When it comes to the delicate matter of Focaccia the authentic, 100% born-and bred Italian proudly turns into a -very- opinionated baking expert….
Category: Italian baking
Chicken Diavola (Devil’s Chicken)
The Devil’s Chicken. Why, you may wonder? Because it is seriously spicy and devilishly irresistible. Judge for yourselves… INGREDIENTS serves 8 2 organic chickens, spatchcocked (ask your butcher to do so, or follow instructions below) 1/2 cup extra-vrigin olive oil 1/2 cup of dry white wine 5-6 red hot chillies (chilly peppers), cut into chunks Fresh herbs…
Apple and Sultana Tart (Crostata di mele e uvetta)
This is one of my “Desert Island” dishes. I guess it’s because Mamma used to make this a lot when we were little ,and to me it still tastes of home and lazy Sundays snuggled up on the couch watching cartoons, fighting with my brother and my sister over the last slice of crostata. Legend has it…
Roasted-Beetroot Risotto
My very first advise to you when making a risotto is to not even think about it unless you have a great stock to cook it with. Your risotto will only taste as good as your broth, so if you use those powdery mixes or even worse, those salty cubes full of chemicals, that is the…
Torta di Mandorle, Ricotta e Limone (almond, ricotta and lemon cake)
As I was walking in my garden last Sunday, I noticed that my lemon tree was suddenly looking heavy with ripe, juicy, bright yellow fruits. These home-grown lemons with a rough and gnarly peel make the best Limoncello and Gin&Tonic, but my alcohol intake being limited by the joys of breastfeeding, I resorted to pick…
Silvia Colloca 