When you feel like having a chocolate cake, go for this one. Simple and quick to be made, it is rewarding. You only need to have good-quality chocolate (at least 70% cocoa) - which I suggest storing in the pantry - on top of the classic ingredients for a cake. If you don’t have ground almonds and don’t need to make a gluten-free pudding, replace the almonds with white flour. It will work as well.
martedì 27 ottobre 2015
sabato 24 ottobre 2015
My 92 year-old father-in-law Giorgio, is a great chef. He invents new recipes every other day and always phones me to illustrate his new creations in detail. I like to promote his enthusiastic creativity.
giovedì 22 ottobre 2015
domenica 18 ottobre 2015
I discovered the red aubergines from Rotonda - a village in Basilcata - in London. I had never heard of them before. They are so beautiful that I kept them for days in the center of my dining table before deciding to cook them.
giovedì 15 ottobre 2015
In 1993, I moved from Milan to London, where I live and run Italian cooking workshops. I recollect my experience of settling in a foreign country through 85 recipes, written in both Italian and English. Some celebrate family traditions, very effective at soothing homesickness; others tell of the joy of making new friends in my kitchen and around the table. Many describe the adoption of different ingredients in a new world.
As I discover new cuisines and trends, my recipes highlight the widening of my gastronomic borders. It is a dialogue kneading tradition with innovation.
mercoledì 14 ottobre 2015
mercoledì 7 ottobre 2015
Foto di Giulia VerdinelliI would put chestnuts everywhere, from soups to desserts, from meat to fish dishes.
Here I propose a veloute' recipe I start serving in autumn. It is a delicate and nutritious dish, the perfect comfort food for short and wet days.
martedì 6 ottobre 2015
Serve with any boiled grains you like, from rice to barley, or with mashed potatoes.