This is a creamy and wholesome Italian dish which is very easy and quick to prepare. The dish is said to originate from western Sicily in the 19th century with English families, where Marsala wine is produced. A heavy French influence is also suspected together with American influence in the modern version. This will probably explain why Chicken Marsala is more popular in the Unites States than Italy these days. See this article.
(more…)Category: Dish
Type of dish
I managed to get my hands on a huge, whole deboned turkey breast and seeing that I’m trying everything out with my homemade guanciale, I decided to grill the breast, wrapped in guanciale over an open fire in a rotisserie basket.
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Arní me fasolákia is a Greek lamb stew with green beans and tomato sauce. Arní translates to lamb and fasolákia translates to green beans or string beans. As a twist I added baby onions, garlic and cumin which is not traditionally done.
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This chorizo and broccoli soup is one of my favourites because of the contrast between the spicy chorizo sausage and the smooth creaminess of the broccoli.
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This recipe is based on the very famous Amatriciana dish, but because of the pasta purists out there, I’ll will refrain from calling it that. It contains all four the necessary ingredients for an authentic Amatriciana dish…and some more.
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Carbonara has a very long and interesting history. There are many variations, even in Italy, but most Italians will agree there is only one way to make the authentic version.
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Guanciale is a prominent ingredient in many Italian dishes, but it is probably mostly known as an essential ingredient for spaghetti carbonara.
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This is an old recipe of mine with a bit of a twist by adding various condiments like guacamole, gremolata and chimichurri. This is one of my best soup recipes and one which I make each winter.
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I stumbled across this Ottolenghi style oxtail casserole using ingredients like cinnamon, star anise and orange peel, as well as gremolata as a topping. Seeing that winter is upon us and I had some oxtail in the freezer, I decided to give it a go.
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