December 29, 2016

Scialatielli - ribbon noodles, thicker and shorter than tagliatelle. The name originates from the Neapolitan dialect for "to tousle", as in someone's hair - "sciglià". In fact, when served up in your plate, scialatielli have a tousled look!

-serves 4-

400 gr of plain flo...

When at the Cheyenne Botanic Garden in Cheyenne in November, we organized a cooking show to teach how simple is to cook a real Italian pasta with seasonal ingredients. Basil will not probably be local, but Brussel sprouts simply are the little pleasurable diamond cabba...

....while here in Adelaide I just thought I would like to cook with local ingredients, the same way I would do back home in Italy. And this is what happened today.

-serve 4-

200 gr lollo salad

200 gr curly escarole

200 gr kage, already cleaned

half mango, chopped

100 gr leek...

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