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.
This author has yet to write their bio.Meanwhile lets just say that we are proud Shilpa contributed a whooping 45 entries.
Entries by Shilpa
These are called “naked” dumplings since they are like ricotta and spinach ravioli without their pasta “clothing”. They are easy to make and delicious!
Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.
Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
These are not like boiled gnocchi at all, but are creamy balls of squash baked in a tomato sauce. Guests who come on our cooking courses in Italy say that they are one of their favorite fall dishes.
Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard.
The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary!
This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.
The distinctive taste of this soup comes from the cavolo nero (“black cabbage”). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers’ markets.
An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.