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How to make Pesto like a Ligurian

I used to make pesto with my food processor. I just had to blend all ingredients and there you have  – a quick and easy sauce. Little did I know that using a mortar and pestle would change the taste of this ancient recipe. Indeed, pesto dates back to the mid 800’s and – of course – Ligurian cooks did not have any electrical appliances back then.

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A dynamic dish

When it comes to “primi piatti”, you usually get a bowl of pasta, rice or soup. Sometimes I find this kind of plating rather boring since there is a lack of motion on the dish. There isn’t much fun unless you add a component that will make your guests have fun while eating the dish. Some say “food enters through the eyes”; I say that food can be fun if you can make it dynamic by letting your guest “play” with it.

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Italy vrs Spain …on a plate!

Losing an Euro Championship final match to Spain was not an easy thing to digest for Italy, a country with a great football (soccer) tradition. However, this is as far as football I am going to get since I rather write about the one thing Italians and Spaniards can agree on and are proud of …and that is: their culinary tradition.

Last week we had some friends for dinner so I wanted to come up with an appetizer using a recipe from Andalucía, a Southern Region of Spain, Salmorejo, which is a cold soup similar to Gazpacho with the difference that Salmorejo is creamer because it has bread on it. The traditional recipe – named Salmorejo Cordobés because it comes from the city of Córdoba –  is topped with hard boiled eggs and Jamón Ibérico (dry-cured Spanish ham).

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A good reason for a pause…

Ambrosina…

Coming soon: Tales of Ambrosia.

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