Sweet and sour pork has always been my favourite Chinese take-out food. I am sure I have already said this, but I am a big fan of anything sweet and sour. It must be my Sicilian genes (it is a common cooking style over there) or my love for vinegar… whatever the case I never…
BEEF BRAISED IN ROOIBOS TEA WITH SWEET POTATOES
Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry. I have always been more of a coffee…
PASTA CON FAGIOLI BORLOTTI – PASTA IN A BORLOTTI BEAN SOUP
Today I want to share with you the recipe of my favourite soup ever: pasta with beans, or pasta e fagioli as we say in Italian. Whenever I make it, I go back in time. When I was a child, my mom would make it often during the cold winters in Milano and it is…
FARINATA DI CECI
This week I want to take you all to Liguria for my weekly Regional Italian dish. Liguria is a coastal region in North-western Italy famous for its seaside, colourful villages and delicious food. Who hasn’t heard of Cinque Terre or Portofino and who hasn’t eaten pesto or focaccia at least once? Unfortunately this area has also been hit…
CHICKEN LIVER PARCELS
While growing up I never enjoyed eating liver… with one exception: chicken liver. I do not know why, but it may have been because they taste milder and are less bitter than other liver. Anyhow, there are 2 dishes made with chicken liver that I have always LOVED and I am going to share one…
PASTA WITH SAUSAGE, ARTICHOKES AND SAFFRON
We all love sausage in our family. When I say sausage I am referring to the Italian style sausage made of pure pork. I am lucky enough to find some good quality Italian style sausage in Sydney, nonetheless I often make it at home from scratch, as nothing beats home-made things (I used my home-made…
MAIALE AL LATTE – PURCIT TAL LAT
This week’s Regional Italian recipe takes us to Friuli – Venezia Giulia, Italy’s most North-Eastern region that borders with Austria and Slovenia. This region has been a part of the Austrian-Hungarian Empire for many years and thus has many cultural and culinary similarities with the other regions and Nations of the area. It is a region that…
HAM AND CHEESE SOFFICINI
After moving to Australia I haven’t been able to eat many of the dishes I grew up with as they simply do not exist. If you have ever moved internationally, you will know the feeling… At the beginning you do not miss the food you left behind as you are too busy discovering all the…
PASTA CON I BROCCOLI ARRIMINATI – PASTA CHI VRUOCCULI ARRIMINATI
As I have announced in my Vitello Tonnato post, I have decided to dedicate one post a week to Italian cooking, focussing each time on a different region. There are so many fantastic traditional recipes in Italy that it can be a daunting job to choose from them, but I am having lots of fun…
Vitello Tonnato (Veal with Tuna Sauce)
Chilled veal layered with creamy tuna, caper, and anchovy sauce gives Vitello Tonnato its rich flavour and delicate texture, perfect for Italian appetisers and gatherings.
MOO SHU WITH CHINESE STEAMED PANCAKES AND HOME-MADE HOISIN SAUCE
The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce. When I saw this I was a bit…
CHEESY GRITS WITH CHICKEN AND SPICY PAN ROASTED MUSHROOMS – GUEST POST FROM SANDRA OF SANDRA’S EASY COOKING
As you know, I am currently on vacation for a few days and I have decided to ask a few of my favourite foodie friends to write some guest posts for Manu’s Menu while I am away. I am so excited to introduce the second guest of this series! She is one of the most…
CORSICAN STUFFED COURGETTES – GUEST POST FROM JILL OF MAD ABOUT MACARONS
If you follow me regularly, you may know that I am off for a short holiday with my family for some well deserved R&R. While I am gone, I thought I would leave you in good company. I have wanted to host some guests on Manu’s Menu for a while and this sounded like the…
Frittatine alla Parmigiana (Traditional Italian Layered Frittatine)
Frittatine alla Parmigiana is a traditional Italian layered dish made with soft, lightly golden egg sheets, rich tomato sauce, and Parmigiano for a savoury, well-balanced finish.
BEEF RENDANG
When I saw this recipe at Not Quite Nigella’s website I knew I HAD to make it. It looked too good not to try it! So I made it and then I made it again, and again and… you got it… again! It is now officially a recurrent dish in my house and one of…
CHICKEN SHAWARMA – COOK AROUND THE GLOBE
I often associate memories with food (or food with memories?) and eating kebab always reminds me of Paris. Strange, eh? Well, not so much. As I have already mentioned in my post on Fried Rice, foreign food restaurants and eateries were not so common while I was growing up in Italy. And that too in…
PORK ROAST WITH APPLES AND PRUNES
This is another one of the dishes I have learnt from my mom. She used to make it often on Sundays and it is a fantastic and juicy roast. I guess apples and pork are a classic combination, but it is one that I never get tired of. The sweetness of the apples goes very…
SWEET AND SPICY CHICKEN WINGS
Chicken wings are a delicacy that I have started to appreciate only recently. Growing up I would always eat chicken breast… no thighs, no wings. I know, thighs are supposed to be tastier and juicier, but I never really liked them. Since moving here I have eaten chicken wings made in different ways and found…
RED ONION TARTE TATIN
This recipe was one of the first recipes that I had decided to try out when I bought the recipe book in which it was published. And then, for one reason or another, I never got around to making it. The other day I was looking for another recipe and I saw this one. I…
SALMON WITH POMEGRANATE MOLASSES GLAZE
Salmon is a kind of fish I have always loved. When I was little, it wasn’t a very common fish in Italy… it would actually be a rare find at the local markets and would be quite expensive, but now it has become quite common and very popular. It is also the only fish that…
Chicken Consommé with Saffron and Tortellini
Light yet flavourful, Chicken Consommé with Saffron and Tortellini brings together soft pasta and a fragrant broth in one calming, comforting bowl.
Orange Chicken
Crispy chicken coated in a tangy citrus sauce makes Orange Chicken a satisfying meal, especially when served with steamed rice or your favourite fried rice.
Baked Anelletti (Anelletti Ca Carne Capuliata)
Layers of tiny pasta rings, slow-cooked meat sauce, peas, and melted cheese make Baked Anelletti everything you want in a Sicilian pasta bake.
TAGLIATELLE ALLA BOLOGNESE
This is one of my grandmother Bice’s recipes: she used to make the best ever Bolognese sauce. This is not the Bolognese you are used to. It is a version that requires less tomatoes than what we would normally put in ragu’. Ragu’ can be either made with mince (which is what is commonly known…
RISOTTO CON SCAMORZA AFFUMICATA – MY GUEST POST AT AN ITALIAN COOKING IN THE MIDWEST
Today I am a guest at my friend Pola’s beautiful site: An Italian Cooking in the Midwest. I was so thrilled when she asked me to write a post for her! Why?! Well, because I love her site. We have many things in common: we are both Italians living abroad and trying (hard) to maintain…
SEDANINI WITH SWORDFISH AND EGGPLANT
This is another typical Sicilian dish. Sicily is very famous for its fresh fish. This pasta can be made with different fresh herbs. I personally like it with continental parsley and mint, but basil goes well with it too. It is usually served with busiati and you can have a go at making some by…
Stuffed Crespelle
Finished with a light golden crust, Stuffed Crespelle blends soft crêpes, smooth sauce, and melted cheese that create creamy layers from the first slice.
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