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…
Oven-Baked Rice with Aubergine and Mozzarella
Flinging in the oven perfectly cooked pasta or rice may seem a bit weird – but just wait until you taste the result! The cheese melts, the pasta and rice…
Roman Supplì – Deep-Fried Risotto Croquette with Ragout & Mozzarella
The supplì is a rice croquette usually served as street food for a lunch on the go or as an appetizer. It’s part of the Roman cuisine, and although it’s…
Frittata di Spaghetti – Neapolitan Omelette with Leftover Pasta
This frittata di spaghetti is one of the many food delicacies that you can find strolling down the streets of Naples, the main city of Campania, a region in the…
Aubergine Parmigiana
The Parmigiana di Melanzane is a classic of Neapolitan cuisine, well known and appreciated all over the world. There are many different versions of it: some people use normal mozzarella,…