These are ingredients of nearly every kitchen in the Mediterranean region. The fresh chickpeas have a very short season on the island. In my pasta dish I use a mix of fresh and dried cooked chickpeas. If the fresh chickpeas are not available this dish is just as delicious with the dried variety. I also think tinned chickpeas have no aftertaste so if you … Read More Pasta e Ceci
This is another wonderful recipe from Marco and Fabio from Jessie’s Bar and I am making it for lunch today. We had it as a first course during the Accademia Della Cucina Italiana dinner last week. Fabio tells me that Pici were traditionally served with a stew of wild boar but I am using a good quality beef. If you are too busy to … Read More Home Made Pasta from the Maremma region in Tuscany for Sunday lunch…
Well the day did turn out bright and sunny after all. I did not wear a coat, just a cardigan in the middle of January ! So with glorious weather we did glorious things and I visited the largest inner city garden in Europe and in the most beautiful garden of dreams we picked lemons, cauliflowers, cabbages and broccoli Jane came with me. She … Read More Roberto cooks for Jane…. Pappardelle with pumpkin, chestnuts, pancetta and sage !