Always as a part of the kilo of herrings I’ve bought, those are inspired by the much more famous Sarde a beccafico, a typical Sicilian dish.The problem with this recipe is that I haven’t measured the ingredients, but just followed the moment… 4 herring filletsBreadcrumbsFine grain couscousRaisinsPinenutsCappersDillExtra virgin olive oilGarlic Heat the oil and stir
Have I already told you my childhood story about my eternal hate for minestra???In Italy we call minestra any souplikestuff with vegetables, diced and cooked in some kind of stock or just water… In classical culinary Italian there are two different type of minestra: in brodo (in stock or water, anyway something soupy) and asciutta
Last time I went to my fishmonger I found fresh herring fillets at 2.50 € per kilo! Of course I’ve bought a kilo: they are good, healthy and surprisingly cheap! 3 cloves of garlic2 tablespoons of extra virgin olive oil3 herring fillets, skinned and diced6-8 cherry tomatoes, dicedfew branches of dill10 black olives200 g of
My ode to catalogna wasn’t a joke: I really love this greenery! Last time I went to the market I bought a huge tuft, cooked the outer leaves and ate raw the inside (puntarelle) following a great recipe.As I can’t always eat catalogna with pasta (for the good of this blog), I made this little
Yesterday night I opened the fridge and all I saw were some sad vegetables that screamed, “Cook me or kill me!”I cooked them… 1 red pepper1 leek1 fennel1 courgette1 little pumpkin2 potatoes 1 teaspoon of red curry pasteSalt Tarragon to decorate Clean and cut in chunks all the vegetables. Throw them in a saucepan, add
Maybe…As you may have understood reading my blog, I’m not a big fan of strict rules in the kitchen: I like “tradition”, but I dislike close-minded vision where only “tradition” can exist. We are lucky enough to live in a big wide world made of so many different minds that the term “tradition” can mean
Another verrines directly inspired by this book. It’s like a verrine in kit: I did absolutely nothing if not cutting the feta cheese and assemble everything! For 4 glasses 200 g of feta cheese20 sundered Pachino’s cherry tomatoes in extra virgin olive oil (or 8 sun dried normal tomatoes in oil)saladExtra virgin olive oilDry oregano
I LOVE CATALOGNA! I just boil it, add some flaked chilli pepper from Sicily and a tablespoon of extra virgin olive oil and use it as a pasta sauce… It’s good, healthy, bitter and still wonderfully tasty. I like to leave it a bit crunchy…I could eat it forever and ever…
You should know I’m widely know as pasticciona, a really messy girl… I mess up with everything, all the time, and of course I mess up in the kitchen… Should I remind you my ugly cake attempt???Anyway, this one is not really a pasticcio, but pumpkin cannelloni… But it looks like a pasticcio… 1 pumpkin,
One of my last buy on Amazon was this amazing book that reflects the last and crazy trend that is going on on the other side of the Alps: verrines (aka, little drinking glasses filled with savoury or sweet stuff).The book is wonderful, with so many ideas I can’t stop looking at it!But remember, if