Celebrating the Mediterranean lifestyle one delicious dish at a time.
Nothing says summer like fresh tomatoes and this salad is a lovely way to use an abundance of cherry tomatoes. Perfect for alfresco dinners on the deck along-side grilled meats. Serves: 4-6 INGREDIENTS 1 Loaf crusty Italian of French bread (to make about 3 cups of bread cubes) 1 cup Persian or English cucumber, thinly …
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 …
