Pesto = Genova, Liguria Trofie = Liguria Pesto + Trofie + runner beans + potatoes = liguria, summer, sea Again, nothing more simple then this: Italian cuisine is simple and it’s all about great flavors made by great ingredients. Always try to get the best you get. If you can’t buy fresh trofie (and I
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
Inspired by Clotilde, this is my own version of her yogurt cake, with few added ingredients and baked many many times. Ingredients 250 g full fat plain yogurt 100 g ricotta, or fromage blanc or quark 2 eggs 100 g melted butter 100 g sugar 250 g flour 1 chemical yeast for cakes For a
I know this blog is beginning to look like a chocolate blog, but with 2 little kids around me all the time, chocolate it’s just what you need (and crave) after a long exhausting day! Ingredients 150 g chocolate 250 ml double cream 50 g butter 100 g petit beurre (or other kind of thin, dry,
Thanks to Sandra, who I follow on Pinterest (and read her blog I think since 2007) I found this gorgeous One bowl chocolate cake! Useless to put here the original recipe! I followed to the letter except for one minor change: I added less sugar to the Chocolate fudge frosting, let’s say 4-5 tablespoons. Few
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.
Inspired by Jamie Oliver and Amanda Soule, with the last tomatoes I’ll find at the local market, what a better way to use them if not simply roasted in the oven? You can have them as a side dish, or blend them and use it as a sauce or for the pizza. Ingredients 1 kg