It was ages I wanted to try this recipe from the wonderful book Crumbles by Camille Le Foll. And then one merry day I had all the ingredients in the house and some friend to dine with, so I though it was the right moment! 3 pears2 bananas3 pieces of candied ginger For the crumbles:100
Today I was in the underground heading back home from work and there was a lady reading Pride and Prejudice, one of my favourite books. For one second I thought: “Now I ask her if she’s in love with Mr. Darcy”… I didn’t, mainly because I thought that, of course, she was in love with
I really have to say it: he’s the best, without any doubt, with no regrets and no reserves… I own three of his books, made two of his recipes and I’ve never read in my life something better explained, with all the passages made clear, with all the instruments you have to use and when,
“Again? She made sformatini again???”Oh yeah! And you know why? Because they are so simple I’m not ashamed to show them on this blog forever and ever.“Yeah, ok, but she could choose not to publish them!”And why???? The way I made them is absolutely the same, but I slightly changed the ingredients and they are
So good, so simple, so refreshing, so, well, lemony! 1 kg of lemons1300 g of sugar Wash the lemons (better be organic), cut them in thin slices then each slice in four wedges. Leave them to macerate with the sugar overnight in the refrigerator. The next day cook the jam for 1 hour, 1 hour
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
UPDATE: Thanks to a link that dear Sam left on a comment to the post I wrote at the Food Blog S’coll, I think I was able to fix the problem… If you see something wrong, write asap!!!! Aggiornamento: Grazie a Sam, che mi ha lasciato un link nei commenti a un post che ho
I do not really like chestnut and I absolutely hate marron glacé: too sweet for me, too decadent, too much, really!But once, in a French supermarket, a beautiful boite of chestnut purée draw my undivided attention and I bought it! The first time I used it I followed a recipe sent by one of this
I do not own many of Donna Hay’s books, just two… Yeah, I know, that’s a sad story, but you can’t imagine how difficult is to find them in Italy, especially in English! And in fact the two I own are in French… That’s even sadder, isn’t it??? Yeah, I know…But I also have some