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! -serves 4 people- 1 pound Vermicelli pasta 4 Tbsp Colatura di Cetara 4 garlic cloves, sliced 2 halfs sundried tomatoes, in small stripes 4 Tbsp extra-virgin olive oil 2 tsp chili flakes 16 parsley leaves, chopped Heat a large pot of water to boiling on high. No salt is needed as Colatura and su

Today for lunch I prepared myself a chicken thigh with Mediterranean, Indian, and Japanese spices. No oil is needed for this recipe! 4 chicken thigh 4 tbsp fresh basil and thime leaves 3 tbsp masala chicken powder 2 tbsp pickeled ginger 4 gloves garlic 2 medium onions 2 apples 3 oranges juice 1 lemon juice 2 cups plain yogourt salt 2 cups boiled quinoa Take off the skin from thigh. Mince ginger, garlic, onions and apple and pour in a non sticky frying pan. Add orange and lemo

One blond lady from Praiano one day though me how to use lemons in many ways and this is one of the most delicious one! Thank you Enza! 400 g pasta: linguine are perfect as well as fettuccine and spaghetti will be lovely! 2 Sfusato lemons: zest and juice 4 cloves garlic 6 tablespoons extra virgin olive oil 125 g Parmesan cheese, grated 8 table spoons of pasta boiling water sea salt 1 large bunch fresh chopped basil, thyme, parsley and any other kind of fresh herbs For the ma

Lemon skin is so oily that hot bread asksed me for! 1 lemon 1 small bunch of basil 50 g of rocket 1 fresh red chilli, finely sliced extra virgin olive oil 4 slices bread 1 clove of garlic 4 ripe cherry tomatoes sea salt Place a griddle pan over a high heat and toast the bread slices for around 3 to 4 minutes. Remove the toasted bread to a serving board, then rub first with lemon skin and after halve the garlic clove and rub all over one side of the bread. Drizzle over a littl