Recipes where fresh herbs play a starring role
Beef Tagliata with Salsa Verde In Italy, steak is usually sliced into strips – bistecca tagliata (tagliata meaning ‘cut’) – which looks much more appealing than a big slab of meat on the plate. It’s often served with a salad of rocket and shaved parmesan but any salad works well (as does the delicious pan-fried […]
Chicken Soup with Fregola Avgolemono-Style Who doesn’t love a good chicken soup – the universal panacea? This version is more of a meal than a soup – and it tastes great! It came about as a way to use up the delicious chicken stock leftover from making Steeped Chicken and I suggest you make it […]
Stuffed Artichokes Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! I love artichokes, one of the first spring vegetables to appear in greengrocers. I love them finely shaved raw in a salad, deep-fried Roman-style (carciofi alla Giudia), and preserved on an antipasto plate. But most of all I […]
Chicken & VegetablePot Pie There’s something very comforting about a homemade pie. This chicken and vegetable pot pie, which I’ve been making for over 30 years, is one of my favourites. If you’re short on time you can use a barbecued chicken and frozen vegetables; but if you have the time, make it from scratch […]
Gnocchi alla Sorrentina Like this recipe?You’ll love my online Italian cooking class featuring the food of southern Italy! This deliciously simple dish is so easy even a child can make it (see video below). It’s named for the town of Sorrento on Italy’s Amalfi coast and I first ate it at Trattoria Da Ciccio. This […]
