Recent Posts by Sandra

Mille feuilles with buffalo mozzarella and tomato confit

Mille foglie di pane Carasau,  crema di bufala e pomodori confit Pane Carasau is a typical Sardenian bread which has been used by shepherds for centuries. I have used this bread here instead of pastry, the dish much lighter and is so simple to make for a celebration lunch or dinner. This finger food was used…
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Caprese salad with burrata in a glass

Caprese con burrata nel bicchiere This recipe is another reinvention of the glorious Caprese salad. In this interpretation I have used brilliant burrata instead of mozzarella, a simple and easy to put together finger food or entree for a celebration lunch or dinner. Brilliant at Christmas as the red and white colours match the Christmas…
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Tiger prawns in tomato sauce

Brodetto di gamberoni Typical of the summer months in my home town, Pescara, this recipe is always cooked with “pannocchie” a crustacean fish we do not have in Australia. We do have a huge variety of green prawns. I have adapted the traditional “pannocchie” recipes to our brilliant Tiger prawns. You can use fresh tomatoes in summer…
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Oven Baked Green Tiger Prawns

Gamberoni gratinati This recipe is typical of the summer months in my home town, Pescara. It is always cooked with “pannocchie” a crustacean fish we do not have in Australia. What we do have however is a huge selection of top quality fresh green prawns to choose from. I have adapted the traditional “pannocchie” recipes…
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