonds. It’s traditionally served in the winter and at Christmas in Italy with a glass of wine or beer and it’s perfect after dinner with an aprés dinner cheese course. It can also be entirely plant based, as it says in my recipe notes. I find it tastes even nicer after a few days when all those delicious spicy flavours have matured.
Continue reading
Dispite what I call them, these inari sushi are all plant based. I’m not a massive fan of fusion food, however in this case I think pumping up the flavours of Inari is a good idea because they can be a bit bland. I call them burger van inari (low brow meets high brow) because I make them with slow cooked caramelised onions that resemble the ones that I could smell wafting around hot dog stands and burger vans and always made me drool. I love onions and I love it when any recipe starts with them. These are great served as snackettes with drinks or with a tray of sashimi, sushi and one of my Japanese salads or sides (check the recipes out in the list of recipes)
Continue reading