Courgette carpaccio with pecorino mint and pomegranate
Courgettes are so versatile and, when used raw, make a lovely starter or side salad. Make sure you use very fresh courgettes and slice them as thinly as you can....
Broad bean and artichoke salad with rocket and parmesan
A quick and simple salad using preserved artichokes, which are obtainable from good Italian delis, and convenient frozen broad beans, which are...
Warm potato salad with red onion and mint
In Italy, when Italians make potato salad, they usually flavour it with dried oregano. Here, to give the salad a...
Green bean salad
This lovely, crunchy salad can be eaten warm or cold, and so can be made in advance, if desired. It...
Prawn and asparagus salad
A quick and healthy salad, which can be eaten as a light lunch or served as an antipasto with some...
Carpaccio of sea scallops with fennel slaw
Sometimes what Italian cooks do with their beautiful raw ingredients just leaves me speechless. And speechless I was when I...
Raw tuna antipasto
Crudo means raw in Italian and tonno crudo is a wonderful way to serve very fresh tuna as part of...
Potato and onion frittata
I can conjure up a frittata with potatoes and onions with little effort because this was one dish that was a constant staple at home especially for Saturday lunch or...
Little fried mozzarella balls
Bocconcini, which translated means small mouthfuls, are bite-size balls of fresh mozzarella di bufala (buffalo milk cheese). Or they can be fresh mozzarella made from cow’s milk and referred to...
Sicilian rice balls
She could wield a cleaver like a pro, cut up a chicken lickety-split, and roll out pasta without breaking a...
Fried ricotta cheese
Nonna Galasso loved the fresh ricotta cheese that she bought from the Broadway Market in Buffalo, New York. It was...
Chickpea meatballs
Mom had her clever ways of disguising foods including these meatballs made with chickpeas. Her reasoning was that chickpeas were...