July 21, 2018
Marina in Cucina
Gragnano, next door to Naples, that's where the dry pasta made with durum flour originated.
Pasta makers were drying their pasta on the main street to capture the mountain breeze mixed with sea air back.
-serves 4 people-
1 pound Calamari Pasta from Gragnano
July 13, 2018
Colatura is the Italian fish sauce made from anchovies, in Cetara. This noble liquid derives from GARUM and was used by the Ancient Romans as a dressing on their food. It’s a delicacy!
1 pound Vermicelli pasta
4 Tbsp Colatura di Cetara
4 garlic cloves, sl...
Vermicelli with Colatura and Sundried Tomatoes
November 19, 2015
Pasta with Mussels, Cherry Tomatoes & Caramelised Garlic
August 25, 2018
Ricotta cream with Amalfi Lemon Jam
August 15, 2018
MUSSELS AND SHRIMP on a Singer...
December 28, 2017
Mantova pumpkin cream with roasted radishes
December 20, 2017
Drunk Robe Scotch Fillet
January 1, 2017
December 29, 2016
Brussels Sprouts & Macadamia spaghetti
December 23, 2016
Green salad with Mango & Leek dressing