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Recipes

Stuffed Sardines A Beccafico

Nov 11, 2015
Italian Sardines Beccafico Recipe
Sarde a Beccafico Recipe This is an extremely popular sardine dish in Sicily with variations to the cooking method and the stuffing. The dish is named in homage to the “beccafico” a small migratory and fig eating bird so the story goes. Becca means peck and fico, fig. The stuffed sardines resemble a beccafico bird. It is also said that when the birds still existed in Sicily they were stuffed in the same way as the sardines. On our last

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Recipes

Prosciutto and olives savoury cake

Oct 5, 2015
Prosciutto and olives savoury cake
Torta alle olive e prosciutto Italian cooks are renowned for their ingenuity born out of necessity. In an Italian kitchen nothing should ever be thrown away. A good Italian cook should be able to recycle everything in the kitchen and prepare delicious fare with leftovers and those parts of the produce most people would dispose of. This philosophy has created a whole department in Italian cuisine called “la Cucina del Riciclo” which translates literally as Recycle Cuisine. This cake is

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Recipes

Ricotta and strawberry cake

Sep 15, 2015
Ciambella di ricotta e fragole I have always found baking cakes an art I was not particularly interested in. I was always more interested in savoury dishes but the discovery of excellent local ricotta and the fact that many Italian cakes include it instead of butter have  inspired me to start baking. After a few initial challenges I am now enjoying experimenting with different combinations of ricotta and fruits. What I love the most is how easy making these cakes is

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Recipes

Savory ricotta cake with zucchini and quail eggs

Aug 18, 2015
Ciambella salata con ricotta, zucchine e uva di quaglia Shopping for fresh produce at markets and at specialty stores is a constant source of inspiration when cooking and developing recipes for my classes and my blog. Recently I visited the newly built factory of That’s Amore Cheese, the people behind some of the best fresh curd cheeses we have in Australia. I watched the making of fresh ricotta and I was lucky enough to be offered warm ricotta straight from

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