Pasta with Mussels, Cherry Tomatoes & Caramelised Garlic
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 2 pounds mussels 12 cherry tomatoes 12 garlic cloves 4 Tbsp extra virgin olive oil 1 Tbsp dried mustard seeds parsley to garnish Heat a large pot of salted water to boiling on high. Caramelise the garlic cloves in a non-s
MUSSELS AND SHRIMP on a Singer...
Have you ever had a dinner sitting at a vintage Singer table? I really think it’s a romantic, nostalgic moment and the sweet, fleshy Mediter
Fish Carpaccio with Amalfi Coast Orange Dressing
This dish is a fresh, zesty plate of loveliness that combines the mellow, creamy, gently salty flavour of the raw fish with the brightness of the Amalfi Coast orange. 600 gr fish fillet, skinned and pinboned 1 cup of fresh herbs leaf 2 Amalfi Coast oranges, 1 halved and 1 segmented 3 tablespoon fresh celery sea salt extra-virgin olive oil juice and zest of 1 lemon chives Chill the fish in the fridge for at least an hour - it makes it easier to handle. Take a very sharp knife,