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Gragnano fusilloni with ricotta, taralli, and dried tomatoes

Gragnano fusilloni with ricotta, taralli and dried tomatoes is such a tasty recipe that after you have tried it you won’t want to wait to prepare it again. It is typical in Puglia (and other areas in the South) to sprinkle crispy taralli breadcrumbs on top of the dish before serving. Using the amazing Gragnano pasta…

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Baked Bolognese rice cake

Baked Bolognese rice cake The  “baked Bolognese rice cake” (also called “decorations cake”) is a typical sweet belonging to the culinary tradition of Bologna. It was prepared during the “Feast of decorations”, a festival established in occasion of the tenth anniversary of a parish. The name derives from the custom families had of hanging colored…

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Aubergine and provolone croquettes

  There are thousands of classic Italian recipes. Some are known throughout the country, like lasagna, aubergine parmesan, and pizza. Others are more region specific, the kind we grew up with. The recipe for this week is aubergines croquettes, a dish passed down from my aunt. Crispy outside and soft inside, they combine the savoury…

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Lemon Custard Strawberry Tart

“La crostata” is a traditional Italian cake. It is made by assembling a fragrant crust with pastry cream and fresh fruits. This tart is simple and versatile, so you can use other fresh seasonal fruits instead of strawberries. There is another version made with the same crust and marmalade. Plenty of recipes exist, but this…

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Avocado, cucumber, and salmon salad

Summer is the perfect season to visit your local farmers’ market. You’ll find juicy tomatoes, zucchini, lettuce, and—of course—tons of cucumbers. If you are inspired by the piles of colorful vegetables, you will find some ways to make the most of summer’s finest fruits and greens. Last week we visited the local market and found…

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Parmigiana with Red Pesto

This week you will find a traditional Italian vegetarian recipe made simple thanks to red pesto. Summertime offers a variety of fresh vegetables, like courgettes and aubergines. Since they are versatile, you can decide to prepare your parmigiana with just one of them or both. You will find this recipe an healthy and light dish but…

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White Asparagus, Ham and Bozner Sauce: a recipe from the North of Italy

Last week I went in the most northern part of Italy, to visit my relatives. In this season, there you can find a seasonal jewel: the White Asparagus. White asparagus are renowned and quite expensive for their high quality. Their characteristic is the lack of colour since they grow under the ground and therefore without…

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Cantuccini

Cantucci are typical Tuscan cookies. They are made from dough and cooked like a finger roll. They are unique because they are double cooked.

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Orecchiette with Fresh Tomato & Mushroom Sauce

One of my favourite short pasta shapes is orecchiette, which means “little ears”. The original recipe from Puglia combines orecchiette with “Cime di Rapa” – a variety of the same family of broccoli from the heel of Italy’s “boot”  However,  it’s also perfect with tomato and vegetable-based sauces because it’s ear-like shape holds the sauce very well. So what are you…

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Chicken Breast “Al Cartoccio”

In one of my shopping expeditions, I bought some free range Chicken breast from my friend Ray at People’s Park in Dun Laoghaire. I want it to cook the chicken breasts in an innovative but traditional way, so decided to prepare it “al cartoccio” as we say in Italy… I started to experiment and came up with…

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