This little recipe is quick, easy and very, very satisfying. I’ve used the wonderful, dark organic spaghettoni (thick spaghetti) by Bio Alberti made with Senatore Cappelli, an old type of wheat which after the 60’s was almost forgotten and has – luckily – seen a fierce come-back in the Southern regions of Italy. It was originally “created” by Italian genetist…
The real ragù alla bolognese takes time. A lot of time. Preferably between 3 and 6 hours of gentle simmering. This is because if you cook this dish really slowly and extensively all the ingredients almost “melt” into each other producing a beautiful sauce with perfectly combined tastes and textures. Exactly like a bolognese is supposed to be, and…
Another Snapchat vlog, I made yesterday while working at the office. This time I prepare a big salad for a very late lunch. It’s quite easy to make and very satisfying! Look at the video for the “how to” and enjoy! Ingredients for 2 eaters: 2 medium-sized potatoes, cooked with the skin 2 hands of mesclun salad (mixed leaves) 150…
Recently shakshuka has become quite popular thanks to famous cooks and cookbok writers like Yotam Ottolenghi who prepare their versions of this wonderful Middle Eastern dish. Maybe you didn’t know but there’s also a Sicilian shakshuka and this is due to the fact that the island has been ruled by the Arabs for a long time (i Saraceni, as they…