“Ravioli al pesce” are a typical dish from the region of Liguria. These ravioli are stuffed with fish and served either with a red “frutti di mare” sauce or as ...
Seasonal Dishes
Swordfish on Gratinated Potatoes
Ingredients 2 Swordfish steaks (ca. 1 – 1.5 cm thick) 2 Potatoes ...
Lasagna with Zucchini, Zucchini-Flowers & Carrots
Zucchini flowers are produced by female and male zucchinis*. The female flower ...
Latest Recipes
Calamari Stew
Ingredients 3-4 cleaned calamari or squid, tubes sliced into rings and tentacles roughly chopped Olive oil 1 Chopped onion 1 Chopped fennel bulb 3 Garlic cloves 2 Tbsp Tomato paste 1/4 Cup Ouzo 1 Cup red wine 2 Cans of crushed tomatoes (800g or 28oz) Salt and pepper to taste Red chilli flakes 1/2 Cup [...]
Chicken with Fennel & Leeks
Ingredients 500g Chicken breasts 2 Fennel Bulbs 1 Stalk of leek 2 cloves of garlic 1/2 cup of cream Salt & Pepper White wine or dry vermouth Preparation Finely Slice the Fennel Bulbs & Leeks and chop the garlic Cut the chicken breasts in bite size pieces and set aside Heat some Olive Oil large [...]
Hearty Beef and Bean Soup
Ingredients 800 to 1,000g of beef (Chuck parts* see cuts below) 2 Onion 3 Carrots 3 celery stalk + leaves 3 cloves of garlic 1/3 Cup of chopped parsley 2 bay leaves Salt & Pepper (+corns) 100g Cannellini beans (optionl) Use 3 lt of water for every kg of meat. Preparation Place 1 Onion, 1 carrot, [...]
Seared Tuna on Avocado Salad & Rice
Ingredients 2 Tuna Steaks (sushi grade) 2 Ripe Avocados 1/2 – 1 cup of sesame seeds 1 1/2 Cups of rice (Japanese or other short grain rice) 2 Tablespoons chopped dill (plus extra for garnish) 1 Tablespoon of rice vinegar or other white vinegar 3/4 Tablespoon of sugar 1/2 Teaspoon of salt Salt & Pepper [...]
Pumpkin & Ginger Bisque
Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques. Ingredients 1kg Pumpkin 2 Small Onions 2 cloves of Garlic 500ml vegetable or [...]
Pizzoccheri
Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and pieces of Bitto Cheese, [...]
Tagliatelle with Artichokes & Bottarga
Bottarga is a Mediterranean delicacy of cured fish roe. Sometimes called the poor man’s caviar, bottarga is the roe pouch of tuna or grey mullet, or sometimes swordfish. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which [...]
Eggplant Parmigiana
Parmigiana is a Southern Italian dish made with a shallow-fried/roasted sliced filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of aubergine (eggplant) is the earliest version. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been popularized in other countries, usually in areas of Italian [...]
Homemade Pasta
Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts, olive oil, etc. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different [...]
Homemade Borage Ravioli
Borage, (Borago officinalis), also known as a starflower, is an annual herb originating in Syria,[1] but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. It grows to a height of 60–100 cm (2.0–3.3 ft), and is bristly or hairy all over the stems and leaves; the leaves [...]