During my stroll around the local market I discovered aglione for the first time. Aglio and aglione are both belonging to the garlic family. Aglione is a variety from the region between Siena and Arezzo. It has a more delicate taste and is much easier to digest. The ‘one’ stands for huge. The ‘aglio degli … More The difference between ‘aglio’ and ‘aglione’
Desperately waiting for my new kitchen I cook from day to day now. On the 14th of August the kitchen furniture has been installed. The following day we discovered a wet wall outside. Our plumber made a few holes in the wall hoping to discover the problem. The problem is discovered and solved now but … More Salted capres
My mother used to prepare fennel and gorgonzola in a crispy oven dish. It was a really fancy combination 40 years ago, and still is an awesome marriage of flavors. My mother hates pasta, so the lasagna version would never have been her kind of thing. For 4p, chop 1,5 kilo of fresh fennel. Steam … More Gorgonzola and fennel
Even if a lot of ingredients in a dish are the same, you create something completely different by changing a few spices. Our dear friend Leen and her friend will arrive tonight from Belgium, 1300 kilometres by car in one go. Hopefully they will appreciate a simple pasta dish before falling into a coma. Chop … More Saffron and fennel seeds
‘Suppli’ are croquettes made of risotto. ‘Al telefono’ is derived by the wires created by the cheese inside the croquettes. Start the day before by making a simple white risotto. Chop and fry 1 white onion and 2 garlic cloves in a mixture of butter and olive oil. Add 150 grams of good quality risotto … More Suppli al telefono
A small piece of bottarga di muggine (30grams), chopped or grated, transforms a simple pasta dish in a fabulous recipe. For 2p, chop 750 grams of courgettes, 1 large clove of a huge aglione ( is family of garlic, but less garlicky), 1 chili. Put in an oven dish. Spread a drizzle of olive oil … More Bottarga di muggine =salted mullet roe
Pizza bianca is a pizza without tomato sauce as base. I’m still cooking in the old kitchen. I try not to moan about it, but it becomes difficult. My creativity in the kitchen gets restricted by lack of space and tools. Ready made pizza dough is a perfect help. Put 1 rectangular pizza dough on … More Pizza bianca
