Celebrating the Mediterranean lifestyle one delicious dish at a time.
Sweet, fresh cherries and ripe Tuscan melon with cherry/mint dressing make this summer salad a wonderful accompaniment to grilled meats and fish. Serves 6 INGREDIENTS 1 medium Tuscan melon or cantaloupe, seeds and skin removed 2 cups ripe cherries, pitted and sliced in half 2 tablespoons fresh mint, minced, plus mint sprigs for garnish 2 …
This splurge salad is full of summer flavors. Perfect for a casual dinner on the deck or as a starter for a celebration dinner. Serves 6 INGREDIENTS For the Salad: 3 duck legs confit 3 ripe peaches, cut in half and pitted 6 cups radicchio, endive, fresh fennel (any mixture of European greens) 2 cups …
The name changes depending in which Italian region you are making it! Ingredients 1 1/4 cups semolina (durum wheat) flour, plus more for sprinkling 1 cup unbleached all-purpose flour 3 extra-large eggs 1 tablespoon extra-virgin olive oil 1/2 teaspoon fine sea salt, plus more for the cooking water Directions To mix the pasta by hand: …
Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml. (1/3 cup) cream 1 shallot 100 gr. (3/4 cup) Butter salt and oil as required 1 glass white wine 100 …
Meat pies with hot-water crust are hearty and delicious. In the middle ages the crusts were thick and hard and not meant to be eaten, just a vessel for the filling. These crusts are tasty; don’t be frightened by the lard, it adds a flavor and texture that cannot be duplicated with butter or vegetable …
A decadent combination of buttery shortbread, soft caramel, and chocolate, these bars originated in Scotland and are so named because they are so rich. INGREDIENTS For the shortbread crust: 1 cup unsalted butter, softened 1/3 cup granulated sugar 1/2 cup light brown sugar, firmly packed 1 large egg yolk 1 teaspoon vanilla extract 1/2 …
Legend has it that the name Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, U.K., where the local golf course was overrun with Natterjack toads. The chef at the local hotel devised a dish to commemorate this, baking sausages in batter to appear like toads poking their heads out of golf holes. We’ve updated the recipe …
These fish and chips use a traditional British beer batter. Cod or haddock can also be used. Serve with malt vinegar or tartar sauce. A classic side dish is mushy peas. INGREDIENTS For the halibut: 1/2 cup all-purpose flour (divided) 1/2 cup cornstarch 1 teaspoon baking powder Sea salt to taste Black pepper or red pepper …
These little puffs of deliciousness are nice as an appetizer or as part of an afternoon tea party. Serve with Stilton, chutney and a sparkling beverage. INGREDIENTS 2 large eggs 1 cup milk 2 tablespoons unsalted butter, melted, plus more for tins 1 cup all-purpose flour 1/8 teaspoon Controne Pepper Flakes by Michele Ferrante 1 …
The sweet and savory flavors of this chutney are the perfect complement to roasted pork tenderloin, grilled chicken. Spread it on sandwiches made with smoked turkey, or serve it with our Stilton Gougére. Makes ½ pint INGREDIENTS 2 ripe D’Anjou pears, peeled, cored, and roughly chopped 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive …
