How to master kitchen basics, from trussing poultry and segmenting oranges to deep-frying garlic and making tamarind liquid.
How To Make Ciciones Pasta Join my small-group food & wine tour to Southern Italy and discover more regional pastas! Ciciones (pronounced chee-choh-nes and also spelled cicciones or cigiones) means ‘fat ones’ in Italian, which is such an appropriate name for this hand-rolled Sardinian pasta! Ciciones can be simply cut into little fat chunks, rolled […]
How To Make Lombrichi Pasta Join my small-group food & wine tour to Southern Italy and discover more regional pastas! Lombrichi (pronounced: lom-bree-kee) are a traditional hand-rolled pasta from Sardinia. The name means ‘earthworms’ and the pasta dough for lombrichi is often coloured with squid ink so it looks even more worm-like. This hand-rolled Sardinian […]
Fresh Egg Pasta Dough Join my Small Group Food & Wine Tours to Emilia-Romagna, Home of Fresh Egg Pasta Emilia-Romagna is the home of rich egg pasta, with 1 egg used for every 100g (3½oz) of flour to create pasta sheets that are then cut and rolled into an endless variety of fresh pastas. Popular […]
How To Make Garganelli Pasta Like this recipe? Join my small-group food & wine tour to Emilia-Romagna and discover more traditional dishes! Garganelli are pasta quills – similar to penne rigate but instead of an extruded flour and water dough, they’re squares of fresh egg pasta rolled around a wooden rod (see video below). Traditionally […]
How To Make Orecchiette Pasta Like this recipe? Join my small-group Southern Italian food & wine tour to discover more traditional dishes! Orecchiette, meaning ‘little ears’, are made using the same southern Italian pasta dough as cavatelli and foglie d’ulivo. It’s easiest to shape orecchiette if the dough is a little drier than for these […]
How To Make Foglie d’Ulivo Pasta Like this recipe? Join my small-group Southern Italian food & wine tour to discover more traditional dishes! Foglie d’ulivo are a very rustic southern Italian pasta made from the same egg-free pasta dough as cavatelli and orecchiette, and named for the olive leaves they resemble. They will be somewhat […]
How To Make Cavatelli Pasta Like this recipe? Join my small-group Southern Italian food & wine tour to discover more traditional dishes! Cavatelli means ‘little hollows’ (related to the English word ‘cave’), a reference to its shell-like shape with hollows that are perfect for holding pasta sauce. Cavatelli are made using the same southern Italian […]
Southern Italian Pasta Dough Like this recipe? Join my small-group Southern Italian food & wine tour and learn more delicious recipes with Mamma Marinella! When we talk about fresh pasta we’re often in northern Italy, where flour from soft wheat (farina di grano tenero) is combined with egg to make fresh egg pasta dough, which […]
How To Temper Spices Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Tempering is a technique used throughout the Indian sub-continent in which whole spices – and sometimes ingredients like curry leaves and dried chillies – are quickly fried in oil or ghee. The frying releases essential oils and […]
How To Roast Chestnuts In The Oven Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Chestnuts are a favourite autumn and winter food throughout Europe with street stalls roasting them over braziers and selling them to passers-by. I often buy a cone of roasted chestnuts while wandering around the […]