What's more comforting on a cold evening than a plate of hot, oozy risotto? This delicious octopus risotto is an excellent dish for seafood lovers. It is made by stewing…
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Pasta with Homemade Tomato Sauce and Jammy Cherry Tomatoes / Pasta al Pomodoro
While I usually believe you can never really have too many vegetables in a meal, for my recipe here I’ve chosen to stick to a small variety of tomatoes and…
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Agretti (Salsola Soda) with Mussels
I agree that this Mediterranean vegetable, with its slightly sour and briny flavours and pleasant crunch, doesn’t need much and is best when shortly boiled and sprinkled with nothing but…
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Burrata with Pan-Seared Apricots and Prosciutto di Parma
One of my seasonal favourites are juicy, brightly-coloured stone fruits such as cherries, peaches, apricots and nectarines, so this simple salad with pan-seared apricots, luscious burrata, thin slices of slightly…
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Fresh Egg Pasta with Lamb Liver and True Morels
This rustic pasta dish combines the silky smoothness of fresh pasta with the earthy flavours of fresh morels and rich soft pieces of lamb liver. It’s the perfect dish for…
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Stinging Nettle Risotto with Pine Nuts / Risotto alle Ortiche con Pinoli
I don’t think there’s one person who has never felt the burn of a nettle and these fast-growing weeds are usually considered a real menace by garden-owners, shorts- or skirts…
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Pasta with Cuttlefish in Tomato Sauce
While it has less ingredients than my other cuttlefish and pasta recipe, and while it also needs less time on the stove, this tomato-y pasta is still full of that…
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Spaghetti with Whiskey Cream Sauce and Bottarga
This spaghetti with whiskey cream sauce and bottarga combines both the comfort of carbs and cream with the luxury of whiskey (or bourbon) and brightly coloured, briny bottarga or avgotaraho…
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Cuttlefish Ink Risotto with Squid and Bottarga / Risotto al Nero di Seppia con Calamari e Bottarga
This risotto al nero di seppia is full of that briny umami-rich cuttlefish ink which gives this velvety rice dish its distinctive glossy and dark look and seafood-y richness, it’s…
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Spaghetti with Egg and Yellowfoot Mushrooms / Spaghetti Uova e Funghi (Mushroom Carbonara)
I want to start off by saying that I know this is not a carbonara, and that there is no such thing as ‘mushroom carbonara’ or ‘vegetarian carbonara’ – a…
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Parmesan Rind Broth / Brodo di Parmigiano Reggiano
It’s obvious why this cheese was crowned a “king”: it is an umami-lover’s and cook’s 'dream food' with its pungent salty flavor and crumbly granular texture! We like to shave…
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Pasta with Pumpkin and Speck / Pasta con Zucca e Speck
since we had some lovely pumpkins growing in our garden on Naxos, I’ve had a lot of freedom to try out some new pumpkin recipes as well. This one here…
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Panna Cotta with Cherry Sauce and Crispy Almond Lace Cookies
In my opinion, a ‘good’ version of this traditional Italian dessert, the name of which simply translates to ‘cooked cream’, has a very wobbly, smooth, almost-melting consistency with a subtle…
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Pasta with Sardines and Fennel / Pasta con le Sarde
Pasta con le sarde is a traditional Sicilian dish made with pasta – usually bucantini – olive oil, onion, sardines and anchovies. Other popular additions to add more flavor and…
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Lamb Pluck Risotto / Risotto con Coratella di Agnello
This dish is perfect for those cold wintery days preceding Easter or any other day you are looking for some comfort food that will keep you warm and satisfied. If…
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Spaghetti Aglio, Olio e Peperoncino with Pangrattato (Poor Man’s Parmesan)
At times, pangrattato is referred to as ‘the poor man’s Parmesan’ as it is said it was used to replace expensive grated cheeses in various recipes. I am not sure…
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Wild Boar and Porcini Ragù / Ragù di Cinghiale e Porcini
Regular (meaning: not monster, or god-sent) wild boar are native to Greece and are still quite a popular game animal today. Moreover, this year and previous years there has been…
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Porchetta (Italian Pork Roast)
Ahhh Porchetta. This Italian version of a pork roast, with its crispy bubbly crackling, juicy fatty meat and herb stuffing is just divine! Eat it sliced onto a soft, white…
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Pasta with Onions and Anchovies / Bigoli in Salsa
A couple of weeks ago, Nigella posted her take on the traditional Venetian dish ‘bigoli in salsa’ – a pasta dish that is traditionally made with bigoli (a thick spaghetti-like…
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Pumpkin Seed Pesto
This pumpkin seed and basil pesto is a twist on the classic ‘pesto alla Genovese’, which is usually made with crushed garlic, fresh basil leaves, Parmigiano-Reggiano, or Pecorino and pine…
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Slow-Cooked Shredded Beef Ragù alla Bolognese
I am not claiming my version of ragù alla Bolognese here is better, or more authentic than any other, and in some way it might be more like a Neapolitan…
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Pasta with Oven-Roasted Chestnuts, Pork, and Sage
I know it’s still November, but I am already getting in the mood for all the wonderful foods that come with the winter Holiday season. Cheese platters, Christmas cookies, puddings,…
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Linguine alle Vongole
This is by far my favorite pasta dish. Like ever. If I see it on a menu when going out to eat I will probably order it without really looking…
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Super Rich Spaghetti alla Carbonara (with Salt-Cured Egg Yolk)
Oh, spaghetti alla carbonara: the ever-so-popular pasta dish with a silky egg and cheese sauce, chewy pieces of cured pork, and lots of freshly cracked black pepper… But I kind of…
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