Pesto di fave is a delicious pesto made from fava beans and it comes from Liguria in Northern Italy. Fava beans are at their peak season around Easter time, and so it is no surprise that fava bean pesto is a popular dish on the Italian Easter menu.…
What Is Paparot? At its most basic, Paparot is a thick, nourishing soup made with spinach and polenta. While it may sound simple, this traditional Friuli recipe is full of depth and flavour. It is creamy without any cream. And rich without being heavy. It’s the perfect soup…
Tagliatelle with zucchini is a very simple pasta dish of homemade tagliatelle and grated courgette with some fresh herbs. Even though you need a bit of time to make fresh pasta, the sauce is so easy that it is still very quick dish to make. And of course…
Petti di Pollo alla Fiorentina is a simple dish of chicken breast, dredged in flour and pan fried in butter. The recipe originates from Florence, and whilst flouring meats and cooking in butter isnt unique, this method does reflect the approach of Tuscan peasants to make something tasty…
This Spaghetti alla Napoletana recipe is a very simple dish of Napoletana tomato sauce stirred through spaghetti. When we were kids, we would eat spaghetti from a tin on a regular basis. It was easy (and cheap) for my mum to empty a couple of tins into a…
Zucchini a scapece is a simple dish of fried zucchini in white wine vinegar and fresh mint. The bold, tangy marinade turns the humble zucchini into a delicious side dish which you can serve with a variety of other dishes. Origins of Zucchini a Scapece The name “scapece”…
This Napolitana sauce (also spelled Napoletana) is a simple tomato sauce from Naples in southern Italy. And you only need 5 basic ingredients: crushed tomatoes, garlic, fresh basil, olive oil, and salt. It takes 30 minutes to make and tastes way better than sauce from a jar. Use…
Caprese salad is one of my favourite antipasto dishes. It is a very simple antipasto from the island of Capri in Italy’s Campania region. But today this is served all over Italy. This very quick and tasty salad is perfect for a summer party. It only has a…
Crostini neri is a rustic Tuscan chicken liver pâté. You cook chicken livers gently in butter and boost the flavour with anchovies and capers. You then spread it on toasted crostini. It has a thicker texture than French pâté. And it is a fantastic addition to any antipasto…