Time to prepare and think about the first picnics! This stuffed bread is simple, quick and it can be made in advance. No quantities: use your eyes and if you have leftovers from the filling eat them like a salad. Ingredients 1 big round loaf of bread 1 jar of grilled peppers, drained Cherry tomatoes
Sping! Fresh spinach! Wash them, very well. Drain. Heat 1 tbs of olive oil in a big pan, add 1 garlic clove. Add spinach, cover. After 5 minutes add raisins and pine nuts. Cover. Cook for 5-10 minutes max, until volume is half of the original. Serve.
I’m completely addicted to potatoes, and even more to potato salad! In its simplicity a potato salad can become the real protagonist of a meal. Although I love the simple pleasure of boiled potato dressed just with extra-virgin olive oil, salt and chopped parsley, over the years I developed a more complex (at least for
Pesto is not an exact science. Pesto is simple but tricky: you MUST have at hand top ingredients! You need the best Italian (better genovese) basil you can find, better home grown from seeds, the best pine nuts, the best pecorino, garlic and very good not too fruity extra verging olive oil. Stated this it
This cake it is as simple as it looks! What do you see? A layer of puff pastry, halved cherry tomatoes, slices of aged goat cheese (in this case a young Saint-Maure) few pinches of Herbs de Provence. Pop it in the oven, bake it for 25-30 minutes and voilà: done!
I watch a lot of cooking program: Top Chef, Master Chef, Hell’s kitchen… In all a this cooking program the finish to cook the meat in the oven. Even when the meat is just roasted. Well, they are perfectly right! I sealed the duck breast for 3-4 minutes on each side, beginning with a very
Gravadlax sounded like the perfect recipe to come back writing on this blog. I have the great fortune to have found a wonderful fishmonger at the Saint Louis (in Alsace, France) market on saturdays morning: she has everything fished, nothing from farms, and most of the fish is from French part of sea and ocean.
Bolognaise sauce, sauce bolognaise, ragù alla bolognese. Call it as you please, but please please please, make it in the right way! No strange stuff, like cilantro, cream, spring onions… Keep it simple and plain! The only difficult part, if you can call it so, it’s the long cooking hours, but you can cut