Caprese Pesto Toastiecacio e pepeCacio e Pepe is literally cheese and pepper, a simple Roman classic that is quicker to make than to eat. Fig and Ricotta Cakesautè di cozze e vongoleEnjoy this Italian classic of sautéed mussels as an entree or main and don't forget to soak up the juices with the crunchy bruschetta!pea and watercress soupThe pure greenness of this soup soothes the soul on a cold night.
This very green soup is packed full with antioxidants. Add a little lite sour cream and a drizzle of extra virgin olive oil to dress it up for guests.cotoletta alla pizzaiolaclassic bruschettaA classic tomato bruschetta is one of those plates you can almost always put together. Stale bread, tomatoes and garlic and if you don't have fresh basil substitute with dried oregano.zucchini ribbon saladA simple and tasty salad of zucchini which I learned whilst doing a cooking course in Rome. Perfect served by itself or it would make a great light dinner with a grilled chicken breast.paccheri con scampiThis dish is my interpretation of a personal favourite from “le mani in pasta” in Rome.pea and pecorino crostinimushroom lasagnaThis mixed mushroom lasagne is buonissimo!! A great alternative to your traditional beef lasagne and it takes half the time.flourless coconut and almond cakeI always love a cake that can be made in one bowl and with only a wooden spoon, simply delightful to make and eat!pea, zucchini and mint risottoMmmmmm creamy risotto, so good! My recipe is for a basic risotto, so you can add any vegetables you like.
pesto perfectionPesto comes from Liguria, a region in the North of Italy. It is most commonly used as a sauce for pasta but there are many other ways to add pesto. Spread pesto on some crusty bread, mix it with ricotta to make a creamy dip, use as a marinade for meat and fish. You can also add other herbs such as mint and parsley or use macadamia nuts instead of pine nuts. A very diverse sauce that is quick and easy to make.grilled peach and prosciutto saladProsciutto, figs and cheese are a winning combo. You could also use gorgonzola or parmigiano reggiano in this salad instead of the buffala mozzarella.tagliataThis is one of my favorite dishes to eat when I'm in Roma. "Tagliata di manzo" means cut steak and it is served with rocket and big chunky shards of parmigiano reggiano. I have added some cherry tomatoes for a little colour. This dish is a good twist on steak and salad.Peaches Stuffed with Amaretti Biscuitsspaghetti vongoleSpaghetti alle vongole is my all time favourite pasta dish, and I cook it like I ate it at "Osteria Belli" in Rome. zucchini flowersMmmmmmmmm…..fried zucchini flowers…so delicious! The perfect way to start off an evening of entertaining. Serve as a small bite with prosecco before dinner or as a shared entree.eggplant parmigianaThis dish has all the taste and less guilt than a cheesy lasagne. A perfectly satisfying meal with a crisp green salad or a great side to a chicken schnitzel.bucantini all’amatricianaI first fell in love with this dish in Roma, eating it straight out of the pan at "Taverna Trilussa" in Trastevere. A simple tomato-based pasta but the enormous flavour comes from the guanciale ( dried pork cheek) hard to find here in Australia so substitute with pancetta. When I get the chance I love to cook it for friends in Rome. it is a very simple pasta sauce but everyone loves it.
Traditionally it is served with bucantini, a long pasta with a hole in the middle so I say stick to the way they do it in Roma!tiramisuThis creamy grown-up dessert is an Italian classic, in my experience, it is a dessert that can be simply delicious or a gluggy mess. My tip is to dip the biscuits very quickly into the coffee, this will allow them to keep their form and give more texture to the dessert. I also added a little grappa to my coffee 🙂 optional. You will need 6 glasses or dessert bowls or pie dish or similar.