a spring lunch outside with a glass of pinot grigio is the way to enjoy this pasta salad ingredients 1 1/3 cups risoni pasta 1 bunch watercress , leaves picked ½ bunch parsley, chopped 1 large fennel bulb, finely sliced 1 kg king prawns, cooked 200g feta cheese 1 lemon, juice ¼ cup extra virgin ... Read More
A beautiful winter salad to eat on a cold blue sky day. ingredients 2 cups farro, cooked to packet instructions 1 fennel bulb, sliced finely 1/3 cup currants 5 figs, sliced 2 large balls buffalo mozzarella Olive oil Red wine vinegar S&P sauce Grissini to serve ( Italian bread sticks) instructions Place the ... Read More
ingredients 4 x veal chops ½ cup grated parmesan cheese 1 egg, whisked 1 cup bread crumbs 1 cup tomato pasta sauce instructions Place the breadcrumbs and egg in separate bowls. Hammer out the veal chops to a thickness of 1 cm. Place the veal in the egg then coat well in the breadcrumbs, shaking ... Read More
Catania airport in August is not short of craziness, Italian’s are on their annual summer break and everywhere is bedlam. After making it through the queue for my rental car I manage to find my car amongst a sea of Fiat Cinquecento’s, I’m heading to a small town called Giarre ... Read More
A simple and tasty salad 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. ingredients 7 vine ripened tomatoes 3 cloves garlic 6 slices ciabatta bread 10 basil leaves, torn extra virgin olive oil S&P instructions Cut the ... Read More
Mmmmmm creamy risotto, so good! My recipe is for a basic risotto, so you can add any vegetables you like. ingredients one white onion, chopped 1 ½ cups arborio rice 1 cup frozen peas, thawed 1 zucchini, halved and sliced 1/2 bunch mint, leaves picked and sliced 1.5 l chicken stock, warm 20 g butter ... Read More
prep time 30min | serves 2 people This 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 ... Read More
ingredients 12 ripe peaches 300g amaretti biscuits caster sugar to sprinkle a splash of grand marnier 600g of marscapone 1 tsp of vanilla been paste instructions Preheat oven to 180 degrees. To peel the peaches easily, boil the kettle and add water to a bowl, with a sharp knife score a cross at the bottom ... Read More
I 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 ... Read More
