Cut 1 small cauliflower for 2p in little roses. Spread on baking paper. Add 1 table spoon of curry, a drizzle of sunflower oil, 4 chopped garlic cloves, ½ red onion in slices, 2 bay leaves and some salt. Mix everything together. Cover the dish and put in the oven at 180° for 40 mins. … More Roasted vegetables = intense flavor
Antipasti in Italy, tapas in Spain, mezze in Greece, North Africa and the Middle East are all appetizers which you can easily eat as main dish. You just have to prepare a few small portions to create a little buffet. I love to have a lot of different things on my plate with different colors, … More Mezze for 2
As I explained already in a blog post before, when I cook for myself I often use cucumber and curry as ingredients. Today a dauphinoise with cucumber, potato and light curry cream. Slice 1 big peeled potato of approx 250 grams thinly. Slice 1 small cucumber thinly. Spread the slices in a small oiled oven … More Private dinner with myself
The thin tortilla-like pancakes which you find in the cool department of the supermarket are the best of both worlds. Reheat them in a non-sticky pan very shortly before serving (last step of this recipe). Slice 2 eggplants in slices of 1 cm. Add salt and leave in a colander for 30 mins. Rinse and … More Not a pizza, not a wrap, something in between
I’m not an expert in discovering eatable plants (although I try;-)), but wild fennel is an easy one with its combination of the typical smell and shape. Walking a few meters outside our living place here in Siena I discovered several little bushes of that fabulous wild herb. The edition of June 2017 of my … More Sardines, tomato, wild fennel and pasta? Real Italian!!!
My brother Ivan, who lives nextdoor, is one of their regular costumers. He offered me a room in their lovely house during my visit and, on the last evening of my recent short visit to Belgium, he spoiled me with some delicious Italian food in this lovely restaurant Bazalia. Tartare di tonno with grated bottarga, … More Bazel, a small beautiful village in Belgium is so lucky to have a superb Italian restaurant, Bazalia!
Ricotta in a sunny version For this recipe buy good quality ricotta. 1 slice of 100 grams for each person. Chop 1 big red onion, 2 garlic cloves. Add 1 table spoon of unsalted capres and some fresh oregan leaves and 500 grams of halved cherry tomatoes. Mix with some olive oil and spread on … More After a short visit to Belgian, DocV is back with new ideas for a tasty summer
As a regular client at the fish stall in the local supermarket the guy was interested in the way I would prepare the moscardini, which is a kind of squid. The idea of a risotto was ok-ish to him, but linguini would be better and thus I changed my mind ;-). Put a pinch of … More Moscardini, vongole, linguini and saffron white wine sauce
Wikipedia learns us that this Chianina cow, an old Etruscan kind, is huge and is raised in Val di Chiana. The meat contains a low amount of cholesterol and has a great flavor. If you eat a Bistecca alla Fiorentina you get that cow on your plate. Dario Cecchini’s macelleria couldn’t sell me a bistecca … More Chianina beef
Jamie Oliver is fan, the Tuscan cookbook makes publicity, and since today I can say to have a good reason not to be a fanatic vegetarian (although I often cook that way). Panzano is a village on the Chianti route which is the alternative SR222 between Florence and Siena. Gerda and I collect Ingrid at … More The famous macelleria Cecchine of Dario
Doc V's Healthy Kitchen 