Cauliflower Piemontese-style, precisely called ‘Cavour style’, is a typical side dish of historical Piedmontese cuisine in which cauliflower florets are dressed with butter, boiled eggs and anchovies. This antique recipe…
This saffron pasta with artichokes and prawns is full of colour and flavour. Tender artichokes, sweet prawns and a touch of saffron create a bright, fragrant sauce that comes together…
A very fragrant and simple loaf made with Extra Virgin Olive Oil. Makes a 300g loaf, Preparation 10 mins + 2 ½ hours rising, Cooking about 20 mins 300 g…
From the island of Sardinia comes this stewed rabbit packed with Mediterranean flavours and aromas.Basically, it is a stewed rabbit soaked in water and wine vinegar for several hours, sometimes…
The slight sweetness of the caramelised onions and the savouriness of the smoked Speck Ham work well as a seasoning for this black venere rice. Serves 2, Preparation 15 mins,…
