Recipes

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Almond crostata with custard

Almond crostata with custard

For the shortcrust:
200g cake flour
100g almond flour
100g icing sugar
100g unsalted butter
2 eggs 
1ml vanilla extract
1ml almond essence
1 pinch of salt For the custard:4 yolks
100g sugar
40g corn starch
2 lemon peels
1ml vanilla extract
500ml full cream milk30' +...

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Sardinian seafood fregola

Sardinian seafood fregola

Fregola is a kind of pasta typical of Sardinia. I was so excited to cook this dish today as sardinian blood runs into my veins. I am afraid you won't find fregola in Joburg but pearl couscous will do nicely! A special thank to Ileana and Mercurio for this recipe. 350g...

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Coffee custard crostata

Coffee custard crostata

Indulge in this luscious moka coffee custard crostata. You won't regret it!For the shortcrust:280g cake flour100g sugar1 egg + 1 yolk80ml seed oil1/2 teaspoon baking powder1 pinch of saltZest of 1 lemon1 teaspoon vanilla extract For the custard:600ml milk100ml moka...

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Carbonara

Carbonara

This dish needs no introduction but two simple rules: do not add any fat when cooking bacon and do not, under any circumstances, add cream! Just follow these easy steps and you will never ever change recipe, I promise. 200g spaghetti2 large yolks120g guanciale (cured...

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Brussels sprouts pasta bake

Brussels sprouts pasta bake

This Brussels sprouts and prosciutto cotto (cooked ham) pasta bake is creamy and delicious. I just love its colours and the delicate flavour. It is definitely a must-try!300g Brussels sprouts 400g farfalle (or favourite pasta) 150g cooked ham 2 garlic clovesParmesan...

read more
Supplì al telefono

Supplì al telefono

We call them al telefono because the melted mozzarella looks like a phone cord as you open a hot supplì. I just love them, that's all I have to say. Supplì are a typical street food in Italy, especially in Central Italy. You can find them almost in every rosticceria...

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Ragù

Ragù

This is my ragù recipe. Take your time because this baby needs at least 3 hours  slow cooking. It is a perfect base for a classic lasagna, a nice pasta or supplì alla romana. I believe that ragù is one of the pillars of the Italian cuisine. If you love it, you really...

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Pizza bianca

Pizza bianca

Everybody loves pizza bianca! And they are right. It is very versatile, you can pair it with cold meats, patè, rocket and stracchino or you can just give it to your kids as it is. Well, unless they beg you to spread some Nutella on it, which could be a fair request,...

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Rocket pesto and yellow tomatoes linguine

Rocket pesto and yellow tomatoes linguine

A tasteful tangy dish, made with fresh and healthy ingredients. A boost of colour and vitamins! I used linguine but you can use spaghetti alla chitarra, spaghetti or even short pasta. FOR THE PESTO:40g rocket40g Parmesan cheese40g walnuts1 cup extra virgin olive...

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Pear & Amaretti cake

Pear & Amaretti cake

3 eggs 100g sugar 160g cake flour 60ml seed oil 50ml milk 20g unsweetened cocoa powder 3 pears 100g Amaretti (plus 6-7 Amaretti for the topping)10g baking powder The juice of half a lemon 1g grounded cinnamon50'Easy8Pre heat the oven to 180°C. Peel, and core 2 pears....

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Orange marmelade cookies

Orange marmelade cookies

These cookies (biscotti) are made with a diary free shortcrust (pasta frolla). I used orange marmelade but you can use any jam you like. You can store them in a biscuit tin or an airtight container up to 3-4 days. 430g cake flour100g seed oil (or extra virgin)2 eggs1...

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Apple crostata

Apple crostata

Crostata is a traditional Italian tart made with pasta frolla (shortcrust dough). For the filling you can use jam, ricotta, custard, fresh fruit and much more. As I am lactose intolerant, I chose a dairy free recipe, but you can use butter instead of vegetable oil....

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Migliacce (herb fritters)

Migliacce (herb fritters)

Migliacce fritters are part of the simple cooking ("cucina povera") tradition of Valnerina, the green valley of the Nera River, Umbria. For those of you who still don't kow, Umbria is my homeland in Central Italy and its culinary heritage draws heavily from the simple...

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Potato tortelli

Potato tortelli

6 medium potatoes300g 00 flour3 large eggs40g Parmesan cheesesaltnutmeg1/2 clove groundedprep 50' cooking 8'Medium6PREPARE THE FILLING: Boil the potatoes, then peel them and leave to cool. Once cooled, mash them into a mixing bowl and add the parmesan cheese, a pinch...

