When you are home alone, you had a hard day and and you don’t feel like cooking there is nothing like a fried egg. This one is a bit special and was invented by Florentine cook Fabio Picchi, an ambassador of simple traditional food made with excellent ingredients. Time: 5 minutes Ingredients 1 egg nutmeg some parmesan…
This pasta is an all-time favorite of the summer time. It is excellent when eaten warm but just gets better if you let it cool down and bring it to a picnic or leave it in the fridge to eat it the day after when you won’t have time to cook. When you prepare it, be sure…
Polpettone is the classic Italian meatloaf of the Tuscan tradition. There are many versions of it — baked in the oven, in the pot or boiled. This version comes from my mum, who perfected the recipe in the years. It is very important that you let it cool down with a weigh on it to avoid…
This is a tarte tatin with asparagus and basil pesto. Normally pesto is not what I would put on a pie but this recipe is absolutely brilliant. It takes a bit of time to go through all the steps but not longer than one hour. When you make the pesto make sure to make a…
Rhubarb is not very common in Italy and I only discovered it when I moved north of the Alps. I love rhubarb cakes but I also like using it as a side dish to meat. This cake recipe comes from my friend Lia and belongs to her childhood memories, it is truly delicious! Time: 1 hour…
This salad is one of my favorites to start a meal. The powerful taste of celery matches perfectly parmesan and walnuts. Make sure you are using walnuts in shell, they do taste so much better that the shelled ones. Time: 5 min two tender celery hearts with leaves, 3 table spoons chunk parmesan a handful…
Pane carasau is a thin, crispy bread from Sardegna. It used to be the bread of fishermen because it stays good for a long time. They would take it on their boats and soak it in sea water before eating it. You can it as a bread, with a sauce or a dip, or you…