This savory escarole strudel can be put together in no time especially with the handy ready roll puff pastry. Escarole is a very versatile leaf vegetable from the endive-chicory family and you could practically substitute it with any other of these vegetables. To make a vegetarian version you could also omit the ham. The brilliant colors of this preparation also makes it ideal for the upcoming holidays. Continue reading
These Spinach Gnocchi alla Romana are a nice change from the classic recipe. This is also a good way to add a vegetable and give more flavor to the usual gnocchi alla romana. The bright green color also gives them a festive air. This recipe can also be easily halved for two servings. Continue reading
This oven baked turbot is as easy as it is impressive. Turbot (Rombo Chiodato in this case) is similar to a large sole. This time I used the “rombo chiodato” which has a bumpy texture on one side. The addition of potato slices and cherry tomatoes turns this dish into a tray bake as the vegetables are baked together with the fish. Couldn’t be easier than that! Continue reading
This Roast Pomegranate veal is impressive looking but actually very easy to prepare. It looks good on a holiday table but can be made anytime. Easy to slice and serve too. You simply cut a pocket into a piece of veal roast, stuff it, seal the end and roast in the oven. Continue reading
This pomegranate duck recipe is a lot easier than it looks. The ingredients are simple and the roasting times are brief so you can have a restaurant meal on the table in a few minutes. This delicious dish is perfect for the holidays with its colorful sauce and sprinkling of bright red pomegranate kernels. Continue reading
This simple warm chicken salad is a perfect one bowl meal but very satisfying with chicken breast, vegetables and salad greens. Decorated with edible flowers it makes a perfect start for Spring. Continue reading
This Lentil Stuffed Savoy Cabbage was inspired by a recipe from Pietro Leemann’s cookbook – “VEG per scelta” . It’s a version of the traditional meat stuffed cabbage rolls but here in a delicious vegan variation using beluga lentils and chopped walnuts. Continue reading
This Artichoke Red Chicory Strudel is a savory version of the classic strudel. The dried cranberries and pine nuts give it just the right tanginess to balance out the vegetable flavors. Continue reading
This easy orange roasted duck is great for holiday meals. It makes for quicker roasting since the duck is already divided into parts and is ready for plating individual portions. The orange sauce really makes a delicious difference in this recipe! Continue reading
This colourful artichoke quiche is actually quite simple to assemble if you have the frozen artichokes and ready rolled puff pastry on hand.
It can become a delicious one course meal with the addition of a salad and fruit. Continue reading