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Tuna-stuffed zucchini

Tuna-stuffed zucchini

8 large zucchini250g tuna in oil3 tbsp bread crumbs1 spring onion1 eggGarlic powderSaltExtra virgin olive oil15' prep  40'cooking4Pre heat the oven to 180°.Wash the zucchini and cut off the edges with a sharp knife. Cut each zucchini in half. Use a corer to scrape out...

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Pici pasta

Pici pasta

200g 00 flour200g semolina 1 cup of water Salt 40' Easy 4 Vegan Combine the flours into a mixing bowl. Add a pinch of salt and the water. Knead for 10 min until firm and smooth. Cover with cling wrap and leave to rest for 20 min in a cool place. After 20 minutes, roll...

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Pici with baby asparagus

Pici with baby asparagus

For the dough:200g 00 flour200g semolina1 cup of waterSalt For the sauce:300g asparagus400g whole peeled tomatoes (blended)1 crushed garlic cloveExtra virgin olive oilSaltParmigiano 45'Easy4VegetarianPREPARE THE DOUGH: Combine the flours into a mixing bowl. Add a...

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Nutella & pears cake

Nutella & pears cake

3 eggs60ml seed oil150g sugar280g 00 flour80ml milk230g of pear halves in syrup180g Nutella16g baking powder 10' prep 40' cooking Easy 8 Preheat the oven to 180°.In a large mixing bowl, combine the eggs, the sugar and a pinch of salt. Whip with electric whisk until...

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Almond crostata with custard

Almond crostata with custard

For the shortcrust:
200g cake flour
100g almond flour
100g icing sugar
100g unsalted butter
2 eggs 
1ml vanilla extract
1ml almond essence
1 pinch of salt For the custard:4 yolks
100g sugar
40g corn starch
2 lemon peels
1ml vanilla extract
500ml full cream milk30' +...

read more
Sardinian seafood fregola

Sardinian seafood fregola

Fregola is a kind of pasta typical of Sardinia. I was so excited to cook this dish today as sardinian blood runs into my veins. I am afraid you won't find fregola in Joburg but pearl couscous will do nicely! A special thank to Ileana and Mercurio for this recipe. 350g...

read more
Coffee custard crostata

Coffee custard crostata

Indulge in this luscious moka coffee custard crostata. You won't regret it!For the shortcrust:280g cake flour100g sugar1 egg + 1 yolk80ml seed oil1/2 teaspoon baking powder1 pinch of saltZest of 1 lemon1 teaspoon vanilla extract For the custard:600ml milk100ml moka...

read more
Carbonara

Carbonara

This dish needs no introduction but two simple rules: do not add any fat when cooking bacon and do not, under any circumstances, add cream! Just follow these easy steps and you will never ever change recipe, I promise. 200g spaghetti2 large yolks120g guanciale (cured...

read more
Brussels sprouts pasta bake

Brussels sprouts pasta bake

This Brussels sprouts and prosciutto cotto (cooked ham) pasta bake is creamy and delicious. I just love its colours and the delicate flavour. It is definitely a must-try!300g Brussels sprouts 400g farfalle (or favourite pasta) 150g cooked ham 2 garlic clovesParmesan...

read more
Supplì al telefono

Supplì al telefono

We call them al telefono because the melted mozzarella looks like a phone cord as you open a hot supplì. I just love them, that's all I have to say. Supplì are a typical street food in Italy, especially in Central Italy. You can find them almost in every rosticceria...

read more
Ragù

Ragù

This is my ragù recipe. Take your time because this baby needs at least 3 hours  slow cooking. It is a perfect base for a classic lasagna, a nice pasta or supplì alla romana. I believe that ragù is one of the pillars of the Italian cuisine. If you love it, you really...

read more
Pizza bianca

Pizza bianca

Everybody loves pizza bianca! And they are right. It is very versatile, you can pair it with cold meats, patè, rocket and stracchino or you can just give it to your kids as it is. Well, unless they beg you to spread some Nutella on it, which could be a fair request,...

read more
Rocket pesto and yellow tomatoes linguine

Rocket pesto and yellow tomatoes linguine

A tasteful tangy dish, made with fresh and healthy ingredients. A boost of colour and vitamins! I used linguine but you can use spaghetti alla chitarra, spaghetti or even short pasta. FOR THE PESTO:40g rocket40g Parmesan cheese40g walnuts1 cup extra virgin olive...

read more
Pear & Amaretti cake

Pear & Amaretti cake

3 eggs 100g sugar 160g cake flour 60ml seed oil 50ml milk 20g unsweetened cocoa powder 3 pears 100g Amaretti (plus 6-7 Amaretti for the topping)10g baking powder The juice of half a lemon 1g grounded cinnamon50'Easy8Pre heat the oven to 180°C. Peel, and core 2 pears....

read more