Tag: vegetarian

Tajarin pasta with truffle

Wider than “angel’s hair” pasta but thinner than tagliatelle noodles, tajarin (tagliolini noodles in the  Piedmont dialect) were made in the Langhe and Monferrato area farmsteads, in the Piedmont region. From the 15th century, tajarin spread throughout Piedmont, as related in early chronicles.  It is a festive dish, enjoyed mainly during important celebrations. The generous quantity…

mini savoury panettoni

These mini savoury panettoni are a bit time-consuming but not hard to do, you can decide whatever stuffing you love. The classic recipe included prawns with cocktail sauce, smoked salmon with cream cheese and chives and lemon zest. Or cold cuts and cheeses, or vegetarian fillings. You can choose whatever filling you love. Prep Time:…

schiacciata con l'uva - flatbread with grapes

Around the time of the grape harvest in Tuscany, in all Florentine bakeries you can find a very popular dessert, flat bread with grapes (schiacciata con l’uva). This a seasonal dessert made with bread dough, , olive oil, rosemary and grapes. Some recipes include red wine, finely chopped rosemary and anise seeds. I prefer a…

Easter chocolate egg

The tradition of Easter eggs is a very ancient one, as it stems from the celebration of spring as a rebirth. It is the only celebration in the Christian calendar which has a variable date, falling on the Sunday after the first spring full moon. The festivity’s name itself – Easter in English and Ostern…

Cauliflower is normally not a very exciting dish, but you can give it some pizazz thanks to this recipe: a crispy and flavourful gratin turns a conventional vegetable into a real treat. This recipe uses the same ingredients as a Mornay sauce, but is a bit lighter because there is no cream added. If you…

Zabaione is a fluffy mixture of egg yolks, sugar and a sweet wine, usually a Moscato d’Asti or Marsala wine. As a mousse, the addition of fresh whipping cream lends a more sophisticated touch to a very traditionale dessert. Cooked in a bain-marie, zabaione is usually served, still lukewarm with crunchy biscuits called lingue di…

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