A Sweeeeeet Tooth

On the Spotlight

Donna Hay is a recent discovery for me: in Italy is quite difficultto find her books and her magazines. In one ofMilan’s best bookstore, Hoepli (they have the largest collection ofcookbooks in Italian, French and English of the city), I found one ofher books translated in French, Gourmandises (Modern Classics, Book2), by one of my

READ MORE

I will be back, alive and kicking!

1 CommentOther

So, the situation isn’t looking so good: now even the modem is broken, so…I honestly don’t know when I will be able to come back… But for sure, just to reassure all the “nice” people that are leaving “nice” comments on my posts, I WILL BE BACK, soon…And about those “nice” people, obliging me to

READ MORE

Pork Friday: grapefruit marinate

7 CommentsMain Course

I had some cheap cut of pork and no idea how to make it, so I decided to marinated in different ways (stay tuned for the others).Here is the simplest of all! Pork, diced (any cut)The juice of 1 grapefruitFew drops of Tabasco Place the diced pork in the grapefruit juice, add some drops of

READ MORE

Roasted fennel

Roasted fennels!

2 CommentsMain Course, , , , ,

Fennels are one of those vegetables that are wonderful in every way! Raw and crispy in a nice salad or cooked and soft as a side dish, either cold or warm. I think I already spoke about it, but when I was living in England, in the late 90’s, even if Jamie Oliver was already

READ MORE

Recovering…

3 CommentsOther

While I’m still trying to recover from the exhaustion caused by making 15 kg of gnocchi and a crème patissière with 60 egg yolks, all I can think of blogging is something simple, for a quick bite or a “light” snack…Mix some ricotta and some grated parmesan and beat them until you obtain a creamy

READ MORE

Oh my god…

4 CommentsOther

First of all, sorry for the poor quality of the picture, but I took it with my cell phone in the undergroung of Milan, so it couldn’t be better…Second: translation (kind of); the upper line: vegetable become dish, the lower line: recipe n.4, wild rice in peas purèe. So, my point is: is someone even

READ MORE

Bakery goods?

3 CommentsOn the Spotlight

To celebrate the first blog anniversary of a friend from Veneto living in Spain, I came out of the lethargy imposed by a big event I catered, and make those Venetian cookies. Happy blog birthday Cannella!!!I know: they are not rounded, so they are not strictly cookies, but neither are biscotti, because they are not

READ MORE

The lost pear

On the Spotlight

I had some pears in the fridge and, honestly, they had been there for some time. I didn’t know what to do with them. I didn’t even know what kind of pears they were, but they surely looked like William…Anyway, I needed a recipe for one of those days when you would like to cook,

READ MORE

I’m French, I eat rabbit

2 CommentsMain Course

Mirto (myrtle) is a Mediterranean shrub found more particularly in Sardinia, its berries are used to prepare a local liqueur but they are also dried to be used as aromatic herb. They do look like juniper berries but have a less pungent and sweeter aroma, more like blackcurrant, and they are perfect with the rabbit.For

READ MORE