If you’re exploring the rich flavors of Italy’s northeast, it wont take long until you stumble across a surprising Friuli recipe: cevapcici. These small, skinless sausages don’t look like typical Italian food. But in the borderlands of Friuli Venezia Giulia, they make perfect sense. Because this region mixes…
Polpettine Pasquali: Trentino’s Easter Meatballs Polpettine Pasquali are small, tender meatballs made with minced lamb, bread, eggs, and seasonal herbs and they are typically served at Easter in Trentino, particularly on Easter Sunday and the beloved Pasquetta (Easter Monday) picnic. Lamb is a very expensive meat, and so…
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.…
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”…
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…
Hungarian cucumber salad is a light summer salad of very finely sliced cucumbers, marinated in a sweet and sour mixture of vinegar, water and sugar. The marinating processes softens the cucumbers but leaves them with a lovely mild crunch. Hungarians love to eat cucumbers. On average, Hungarians eats…
I love tandoori chicken – it encompasses all the flavour of Indian food, but isn’t super spicy, so you can serve it to just about anyone without risking blowing their heads off.
This warm sweet potato and green bean salad is my go to summer salad. No matter what size portion I make, it always produces the first empty bowl.