Castagnaccio
Ingredients: 500 gr of chestnut flour, 100 gr raisins, 50 gr walnuts, 50 gr pine-nuts, Few rosemary needles, 1 tablespoon olive oil, Pinch salt, Water. Preparation: In a large bowl, using a wooden spoon, mix together the chestnut meal and enough water to form a smooth batter. Add the olive oil and a pinch of...
Crescent Biscuits
Ingredients: 1 tablespoon vanilla extract, 80 gr ground almonds, 150 gr plain flour, 110 gr butter – softened, 1 free-range egg yolk – beaten, 60 gr icing sugar – plus extra for dusting. Preparation: Mix all the ingredients together in a bowl with your hands until you form a dough and wrap in a cling-film and...
Coconut rice pudding
Ingredients: 1 litre coconut milk, 200 gr Arborio rice, 100 gr sugar, 1 tablespoon vanilla essence, Cinnamon. Preparation: In a large sauce pan over medium heat, bring to boil the arborio rice, the coconut milk the vanilla essence and the sugar. Stirring constantly the first few minutes to make sure that all the ingredients combine...
Pizza verde
Ingredients: For the pizza dough: 1 kg white flour and extra for dusting, 1 level tablespoon fine sea salt, 2 x 7 gr sachets of dried yeast, 1 tablespoon golden caster sugar, 4 tablespoons extra virgin olive oil, 650 ml lukewarm water. For the spinach pesto: 4 cloves of garlic, 80 gr of grated Parmesan,...
Grilled tuna with a green bean salad
Ingredients: 4 tuna steaks, 300 gr green beans, 200 gr cherry tomatoes – halved, Small bunch of parsley, Small bunch of basil, 4 anchovies fillets, 1 tablespoon capers, 1 garlic clove, Juice of a lemon, 100 ml olive oil, Salt, Fresh pepper. Preparation: Toss in salted boiling water the green beans and cook until tender....
Strawberries mousse
Ingredients: 50 gr icing sugar, 300 gr strawberries, and an extra 10 to garnish, 150 ml double cream, Fresh mint springs to garnish. Preparation: Wash the strawberries, set aside 10, hull the remaining and whizzed to a purée. Whip the cream and icing sugar together to soft-peak stage, about 4-5 minutes. Fold the whipping cream...
