Sweet & Savoury Red Wine Pears in a Ham and Puff Pastry Crust
You’re probably familiar with pears cooked in wine and served as a dessert: they’re delicious, easy to prepare and hard to forget. We decided to add our own twist to…
Spätzle – The Tyrolean Gnocchi
Spätzle are little egg noodles of rather irregular shape, part of the Tyrolean culinary tradition. Tyrol is a part of the Trentino Alto Adige region, in the North East of Italy.…
Pizza-Flavoured Portobello Mushrooms
Portobello mushrooms, like all mushrooms, are very versatile. Stuffed, griddled, sautéed, au gratin or baked, they always inspire me with delicious new ideas. In today’s recipe, they make for a…
Saltimbocca Alla Romana
Saltimbocca alla Romana is a simple and tasty meat dish, a secondo typical of Roman cuisine and already known to be part of it at the end of the 19th century. The…
Stuffed Round Courgettes
Round courgettes are less common than the long ones, but their shape makes them particularly suited for stuffing. One is spoilt for choice: eggs, tuna, rice and cheese, or minced…