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Uova al Pomodoro Piccante (Eggs in Spicy Tomato Sauce)

Tuesday, March 26, 2024

This is a quick and delicious comfort meal in which the eggs are poached in spicy tomato sauce. It's very similar to North African Shakshuka and Mexican Huevos Rancheros. So versatile and adaptable and all you need are pantry staples and a couple of fresh eggs gently poached in tomato sauce. It's really that basic and simple, but if you like, you can add some pancetta and parmesan for extra flavour. Serve it with some homemade bread to mop up the sauce.

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Kumato Puttanesca Salad

Friday, March 22, 2024

Inspiration for this simple salad comes from the flavours of a popular Neapolitan puttanesca sauce, which usually contains tomatoes, anchovies, garlic and capers. You can make this all year round with any kind of tomatoes you like, but it would make a really good summer salad when tomatoes and fresh herbs are in abundance.
Kumato tomato is a unique product of natural crossbreeding among several varieties, including some wild Mediterranean specimens. It is succulent, sweet and slightly tart and has a strong distinctive taste that changes as the tomato colour moves from green to brown to dark red.

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Hot Smoked Sprat Frittata

Wednesday, February 07, 2024

Hot smoked sprats and eggs are a marriage made in breakfast / brunch heaven. Whip up this delicious and healthy frittata with eggs, hot smoked sprats, Greek yoghurt, dill, and cherry tomatoes in less than half an hour. It's naturally gluten-free and keto friendly.
Sprat, or brisling, a small oily fish, is rich in high quality protein and beneficial omega-3 fatty acids. They're very similar to sardines in size, but have a somewhat meatier taste. The smoked flavor makes them special! You can leave the sprats intact, head on and guts in and eat them whole.

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Italian Sausage Terrine with Green Peppercorns and Pistachios

Friday, December 29, 2023

Whet the appetite for the dinner party by serving your guests this rich pork terrine with Italian sausages, pistachio kernels and green peppercorns. It can be made up to two days ahead. I use spicy Italian sausages, but you can use regular one or any pork sausage of your choice. If you want to make it alcohol-free, replace it with apple juice or chicken stock. A terrine is always better served at room temperature or cold with crusty bread / crackers, pickles, mustard and fruit chutney or simply with a salad.

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Eggplant Caponata Salad

Sunday, April 23, 2023

Caponata (pronounced ka·puh·naa·tuh)adapted from DELICIOUS, is a classic Sicilian appetizer or side dish mainly made of eggplants, onions, bell peppers, and tomatoes with capers and olives. In short, it is a cousin of the French ratatouille and can be served with toasted ciabatta, pasta and to pair with fish. I used long, slender light purple Chinese eggplants, but you can use Lebanese eggplants, white eggplants or regular globe eggplants. This recipe makes a lot but keeps well in the refrigerator for a few days.
Vincotto is an Italian sweet and savoury condiment that is produced by gentle, long simmering of grape must. If you don't have it, simply use balsamic vinegar or red wine vinegar instead.

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Baked Asparagus Frittata with Black Olives and Crème Fraîche

Sunday, April 09, 2023

A simple, keto-friendly spring meal that uses green asparagus, spring onions, black olives and crème fraîche and is ready in just 30 minutes. It's delicious fresh-out-of-the-oven, at room-temperature or even cold and needs nothing more with it other than a green salad. It's excellent for a picnic too.
A frittata is something between a quiche and an omelette. And it's designed to use up scraps of this or that and leftover bits of whatever you have in the fridge, so don't be afraid of adjusting the recipe to suit your need. This recipe is based on Marissa's Asparagus Frittata, with a few small tweaks. I use 14 eggs (7 large and 7 small) for my 12-inch cast-iron skillet, if you want to use a smaller 9 or 10-inch one, then 10 large eggs would be enough. Don't over mix your eggs as you don't want to incorporate too much air into the mixture. Otherwise, the frittata will expand and puff up too much.

