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Listing articles 76 to 90 of 126 articles with tag ‘Traditional’
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I made my own raviolis

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

Lamb Stew in Intense Yellow Sauce

Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.

Indian Eggplant Spread Cooked Over Hot Embers

Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.

Swiss Rock-Hard Stale Bread Cream

Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.

Italian Minestrone Vegetable Soup Very Popular

The most delicious traditional Italian peasant soup, simmered for three hours. Learn how to make this soup with your local seasonal vegetable and the three secret ingredients that will make your soup really Italian.

Papardelle in Sicilian Walnut Meat Sauce

My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!

Halloween Pumpkin Risotto

Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.

Cholera Beats Cornish Pasty Any Day!

These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Moldavian Pig Slaughter Popular

A friend brought me back pictures of a Moldavian family slaugthering a pig at home much like it was done all over Europe 100 year ago. Not for the faint-hearted.

Malakoff - Swiss Deep-Fried Cheese Sticks Popular

These deep-fried cheese sticks named after the taking of Malakoff during the Crimean war are the most delicious deep-fried calorie bomb I ever tried.

Spelt Pappardelle with Grouse Sauce

Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!

Homemade Garganelli Pasta

Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!

Ember-Roasted Peppers in Olive Oil

Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.

A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce

Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.

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