Bottarga is a delicacy in southern Italian cuisine. It is a condiment made from the dried cured roe pouch of either the grey mullet or the bluefin tuna. Similar to the ‘karasumi‘ of Japan, bottarga has been hailed by many…
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Bottarga is a delicacy in southern Italian cuisine. It is a condiment made from the dried cured roe pouch of either the grey mullet or the bluefin tuna. Similar to the ‘karasumi‘ of Japan, bottarga has been hailed by many…
After braising some of my Violetto di Sant’Erasmo purple artichokes, I have used the rest in a simple grilled dish. The whole point of this recipe is to enjoy the tender creamy texture and taste of these baby purple artichokes….
I managed to procure some Violetto di Sant’Erasmo purple artichoke from Venice. They were exquisite. To fully enjoy the tender creamy texture of these purple beauties, I did a simple braising with white wine.
English: Baby Purple Artichoke, Fiesole Artichoke Italian: Carciofo violetto Artichokes belong to a species of thistle and the edition part of the plant is the flower bud. Native to the Mediterranean, artichokes were eaten by the ancient Greeks and Roman….
Fried courgette flowers – Fiori di zucca fritti – has to be one of my favourite Italian dishes! It is so delicate and tasty beyond belief, and not many outside of Italy know of this beautiful dish, much less…