Portobello 😍

Those huge mushrooms are not common at the local (super)markets. But, once I see them, I can’t wait to fill them as starter. Put 2 portobelli filled with a mixture of 1 sliced of bread, 2 garlic cloves, 1 chili, 20 grams of grated parmigiano, lemon zeste, chopped parsley stems and some olive oil in … More Portobello 😍

Filled eggplant

When I was a teenager, living in Belgium,  eggplant was known as an ingredient in ratatouille or in minestrone and that was about it. Travelling around  Europe and the rest of the world I realized that eggplant is so much more than that. The only real important rule is : eggplant needs to be well … More Filled eggplant

Gremolata

Gremolata is a mixture of fresh parsley, lemon zeste and garlic and is a wonderful way to give a fresh flavor to a lot of dishes. Mix 1 finely chopped garlic clove with  a handful of finely chopped parsley and the zeste of 1 lemon. Boil  a portion of pasta in salted water. Add 450 … More Gremolata

Marinated sardines

Fresh sardines are a delight, and this recipe is awesome. I love sardines. If you can persuade the fishmonker to prepare fillets, you have no excuse to try this really fantastic recipe. As a starter for 2p or as part of wonderful buffet 300 grams of fillets are approx 7-8 whole fishes which you can … More Marinated sardines