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
I do not like to celebrate New’s year eve in the traditional way, with a big party of people, but rather low key, just with my husband, and at most (very) few friends.This year it will be only the three of us, and as my husband is coming back from France tonight I was alone
Valeriana with smocked duck breast, apple and Jamaican pepper Do I have to explain how I made it??? Of course I didn’t spend the last years of my life breading, stuffing and smocking my own duck… So, just buy everything and toss all together, with a nice vinaigrette of your choice!
Puy lentils and myrtle soup with steamed clamsTraditionally in Italy we eat lentils on New’s year eve because we think they will bring a lot of money during the year that it’s just beginning! Who I’m I to go against popular believes??? 300 g of Puy lentils100 g of smocked pancetta, diced2 shallots, diced1 tablespoon
That’s my second attempt to make bread… It’s still hot, I’ll let you know… Right now, just say thank you to Linda Collister, and Petula, whom lent me the book…