Anglo-Saxons are rather famous for the concept of eating meat and two vegetables (usually a starch, typically potato, and a vegetable). Meanwhile Italians continue to eat a more traditional parade of courses (see guide here) which range from 2 or more courses of starters, a first course typically rich in carbohydrates which could be pasta, polenta,…
If you love meatballs, you will love Sicily
My list of things I love about Sicily is long. Too long to cover in one post but high on the list is their love affair with meatballs. Meatballs in Sicily can be made out of vegetables, fish or meat. I spied in Catania a popular restaurant named Polpetteria (sort of like a pizzeria but…
Bread filled with aubergine Parmigiana (eggplant Parmesan)
We were staying in a small town at the base of Mount Etna in Sicily in October. I made the obligatory rounds at the pastry shops and at Condorelli spied a small selection of breads with interesting fillings. One of the breads I purchased was declared the undisputed winner and it was filled with aubergine…
Cauliflower cheese: a firm family favourite
I remember as a child reading a series of Bunnicula books. It was a story about a vampire bunny (Bunnicula) that would suck all the juice out of vegetables, rendering them spookily white. Cauliflower was never my favourite as a child and while I have come around, even now it makes me think of vampire bunnies….
White polenta with langoustine
This dish has the same attributes as the trout with polenta dish I presented a couple of weeks ago: it is healthy, quick and easy, gluten-free and mainly compliant with most New Year’s resolutions. More importantly it is delicious. The slightly sweet succulent langoustine or crayfish are flavoured with a slight taste of garlic, wine…
Pesto lasagne
Thought Christmas was over? So Friday was Epiphany (the day everyone realised Jesus Christ was the son of God) and it was Orthodox Christmas. For me it was the second day of freedom after my children had been on holiday for a MONTH! Freedom here is actually code word for a month’s worth of admin…
2017, what to do?
I hope you all had a good New Year’s holiday. While I am definitely all for self-reflection, self-improvement and personal goals, I also think it’s important to embrace the here and now, however imperfect that may be. I like to think of it as optimism with a healthy dose of reality. So while I eschew joining…
So long 2016
Most of us cannot wait to get 2016 behind us. It’s been a rollercoaster ride of a year and even the last few days show no slow down in the momentum of terrible and/or surprising events. While traditionally Christmas is a time to hold your nearest and dearest close, this year we are gripping them…
Susumelle- Italian gingerbread from Calabria
Many of us have holiday baking on the cards for this week. One to add to your repertoire are Susumelle, deliciously spiced gingerbread biscuits dipped in chocolate. Pop one in your mouth and the flavour is the epitome of Christmas. They are easy to make and last for ages in sealed tin. I let the children weigh…
Pappardelle with braised beef short rib ragú
Does the name of the dish make your mouth water? It should. Beef braised to the point where it falls away from the bone and its unctuous sauce coats fresh egg pasta is a dish most people dream of coming home to in this weather. This time of year is full of conflicting feelings. As…
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