Blogs about: Antipasti Recipes
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Asparagus with lemon olive oil mayonnaise
I have a big smug smile on my face today because I’m reaping the rewards of my winter preserving frenzy. No vegetables were safe as we grilled/boiled/salted and sugared any organic matter in the kitch… more →
The Dolce Vita Diaries
Savoury Sunday: Antipasti I Shrimp & Pea Puree
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wrote 3 weeks ago: Riomaggiore, Cinque Terre, Italy (Photo credit: zilverbat.) Insufferable foodies be damned, one of m … more →
Asparagus with lemon olive oil mayonnaise
wrote 2 months ago: I have a big smug smile on my face today because I’m reaping the rewards of my winter preserving fre … more →
Cucinare con Lucia
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wrote 3 months ago: Last night we had the special experience of learning new recipes from an Umbrian. Born and raised ju … more →
ROUX’s Drunken Pecorino quiche
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wrote 4 months ago: This is a recipe inspired by the brilliantly named Pecorino Ubriaco or ‘drunken pecorino’ cheese tra … more →
Roast tomato and vegetable salad
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wrote 4 months ago: There are few things as lovely as walking around a local whole food market getting inspiration for t … more →
Drunken Pecorino
wrote 4 months ago: Cheese and wine. Never one to say no to a serving of either one of these typically Italian delicacie … more →
Home made tomato passata
wrote 5 months ago: Head down to your local vegetable market and hunt yourself a crate of very ripe tomatoes that are be … more →
Grilled Asparagus preserved in extra virgin olive oil
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wrote 6 months ago: These look a million dollars. It will break your heart when you actually have to crack them open. Bu … more →
How to cook spinach perfectly
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wrote 10 months ago: The Smarter Alecs might say this is simple – ‘Just buy it in Italy’ – and it is true that Italian fr … more →
From the Fiorano kitchen: Traditional olive Ascolane
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wrote 1 year ago: This is a classic dish from Marche, the part of Italy which is also home to Nudo olive oil. To stand … more →
The Ben Tish Dish
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wrote 1 year ago: Cathy and I, along with half the food-loving population, sometimes fantasise about opening a restaur … more →
Spicy eggplant and mozzarella bruschetta
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wrote 1 year ago: We believe in a perky little something to get the party going – and we are not just referring to the … more →
Book Extract: "Pumpkin flowers stuffed with sheep’s ricotta"
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wrote 2 years ago: Just when we were pulling our hair out at the limited local restaurant options, Matteo and Gian Paol … more →
Buffalo mozzarella marinated in herbs and garlic
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wrote 2 years ago: Here’s a delicious little starter that’s a twist on the traditional Italian caprese. Like an Italian … more →
BRESAOLA E RUCOLA!!
wrote 6 years ago: Firstly I must say a big THANK YOU to Anne at the Limerick Leader who did a very nice article on o … more →
Olives preserved in brine
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wrote 6 months ago: If you have a source of fresh, raw olives, you may know that they are completely inedible straight o … more →
Roasted tomatoes preserved in extra virgin olive oil
wrote 6 months ago: This recipe is super versatile. Use whatever herbs you have to hand, more or less garlic and throw i … more →
Roasted peppers preserved in extra virgin olive oil.
wrote 6 months ago: Use a mix of green and red peppers if you wish but always at least half red, as they are much sweete … more →
