Patatas Bravas Named for the ‘bold’ sauce that coats them, these deep-fried potato cubes in a spicy, tangy tomato sauce are one of my favourite tapas dishes when done well – that means freshly fried, not done ahead of time, refrigerated and reheated as happens in too many Spanish restaurants! As the sauce softens the […]
Rigatoni Puttanesca “Puttana” is the Italian word for prostitute and I love the story of how pasta puttanesca was named. Most respectable Italian women used to (and some indeed still do) shop for fresh Ingredients every day. But not the busy working girls of Naples, who worked a 6-and-a-half day week – they had no […]
Pasta e Fagioli Also called pasta fazool (or pasta fasul), pasta e fagioli is not a precise recipe – add more or less chilli or garlic to suit your taste, alter the ratio of pasta to beans if you prefer more of one or the other and add more or less water to give it […]
