Tag Archives: summer food

Quiche Lorraine

Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. However, savory custards in pastry were known in English cuisine at least as early as the fourteenth century. Ingredients 250g Ham (prosciutto cotto sliced […]

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Buttermilk Cornbread

Native Americans were using ground corn for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in […]

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Spaghetti alla Bottarga

Bottarga is a Mediterranean delicacy of cured fish roe. You can find it either whole or already grated, as it is used in this version of spaghetti con bottarga. Ingredients 500g Spaghetti 1 Lemon (only the zest) Grated Bottarga (4-5 table spoons) Olive Oil 3 cloves of garlic crushed optional 2 Tablespoons of chopped Parsley Preparation […]

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Swordfish on Gratinated Potatoes

Ingredients 2 Swordfish steaks (ca. 1 – 1.5 cm thick) 2 Potatoes 10 Cherry tomatoes 2 Tablespoons of pitted Olives (preferably Taggiasca*, but other pitted olives will do just fine) Salt & Pepper to taste 1/2 Tablespoon Capers 2 Teaspoons of Oregano Olive Oil Preparation Preheat oven to 180°C (375°F) Sprinkle some Olive oil on […]

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carrot souffle

Carrot Soufflé

The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites. Ingredients 500g Carrots 250g Parmigiano-Reggiano 2 eggs 1 Cup of milk Salt & Pepper 80g Butter Nutmeg Preparation Preheat the […]

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Ravioli al Pesce (fish ravioli)

“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 we did it here with butter and Bottarga*. However, you can find many versions of “ravioli di pesce” in the southern regions of Italy. Tipp: […]

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Salmon Tartar on Avocado Salad

Tartare is a preparation of finely chopped raw fish optionally with seasonings and sauces. A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes… Ingredients Tartar 300g Sushi/Sashimi grade Salmon 1 Table Spoon Pink Pepper Ingredients Avocado Salad 3 Ripe Avocados Juice of 1/2 – 1 […]

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Lasagna with Zucchini, Zucchini-Flowers & Carrots

Zucchini flowers are produced by female and male zucchinis*. The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils, on a long stalk, and is slightly smaller than the female. Both flowers are edible, and […]

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Scallop with Saffron & Butter Sauce

Scallop with Saffron & Butter Sauce

An expensive but delicious shellfish with a delicate taste, available in a range of sizes. Scallops have two fan-shaped shells which contain rounds of firm white flesh, sometimes with the edible cream and orange coral (or roe) attached. For the Scallop 4 large fresh scallops A few threads of Saffron 4 – 5 cherry tomatoes […]

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Eggplant Parmeggiana

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 […]

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