Pasta salad is perfect for picnics and lunches. It’s way better when garnished generously. You can vary the vegetables with the season, but tomatoes and roast peppers are essential in our opinion.
We like this recipe best at the end of summer, when cases of vegetables are at their most reasonable price at the market. It’s perfect for taking care of leftover rice or stale bread. Of course, feel free to switch up the meat or vegetables (the same goes for the spices).
A lemony, aromatic dressing with Italian herbs, great for a simple green salad or even tomato or pasta salads. It’s also great on launched vegetables like broccoli, green beans, or even carrots.
Perfect as an appetizer or a quick meal with salad.
This is simplicity itself. The key to the success of this recipe is to create a spice crust on high heat, as soon as possible to avoid overcooking the fish. This technique is appropriate for all fatty fish.
Ingredients 1 Spanish onion 8 Tbsp olive oil 3 medium, ripe tomatoes 6 eggs Salt ½ Tbsp Little Italy spices 125gr/4oz mascarpone Fresh herbs to garnish Method Cut the onion in 1”/2.5cm cubes. Heat a pan on medium heat. Pour in the oil and cook the onion until it becomes slightly golden and sweet. Set […]
Brining makes for the best roasted poultry. Because of the small size of the quails this recipe can be done using salt in one or two hours.
This is a classic Italian-American recipe, especially if the well browned meat balls are simmered in a simple tomato sauce and served with spaghetti.
Ingredients 1kg/2lbs firm tomatoes 1kg/2lbs new potatoes 6 garlic cloves, chopped Salt, pepper 1 ½ Tbsp Little Italy spices ½ cup virgin olive oil Method Heat the oven to 425ºF. Cut the tomatoes and potatoes in 1cm (⅓ inch) thick slices. Pour and spread half the oil into an oven proof dish. Spread half the […]