Pesto is one of those things that truly tastes completely different when it’s homemade as opposed to store-bought. It’s also incredibly quick to make, 5 minutes max, and preparing it is as simple as blitzing some good-quality ingredients in a food processor. Lately, I’ve been somewhat obsessed with all different kinds of pesto’s, as they make for such brilliant and quick weeknight homemade pasta sauces. So fresh and extremely rich in flavour. You can also experiment ...
You already know I feel very passionate about orzo pasta, and today I want to talk to you about orzotto. And my cherry tomato orzotto recipe, in particular. While I’m a big fan of risotto, and do also often make these as an easy weeknight meal, the orzotto is even easier to prepare, and arguably just as delicious. Orzo pasta Orzo, risoni, or puntalette, is a rice-shaped pasta that is mostly used in Italian soups and broths, but because of its size and shape, is also perfect to use as ...
We have been enjoying really lovely hot and summery days in London recently, and on warmer days, pasta salads are often go-to meals for me. While British asparagus are still in season, I wanted to incorporate these in some recipes last week, and together with delicious homemade basil pesto and some intensely flavoured sun-dried tomatoes, they made the perfect ingredients for my latest pasta salad recipe. This pesto pasta salad with asparagus and sun-dried tomato recipe is based on a very ...
The traditional Roman pasta recipe for cacio e pepe – ‘cheese and pepper’ in Italian – could not be more simple and only requires three ingredients: spaghetti, pecorino romano and black pepper, therefore it is often referred to as an adult mac and cheese. These are ingredients I usually always have in the house and I used to make this quick dish so often when I didn’t have time to pop to the supermarket and needed to quickly whip something up in the kitchen. While an ...
Ah, very little feels more rewarding than a delicious plate of fresh homemade filled pasta after hours of hard work in the kitchen. Admittedly, no matter how often you practise, making fresh pasta (and filled pasta in particular) takes a lot of time and effort. It is however really not very difficult, and if you have enough time and patience, it can be a stress-free process (though I’ll be honest and tell you this is rarely the case for me). I already shared with you my recipe for ...
My biggest inspiration while creating my own recipes is the selection of left-over product in my fridge. As someone passionate about cooking and trying new things I buy many ingredients in small quantities to experiment and serve a very varied weekly menu. As a result, I always have some stuff left over by the end of the week. For exactly that reason, and because I hate any form of food waste, I tend to do my weekly grocery shopping for slightly fewer meals than I will need. It allows me to ...