This is a really simple recipe and a great way to cook fresh shellfish without over cooking it and enjoying its natural sweetness... Using Cannellini beans from a jar will give you a better result but if you use the tinned ones just make sure you rinse off the liquid in the tin before you add them to the reduced tomato sauce. Try this with a glass of Fiano di Avalino. Have a good week!
This is a really simple recipe that has amazing flavour and texture. The addition of the anchovy sauce makes all the difference. Make sure you use a mandolin to slice the vegetables so you get a consistent thickness. This salad is delicious on its own or could be served with a whole roast fish as an accompaniment.
Boning a leg of Lamb may look a bit daunting but if you go slowly it isn't that difficult. This is a great way to cook a whole leg of lamb. If you have a barbecue it will taste even better. Green beans are perfect with the Lamb and the addition of the anchovies make it very tasty. Have a great weekend!
Dried porcini mushrooms are easy to get hold of and have loads of flavour. The addition of mint works really well with the other ingredients but be careful, as too much mint can overpower the other ingredients. Conchighlie (pasta shells) work well in this recipe as the sauce tends to get stuck in the inside of the shells. Have a great weekend!
This is a great way to eat really fresh seabass. Try cut the fish a thin as you can because if it is too thick it becomes a bit unpalatable. The addition of the tomatoes and chilli helps cut the richness of the raw fish. Try and avoid using lemon juice because the tomatoes have enough acidity and adding lemon would kill the delicious subtle flavour of the seabass.
This recipe is a great way to experience a summer truffle. Summer truffles are not the strongest of truffles but by using artichoke and parmesan it brings out its subtle flavour. There is a temptation to add a drop of truffle oil but try and resist because by not adding it you will get the true flavour of the truffle.
This recipe is very delicious and easy to prepare. Once you have made the pesto and cooked the green beans and potatoes, it's simply mixing everything together once the pasta is cooked. Perfect for lunch or a pasta course at your dinner party. Try with a chilled glass of Vermentino. Have a fantastic weekend !
It's a wonderful dish to make in advance, as you can assemble it a few hours ahead and then bake it when you need it. It's very important to use a white tea towel - I once made a rotolo using a blue tea towel and the pasta came out blue, which went down very well with my friends. I still get teased about it.