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Essence
Two months ago I was asked by my friend Velia if I would like to enter the Risate e Risotti cooking competition for food bloggers . The idea of the competition was to create a dish using rice as the main ingredient and to send in a photo of your creation. The event is [...] 
King prawn and see bass roll served with leek and shrimp cream.
A couple of days ago I received from Susan a link to a recent article she had written on her blog. I first met Susan at a Supper Club at our home last summer and I didn`t know then that she writes [...] 
Crispy prawn swards with poppy seeds.
Ladies and Gentlemen , I did it !! No, I’m not confessing to a crime . I’m just letting you know that last Sunday, I managed to pass my Sommelier exam . After a lot of worrying and of course ,last minute studying , everything went ok. The [...] 
Ravioli filled with pumpkin, ricotta cheese amaretti biscuits and nutmeg, served in butter and sage I am very sorry if you have been worrying about what has happened to me but the last week has been very hectic ( no we haven’t left the hand brake off the car again and no there hasn’t [...] 
Calamarata pasta with sundried tomatoes and burrata cheese
I understand the English say “I`m in two minds ” this certainly applies to me because (1) I am really sad our wonderful summer is over, but (2) very excited and pleased autumn is here because a few weeks ago I started my third and final [...] 
Pancetta parcels with aspargus and goat cheese
This morning I woke up feeling full of energy and thought today I must spend some “quality time” in my beloved vegetable garden! The tomato and cucumber plants have grown so much they need to be staked for support. Clearly, the soil needed be dug to [...] 
polenta pecorino cheese and peach. “Good morning to you my lovely wife” he said “should I wait in the bed ?” ” No it’s my turn,” I said “Come on I really don`t fancy doing it today, if you bring the cappuccino up this morning, I will do it for three consecutive morning ” [...] 
Raviolo all'amatriciana However, the first Sunday lunch of our Sagraincasa Supper Club went very well anyway . All ladies and all very nice. They were in Umbria for a hen party weekend . Lunch began with a nice cocktail under the porch in the garden, many small [...] 
Solid caprese
After consulting a few old men from the village and of course double checking online, I think the weather is going to be OK. So next week we’ll start to plant something in the vegetable garden! A bit of fertilizer first ..then the last go with the cultivator and we’re ready. Green [...] 
Essence Ciao to you all, how was your Easter? mine was fantastic .Guess what was my chocolate egg … a wonderful surprise … Nick back from Libya. The strange thing is that the two goats were very happy about the event too. In fact the first morning Nick was back they were both under our [...] 
chicken and veal meatballs Nine years ago, at a cooking class in Rome I learned to combine these two types of meat, chicken and veal. Two types of white meat to add with some crunchy pistachios and fresh lemon juice. A pinch of oregano and black pepper to complete these tasty Mediterranean meatballs. I [...] 
Monkefish roll in speck
Years ago I took a cooking course in Rome and there for the first time I discovered the possibility of combining two different ingredients such as meat and fish. In my traditional mind the two things were distinctly different. To give you an example, since I was little, I’ve been [...] 
Black couscous and swordfish If during the next week, on the London Underground, you see a strange lady with red cheeks, starring at you … .. do not worry, it’s me !!!!!!! I am very happy, finally a little vacation in the city, people to watch, lots of shops, Indian , Thai and Vietnamese food… [...] 
Suppli “Lucky you”….. I have heard many times. “Living in the country , among the Umbrian hills … …. It’s like always being on holiday. Peace and quiet, no traffic, no city chaos “… … …Yes, Yes, it’s all true , but you forget the hassle of putting on the fire every day for [...] 
Cannolo with Baccalà Hi, sorry for the delay. Firstly, for those who thought my absence was the dramatic consequence of my failing the exam ……… NNOOOOO don’t worry everything was fine. Done! and now I am ready to face the second level of the Sommelier course. |
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