Insalata di fine inverno con bulgur e limone - End of Winter Salad with Bulgur and Lemon

Bulgur is a legacy from my dearest Lebanese friend Claude, who left for Boston last year.
9 years ago, when we started running Libaliano - Lebanese and Italian cooking courses - in London, I immediately introduced bulgur in my cuisine. Easy to cook and to combine with any pulses and vegetables, bulgur soon became an essential ingredient I always have in my pantry.

Crostata ricotta e arance - Orange and Ricotta Tart

I enjoy recipes that speak about friendship: they keep alive the pleasure of sharing.
My friend Carla gave me this recipe long ago. So light, delicate and easy to prepare that it soon became my favourite tart. I often made it at home, I gave the recipes to my friends and taught how to prepare it in the cooking courses I have been running with Carla in Richmond for years. 

Then, I stopped, as I switched into new ideas. 

Pasta finocchi e radicchio - Fennel and Radicchio Pasta

I like dressing my pasta with any seasonal vegetables available in the market; it's a light and satisfying dish everyone enjoys. Simple food made with good ingredients.

My One-off Friday Soup

I always cook a soup on Fridays and always a different one, as I prepare it with any vegetables left over in the fridge. I enjoy the feeling of inventing a dish with just what I have, without wasting anything. No recipes on Fridays, just the pleasure of cooking what I like. 

Testaroli al pesto

Testaroli are an ancient dish from the Lunigiana region, a valley between Tuscany and Liguria. Simply made of flour and water, they are pancakes that turn into a delicious pasta, dressed with pesto.

Carote caramellate al forno con arance sanguinelle - Honey-roasted Carrots and Blood Oranges

The inspiration for this was my local stall in Portobello market, where yesterday I spotted shining blood oranges next to bunches of young carrots. 

Torta di spaghetti – Spaghetti Pie

Here I propose a spaghetti cake to relief the hustle of last minute cooking. 
It's a delicious and beautiful dish, which could be easily prepared few hours in advance and just baked 45 minutes before eating. 
The plain tomato sauce will bring colour and would enhance the Mediterranean flavour.
It is a perfect one-course dish for a family meal or one of main courses for a bigger gathering.