This is definitely my favourite pasta of all. Easy and quick to make and yet very tasty, for me it’s THE Summer pasta, often eaten cold as a salad. It’s called crudaiola from crudo (raw in Italian) because all the ingredients used for the sauce are raw. Technically the cheese is not raw but you get what I mean: this…
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…
This is the simplest brown rice salad for the warm Summer days, made with tuna, tomato, green olives and an unusual and unexpected ingredient, at least for Italian dishes: a dash of ketchup. My mum always adds a little bit of ketchup to her rice salad and I’ve learned to appreciate its pleasant sweet-and-sour taste in it. I buy a good organic one and…
A few weeks ago I received the Dutch translation of Ursula Ferrigno’s last (2016) book to review. It’s called Flavours of Sicily and has been published in The Netherlands by Edicola Publishing. It’s book no. 19 for famous British cookbook writer Ferrigno who is half Italian, has been teaching Italian cooking for years and is also known for her TV…
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…