This is a very versatile dish: it makes a great side dish for meats, but it can also be eaten as an appetizer or finger food on some toasted ciabatta. It is my family’s favourite vegetable dish. We all like its sweet and sour taste and I usually make a lot of it and keep…
FOCACCIA
Since moving to Australia I had not had a piece of focaccia! That is 5 years… a long time for someone who literally grew up on it! I remember my mom buying some from the baker’s everyday and giving it to me to take to school to eat during recess (or as we say “ricreazione”). …
Russian Salad (Insalata Russa)
Soft vegetables coated in creamy mayonnaise give Russian Salad its mild, savoury flavour and smooth texture, refreshing and light in every spoonful.
ORANGE HUMMUS WITH HOMEMADE TORTILLA CHIPS
Hummus is my favourite dip. I have to admit that l got to know and appreciate it only once I moved to Australia. It is not so common in Italy, or at least it didn’t use to be until a few years ago. I love its tangy and zesty taste and its earthy and sometimes…
SAMOSAS
Samosas are one of my favourite Indian snacks. You can find them all around the world and it would be hard to find someone who has never eaten one. They are best eaten warm and crispy… I like them so much that I had to learn how to make them at home, as I believe…
TAMARIND CHUTNEY – IMLI KI CHUTNEY
This is a very easy recipe for a tasty tamarind chutney. It’s sweet and sour thanks to the perfect combination of sugar & jaggery and tamarind. The spice mix also gives it an intense flavour. You can make it as mild or as spicy as you like. I tend to make it mild so my…
Fried Pizza (Pizza Fritta)
If you want to change up pizza night, Fried Pizza is an easy option with gooey goodness that’s crispy on the outside and soft in the centre.
HUNGARIAN SAVORY PASTRIES – SALATINI UNGHERESI
These salty pastries (called pogácsa in Hungarian) are a recipe of a dear friend of my mom’s, Judith. She is Hungarian and used to make these often for me when I was a child. I like them a lot and they are very versatile: perfect for an afternoon snack or as an “aperitivo” before a…
TUNA DIP – ANTIPASTO DI TONNO AND AN AWARD!
The first time I have ever eaten this dish, I was at a restaurant in Milan with my husband. It was supposed to be a very good restaurant, yet we were not that impressed with it… the only dish worth remembering was this tuna dip that we had as entree. We actually liked it so…
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…
EGGPLANT PATTIES – POLPETTE DI MELANZANE
What I love about eggplant is that they are so versatile and they are sweet inside with a slightly bitter skin. I use them in many dishes, probably because of my Sicilian origin (yes, Sicilians do eat lots of eggplant!). This is my mom’s recipe for what we call “polpette di melanzane” (eggplant patties). They…
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…
Potato Frittata (Frittata Di Patate)
Crisp potatoes, eggs, and Parmigiano come together in this Potato Frittata. Cooked slowly in a pan and turned for a golden finish.
SPECK AND FONTINA ROLL
When we were still living in Italy, one day my husband came back from work saying: “I have eaten a fantastic thing at work today. It was a puff pastry roll stuffed with cheese and speck. You should try and make it at home!”. When I heard “speck and cheese”, I was sold, he didn’t…
“TRICOLORE” SALAD – INSALATA TRICOLORE
To celebrate the 150 years of the Unification of Italy I thought of creating a special theme menu. In the next few days I will post 3 recipes (an entree, a main and a dessert) with one thing in common: they will all have the colors white, red and green in honor of the Italian…
FRIED ZUCCHINI FLOWERS – PLAIN OR STUFFED
Zucchini flowers are a staple in my kitchen. I love them and buy them whenever I find them! The first time I made them for my husband he thought I was joking… “I’ll never eat flowers”, he told me straight away. So, I let him be… and started making them. Once ready, I brought them…
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