Fresh tagliatelle with rabbit ragu’

tagliatelle_rabbit_ragu

This is a Piedmontese speciality, and I made it on a cold autumn night just before leaving for a trip to Argentina, almost as a reminder of where I come from, before uprooting myself onto the other side of the world. I marinated the wild rabbit in equal parts of water, apple cider vinegar and…

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Harira with chickpeas and the last of the pumpkin

I made this North african inspired stew last night and it was a real winter warmer.   In a large saucepan I  warmed some coconut oil and braised the lamb (two leg steaks chopped in small pieces) then set it to the side and put the chopped shallots and celery stalk to fry till soft.…

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Pasta con sarde, northern style

When we went to Sicily for a friend’s wedding this May, we stayed in Zafferana Etnea at a guesthouse run by a recently retired chef. Antonino missed the action in the kitchen since he had been forced to hand over the restaurant to his son due to a bad back. He carried on however, to…

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Giovedi’ gnocchi!

Last night I cooked something I haven’t had in ages: oven baked semolina gnocchi. It was in the search for something to do with the leftover pumpkin of the Halloween carving that I stumbled upon this recipe, a variation of the classic gnocchi alla romana, which combine semolina with four, egg and milk. This version…

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A late goodbye to summer

  Yesterday, (and today as a packed lunch) I ate a lovely salad, partially made with herbs and flowers growing in my garden. This autumn is an absolute delight: bees are still around in early November, flowers are still blooming and where not, it’s a feast of red, purple and yellow berries, apparently a sign…

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