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Category Archive for 'Recipes'

Ricotta zuccotto

This is what I made out of a craving for something spongy and gentle on the stomach. Ingredients: (these are approximate since the recipe was spontaneous) 400g ricotta 150g sugar 75g dark chocolate, grated or finely chopped 75g candied peel 200 – 250g savoiardi (I used the savoiardi sardi) rum Beat in the sugar with [...]

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This cake is primarily prepared during the Christmas season in Genoa but it is even popular in the rest of the Liguria region, in Italy. In the United Kingdom, a similar version is known as Genoa cake. I know what you are thinking. Am I going to propose a Christmas recipe now? More than a [...]

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New Year hangover

I bid goodbye to 2012 with friends, booze, music and dancing, yes I said dancing! But I started the 2013 with a culinary fiasco. Humbly, but truly, it was the first time in many years, that I had people at the table fidgeting with their knives and forks as if reluctant to eat my prepared [...]

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This article featured in Cibus magazine, December edition I have recently acknowledged the truth that my love for Italian food has left me no eye for other cuisines. So, I have endeavored to widen my horizons and liberate my taste buds for the gastronomy of other countries. And there I was, few days after my [...]

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This recipe was first published in the June edition of Cibus magazine. Combining melon with prosciutto crudo is an all-time favorite so I thought to arrange a farro salad, now that farro is also available to prepare in 10 minutes.   Farro salad with melon and prosciutto crudo Ingredients for 4 persons: 300gr farro (or [...]

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This recipe was first published in the June edition of Cibus magazine. These long, thin, rusty red grains are the result of a cross-breed between the Venere and the Indica rice varieties. The Ermes red rice is, not only an attractive ingredient, but a nutritious one as well since it is high in antioxidants and [...]

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This recipe was first published in the June edition of Cibus magazine. As part of my contribution in Cibus magazine I chose to prepare sides to accompany the grill, a popular cooking method at this time of the year. Since I love the sweet twist fruit gives to savoury food, I opted to include fruit [...]

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With Father’s day round the corner I thought of proposing this straightforward fish recipe. The salt crust gives a sophisticated appearance to this dish however to prepare it is neither time consuming nor complicated. And don’t worry about the heavy amount of salt required this will not make the fish super salty! But don’t forget [...]

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We would like to propose to you this signature recipe by Gabriele Ferron, Riseria Ferron and James Schiavone, Tartarun Restaurant which was prepared for Riso e Risotti 2012. The elegant texture of the carnaroli risotto combined with fresh local herbs created an aromatic and zestful dish, which was served as part of the menu in [...]

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It is with delight and satisfaction that I am writing about Gabriele Ferron’s second visit to Malta. Following last year’s favourable outcome of the Riso e Risotti degustation events held at Tartarun in Marsaxlokk and Spezzo in Valletta, master chef Gabriele Ferron accepted our renewed invitation. Day 1-2 / 10th & 11th April This time [...]

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