I’ve always loved the idea of living near water – the sea, a river, a lake, a stream, it doesn’t really matter – there is just something so soothing and reflective about a trickle or a gloop or a slosh. It’s one of those things hard to replicate in a flat in the city, short [...]
Archive for February, 2012
From the Fiorano kitchen: Traditional olive Ascolane
Posted in Antipasti recipes, tagged agriturismo, antipasti, Ascolane, Fiorano, Jason Gibb, mother, Nudo, olive, recipe, traditional on February 15, 2012 | 3 Comments »
This is a classic dish from Marche, the part of Italy which is also home to Nudo olive oil. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in [...]
Pumpkin flan with cheese fondue sauce
Posted in Dolce recipes, tagged bake, cheese, flan, fondue, Guida, italian, Jason Gibb, Nudo, olive oil, pumpkin, recipe, saunce, Stacchietti on February 9, 2012 | 2 Comments »
This is a lovely light dish for those chilly months when pumpkins of all sizes and hues start to appear on the shelves. It is actually more like a soufflé than a flan and the rich cheesy sauce completes the transformation from humble pumpkin to luxurious belle of the ball. From our friend Guida Stacchietti. [...]
Polpette vegetariane alla ricotta
Posted in Pasta recipes, Primo piatto recipes, tagged cheese, Jason Gibb, lentils, meatballs, Nudo, olive oil, Polpette, ragu, recipe, ricotta, sauce, tomato, vegetarian on February 2, 2012 | 3 Comments »
If you’re after a vegetarian version of our polpette (meatballs), these are so tasty you’ll be delighted to have renounced the flesh. Italians wouldn’t traditionally have polpette with pasta, and they do also work well with some vegetables and a salad on the side. Or just in a tomato sauce with potatoes for a bit [...]
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