Eggplant/aubergine caponata
Trofie ~ Fresh eggless pasta twists
Focaccia with cherry tomatoes and oregano
An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
Creamy artichoke soup
This is an adapted version of a traditional Jewish-Italian Purim dish.
Crunchy brussels sprouts with hazelnuts
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
Buckwheat crepes with squash and chestnuts
This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
Buckwheat crepes with ricotta and spinach
These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
Braised fennel, pomegranate and orange
A colourful side dish for the fall!
Hazelnut sponge cake with raspberries and fresh cream
A deliciously light fluffy sponge with a subtle nutty flavour!
Asparagus and sausage sauce for pasta
This is a simple, delicious sauce for when asparagus is in season.
Bianco mangiare (a traditional blancmange)
This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.
Gnudi – “naked” ricotta and spinach dumplings
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!