Sauteed Porcini Mushrooms with Pancetta A classic way of cooking porcini mushrooms and a quick and easy recipe that maximizes the flavour of them. Adding crispy pancetta compliments the mushrooms perfectly. You can eat this dish as is, serve them on top of toasted bread, …
This easy recipe is perfect for a delicious light lunch served with a salad, or made as an impressive antipasto. Take advantage of seasonal artichokes if you can, otherwise using frozen artichoke hearts will work just as well. Buying fresh artichokes means you can fry …
Similar to the Roman ‘Pomodori ripieni di Riso’ , instead of being stuffed with rice, the filling to these red peppers (capsicum) is a flavourful Couscous. You can add whatever flavours you like to your couscous, but for this recipe I have used basil, parsley, …
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 …
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 …
This is a quick, easy peasy recipe that is also super healthy and 100% comforting. It’s thick and creamy, but without the cream. I added a little bit of love, serving it with a little Pecorino Romano and guanciale, but obviously it is just as …
Cecina is a very popular street food found predominately in Liguria, Livorno and Toscana, cooked in a wood fire oven and has a characteristic crunchy, golden crust. It’s basically made from chickpea flour, water and olive oil so for street food I’d call it …
There isn’t limit to the imagination when making risotto as far as ingredients go. We all know that the key to replicating beautiful Italian recipes is to respect and follow the seasons. This said, the abundance of pumpkins and Porcini mushrooms at the local markets …
I made these jellies throughout summer and they have become my go-to favourite when I want something sweet, yet fresh, refershing and relatively healthy. The ‘healthy’ part depends on what you add to your jelly. The key to making this is using Agar Agar, and …
I love that Autumn fills the markets with delicious pumpkins and every year I love to make Pumpkin Soup . Whenever I make soup though I always make too much, but this is a good thing because it means I can freeze some. What also …