Creamy Artichoke Soup

Creamy artichoke soup

This is an adapted version of a traditional Jewish-Italian Purim dish.
February 2, 2018/by Shilpa

Crunchy brussels sprouts with hazelnuts

They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
January 18, 2018/by Shilpa
Ciambelline al vino

Ciambelline al vino (Ring-shaped cookies from Lazio)

Christmas cookies that aren't full of butter! Here the cinnamon and anise gives these bread-like rings a festive flavour!
November 21, 2017/by Shilpa

Buckwheat crepes with squash and chestnuts

This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
November 20, 2017/by Shilpa
Buckwheat crepes

Buckwheat crepes with ricotta and spinach

These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
November 15, 2017/by Shilpa

Braised fennel, pomegranate and orange

A colourful side dish for the fall!
November 3, 2017/by Shilpa

Hazelnut sponge cake with raspberries and fresh cream

A deliciously light fluffy sponge with a subtle nutty flavour!
June 19, 2017/by Shilpa

Asparagus and sausage sauce for pasta

This is a simple, delicious sauce for when asparagus is in season.
June 15, 2017/by Shilpa

Pici all’aglione

This is a classic Sienese pasta dish: hand-rolled pasta with a tomato and garlic sauce.
May 10, 2017/by Shilpa

Bianco mangiare (a traditional blancmange)

This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.
May 10, 2017/by Shilpa

Pizza ebraica – Jewish sweet “pizza”

This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.
January 16, 2017/by Shilpa

Ricciarelli – Sienese almond biscuits

For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
January 25, 2016/by Riccardo

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