Potato Focaccia I love authentic focaccia made with a generous amount of olive oil. My recipe is inspired by Ligurian-born restaurateur, Lucio Galletto, who uses more water and oil in his recipe than many I’ve seen, which is what makes his focaccia so delicious. I love how versatile focaccia is and especially enjoy potato focaccia […]
Skordalia Skordalia, Greece’s famous garlicky white dip, is sometimes made with bread as the thickening agent, sometimes with ground almond and sometimes potato. I love chef Janni Kyritsis’ version using both bread and almond as it gives a lovely rich flavour. Any leftover will keep in the fridge for 3–4 days and is delicious slathered […]
Potato Gnocchi I love potato gnocchi and when I asked restaurateur Lucio Galletto if they’re popular in Liguria he replied “On special occasions, we say: ‘Come home Mamma’s making gnocchi.’” Potato gnocchi are so versatile, they’re delicious dressed with just about any pasta sauce including pesto, easy gnocchi Sorrentina from the Amalfi coast, or the […]
Patatas Bravas Named for the ‘bold’ sauce that coats them, patatas bravas are deep-fried potato cubes in a spicy, tangy tomato sauce. They’re 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 […]
Trofie al Pesto Genovese I love this classic way of serving pesto – with the beans and potatoes cooked in the same water as the pasta it’s more like a main meal than a starter. This is done with various pasta shapes in Liguria, but the most typical are trenette (a thin flat pasta similar […]
Crisp Potato Skins This recipe is inspired by one in a 1980s Gourmet Traveller magazine and I make it with potato skins leftover from preparing gnocchi. Roasting the potatoes on a bed of rock salt then passing them through a potato ricer ensures the driest potato and therefore the lightest gnocchi. It also leaves you […]
Focaccia I love authentic focaccia made with a generous amount of olive oil and had such fun working on focaccia recipes for our Month on the Italian Riviera inspired by Lucio Galletto. Lucio uses more water and oil in his recipe than many I’ve seen and I think that’s what makes his focaccia so good. […]
Gnocchi alla Sorrentina This deliciously simple dish is named for the town of Sorrento on Italy’s Amalfi coast. I first ate it at Trattoria Da Ciccio, a family-run restaurant perched on a cliff edge just north of Amalfi, where the tomatoes used are grown on the terraces of the family farm in Scala, a village […]
