Known as ‘Fave’ in Italy, Broad Beans are enjoyed and celebrated in any different ways when they come into season. I’ve tried to be a bit creative with them in this pasta recipe and I promise that it will convert anybody who declares they disike …
During high school, I spent a year as an exchange student in Arizona, USA and I discovered (and fell in love with) Tex-Mex! The word ‘Tex-Mex’ describes a cuisine that is a fusion of Mexican and American, ‘Texan’ foods. Some ingredients are common in Mexican …
Everyone loves pancakes for breakfast, but sometimes it’s nice to change your usual recipe and try something different. These pumpkin pancakes offer a bit of spice, the crispy bacon gives you a deliciously salty crunch and strangely enough, all this marries well with a good …
Spring in Italy means it’s time to take advantage of wonderful new seasonal vegetables and the markets just happen to be overflowing with beautiful bunches of Asparagus at the moment! I love to eat Asparagus with a crunchy bite to it, so if the Asparagus spears are …
There were many years where I wouldn’t eat Tripe, and I understand that Tripe isn’t loved by everyone. My mother never cooked it and if my father ever wanted Tripe, he would satisfy these cravings by visiting his mother. My Calabrian Nonna knew how to …
Nothing makes my heart (and belly) sing more than a perfect roast potato. Crunchy on the outside, soft and fluffy on the inside with a light sprinkling of good quality salt flakes, these definitely belong to the Royal Family of ‘comfort foods’. It’s not really hard to achieve …
While you may have had Oxtail Stew before, if you haven’t tried this classic Roman recipe you really are missing out. I love slow cooked meats and this is one recipe that is well worth the wait. You will either buy beef or veal ‘tails’, and the butcher will cut …
I love eggs for breakfast, and if I’m out, there is one dish I will always choose for a satisfying breakfast and that’s Eggs Benedict. I would usually have this as ‘Brunch’, because I would rarely want lunch after a plate of these. So, let’s …
Although this recipe is traditionally made with sardines, I used fresh anchovies. I visited my fish monger and he didn’t have sardines, but he had a beautiful tray of anchovies already cleaned & filetted… so I decided I’d just make the same recipe with a smaller fish. …
Saltimbocca in Italian means ‘jumps in the mouth’, and you’ll understand why once you taste them! Saltimbocca are made from veal, slices of Prosciutto Crudo and sage. It is a classic Roman recipe and one you’ll find in most restaurants in Rome. Few ingredients are …