Pasta & Ceci is one of the most traditional Italian pasta soups. It’s worth cooking the chickpeas with two bay leaves and some bacon, but the pressure cooker method and the cheat are still delicious. Traditional Method Pasta e Ceci: Pressure Cooker Method Skip the bacon if you are using […]
This Italian Sourdough is by far my favourite bread you will need some sourdough starter and a cast iron pot with a lid. If you don’t have a sourdough starter you can try Pane Casereccio that only needs yeast.
This Pane Casereccio is the most typical of Italian breads. It’s super easy and requires pretty much no kneading. You will need a cast iron pot with a lid.
I feel a little bit guilty because I’m cheating… But yeah let’s use shop bought chicken kievs! It can be served in different ways, chips, rice and roasted pumping works fabulously. Another popular way to serve it is with boiled vegetables mixed in wit the sauce.
I feel a little bit guilty because I’m cheating… But yeah let’s use shop bought chicken kievs! It can be served in different ways, chips, rice and roasted pumping works fabulously. Another popular way to serve it is with boiled vegetables mixed in wit the sauce.
As the name suggest lesbolagne are lasagne for lesbians.
The secret, as with any roux based sauce, is to use fat and flower in equal measure (by weight). Ok “Something to add flavours to the milk” sounds a bit vague, but it should be! It depends where the sauce is going to be used. A bay leave, an onion […]
With this recipe you can use courgette or marrows, but yellow courgettes work best. (*) There are two ways to check that jam is set. The easiest one is to get a jam thermometer, once the jam has reached 105 degree Celsius it’s ready. The other one is to put […]
Crema pasticcera is the Italian version of custard, although is much thicker. It’s very versatile, it can be used on loads of desserts, or just eaten with a spoon 😉 Enjoy it! It’s truly glorious.
This dish which does looks rather French is in fact a Japanese dish from Hokkaido. It’s not too easy to find quality yuzu juice outside Japan, so it can be substituted with lime
I’m Gisio and this is my food blog... If you want to know a bit more about me, here's my bio
