Preparation time: 40 minutes Pasta and cauliflower gratin Chef: Viviana Marrocoli This pasta and cauliflower gratin is absolutely delicious. Creamy, cheesy and perfect for when you want...
Preparation time: 40 minutes Jerusalem artichoke pie Chef: Viviana Marrocoli A perfect starter for a relaxing weekend lunch with friends – unusual, easy to make and...
Preparation time: 15 minutes Roman-Jewish Fried Artichokes Chef: Viviana Marrocoli These delicious crispy artichokes are a fine example of the Roman-Jewish mastery of deep frying. Serves:...
Preparation time: 70 minutes EGGPLANT ROLLATINI Preheat oven to 200°c. Slice eggplant lengthwise roughly 1/4 in thick (0.6cm) Salt both sides and let “sweat” for...
Preparation time: 90 minutes PEAR TARTE TATIN Difficulty: easy Preparation time: 90 minutes Serves: 8 Preparation Preheat oven to 200C. Wash pears and towel dry. Slice...
Preparation time: 50 minutes ZUCCHINI CAKE Difficulty: easy Preparation time: 50 minutes Serves: 10 Preparation Combine the dry ingredients together. Combine the wet ingredients together,...
Preparation time: 30 minutes SALMON AND POMEGRANATE BAGUETTE Take the salmon fillet, remove the skin and chop the flesh with a knife until it becomes a tartare....
Preparation time: 30 minutes SCALLOPS ON CREAMED ARTICHOKES AND HERBS Pour the potatoes and previously cleaned artichoke hearts into a saucepan with 250 g water. Cook for 20 minutes...
BRUSCHETTA WITH CHERRIES, WILTED BITTER GREENS AND GINGER COMPOTE Method: To make the cherry ginger compote, pit the cherries and cut them in half. Weigh 260 g and...