I have been experimenting with, what to me is, a revolutionary cooking method for pasta that uses the gluten released by the pasta as a creaminess enhancer. I was inspired to try this method by a fellow vegan whose details I’ve now misplaced and by preparing my Lady Assassin Spaghetti. As you will see from…
Neapolitan & Italian
Neapolitan Classics: Freselle, Cannellini and Cherry Tomatoes Salad
What’s a fresella? Basically, it’s a type of very hard, rough, dried, whole-grain bread that you will find in all good Italian grocery shops outside of Italy and in most Italian bakeries and supermarkets in Italy (especially in Campania and Puglia). The delicious and versatile fresella (plural, le freselle) has been a staple of Southern Italian diets since at…
Adventures in Foraging: Wild Garlic Risotto
Wild garlic, or ramsons or bear garlic or bear onion, grows in the woodlands in Europe and has a distinctive garlicky scent. It’s pretty wonderful to come upon it while out for a walk… you will smell it before you see it! Just be warned that the scent will make you very hungry. Be sure to read up…
Broccoli-Cauliflower Penne with Dill Mayonnaise
This is an easy (cook all in one pot), indulgent (well, it has mayo!) and very tasty dish. Don’t be afraid to make your own mayonnaise. It is super easy. And… if you don’t want to indulge in mayo, that’s ok too. You can, instead, replace it with a bit of olive oil. Recipe after…
Ribollita – A Peasant’s Delight: Bean and Cavolo Nero Soup
Ribollita in Italian means re-boiled. It is a traditional and hearty Tuscan soup that was originally made by using leftover vegetable soup heated in an earthenware pot with thinly sliced onions and olive oil sprinkled atop. It may date back to the Middle Ages, when servants would gather up the lords’ left-over and food-soaked flat…
Neapolitan Classics: Spaghetti Aglio e Olio Alla Oppo
Spaghetti aglio e olio (garlic and oil) are a Neapolitan staple, midnight snack, fast food, comfort food… whatever you like. We LOVE this dish. No one can turn it down – ever! It couldn’t be simpler or faster with garlic, oil, hot pepper (of course!) and spaghetti. But what if you fancy jazzing it up…
Neapolitan Classics: Fusilli With Artichokes and Vegan Smoked Cheese
Artichokes are flower buds. Once they bloom, they become inedible, but before then, they’re a glorious and special food. They’re fresh now (Spring), so go to your local fruit & vegetable monger and get some. When I’m in Naples during the season, I don’t mind at all having artichokes every day and I always hope…
Polenta Triangles with Mushrooms & Sun Dried Tomatoes
What’s not to love about polenta? It is simple cornmeal. It is delicious and may be prepared in a variety of ways and may even be eaten cold (perfect for a picnic or packed lunch). It is as much a winter dish as spring/summer. These triangles may be easily frozen. You can get polenta/cornmeal in…
Neapolitan Classics: Cross-Border Sweets – Roccocò – Sticky Toffee Pudding
There’s a moment in the film The Eagle, where our Roman Centurian hero wants to cross Hadrian’s Wall into deepest, bluest Scotland. The guard warns him that “no Roman can survive north of the wall.” I can tell you that is just not true. You just need to be attired appropriately and know how to make bridges in…
Neapolitan Classics: Melanzane a Funghetto — Neapolitan Aubergine/Eggplant
I adore this dish. It is classic Naples. You will find it made at home and in restaurants all over Campania. For me, it’s the taste of home; my soul food. This is not a light dish because the aubergine/eggplant are fried. No matter, just plan your calorie intake accordingly. The flavour is full bodied…
