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A Fruit That Descended from Paradise – Figs Poached in Red WineArtists have painted the fig leaf to depicted modesty. But the fruit is sweet and alluring. This recipe is so easy anyone could make it and with a little cinnamon ice cream it is dream of a dessert. Reduce the sugar and use them with meats. |
3 votes
2487 views
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2 Herbs roasted Nuts Tomato PESTOFresh Herbs and toasted Nut essences whirled into...a blissful roasted Tomato PESTO special. PESTO can be used on a variety of dishes: Salads, appetizers like dips and spreads...meat and fish dishes...on steamed and grilled vegetables dishes...especially potatoes, soups and pasta dishes of all kinds. |
2 votes
1461 views
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Parmigiana di melanzane (Eggplant Parmesan)Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But if I had to, my answer would probably be eggplant parmesan--parmigiana di melanzane--the way Angelina used to make it. This is a simple dish to make, but it involves several steps. Allow yourself a good two hours to… |
6 votes
12729 views
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Insalata di riso (Summer Rice Salad)Mid-August, when the temperatures climb to tropical heights, is a time when the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. Not only are they delicious, but they are easy to… |
3 votes
4381 views
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Ciliege torta della NonnaA tarta made with cherries (you can use other types of fruit such as apples, pears and figs) that is easy to make. It will impress your guests! |
3 votes
3158 views
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medi Sweet Potato Yogu Chick Pea Dip n SpreadSimilar to a Mediterranean ' Hummus ' with a few flavourful twists. We enjoy this as a delicious spread in a sandwich... or even as a base to a salad dressing. For a dedicated post...refer to: http://www.foodessa.com/2010/03/recipe-medi-sweet-potato-yogu-chickpea.html |
1 vote
1983 views
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CLEVER on ROASTED GARLIC cloveAn incredible way to simply roast GARLIC to its rich caramel luscious state. Here is my very clever method on how to roast garlic to get the buttery cloves or garlic purée treasure out of every bulb. For a detailed post...refer to: http://www.foodessa.com/2010/08/clever-on-roasted-garlic-cloves.html |
6 votes
11957 views
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ROMaSCO romesco PESTO sauceA savoury nut - tomato based specialty...which has originated in Spain has now been taken over by an Italian. Aromatic, rich and incredibly flavourful is exactly how I would describe this pesto. I took the classic 'Catalan' red-rusty colored pesto from the Spaniards and whipped an Italian version of my own. |
3 votes
5591 views
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PORT FIGS...dried FIGS bathing in PORTOPlump up those sun-dried figs into a perfectly spirited culinary concoction. For a detailed post...refer to: http://www.foodessa.com/2010/06/dried-figs-bathing-in-porto.html |
2 votes
3192 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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