This is a very simple yet extremely satisfying pasta dish, ready in max. 15 minutes. I like to make it with spaghettoni (the thicker spaghetti) but you can of course make it with any other long pasta. The anchovy is a great taste enhancer which makes the dish loved also by those who don’t usually appreciate fish. This happens because…
I adore Vietnamese spring rolls and I make them regularly with classic ingredients. I usually dip them in soy sauce with chilli and sesame oil, only this time I decided to prepare them with an Italian touch and a special dip sauce prepared with tomato puree and balsamic vinegar. For the filling I chose grilled chicken, shrimp, raw red beetroots,…
This Sicilian pasta is actually more Sicily-inspired than really Sicilian since it’s another one of my “fusion” dishes. The pasta is Tuscan (wonderful Gigli toscany by Pasta Panarese), the sun-dried cherry tomatoes come from Noto, Sicily, and the olive oil I used for drizzling the finished plate is an Apulian one, the amazing Empress by BONO, one of their…
For Italian site Principessaplatessa.it dedicated to promoting Dutch plaice in Italy I’ve developed this recipe inspired by a classic of the Roman tradition usually served on Christmas eve. It’s a rich soup prepared with arzilla, the name with which Romans call thornback rays. A lovely fish which I replaced – replaiced, actually 🙂 – with plaice to offer an alternative,…