Pesto salmon and veggies parcel
Another amazing meal with Scottish ingredients and Italian flavours to celebrate the Sottish Food and Drink Fortnight. For this recipe, I used my pesto recipe (that you can find it here). I found this recipe on this amazing blog www.cookingclassy.com, and I changed it very very slightly. The picture is not the best, but I couldn’t wait to taste it, and everyone was sitting at the table just waiting for me, including a nice glass of white wine (chilled Soave was just the perfect accompaniment with this dish). So please try this recipe as I’m sure you will love it 🙂 And to finish the meal we tried the newest flavours’ ice cream from our…
Strawberry Tiramisu’
First of September and it’s the start of the Scottish Food and Drink Fortnight (http://fooddrinkfort.scot/), to celebrate it I decided to use the last of the Scottish strawberries to create this light and fresh tiramisu’. The Scottish berries and soft fruit are the best I ever tasted, my favourite is raspberries, sweet and perfumed when is the season I feast on it as much as I can! Out of season, I don’t buy fresh berries but I tend to use frozen one instead. For the next 2 weeks, I will post more recipes that use the amazing Scottish products. We are very lucky to have amazing ingredients to use and every time…
You’ve got mail!
Every month without failing a package arrive from Italy. It often contains something for the kids, a lovely handwritten note from my mum and my beloved Sale & Pepe (a fantastic Italian cookery magazine). I always look for the Italian regional recipes that the magazine often features. Even after a decade of researching and studying the various Italian regions traditional recipes, there is always something new to discover. The regional food repertoire is so vast that I’m sure I will never be able, in a lifetime, to know all the different recipes. Every time I look at this magazine it reminds me of my previous life, before having children and before moving abroad, when I worked…
Pesto and Trenette alla Genovese
For many years I ran cookery classes at the local college. The first course I organised proved to be very popular and has been sold out for many many times. I think the secret of the success was because it included food from nearly every Italian region. This gave a great variety of recipes, flavours and options to the student who participated. (If you come to one of my Taste of Italy cookery classes at Perth College, let me know which one is your favourite recipe so I can add it to the blog.) That’s one of the reasons why Italian food is so popular, we don’t have a national cuisine, but every…
Mozzarella & basil Stromboli
Moving abroad had open my horizons and I discovered Italian recipes that don’t exist in Italy. Since then I tasted garlic bread, spaghetti and meatballs, pasta alfredo and many more dishes that are the results of Italian emigrants adapting their recipes to the customs of the country the moved to. As my neighbour give me a bowl full of amazing homegrown tomatoes, I decided to make this amazing bread to accompany a simple tomato salad and some baked feta. To bake the feta it’s very easy, just cut it in cubes, drizzle with olive oil and oregano and bake at 220C until golden brown on the top. This bread quickly becomes a…
Pasta with courgettes and courgette flowers
Cooking for an Italian is as vital as breathing and walking, and often we don’t cook from a recipe, but somehow we know how to make the most of what we’ve got. Very often in Italian cookbooks there are terms like q.b. (quanto basta) it means that there is no specific quantity for some ingredients, but you need to use your judgment and your taste to decide how much is enough. Today I went to visit a friend for a nice chat over coffee and she showed me her beautiful vegetable patch, I couldn’t resist and I picked a yellow courgette and a courgette flower and, as soon as I’ve…
