This is one of Tina’s father’s signature dishes. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked. Read Recipe »
Creamy white beans in a tangy, herby tomato sauce – this is a Greek-style interpretation of the Tuscan fagioli all’uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.
Literally the name means “in the manner of little birds”: this is the way that small birds were cooked up when they were brought home from a morning’s hunting. Cannellini beans are so much nicer…
This is an original and tasty dish, ideal for using up leftover celery (those heads are always a little large to use up in one go…) It tends to come out creamier using spelt flour to coat, but wheat flour is fine too.
Torta di Mele Moist Apple Cake Riccardo wrote: “1 tablespoon (14 gr) of natural baking powder for 300 g (2 2/5 cups) flour. Please read this article” Riccardo wrote: “1 tablespoon (14 gr) of natural baking powder for 300 g (2 2/5 cups) flour. Please read this article” Adam wrote: “I’m sorry to sound stupid, but how much baking powder is needed?” Barbara Griffith wrote: “I love the apple taste”
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