This beautiful dish is perfect for these early autumn days because, although it’s comforting, it is ultimately still light and delicious. The recipe is a little more complicated than you’re used to from me but it all comes together quite quickly in the end. If you don’t fancy making the gnocchi, you can always replace them with large white beans or thinly sliced cooked…
Tag: Sourdough
Spanish Paprika-baked White Beans with a Sourdough and Manchego Cheese Crust
Here’s another recipe inspired by the cooler evenings. This is a simply delightful dish served alongside a salad of crisp romaine leaves adoringly dressed with a zesty lemon vinaigrette. This is wonderful served alongside my Arabic-inspired roasted peppers (use the winter adaptation under the main recipe). Ingredients 1 red onion, finely chopped A splash of extra-virgin olive oil 1 large…
Sicilian Pea and Ricotta Salata Bruschetta
The word ‘ricotta’ means re-cooked and ‘salata’ means salted. Ricotta Salata is a Sicilian cheese made from the whey part of sheep milk which is pressed, salted and aged for at least 90 days. It is milky white in colour with firm texture and a refreshingly salty taste (similar to Cheshire cheese). It’s great for slicing, crumbling and…
Mallorcan Smoky Tomato & Garlic Dip
On a recent trip to Mallorca, breakfast consisted of endless cups of darkly strong black coffee, freshly baked ‘ensaïmada‘ – a beloved Mallorcan sweet pastry originating from Arabia – and ‘pan con tomate‘ (Spanish tomatoes on garlicky toast). I could happily live forever on the latter so I wanted to create something similar for this…
San Marino Bustrengo, a Fresh Apple, Fig and Polenta Cake
Bustrengo is a traditional Italian dessert originating from the humbly named ‘The Most Serene Republic of San Marino’, one of the world’s smallest and oldest republics which, though not technically part of Italy, is surrounded by Emilia-Romagna and Le Marche regions near the Adriatic Sea making it an easy day trip from Florence and Bologna. It’s…
