Recipes by Carmelita
Italy Chef
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Lemon Rosemary RisottoSunny colours and refereshing, zingy taste. |
1 vote
3056 views
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Ravioli with Peas and ProsciuttoThis is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not. |
1 vote
2797 views
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Risi e BisiThis delectable spring dish, a soup with fresh pea pod stock, fresh peas and rice, was once served with great pomp and ceremony to the Magnificent Doge of Venice - the elected head of the powerful city state. It was usuallly served on the 25th of April, the feast of the patron saint of the city, San Marco. This was traditionally the… |
5 votes
3640 views
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Spring LasagneLasagne di Prima Primavera - Lasagne for the first days of Spring. With scallops, fava, zucchini and their blossoms. |
6 votes
3155 views
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Borage filled RavioliEarly Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram |
3 votes
9227 views
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Dolce al MascarponeMy luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries |
3 votes
4682 views
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La Sfoia Lorda - Pasta Pillows in BrothA little known Pasta in Brodo home cooking dish from Romagna. It is unknown in Bologna and the Emilia part of the region, let alone in the rest of Italy |
2 votes
5346 views
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Le Polpettine alla BologneseTiny pork, ricotta and mortadella meatballs. No matter how many of these I make I never have leftovers: these are always are eaten up, every last little one! |
1 vote
2128 views
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Lo Sformato di CarciofiA wonderfully light textured baked artichoke "mousse". |
1 vote
1490 views
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Tagliatelle with Radicchio and SpeckA tasty pasta dish that is so quick and simple to prepare! Speck is a very lightly smoked ham made in North East Italy - you can substitute pancetta if you can't get it. |
2 votes
2395 views
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