Fettuccine Pasta Ossobuco with orange and lemon zest. Fettuccine con Ossobuco di Vitello scomposto. Ossobuco, meaning ‘bone with a hole’, is a wonderful traditional braised veal shank recipe from Milan. The veal shank is cut into ‘chops’ which are braised in white wine and stock and...
Pumpkin gnocchi with speck, walnuts and parmesan cream. I love the traditional way of serving pumpkin gnocchi with a sage butter. However, this recipe for pumpkin gnocchi with speck, walnuts and parmesan cream is divinely delicious too! Gnocchi di zucca con speck, noci e crema di parmigiano...
Corzetti or Croxetti Pasta from Liguria. Corzetti or croxetti is a unique kind of pasta from Liguria, in North-west Italy. This pasta originated in Liguria. However, they also eat it just across the border with Piedmont, in Alessandria province and in Emilia-Romagna, where it is called crosetti...
Piedmont-Piemonte; home to Barolo wines, Alba white truffles, Ferrero chocolate and Juventus F.C. Piedmont (Piemonte in Italian) is the most north western Italian region. It borders both France and Switzerland and is surrounded by the Alps on three sides. Piedmont is actually Italy’s...
Pistachio rigatoni pasta with broccoli cream, pancetta & walnuts Pasta di pistacchi con crema di broccoli, pancetta e noci! I bought some beautiful looking rigatoni made with pistachio when I was in Sicily. I wanted to cook it with a sauce that would not only go well with the flavour of the...
Trofie with Rocket Pesto. Pesto is oh so easy! When I first moved to Italy in 2003, I lived on pesto (store bought of course!) and fresh pasta, which meant my dinner was always ready in less than 10 minutes! It took me many years to try making my own. I don’t know why because...
