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Category: Italian

CheesePosted on27th August 201627th August 2016

Baked Pasta with Aubergine, Eggs and Anchovies

I rarely eat pasta, almost never bake it and definitely never switch on the oven it when it’s 33°C outside! Yet, today something made me cook…

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Asian (vaguely)Posted on30th July 2016

Chilli Lovers’ Preserving Reminder

In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…

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Condiments & SeasoningPosted on23rd August 201412th October 2014

Peperoncini freschi sott’olio (Fresh Chilli in Olive Oil)

If – as I have heard several times – you also think that dried chillies can easily replace fresh ones, you would certainly change your mind after tasting this…

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FrenchPosted on15th July 201316th July 2013

Tomates Confites (Semi-Dried Tomatoes)

One is not supposed to refrigerate tomatoes since they easily lose their delicate aroma at lower temperatures. I manage to follow this advice, but when…

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BeefPosted on18th November 201112th May 2013

Ragù alla bolognese, My Way

If you ask Italian friends or family how they prepare their ragù alla bolognese, everyone will give a slightly different list of ingredients, the cooking…

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CheesePosted on16th May 20116th February 2013

Pizza with Smoked Provola

Home-made pizza is never perfect. The main problem is of course the home oven temperature. Mine doesn’t go further than 250°C, so the crust I…

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ItalianPosted on6th April 20116th February 2013

Ramsons (Wild Garlic, Bear’s Garlic) and Almond Pesto

Ramsons, wild garlic, buckrams, bear’s garlic, bear paw garlic… (Allium Ursinum) is a wild, wide-leaved plant with a very distinct garlic scent and apparently a…

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ItalianPosted on28th February 20116th February 2013

Pesto with Almonds, or Pesto alle mandorle

Some pretend pesto (pronounced “pestu” in its home Liguria dialect), dates back as far as the ancient Rome. “Pesto genovese” (Genova is the capital of…

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