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Nigerian Small Chops: Baked Garri-crusted Garden Eggs

I am fascinated by how ideas come, how they’re created – so many elements, some seemingly random, yet they come together to test concepts, fuse thoughts and generally do something ‘new’. Like with garden eggs. I think I like the whole exploration, the journey, the process of building, of constructing, of putting together. I like...

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Reasons to Believe: All things Creme Fraiche, Mascarpone and Ricotta

Domestic goddess that I am. I’m in red raffia heels. OK….wedges. I feel like Nigella. Creme Fraiche on the go, 2 fruit cakes in the making (last Christmas’s success), this time the recipe is adjusted to include some Maltina and pureed lemon sugar. Its the creme fraiche that I’d like to start off with. Thankfully,...

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An Ode to Burrata

If fresh buffallo mozarella and provolone cheese jostle for the gold medal of Italian pasta filata (spun paste), then burrata stands without question in platinum position. And worthy of an ode. Burrata, burrata Where art thou, oh burrata On aisles and cold shelves In Italia and beyond You – burrata are found in the best company...

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Daring Cooks Fresh Pasta Challenge

I couldn’t believe when he gave me the machine…..8 years ago. I had wanted to make my own pasta forever and getting one of the silver, rolling thingies was top of my list in Nigeria, in 2003. So when a friend moving abroad offered me his brand new, unused machine, I snapped it up!

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