Pan bagnat, which translates as “bathed bread,” originally made use of stale bread, which was broken into rough chunks and tossed with tomatoes and olive oil. The recipe has …
Cuisine
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Since I chose to name my cooking school after this emblematic dish of stuffed vegetables (petit means “small” and farcis means “stuffed”), I needed to come up with a …
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I don’t think a day passes when I don’t have some kimchi in the fridge here at home. I honestly love the stuff and find it is an indispensable …
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This versatile dough can be used as a base for many different toppings, most famously slow-cooked onions, anchovy, and olives for Pissaladière, or for Tarte à la Tomate, with …
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One day, when I’m living in a whimsically decrepit villa in southern Italy, backing on to woodlands and looking down towards the ocean, I’ll grab my whittled walking stick …
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This is restaurant Pierluigi’s twist on the classic Spaghetti Ajo e Ojo. Plump pink scampi are tossed with lemon zest and mint leaves to create a joy to look …
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Broccoli and potato is a reminder for me of how powerful smells can be in holding and evoking memories. It’s one of those beloved smells of my childhood, like …
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Aldo and I once went into a fine foods providore sort of deli looking for ’nduja. He was about two and a half. As always, I let the little …
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Huge spider crabs are eaten as crab salad or tossed with pasta and often served in their shells. These crabs can also be found off UK shores but we …
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My favourite of all of Venice’s cicchetti is also among the most classic on offer at any bàcaro and is one of the traditional dishes that Venetians take on …
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Beef green curry is incredibly delicious and, personally, I prefer it to the more popular chicken green curry. The most important thing is to use the right cut of …
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This glorious marriage of flavours has been around for centuries in Italy. It soothes with its cuddle of creamy sweetened ricotta. Add crushed Amaretti and preserved cherries; our favourite …