Courgette and Potato Parmigiana
Light, easy, ‘in white’, i.e. without tomato sauce, this Courgette and Potato Parmigiana has nothing to envy to the more classic aubergine Parmigiana. We’ve used round courgette, but the long…
Arrosticini – Griddled Meat Skewers from Abruzzo
Arrosticini Abruzzesi, aka ‘Rustelle’ in the Abruzzese dialect, are small roasted chunks of sheep meat or mutton or lamb slipped into a skinny skewer, and is a second course of…
Smoked Mackerel Mousse for Bruschetta
Bruschetta is always a special treat, the perfect starter while waiting for the main meal. Mackerel Mousse suits just perfectly then if you have a fish-based meal. Serves 2, Preparation time…
Baked Mini-Spaghetti Frittatas
Baked mini-spaghetti frittatas, mini-frittatine di spaghetti al forno in Italian, a variation of the classic pasta-frittata: spaghetti-frittata-neapolitan-omelette-with-leftover-pasta you can both prepare them from scratch or using leftover pasta by adding…
Italian Four Cheese Sauce
Salsa ai 4 formaggi, a classic sauce of Italian cuisine, perfect when you want to treat yourself to a lovely Italian cheese sauce to combine with pasta. As its name…