Bertram, on the left, with the Basilica di Santa Maria della Salute in the background. Insalata di Cape Sante After finding a photo of my beloved grandfather taken near Harry’s Bar, Venice in 1945, I decided to make one of their dishes: Insalata di Cape Sante (sic). I swapped the scallops (capesante) for sepia (cuttlefish)…
Fig & Rosemary Focaccia When in season there is no better way to top focaccia than fig and rosemary. If making focaccia outside of the fig season I turn to good quality olives. This first cousin of fougasse is so easy to make and great served warm as an antipasto or used to make great…
You had me at pizza. Granted, it is easier to buy a base or a pizza in a box. And, picking up the phone and ordering a cooked pizza – even easier. But (big but) after making your own and sampling a little pizza heaven, Friday night pizza will never be the same. When you…
Artichoke Antipasto – Artichokes alla Romana/ Carciofi alla Romana It’s raining today – in late April! But spring has sprung and there are artichokes in the Mercado Central. The prescribed method of cooking artichokes all Romana is to jam them choke-side down in a sauce pan and cover them with water and a layer of olive oil.…
Perfect Quiche Growing up, my favourite dish that my mum prepared was quiche. I suppose I have been trying to perfect my quiche recipe ever since and now I am happy to pass this on so that you too can perfect your own recipe. The following recipe is for my mushroom, spinach and mozzarella quiche but…