Croquetas de Jamón Serrano

Croquetas de Jamón Serrano

I must admit that even though I love Australia, I often miss Europe.  I was born and brought up in Milan, which is practically in the middle of Europe.  By car, you can get to Switzerland in 30 minutes, to the South of France and Austria in 3 hours and in 5 hours you are…

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Chicken Involtini with Prosciutto and Fontina

Chicken Involtini with Prosciutto and Fontina

Chicken is definitely the kind of meat we eat the most.  My children like it more than any other meat and even though I have always preferred beef, I now enjoy it too.  Being that we eat chicken often, I am always looking for different ways to serve it, so it doesn’t get too boring. …

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Malloreddus with Walnuts and Prosciutto

Malloreddus with Walnuts and Prosciutto

Today I am going to share with you one of my Regional Italian recipes!  And this time I will take you all to the beautiful island of Sardinia or, as we say, Sardegna.  Sardinia is a popular holiday destination for people who love the seaside.  In fact it has some of the best beaches and…

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Prosciutto and Parmigiano Reggiano Gougeres

PROSCIUTTO AND PARMIGIANO REGGIANO GOUGÈRES

I made these Gougères for my daughter’s birthday party and my husband said they were amazing.  I really liked them too and I also liked the fact that they can be made in advance and frozen… I am always on the lookout for these kind of recipes when planning parties and get-togethers.  I am not very…

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Smoked Salmon and Prosciutto Crespelle Snails

SMOKED SALMON AND PROSCIUTTO CRESPELLE SNAILS

For my daughter’s 6th birthday party, I wanted to make a few savoury items as well.  As the theme was fairies and nature, I thought of playing around with shapes.  My first thought was to make sandwiches and cut them into cute shapes, but then I changed my mind as I wanted something a bit…

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CRESCENTINE – TIGELLE

For this week’s Regional Italian recipe, I want to take you to the region of Emilia-Romagna, a culinary heaven.  Suffice it to say that it is the region where Balsamic Vinegar, Mortadella, Prosciutto di Parma and Parmigiano Reggiano are produced… just to mention a few of the amazing delicacies that this region is famous for. …

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CHICKEN BALLOTINE

For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine. Wow! What a challenge!  I was absolutely thrilled when I saw it!  I had never…

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Prosciutto, Rocket and Grana Cheese Pizza

PROSCIUTTO, ROCKET AND GRANA CHEESE PIZZA

My husband adores pizza… so, to please him (and the kids!), I usually make pizza on Sunday evening.  Home made pizza can be quite healthy, depending on the toppings you use and it is quite common in Italian houses to make pizza once a week.  While my husband enjoys his pizza with salami, I like…

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Saltimbocca alla romana

SALTIMBOCCA ALLA ROMANA

Today’s Regional Italian dish comes from Lazio, Rome’s region.  In fact, this dish is Roman… so much so, that it is called Saltimbocca alla romana (which literally means “jumps in the mouth Roman style”).  This is one of those dishes that you can easily find outside of Italy and that I have seen made in…

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Christmas in July 2011

FOODBUZZ 24×24: CHRISTMAS IN JULY

Since I moved to Australia from Italy 5 years ago I haven’t gotten used to the “reversed” seasons yet.  For someone who has spent the majority of her life in the Northern hemisphere where it is summer in July and winter in December, I have to live with the seasons reversed and believe me, it…

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Piadina and Crescione

PIADINA AND CRESCIONE – MARCO’S RECIPE

A few days ago I made and shared with you the recipe of my first piadina: Homemade piadina with prosciutto, stracchino and rocket.  When I shared it on my Facebook page, my friend Marco Drudi, who is from the area in Italy where piadine come from, kindly shared with me his family recipe!  The ingredients…

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HOMEMADE PIADINA WITH PROSCIUTTO, STRACCHINO AND ROCKET

Piadina (Wiki) is a very traditional bread/sandwich from Romagna (Wiki), a historical area that corresponds to the south-eastern portion of the Emilia-Romagna region.  Piadine make very tasty sandwiches and they are often filled with cheese (squacquerone or stracchino are among the favorites), cold meats and/or vegetables.  The filling that I prefer is the most classic…

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