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 [...]
Tag Archive 'mint'
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 [...]
Don’t you think it’s fascinating that through our senses, especially through taste and smell, we are able to recall so many memories of a particular time in our life, of a season, or of a person? This happens to me continuously and I am sure that it happens to you as well. One particular ingredient [...]
My mind immediately associates salt cod with Lent and with a poor man’s meal. Probably I got this impression because this dish was part of the diet of local rural families. My grandmother used to prepare bakkaljaw cooked in a tomato, caper, olive and mint sauce during the fasting period in Lent. Yet, I have [...]
With Summer approaching fast the variety of fish on the market increases and now it’s the perfect time for buying molluscs which are squid, cuttlefish, octopus. Today I tried a very light and quick recipe with cuttlefish which can excellently make part of a BBQ menu. Ingredients: 4 medium sized cuttlefish, cleaned and tentacles put [...]