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Maritozzi Buns with Marmalade and Pistachios

Sunday, February 26, 2023

Maritozzi are classic dessert buns from Rome made with an enriched dough and filled generously with cream. Unlike the traditional one, I filled these buns not only with cream, but also with a homemade marmalade (lemon curd would be excellent too) and some chopped pistachios. Enjoy them as a breakfast or an afternoon pick-me-up with a pot of freshly brewed coffee. The whipped cream can be garnished with chocolate or other nuts too. Maritozzi are best served on the day but the buns can be made a day in advance if needed. If 8 is too many, freeze half of the unfilled buns, and use them later as burger buns, or to make more maritozzi.

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Chicken Puttanesca

Monday, February 20, 2023

Puttanesca tomato sauce, originated from Naples, packed with black olives, garlic, chilli flakes, capers, oregano, and anchovies—is traditionally paired with various kinds of pasta. But this pleasantly spicy sauce is also supremely good with skin-on and bone-in chicken thighs that have been pan seared crispy first then simmered low and slow in the rich sauce to absorb all the flavours for an easy dinner that will be a hit with all the family. If desired, serve over some mashed cauliflower or zucchini noodles.

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Coconut Panna Cotta and Blueberry Jelly Terrine

Wednesday, August 31, 2022

Wow your guests with this fun and festive dessert, which features a layer of blueberry white wine jelly sitting atop the layer of creamy, rich coconut panna cotta with blueberries and fresh mint leaves. This decadent, dairy-free, grown-up dessert is perfectly delicious and elegant for special occasions, or an after dinner treat to end a summer menu. You can make this in individual glasses and don’t need to unmould and slice for serving.

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Vinschger Paarl from South Tyrol

Wednesday, June 15, 2022

Vinschgerl Paarl (aka Vinschgauer Paarl or monastery bread), first invented in the Benedictine abbey of Marienberg in the 13th century, is a typical Tyrolean flatbread that is about palm-sized, 2-3cm thick and baked in pairs with fresh spices such as fennel, coriander and caraway. They are hearty and have a very distinctive flavour due to the use a high proportion of rye flour, sourdough and bread spices like blue fenugreek, cumin, fennel and coriander. The flour for the Vinschger is 70% rye flour: dark or light or wholemeal. The sourdough makes them easy to digest and they stay fresh for a long time. If you are a fan of well spiced wholesome bread, this recipe is just right for you!
These rye flatbreads taste particularly good with strong mountain cheeses made from raw milk, like Allgäu mountain cheese, and hearty sausage / ham and South Tyrolean red wine. The Paarl bread is often served at weddings: its shape is supposed to symbolise the union of the bride and groom.

Vinschger Paarl from South Tyrol

adapted from Marcel Paa

Preferment	Final Dough
15 g Rye sourdough starter 100 g Lukewarm water 100 g Organic wholemeal rye flour	3/4 tsp Koriander seeds 1 tsp Caraway seeds 1 tsp Fennel seeds 1 tsp Blue fenugreek All of the preferment 200 g Lukewarm water 140 g Organic wholemeal rye flour 100 g Organic plain flour #550 6 g Salt 3 g Fresh yeast

Add the sourdough to the water in a bowl and mix together. Then add the mixture to the rye flour and mix everything together without lumps. Cover the mixture with a tea towel and leave to ferment at room temperature for about 6 hours.
Place all spices in the mortar and use the pestle to smash them up until they're finely ground.
Put all the ingredients of the main dough together with the spices into your food processor and mix well for about 5-8 minutes.
Place the dough in a greased bowl, cover with a tea towel and leave to proof for 90-120 minutes at room temperature.
After the proofing time, turn the dough out onto a well-floured work surface and dust the dough with rye flour. Divide the dough into 4 even portions and shape each into a smooth round ball. Place two dough balls directly next to each other on a lightly greased or parchment lined baking tray with the seam side down. Dust the dough balls with rye flour and cover with a towel. Set aside at room-temperature for about an hour until cracks form on the surface.
Meanwhile preheat the oven to 250C/480F with a bread baking stone and an ovenproof dish in the bottom half of the oven.
Transfer the dough onto the baking stone. Pour a cup of water into the baking tray at the bottom half of the oven. Close the door immediately and bake for 15 minutes. Lower the oven temperature to 200C/400F and bake 20-30 minutes more until it's richly brown and crisp. Place the loaves to cool well on a wire rack.