How to make béchamel Even though this is originally a French sauce, it is commonly used in Italian cooking. We use it in pasta bakes (especially in lasagne or cannelloni) and many other dishes. So I have decided to include it in the Technique page, as you will find that I often use “besciamella” in…
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New Caledonia
New Caledonia – October 2011 View New Caledonia 2011 in a larger map We have just come back from a 10 day holiday in beautiful New Caledonia. If you follow Manu’s Menu you will know that I love travelling and I have a long list of “must see places” from which I pick one…
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…
PANINI AL LATTE – MILK PANINI
I guess we all have memories of our childhood birthdays… I was born in February which is often the month of Carnevale in Italy, so I used to have dress up birthday parties. It was a lot of fun. There would be games, prizes, music and lots of laughter! If I think back about the…
CAFFE’ MORETTI – MY FIRST REVIEW
As many of you know, I started blogging in order to write down my family’s recipes and keep them handy for me and my daughters and to clear up some of the most common misconceptions and misrepresentations of Italian food in the world. After blogging for a few months though, I feel the need to…
India
India View Larger Map I just love India and Indian food. It is the cuisine I love the most after Italian cuisine of course. I have visited both Mumbai and Goa. The first is a huge and crowded city and could be considered the heart of India. It is a world of its own where…
Ingredients
Italian cooking is often pretty simple and the quality of the ingredients used is paramount. When you use only 2 or 3 ingredients in a dish, they need to be good ones in order to enjoy all their flavour. You should only use extra virgin olive oil as a sauce for your pasta and…
ARANCINE – AL RAGU E AL BURRO
This is my family recipe for arancine, a very popular street food dish from Sicily. They are fried balls of saffron rice stuffed with either a meat sauce or a cheese sauce. The cheese version is called “al burro” that literally means “with butter”, but they are actually filled with béchamel sauce, cheese, ham and peas, while the…
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