This is a simple way to showcase a beautiful piece of fish. When you can get your hands on really fresh fish you don’t need to do very much to it for it to taste good. The key to cooking fish is to err on the side of undercooking, a couple of minutes each side…
Meat/Seafood
Chicken Cacciatore
One of the most often cooked ingredients in my kitchen is chicken pieces. Legs and thighs mainly, although I do like Marylands (a combination of both) when I can find them. Apart from being an incredibly economical ingredient, chicken pieces are just so versatile. As with any kind of meat, it always tastes better when…
Pork, Chilli and Fennel Meatballs with Creamy Polenta
The heady chilli and fennel smell of these meatballs transports me to childhood memories of my family’s annual sausage making tradition. With sharply honed knives, my Dad and uncles would butcher a large pig, reared on my Uncle’s farm especially, meticulously ensuring not a scrap of meat was wasted. The meat was diced, leaving just…
Chicken Cutlets – A Staple in Every Italian Mamma’s Freezer
Every Italian has grown up eating cutlets. Whether it’s chicken or veal is no matter. They were just always there, in bulk, waiting in the freezer to be cooked up at a moment’s notice. Veal is the traditional meat to use, but you need to be able to get your hands on really good veal,…
Barbecued Fish Spiedini with Salmoriglio Sauce
Some people are a little nervous about cooking fish. I blame cooking shows. There’s all that talk about being careful, don’t overcook it or it’ll taste like rubber, but don’t undercook it either – you don’t want to serve raw fish, you want it to just flake away. Jeesh! That makes it sound like if…
The Ultimate Italian-Style Burger
There’s a time and a place when only a burger will do. Who doesn’t love one? You can buy them everywhere from fast food chains to expensive restaurants. Some restaurants only serve burgers these days, it’s become a bit of a burger phenomenon. You can get anything in a burger, from beetroot and egg, to…
