This is a wonderfully quick and aromatic way to introduce strawberries into a savoury snack. The Parmesan works really well with the strawberries and balsamic with the savoury sourdough being the perfect base. Strawberry, Parma Ham & Parmesan Crostini Serves 4 – Prep time 5 mins – Cook time 5 mins Ingredients 200g of quartered strawberries 8 slices of sourdough […]
Fresh or frozen, peas bring a refreshing lightness to any dish and are therefore often used to lift the spirits of what might otherwise be overly-hearty winter warmers… Warm green pea and bean salad with herb-roasted tomatoes or Insalata tiepida di piselli verdi e fave con pomodori arrostiti all’erbe Serves 4 – Preparation 10 minutes – Cooking 25 […]
Fresh or frozen, peas bring a refreshing lightness to any dish and are therefore often used to lift the spirits of what might otherwise be overly-hearty winter warmers… Saffron-braised chicken with peas, almonds and garlic Serves 4 – Preparation 15 minutes – Cooking 45 minutes Ingredients 4 free-range chicken legs, cut in half 3 tbsp olive oil 4 shallots, […]
Fresh or frozen, peas bring a refreshing lightness to any dish and are therefore often used to lift the spirits of what might otherwise be overly-hearty winter warmers… Vegetable soup with mint, coriander and parsley SERVES 4 – Preparation 5 minutes – Cooking 15 minutes Ingredients 150g frozen peas 150g frozen green beans, sliced into 2cm lengths 150g frozen […]
The king of Italian cheeses, Parmigiano Reggiano’s heritage dates back 900 years! Parmesan, pea and asparagus risotto Serves 4 – Preparation 10 minutes – Cooking 30 minutes Ingredients 70g butter 1 onion, finely chopped 2 garlic cloves, crushed 1 stick celery, chopped 150g asparagus, chopped 300g risotto rice 200ml white wine 700ml vegetable stock 150g […]
This is a very old recipe for baked aubergines. Aubergines were introduced to Italy from China or India in the late 1400s by the Arabs. This can either be served as part of an antipasto platter or as a first course. Melanzana scarpone Serves 4 Ingredients 2 large aubergines Vegetable oil, for frying 2 garlic […]
Sole fillets marry very well with Parma ham and combining both with a simple sauce of shallots and bay leaves makes this a lovely main course dish. For guests who don’t eat meat, simply cook the fish without the Parma ham. Sole wrapped in prosciutto with bay leaf sauce – Sogliola al prosciutto crudo in salsa […]
Tomatoes are a most versatile fruit – though they have only been in Europe for some 500 years, hundreds of Italian recipes use them. Here are just four ways of using them as a base for a tasty meal… Tomato and ricotta tart – Sfogliatina al pomodoro e ricotta Makes 1 – 28cm tart – Preparation 20 minutes – Cooking 25 minutes Ingredients […]
Peppery, refreshing and full of goodness, watercress has been farmed since prehistoric times. Its season is now, though under the right conditions it will grow nearly all year round… Spaghetti with prawns and watercress and pumpkin seed pesto OR Spaghetti con gamberi al pesto di semi di zucca e crescione d’acqua Serves 2 (with leftover pesto) […]
Try this hearty, delicious staple from Tuscany, where peasant cooking – or la cucina povera – prevails, and satisfying bean-based dishes like this form the backbone of the region’s famous cuisine Mid-Week Meals: Arezzo-Style Bean Soup Ingredients ¾ cup (5.5oz or 150g) black-eyed peas 2 ripe tomatoes 2 tbsp extra-virgin olive oil 1 bay leaf […]