Monday, January 29, 2018


I've been keeping an eye out for them and this Saturday saw their first appearance in the markets here - Puntarelle season has finally arrived!

Wednesday, January 24, 2018

Ciambella Bolognese

My mother had that special ability to take a few ingredients and turn them into something memorable and utterly delicious. This simple recipe is one of those dishes. It can be made in half an hour and provide that little sweet treat we can all enjoy. Whether you like coffee, tea or hot chocolate, a slice of this ciambella is just made for dunking.

ciambella bolognese

Ciambella Bolognese
250g wholemeal flour
150g plain flour
1 sachet/16g baking powder
150g raw caster sugar
50g softened butter, cubed
zest of 1 lemon
1 egg, lightly whisked
sugar sprinkles

1. Sift together the flours, baking powder and sugar.

2. Add the lemon zest and stir.

3. Rub the butter through the flour mixture until it resembles breadcrumbs.

4. Add the egg and mix - adding just enough milk to form a firm dough.

5. Knead lightly and shape into a long log.

6. Join the ends of the log to form a circle.

7. Place on a baking tray, brush with milk and then dust with sugar sprinkles

8. Bake in a preheated 160°C oven for about 30 minutes or until golden and cooked through.

9. Place on a wire rack to cool before serving.

Monday, January 08, 2018

Fried Artichokes - Carciofi Fritti

It's the time of year when the market stalls are full of Artichokes. So many different varieties (there are over 90) coming from all parts of Italy. While I await the arrival my most favoured artichoke from Albenga, these spikey Ligurians are a good alternative.

Monday, January 01, 2018

A fresh start

<deep breath and exhale>

That little blinking cursor is just as intimidating as ever. There are so many things to say but I'm unsure of where to I will start with something simple.

Hello again, it's been a while.

I've never been one to make new years resolutions but this year it just seemed the right thing to do, or at least, it has given me that final push to start again.

I'd like to thank my friends - both online and IRL - that have gently encouraged me, your kind words seemed to always come at the right time to brighten even the darkest of days. Most of all, I'd like to thank my husband, just for always being there - through all the changes, you've been the constant.

When it came time to think of what I should cook first, I knew it needed to be something to honor my mother and nothing fills that requirement more than pasta.

In Italy, it's traditional at this time of the year to have a dish of cotechino and lentils and while I love maintaining traditions I also like to give them a little twist. I've made plin - which is a traditional filled pasta from Piemonte - but filled them with a mixture of cotechino and potato and served them with a ragu of Castelluccio lentils.

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