Orecchiette pangrattato
This Pulignese dish is perfect for a busy Friday night — its salty savouriness the perfect foil for a full-bodied dry white wine such as Dal Cero Soave Superiore or Marotti Campi Verdicchio. Variation:...
View ArticleClassic German bread dumplings (semmelknoedel)
3 c toasted breadcrumbs 1 c milk (approx) 2 beaten eggs 2 t butter ¼ c onion, minced 2 t fresh chopped parsley (optional) 1 t ground nutmeg salt and pepper to taste In a large bowl, mix ¾ milk with...
View ArticleRibollita
“This classic Tuscan soup is best served warm as it allows you to fully taste all of the ingredients. You can also add pancetta for a nice pork fat essence but I prefer the pure flavour of vegetables....
View ArticlePanettone bread pudding
There is usually a lot of panettone (Italian holiday bread) around after the hols — all the better to make a delicious warm bread pudding. I like the panettone with dried fruit and bits of orange peel...
View ArticlePappa al pomodoro
“Every region in Italy has a version of a soup thickened with bread, this Tuscan version is definitely my favourite. As a alternative to basil you can fry 6 fresh sage leaves with the garlic and...
View ArticleOur Daily Bread
A few years ago I bought a bag of flour called Saskatchewan at the COOP store in the Collio, way up in the northeast corner of Italy. (I tried to get the cashier to say Saskatchewan, curious how that...
View ArticleOrecchiette pangrattato
This Pulignese dish is perfect for a busy Friday night — its salty savouriness the perfect foil for a full-bodied dry white wine such as Dal Cero Soave Superiore or Marotti Campi Verdicchio. Variation:...
View ArticleClassic German bread dumplings (semmelknoedel)
3 c toasted breadcrumbs 1 c milk (approx) 2 beaten eggs 2 t butter ¼ c onion, minced 2 t fresh chopped parsley (optional) 1 t ground nutmeg salt and pepper to taste In a large bowl, mix ¾ milk with...
View ArticleRibollita
“This classic Tuscan soup is best served warm as it allows you to fully taste all of the ingredients. You can also add pancetta for a nice pork fat essence but I prefer the pure flavour of vegetables....
View ArticlePanettone bread pudding
There is usually a lot of panettone (Italian holiday bread) around after the hols — all the better to make a delicious warm bread pudding. I like the panettone with dried fruit and bits of orange peel...
View ArticlePappa al pomodoro
“Every region in Italy has a version of a soup thickened with bread, this Tuscan version is definitely my favourite. As a alternative to basil you can fry 6 fresh sage leaves with the garlic and...
View ArticleOur Daily Bread
A few years ago I bought a bag of flour called Saskatchewan at the COOP store in the Collio, way up in the northeast corner of Italy. (I tried to get the cashier to say Saskatchewan, curious how that...
View ArticleOrecchiette pangrattato
This Pulignese dish is perfect for a busy Friday night — its salty savouriness the perfect foil for a full-bodied dry white wine such as Dal Cero Soave Superiore or Marotti Campi Verdicchio. Variation:...
View ArticleClassic German bread dumplings (semmelknoedel)
3 c toasted breadcrumbs 1 c milk (approx) 2 beaten eggs 2 t butter ¼ c onion, minced 2 t fresh chopped parsley (optional) 1 t ground nutmeg salt and pepper to taste In a large bowl, mix ¾ milk with...
View ArticleRibollita
“This classic Tuscan soup is best served warm as it allows you to fully taste all of the ingredients. You can also add pancetta for a nice pork fat essence but I prefer the pure flavour of vegetables....
View ArticlePanettone bread pudding
There is usually a lot of panettone (Italian holiday bread) around after the hols — all the better to make a delicious warm bread pudding. I like the panettone with dried fruit and bits of orange peel...
View ArticlePappa al pomodoro
“Every region in Italy has a version of a soup thickened with bread, this Tuscan version is definitely my favourite. As a alternative to basil you can fry 6 fresh sage leaves with the garlic and...
View ArticleOur Daily Bread
A few years ago I bought a bag of flour called Saskatchewan at the COOP store in the Collio, way up in the northeast corner of Italy. (I tried to get the cashier to say Saskatchewan, curious how that...
View Article
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