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Continue reading →: *Linguine all’AmalfitanaLinguine with prawns and zucchini from Buon Ricordo: How to Make Your Home a Great Restaurant (page 91) by Armando Percuoco and David Dale Excellent dish. So simple and quick, i.e. cooked in under 10 minutes. Dried linguine, EVOO, zucchini, garlic, prawns, mint and parmesan
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Continue reading →: Calzone(Folded pizza) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 41) by Armando Percuoco and David Dale Mixed reviews on this. My wife love it, I didn’t. Imagine a deep fried cheese thick sliced sandwich. Bread was just flour, water and yeast. Stuffing of ricotta, provolone (substituted…
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Continue reading →: Veggie cassolafrom The Blue Zones Kitchen: 100 Recipes to Live to 100 (page 43) by Dan BuettnerThis is very simple shepherds dish from Talana, Sardinia. Slow roast (150C) for hour: EVOO, Zucchini, Onions (red and white), Red & Yellow capsicum, carrots, eggplant, parsley, Basel, thyme, oregano, bay leaves S &P. Served with…
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Continue reading →: *Traditional Provençal Tapenade With Capers, Anchovies, and Tunafrom Daniel Gritzer at Serious Eats: Recipe Online: https://www.seriouseats.com/traditional-tapenade-provence-tuna-olive-caper-recipe “Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant La Maison Dorée in 1880. It’s made with…
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Continue reading →: Rigatoni con verdure arrosto(Pasta with roasted vegetables) from Grossi Florentino: Secrets and Recipes by Guy Grossi and Jan McGuinness I liked the simplicity of this (both the cooking and the flavours). Roasted vegetables (EVOO, garlic, pumpkin, sweet potato, parsnip, zucchini with sage and rosemary). The Rigatoni is probably the perfect pasta with this, and…
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Continue reading →: Thai yellow pumpkin and seafood curryfrom Nigella Bites: From Family Meals to Elegant Dinners – Easy, Delectable Recipes for Any Occasion (UK) (page 66) by Nigella Lawson Easy, quick and very good. The recipe is also online: https://www.nigella.com/recipes/thai-yellow-pumpkin-and-seafood-curry Basically just store bought yellow curry paste fried in coconut milk, add the aromatics/ spices (lime leaves, lemongrass,…
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Continue reading →: *Ceci farciti(pronounced ‘chech-ee far-cheet-ee’ or Chickpea salad) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 182) by Armando Percuoco and David Dale So simple and unbelievable good. Chickpeas, organic celery and leaves, organic carrots, EVOO, lemon juice S & P.
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Continue reading →: Maccheroni quattro formaggi(Maccheroni with four cheeses) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 92) by Armando Percuoco and David Dale In Italy, “Maccheroni” is a generic term for a tube pasta, whereas for the rest of the world “macaroni’ is the short small tube pasta synonymous with the…
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Continue reading →: Pizza di famiglia(The big pizza) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 42) by Armando Percuoco and David Dale This was a failure. Again it is all about the base. The base was the same mixture as the Calzone (also a failure) which was 500g flour to 1/2…
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Continue reading →: *Slow-Roasted Rosemary Garlic Lamb ShanksOn line recipe: https://www.thespruceeats.com/rosemary-garlic-lamb-shanks-recipe-101494 So simple and up there with the best shanks I have had. Just lamb shanks, garlic, rosemary, EVOO, S & P and chicken stock. No searing, the initial hot oven does that. Discard the initial fat. No pealing garlic, just pierce them. I cooked them in the…
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Eastington@Paddington 