Thick, spoonable Green Olive Tapenade comes together in just 5 minutes and makes plain toast irresistibly savoury and rich.
Olive Breadsticks
Made from a simple dough and shaped into thin sticks, these Olive Breadsticks are baked with olives for a savoury snack perfect for sharing.
Swordfish Caponata
A Sicilian classic with a seafood twist, Swordfish Caponata blends tender eggplant and firm fish in a rich sweet and sour tomato glaze.
Chicken with Black Olive Tapenade
I often cook chicken at home as it is my kids’ favourite kind of meat, so I know they will eat it without making a fuss. Today’s recipe is Chicken with Black Olive Tapenade and it is a variation of a Rabbit recipe I published a long time ago. In this case, I use chicken…
Black Olive Tapenade
Black Olive Tapenade is a Provençal dish consisting of puréed olives, herbs and olive oil. It is a popular condiment in the south of France, where it is generally eaten as an appetiser, spread on bread. Maybe not everyone knows though, that olive based tapenades are very common in Italian cuisine and trace back to…
Olive Bread
Since moving to Australia I have become more and more interested in baking my own bread. When I was living in Italy, buying artisanal bread was easy and convenient. I never lived too far from a bakery. In fact, come to think of it, nobody lives more than a 5 minute walk from one, at…
Tuna, Olive and Caper Pasta with Garlic Breadcrumbs
Today’s recipe is a classic in my kitchen. I make it often and it is one of my husband’s favourite pasta dishes. I cannot believe that I have been blogging for over 4 years and I haven’t shared this recipe yet! But I guess it’s like all the things that you are very familiar with:…
Olive Schiacciate
Cracked green olives dressed with vinegar, garlic, and oil turn Olive Schiacciate into a salty, tangy bowl everyone keeps reaching for before dinner.
Mahi Mahi with Caponata Sauce
Light fish, bold vegetables, and a sweet–tangy caponata come together in this Mahi Mahi with Caponata Sauce, bringing a sunny, Mediterranean feel to your table.
Spaghetti alla Puttanesca
Briny olives and capers give Spaghetti alla Puttanesca its unmistakable flavour, ideal for a relaxed date night and done in 20 minutes.
Olive and Walnut Mini Madeleines
Today I want to share with you the recipe for a great appetiser: mini savoury madeleines made with walnuts and olives. I saw these in an Italian food magazine and I just HAD to make them. Actually, I made these for Christmas and served them as one of our appetisers, with blue cheese and honey. …
COUSCOUS, OLIVE AND ORANGE SALAD
Ohhh I love couscous and I make it in all kinds of ways. My all time favourite is my mum’s (and grandma’s) traditional Fish Couscous, but I also make the pre cooked version and serve it as a side dish. And then there is leftover plain couscous. Which is like a white canvas that can…
BUSIATI WITH EGGPLANT AND GARLIC & THYME BREADCRUMBS
Today’s dish is a recipe I came up with a little while ago. Do you ever have a day when you want to use up ingredients that are taking too much place in your pantry or fridge? It happens quite often to me and when it does, I take them all out, put them on…
SWORDFISH INVOLTINI IN TOMATO SAUCE
Swordfish involtini are a very common dish in Sicily and they are also one of my favourite recipes for fish! A little while ago I already shared with you the recipe of how to make Baked Swordfish Involtini. Today I am going to show you an alternative way of cooking them. This is my mom’s…
PIZZETTE
Today I am going to share with you another piece of my childhood. I don’t remember ever attending a birthday party as a child where there was no focaccia and/or pizzette as part of the buffet. Usually you can buy these little pizze (pizzette actually means “little pizze”) at any bakery and kids love them. …
BAKED EMPANADAS
Today’s recipe is not Italian as you may have guessed. Empanadas are a South American delicacy and are very popular in many countries. I have actually learnt that there are many different kinds of empanadas, many different fillings and doughs and different ways of cooking them too! I guess it is one of those dishes…
LEMON CHICKEN TAJINE WITH OLIVES
I have been sitting in front of my computer for a while now and I must admit I don’t know how to start off this post. There are times when anything you write just doesn’t sound right. If you follow other food blogs, you may have noticed that today there are quite a few posts dedicated to…
RABBIT WITH BLACK OLIVE TAPENADE
I know that rabbit is probably an unusual meat in many households around the world, but it is quite common in Italy. It is very lean and it tastes a bit like chicken. I have always liked it, even as a child. Actually I used to like it a lot more than chicken. Since moving…
GREEN TAGLIATELLE WITH TUNA AND RICOTTA
Today I want to share with you a dish that is very dear to my heart. It is a very simple recipe, but if made with home made pasta it can be a little bit more labour intensive (but so much worth it!). The reason why I love it so much is because it reminds…
BAKED SWORDFISH INVOLTINI
I must admit I am not a huge fish lover. Well, actually that is not exactly true as there is a lot of fish that I do enjoy eating, but the majority of it is very hard to find around here! So, I tend to eat mainly salmon or swordfish, which have always come to…
CAPONATA
After sharing with you the recipe for cabbuci, today I am back with the second part of my Italian Regional dish series. We are back in Sicily and I am going to show you how to make one of the most popular dishes of the island: caponata. It could be described as a cooked salad…
OCTOPUS SALAD
Today I want to share with you a very easy dish. In fact, it is almost a “non-recipe” as all you have to do is cut the ingredients and mix them together. Well, you may have to boil the octopus and potatoes too if you cannot find them ready. But that’s about it. I used…
POLLO ALLA CACCIATORA
This week’s Regional Italian recipe is Pollo alla cacciatora, from the region of Tuscany or, as we say, Toscana. Who does not know Tuscany?? It is probably one of the most beautiful regions of Italy and definitely one of the most visited. And it is one of the regions with some of the best (and most…
OLIVE ALL’ASCOLANA
This has always been one of my favourite antipasti, perfect along a good glass of chilled white wine while waiting to serve dinner. I have never seen it here in Sydney and I was looking for the perfect occasion to try and make it at home. And what better occasion than my series on Regional…
ORANGE, FENNEL AND BLACK OLIVE SALAD AND AWARDS
My series of posts dedicated to my Foodbuzz 24×24 Christmas in July event is back after a few days’ break and 2 guest posts! Thank you again Kankana from Sunshine & Smile and Erin from Big Fat Baker! This is a typical Christmas salad as it is made with winter ingredients, but I love it all…
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…
FOCACCIA CON LE OLIVE
In Italy you can find all kinds of focaccia and after finding the perfect recipe for plain focaccia, I decided it was time to start jazzing it up a little. I made focaccia con le olive for Victoria’s birthday as it is very common to find it at birthday parties in Italy and also because…
