Roast Tomato Pasta
This is one of the easiest and most delicious pasta recipes you can throw together. I recommend making it in the summer, which was when I made it. It’s taken me a few months to actually post this recipe but I had a crazy busy …
Savoury Kitchen
Crispelle con le Acciughe
Crispelle or “crispeddi” as they are known in dialect are among the most common street foods found in Catania. A simple dough is made from semolina flour, water, yeast and a little salt. They then have a filling of either ricotta or anchovies. Although many …
Timballo di Anelletti al Forno alla Palermitana
Baked anelletti pasta is a recipe that is traditional to Palermo but it is a dish that holds a special place in the hearts of almost all Sicilians. If you visit Palermo and you hear someone say ‘timballo’ then know they are most probably talking …
Grilled Nectarine, Rocket & Buffalo Mozzarella Salad with Hazelnuts & Crispy Prosciutto
Summer is a wonderful time of the year for both sweet and savoury recipes, with Summer fruit often being a protagonist to many dishes. I love creating interesting salads utilising Summer fruit and although I love it all, nectarines are definitely up there with being …
Pollo con i Peperoni – Chicken with Bell Peppers
This recipe is also known as ‘Pollo alla Romana’ because it is a classic traditional Roman recipe. It is especially enjoyed during summer, and is the traditional lunch to cook during the national public holiday ‘Ferragosto’ which always falls on August 15th. It is a …
Watermelon, Feta and Mint Salad
Rome is experiencing such sweltering, hot weather at the moment that the idea of cooking and turning on the oven isn’t really very appealing at all. I am happy to eat salads every day and so to keep things interesting and creative, I am trying …
Cicoria Ripassata – Sauteed Roman Style Chicory
If there is one thing that I love that Italians do beautifully, it’s their vegetable side dishes. Cicoria Ripassata is a vegetable seen on most Roman restaurant menus and it’s usually my go-to when I want something packed full of flavour, but also something that’s …
Asparagus & Goat Cheese Ravioli with Burnt Butter, Sage & Hazelnut Sauce
Making your own pasta isn’t difficult, and I was reminded whilst making these ravioli just how satisfying, relaxing and therapeutic it can be. I realised I seriously don’t make pasta often enough and so I hope to make an effort to make it more often. …
Carciofi alla Romana – Roman Style Artichokes
Artichokes are very popular in Rome and many tourists visit hoping to enjoy them as part of their Roman foodie experience. Although they can be seen on menus year round in some restaurants, it’s important to know they are only in season from Autumn until …
Guinea Fowl with Pear & Chestnut Stuffing
This past Christmas I made this recipe using duck. This time I used a Guinea Fowl which is known as ‘Faraona’ in Italian. For a long time I just assumed a faraona was a type of chicken, until my butcher explained the difference – I …