Meaty and so versatile, these sliced grilled Portobello Mushroom flavour enhanced by the lemon zest are just perfect as side or unique dish. Serves 2-3, Preparation 5 minutes, Cooking approx.…
Pasta alla Norcina (con Tartufo Nero), one of the cornerstones of Umbrian cuisine, takes its name from the Norcini, i.e. those who slaughter pigs and process their meat to obtain…
We made these delicious Persimmon Fritters as an alternative to apple fritters. We made this by using Fuyu Persimmons, a variety of the more common persimmons, just with a thicker…
Peperoni farciti con Riso e Tonno, easy to make and are a good lunch or dinner option, no need to pre-cooked them. We have stuffed them with rice and tuna,…
Whether leftover or made from scratch, one of the many ways to use polenta is to make polenta balls filled with a stringy Italian Gorgonzola cheese. We’ve made them from…
