Several of my favourite pasta dishes come from Rome (gricia, amatriciana and carbonara), but my favourite of them all is cacio e pepe. Literally: cheese and pepper. So simple and yet so difficult to make! I had to try several times before I could actually prepare it the proper way, without the cheese getting all lumpy and sticky on my plate, but…
These tartlets, or tortini salati, as they’re called in Italian, are a wonderful Autumn appetizer. If you wish, you can of course make a big quiche instead of single-portion tartlets. For that, use a big sheet of puff pastry and twice the quantity of the overall ingredients. I’ve used fresh shiitake, and dried porcini mushrooms soaked in hot water. You…
This banana bread recipe is a fantastic way to use very ripe bananas. If you, like me, let your bananas go too ripe too often, “save” them by making this moist and naturally sweet bread! It’s a recipe from my cousin Silvia who’s an enthusiastic baker. She made this for me when she was visiting Amsterdam and we’ve been exploring…