Receta evaluado por Frank Fariello (Page 11)

Pasta capperi, olive, anchovy

This is a mediterranean sauce for pasta, it's very simple. As you may know from my profile I don't use garlic and onion, but I will write the recipe…

Garlic and Oregano Roasted Tomatoes

These plump, scarlet, glistening little bullets of flavour are wonderful bobbing about in soup, tumbling around…

Fried Pasta

So what do you do when you have too much leftover pasta? Fried pasta! Fried noodle cakes are popular in a number of cuisines, particularly in Asian…

Porchetta at DiPalo’s (Not published)

Tortillas de camarones or shrimp tortillas

Tortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and…

Guest post at Peasant Chef – Minestrone soup

Dachary Carey of The Peasant Chef, asked me if I would be interested in a guest post discussing healthy food,…

Always so special - Green risotto

Riso verde is a specialty I used to eat at our family restaurant in Italy, I haven’t eaten it anywhere else. My…

Pasta with Garlic Breadcrumbs (Pasta con pangrattato)

This thrifty pasta dish is from an era when clever home cooks had to feed large families and meat and cheese…

Ginger Prawns highlights what marinating can do for flavors

One of the wonderful things that we can do in the kitchen that always enhances the flavors of various foods is…

Sesame Noodles

Sesame Noodles can be found on just about every Chinese menu these days and for good reason, Sesame Noodles are wonderfully addicting just by…