These are the softest, pillow-iest gnocchi you will ever have. They are so light it feels like baby angels are resting on your tongue (no kidding). Often when I tell people that I’ve made gnocchi, I get a disappointing reaction: “I don’t really like gnocchi”or “nah it’s too heavy”. People, you have not had the…
Tag: Italian
Farinata with Confit Tomatoes and Cavolo Nero
You are going to fall in love with this! Crunchy and nutritious farinata, a chickpea flatbread from Liguria, Italy, perfumed with rosemary and caramelized onions. I have combined the farinata with Ottolenghi’s tangy cavolo nero (a type of cabbage) and confit tomatoes. I discovered farinata last year. I had a whole pack of besan (chickpea…
Authentic Pasta Carbonara
This is the quick, easy and authentic recipe for the classic pasta carbonara. If you plan well, you’ll have it on the table within 30 minutes. I’ve had pasta carbonara in all its variations, from the silky subtle to the heavy creamy and cheesy or worst the completely curdled cooked to death kind. Done well,…
Aubergine and Spinach Gratin
Another recipe for the Sinner and Saint collection. This is an oven dish loaded with vegetables, such as aubergine, spinach, tomatoes, onion and celery. It is also loaded with a creamy and cheesy bechamel sauce. The healthy and unhealthy are married in the oven till golden perfection. I am making this on a weekday, which…
Sausage & parsley stuffed courgettes
Juicy courgette stuffed with succulent sausage, a hint of fresh herbs and a crispy cheesy topping. Are you already salivating ? I am. I have prepared this recipe as a side dish combined with a simple brown butter sage gnocchi (recipe will follow). Ingredients (for 2): – 1 courgette – 1 onion (small) – handful…
The Food Explorer 