This dessert often gets translated as “trifle”. It is a layered dessert like trifle, but is as far as one can get from the jelly and sherry of British offerings.
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Entries by Shilpa
Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
The Bonet (perhaps the name comes from a word for “hat”?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
Sundried tomatoes prepared like this tend to much tastier than the ones you find already prepared in oil.
The less flour you use, the lighter the gnocchi will be, but the more likely it will be to go mushy while you wait to cook it, handle it and when it is cooking in the water.
This recipe looks particularly good made with the cute round zucchini, but is equally tasty made with the long variety. Remember to be careful to reduce cooking times if your zucchini are small.
The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked.
Fresh porcini are wonderfully aromatic and just melt in your mouth.
A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.