We had a wonderful time at B&B Monte Lora in San Vito where we had a cooking demonstration with Lilly: we learnt how to make culurgiones, Sardinian ravioli with mint, potatoes and pecorino cheese. The dough is made with Lire la suite
This Swiss soup is such a comforting meal! I tried to guess the recipe after watching the movie-report « Quatre saisons pour un festin » from Jean-Paul Jaud about the chef Guy Savoy. All along the movie, we follow the chef during a whole year Lire la suite
I just love eggs! Hard-boiled, soft-boiled, poached, fried, scrambled, omelet, they are just so good. Of course, it is very important to buy them organic and super fresh. You can really taste the difference when they are good quality eggs. Lire la suite
In Januray 2017 during my trip to the Philippines, I tasted some outstanding vegan spring rolls at the Tao farm in Palawan island. I even helped rolling them and chef Ann gave me her ultimate roasted peanut sauce recipe that Lire la suite
You probably know the usual ham and cheese omelet, or the mushroom one. But have you ever heard about eggplant omelet? Eggplant and eggs go very well together. Maybe that’s the reason why we call it eggplant? Who knows! In Lire la suite
This is an Italian specialty, from Rome particularly (carciofi alla giudia). Italians are artichoke lovers. Simply deep fried and served hot with a pinch of « fleur de sel », it is a great and very-easy-to-make starter. I just love it! You Lire la suite
It’s Guy Savoy’s most famous dish (French top chef). And I am so lucky because it’s one of my mother-in-law’s famous dish too! 🙂 They love artichoke so much in Italy, and of course, they are pretty good at cooking Lire la suite
Here is an authentic family recipe, the real Italian polenta (corn semolina), specialty from the North of Italy. Of course, as all grand-mothers’ recipes, there should be no measures nor weights of ingredients. You should feel the polenta! And experience, Lire la suite
Here is a very simple and versatile recipe to use your vegetables and legumes leftovers. Mix them with some seasoning and here you go: a tasty spread on a toast with some salad and you have a light and healthy Lire la suite
Here is a very simple little recipe: you just have to replace basil from classic green pesto « alla genovese » with sun dried tomatoes. You can have it with pasta, the classic way, or spread it on toasts. In a jar Lire la suite