Padrón peppers, some are hot, some are not

Os pementos de Padrón, uns pican e outros non “Padrón peppers, some are hot, some are not” Years ago I completed the legendary Walk to Santiago de Compostela. I came back fit, with a lot of memories, a new view of everyday life, and a love for Padron Peppers, or pimentos padron. They are super […]

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Frying Blossoms & Leaves

For The Love of Sage I like to have a vase of it on my window sill, besides looking good, I love to cook with sage too, especially with the freshly picked sage smelling so good once on your kitchen countertop.  Hint-Hint;  To a friend of mine to keep a pot or two of fresh […]

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Sage Pesto – For a Change

Almond & Sage Now that sage blooms beautifully it’s compelling to consider some out of the ordinary ways to use this fragrant herb in the kitchen. Sage & Almond Pesto is just the thing, to solve those “what am I going to cook today?” moments. Actually, some time ago a friend invited me to dinner […]

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Risi & Bisi a Veneto Dish

Rice and Peas A typical dish from the Veneto region, in particular from the city of Venice, but also from the province of Vicenza and Verona, based on rice and peas. A dish to be enjoyed especially in spring, when there are fresh peas, the basic ingredient of this delicious first course. For this preparation […]

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The Remains of Easter

Easter this year was a uncomplicated affair. The authorities announced severe measure for those that planned to sneak to resorts or even to go to their weekend house. Most people complied. So we tried to maintain some of the traditions in the quiet of our homes. Surely there was a lot of cooking judging from […]

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Buongiorno Italia!

Every day is a day of getting to terms with the situation that is now hitting all the world.  We are on our second week of full quarantine. Every day, I take my temperature and check the numbers on the WHO page. I used to gasp at the crescendo of cases in Italy, now I […]

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Time for Creamy Soups

As soon as the temperatures drop along with the leaves, 🍁🍂🍁,when before going for a stroll I need to wear a my new Moncler, and a cap, that is when I start thinking about soups, creams, and veloutés. After a walk in the rain for some seasonal pictures, I had a craving for one nice, […]

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The Real Bruschetta

Bruschetta originated in Italy during the 16th century. However, origins of the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread (a practice still in use today to taste good olive […]

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Sea Bass in a Salty Crust

Sea Bass or European Bass, Is both fished and raised commercially, and is considered to be the most important fish currently cultured in the Mediterranean. In Ireland and the United Kingdom, the popular restaurant fish sold and consumed as sea bass is exclusively the European bass. But in North America, it is widely known by […]

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Fresh Eating—Feta or Quartirolo

Feta cheese is very popular practically everywhere. Although very likable I find it a bit too salty, and occasionally even difficult to digest. There is a very good alternative cheese: Quartirolo Lombardo is just like Feta cheese, just less salty. Quartirolo Lombardo is a typical table cheese that goes well with salads, cold dishes, fruits, […]

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Tomato Soup Revisited & Upgradedl

Pappa al pomodoro is a poor first course of peasant origin, typically Tuscan, to be precise in Siena; prepared with stale Tuscan bread, peeled tomatoes, garlic, basil and plenty of extra virgin olive oil, it was originally made as a recovery plate for the leftover bread. Excellent as a hot soup in winter, the tomato […]

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Rocket Pesto

How to taste the rocket The best way to eat rocket is—as with all vegetables—to eat it fresh. Try to wash it well and buy only the one with the green leaves and not yellowed; if you keep it in the fridge, remember to dry it well after cleaning it and to keep it in […]

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