As Sardinian pasta with braised lamb

Typically in Sardinia, this rustic dish is prepared for lots of people, so it is ideal for those winter gatherings with friends. You will need a whole lamb shoulder on the bone, and best to start this recipe a day ahead, to give the meat enough time to marinate. Fresh pasta, like pappardelle, is a good match for the thick silky lamb sauce, that will have you asking for more bread to scoop the delicious sauce off your plate. Continue reading

A simple Basque recipe for the week

The Basque people have made remarkable contributions to the world. They were great ship builders, explorers, fishermen and one of the most admired gastronomic societies. They have preserved traditions for centuries, and we are fortunate we can still experience an element of their rich mystique culture through their great recipes. Like this very special Basque dish – merluza con salsa verde y almejas  Continue reading

Linguine alla aragosta (lobster)!

Who doesn’t love pasta and lobster, when you put them together you get something really special. This is a simple recipe, but time must be taken to prepare the ingredients. The tomalley and roe from the lobster’s head are the real star of the dish, so carefully save it all. The red stuff is the roe and the green part is the tomalley, any black stuff should be discarded. These wonderful ingredients will enrich the flavour of lobster in the pasta.For this pasta, best to use linguine, as its gathers the sauce better. Also make sure to share this special dish with close friends or family, and serve it with a nice white wine. Continue reading

Catalunyan fideuà, named the daughter of the sea

In Catalunya, the north eastern part of Spain, there is a traditional dish called fideuà, made with short lengths of dry thin pasta called fideus. Instead of boiling the noodles, the noodles are first browned in olive oil, then simmered in a rich fish and vegetable stock. The Catalan way is to cook them with only a small amount of liquid in a wide cazuela or paella pan. Continue reading

A good paella is all about the stock

The paella is a labour of love, a dish that epitomises sharing food around the table, it represents a nation so vividly, España (pronounced Es-pa-n-iiia-a). Put a good paella in the middle of the table and watch the smiles and happiness that goes with it. I have written another blog about paella, but I think I will never tire writing about my favourite dish, that has captured many fond memories of family and friends. Continue reading

Fregola stuffed squid

We gathered for my father’s birthday last Saturday. All week I pondered on recipes for the occasion. The family loves seafood, so I had a starting point, but the  whole sea to work with! During the week I mentally gathered images of my favourite seafood recipes, but as always I leave it to the day’s produce to inspire me.

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