Season the fillets lightly on both sides with salt and pepper and set in a plate. In a medium bowl, whisk together the extra virgin olive oil, the lemon juice, the white wine, the vinegar, a teaspoon of salt, the teaspoon of fennel seeds, the dill finely chopped and pink pepper grains to taste; the […]
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Cut the zucchini long width into quarters, and make small pieces 2 inches long. Fry the zucchini into hot extra virgin olive oil for 2-3 minutes, until gently golden, than drain in paper towels until you get rid of any excess of oil, transfer in an hermetic jar. In a large non stick sauce […]
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Caponata is a typical Sicilian recipe with pleasant Mediterranean tastes: tomato, eggplants, basil, capers pine nuts and olives. It can be prepared in advance and stored for days in the refrigerator in an airtight container. It’s a fantastic appetizer or side dish, that you’ll love.
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First of all wash and clean the cherry peppers. Trim the stem from each pepper with a small, sharp knife. Remove the stem, the top of the peppers and all the seeds carefully: please, don’t forget to use gloves when handling hot cherry peppers! Combine tuna, capers and the anchovies in a medium mixing bowl. Put […]
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A fantastic dish, easy to make. Prepare the asparagus cutting the wood ends, than peel the remaining end of each one, using a vegetable swivel peeler, or any potato peeler.
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Celeriac is the celery root: the oddiest and huglies vegetable I know. Its knobbly shape and its rough skin reminds me a Rhyno. Jet it’s celery-like taste is more nutty and delicate.
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Italians Cook It Better