Serves 4 to 6 2 pounds juicy summer tomatoes (about 4 large heirloom tomatoes), sliced 1/4 inch thick 1 pound fresh mozzarella, sliced1/4 inch thick 1/4 cup packed fresh basil, washed well and spun dry 3 to 4 tablespoons extra-virgin olive oil sea salt and freshly ground black pepper to taste On a large platter … Continue reading Insalata Caprese (Caprese Salad)
7 ounces unsalted butter, cut into pieces 8 ounces bittersweet chocolate, chopped 6 large eggs, at room temperature 3/4 cup brown sugar 1 teaspoon frangelico or other liquor Powdered sugar for dusting the cake Preheat oven to 350ºF. Oil the sides and bottom of a 9 inch square metal cake pan with olive oil. Line … Continue reading Flourless Chocolate Cake
Enjoy the flavors of fava beans in your pasta or over toasted bread with this easy recipe. 2 pounds of fresh fava beans 6 large basil leaf (or 12 small) 1/4 cup of olive oil 2 garlics 1/2 cup parmigiano reggiano 1/4 cup of pinenuts After getting the beans out of their pods, bring a … Continue reading Fava Beans Pesto
Farinata is a regional specialty from Liguria ( the coastal region of north-western Italy) and a nutritious alternative to wheat bread. It is made of chickpea flour, water, extra virgin olive oil and salt. Crispy in the outside and creamy in the center, it is flavorful just plain. But it can also be topped with all … Continue reading Farinata with Artichokes
This is the perfect ending for a rich winter meal. You can prepare the oranges in syrup ahead of time and keep them in the fridge for up to a week. This is the perfect dessert to take advantage of the bounty of summer. 6 medium navel oranges (or any other variety in season) 1/2 … Continue reading Oranges in Cinnamon Syrup with Honey Whipped Cream
This recipe is adapted from "Sweet Miniatures" by Flo Braker. I didn't have neither the Hawaiian washed raw sugar nor the turbinado sugar that the recipe called for. I used brown sugar instead. These cookies are great with ice cream or as a component for a plated dessert. 2 1/3 cups (325g) all-purpose flour 1/4 … Continue reading Flo Braker’s Pains D’Amande
This recipe is adapted from 'Jerusalem: A Cookbook' by Yotam Ottolenghi and Sami Tamimi. I omitted several spices that the recipe called for but it was still flavorful and vibrant in color. Perfect for this time of the year! 1 yellow onion, chopped 2 tablespoon olive oil 1 tablespoon fresh ginger 3 cups chickpeas, cooked … Continue reading Watercress and chickpea soup
