Serves: 2 | Preparation time: 5 mins | Cooking time 15 to 20 mins
Puff pastry: 1 sheet
Mature Cheddar sliced: 100 g
Water: 1 tbsp
Parmigiano, grated: 80 g
Preheat the oven to 180°C.
Beat up the egg in a little bowl and add a tbsp of water, roll out the puff pastry sheet...
2 Tbsp unsalted butter - plus extra for custard cups
2 slices bacon, chopped
3 cups sliced leeks, white and pale green parts only
1-1/2 cups half and half
3 large eggs
1/3 cup grated Parmigiano cheese
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp ground nutmeg
Preheat oven to 350 F. Butter six 3/4...
Serves 2 as a main, 4 as a pasta course in a large meal
We liked this, but a little went a long way.
7 ounces small round pasta tubes
4 ounces mortadella, cut into small 1/4 inch cubes
1 shallot, diced fine
4 ounces shelled unsalted pistachios
3 Tbsp EVOO
4 ounces finely grated Parmigiano...
Simple is beautiful. It is harvest time for haricot verts (at least in Finland). Yum Yum.
Photo: Usine de haricots verts Photo stock libre - Public Domain Pictures
The following recipe was inspired by my home grown beans (Phaseolus vulgaris 'Nautica'), my love and grief for Italy in the...
A crispy flavoured alternative to fries, perfect as a snack as well as an enjoyable appetizer. We have fried them, but you can also oven-bake them.
In any case, we cannot miss an Italian twist by flavouring them with Parmigiano cheese and oregano.
Doses depend on the amount of potatoes you have...
We've been making these for years. They can be used as is, chopped up and thrown in with chicken, olive oil, fresh basil and some pasta for a quick flavorful dish, used to make pesto, chopped up and mixed with EVOO, parm and fresh basil for a bruschetta topping, anything you would use...
I like risotto slightly runny/soupy. You can adjust recipe if you like tight or runny risotto by respectively reducing or increasing liquid to your taste.
2 ounces dried porcini
1 Tbsp EVOO
1 cup 1/4 inch diced onions
1/2 tsp salt + more
1/4 tsp ground white pepper
Long ago, when I was working in a doctor's office, 1 of our patients was a very elderly Italian lady. More often than not, she would bring lasagna for us. It was the BEST I'd ever had at that time. One of her secrets was how she made her cheese filling. Finally got her to tell me after...