7 results for tag: Recipe


Some Yummy Recipes To Try

We have just finished this year's tours. We have met some wonderful people, and hope that they enjoyed their time with us as much as enjoyed showing them our Bella Tuscany. During out time off, we have been able to explore different regions of Italy, including the rolling hills of Marche. The Olive all' Ascolana in the following blog are from this region. And the Crostini with a Peperonata Salsa is to die for! Follow these up with the Slow Braised Pork Ribs and Finnocchi Gratinata.  Buonissimo!! Crostini with a Peperonata Salsa Serves 6 as a canapé  Ingredients  2 red capsicums, roasted and peeled                ...

Philip Johnson’s Panforte recipe

We are absolutely spoiled for Panforte in Italy, and this recipe of Philip Johnson’s is one of the best I have ever tasted. You'll find it in his book Bistro. I'll be making a big batch this weekend - some for us, and some to give to friends and family. Panforte makes a lovely gift. Panforte originated in the Tuscan town of Siena, a UNESCO world heritage site, not far from Cortona. Definitely worth a visit if you're in Italy - talk to me about recommendations of places to see, things to do and restaurants to dine at! Philip Johnson's Panforte recipe "Panforte looks exotic, and it is, but it's not that hard to prepare and it makes a wonderful ...

Baccala on Crostini with Leek Puree Recipe

Baccala also known as salt cod is used through out all regions of Italy and is very versatile. This cod has been heavily salted to preserve it and in Italy in the past was known as poor man's food. You have to plan this recipe a few days prior as you need to soak the fish in water that you change regularly for 3 days. The leek puree on the base of the crostini was my idea and works fantastically. This can be sourced from good Italian Delis, but I also know that it is available at the IGA in Hamilton Hill, Perth Makes about 20 crostini’s  Ingredients 250 gm salt cod, soaked, skinned and cleaned of any bones * sea salt and white pepper ...

Pavesini with Mascarpone, Yogurt and Nectarines Recipe

This is a really summer light dessert. You can use any stone fruit - peaches, plums or apricots would also be lovely - whatever you have available. Pavesini biscuits are used in Tiramisu in Italy instead of the Savoiardi finger biscuits. You'll find them in an Italian delicatessen such as The Re Store in Northbridge, Perth. Alternatively use Savoiardi but cut them lengthways so they are thinner. Serves 8-10 Ingredients  ½ box pavesini biscuits 250 g mascarpone 250 g natural yogurt 4 eggs 4 tblsp castor sugar 425 g canned peaches   Method Separate the eggs and whisk together in a bowl, the yolks and sugar until they ...

Scallops wrapped in pancetta with pea and mint puree

Scallops wrapped in pancetta have always been a favourite of my Australian family and these mouth-watering bites look superb and taste divine. The bright green of the pea puree is very Christmassy indeed - the perfect snack to keep everyone happy between opening gifts and waiting for lunch. This was a new recipe I taught at my Cooking Schools in March earlier this year, and it was always a hit with guests. I hope your family loves them too! Sioban Scallops wrapped in pancetta with pea and mint puree Serves 4 as an entrée Ingredients 12 scallops 12 slices pancetta 2 eschallots, finely sliced 1 clove garlic, crushed sea ...

Rolled and stuffed turkey leg with caramelised fennel recipe

The Baldini family's Christmas favourite - I hope your family loves it too! I use turkey leg rather than breast meat; it stays moist and has greater flavour due to its higher fat content. And Christmas is for indulging in a little extra flavour! It's late in the season but you should hopefully still be able to find some fennel in your garden or at the local green grocer. We wish you and your family a very happy Christmas and prosperous new year. Ciao, Sioban   Rolled and Stuffed Turkey Leg Serves 4 Ingredients 2 turkey legs, deboned 6 thin slices of prosciutto 60 gm stracchino cheese, sliced thinly into 8 2 small ...

Diplomatica Recipe – Ricetta Diplomatica

This cake-dessert is delicious with a capital D. I first tried it years ago over coffee in Cortona and this year Carlo's mum taught me her family recipe. We had a great morning in the kitchen with Shanna helping make the sponge, and me slowly translating the Italian recipe into English and converting "splashes" and "dollops" into tablespoons and grams.