Beautiful raisin flavoured baked pears for wintery nights.
Aaah, the thought of these makes me feel hungry. First made in our household about 20 years ago they still feature occasionally in our kitchen, especially in winter. They are a great way to take the evening chill off of the kitchen – turn the oven on, pop in the pears and perhaps some parsnips to roast, pour the wine and put some Italian music on in the background.
Are you looking for similar dishes? Try Roasted Rosemary Pears, and an Autumn Fruit Salad.
You might like to browse our Dessert recipes, and our Pear recipes. Check out our easy Late Winter recipes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. You can browse more of those recipes in the Retro Recipes series.
Continue reading “Pere al Forno con Marsala e Cannella | Pears Baked with Marsala and Cinnamon”
Leftover eggplant in the fridge? Don’t quite know what to do with it? No matter what you are serving tonight, this Italian dish from Bugialli will blend. In no time at all you will be enjoying the wonderful soft texture of well cooked eggplant contrasted with the crunch of breadcrumbs. It makes a great starter with a green leaf or two, it can accompany any other dish for a a multi dish meal, or it can take centre place with a salad and chickpeas.
Eggplant will soak up whatever you soak it in. This recipe utilises this property well by marinating the eggplant before baking. Yummy! This is so good, I do hope that you try it.
Are you looking for other Eggplant dishes? Try Eggplants in a Creamy Peanut Gravy, Roasted Eggplant with a Garlic Sauce, and Eggplant, Sultanas and Pinenuts.
All of our Eggplant recipes can be browsed here, and have a look at other Bugialli recipes. Or explore our wonderful collection of Late Autumn dishes.
Also, feel free to browse other vegetarian recipes from our first blog in existence from 1995 – 2006, in our Retro Recipes series.
Continue reading “Bistecche di Melanzane | Eggplant Steaks”
Simple is great, yes? Less is more. In this pasta dish, as with many others, it is the simplicity that shines and makes for a spectacular dish.
I have made it here with some home made eggless pasta that combines flour, semolina flour and chickpea flour and uses ground sesame seeds as a binding agent. It is pretty good, but of course this recipe can be made with any fettuccine or spaghetti.
Are you looking for Pasta dishes? Try Pasta with Zucchini and Parsley Pesto, Simple Pasta with Chilli and Olive Oil, and Pasta with a Cauliflower Sauce. Don’t forget that home made eggless pasta.
Or perhaps you are after Italian fare? Try Risotto with Mushrooms, White Bean Soup and Grilled Fennel with Mozzarella.
You can browse all of our pasta dishes here, and all of our Italian recipes here. Or simply take some time to explore our Mid Autumn collection of recipes.
Continue reading “Fettuccine con Cacio e Pepe | Fettuccine with Cheese and Pepper”
Turning zucchini into glorious pickles
Fussy to make, these pickles are rather gorgeous and a great way to use the gigantic zucchini that you can’t avoid in your vegetable garden patch.
Are you looking for other Zucchini Recipes? Try a Gratin of Potatoes and Zucchini with Thyme, a delicious Indian Zucchini Fry, and Zucchini Rice.
Or perhaps you would like some Pickle suggestions. Try Pickled Okra, Pickled Jicama and Pickled Ginger.
You might like to browse all Pickles, and all Zucchini recipes. Explore our Autumn preserving recipes too. Or take some time to explore our Early Autumn recipes.
Continue reading “Zucchini Sott’Olio | Zucchini Preserved in Oil with Mint, Chilli and Garlic”
This is a most beautiful risotto with the creaminess of mushrooms combined with the creaminess of a risotto. Mushroom Risotto is a perfect winter-time dish, a cold evening dish, a heater-on-high dish. It is a comfort dish, for when you need a little more love and support in your life. Really, it is divine. Who doesn’t like risotto?
While I specify button and oyster mushrooms, you can make this with any mix of mushrooms. Cut them to size accordingly.
Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.
If you are new to making risotto, read How to Make Risotto.
Try some other Risottos too – Beetroot Risotto, Caramelised Pumpkin Risotto and Asparagus Risotto are some of our favourites.
Are you looking for Mushroom recipes? Try Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, French Mushrooms and Tomatoes, Adzuki Beans with Shiitake Mushrooms, and Mushroom and Carrot Salad with Mung Sprouts.
Check out all of our Risotto recipes, and also all of our Italian recipes. All of our Mushroom recipes are here. You might like to browse our easy Late Summer recipes here.
Continue reading “Risotto with Mushrooms”
Zucchini takes extremely well to marination, particularly with Mediterranean flavours such as garlic, olive oil, oregano. Mix them up and leave for 30 mins – 1 hour, then serve. You can mix them with Bocconcini, for example, or, like this recipe, with some beautiful tomatoes. Fresh, young zucchini has the most glorious texture.
I have used small cherry tomatoes here, but use any tomatoes you have – halving or slicing them depending on the size. I like to mix green, semi ripe and ripe tomatoes as it gives variation in flavours, but this is probably only possible if you or your best friend grow your own tomatoes. Green tomatoes are difficult to find these days, yet I love them.
Throw in a small zucchini flower or two if you have them.
Are you looking for other Tomato Salads? Try Artichoke Hearts with Tomatoes Salad, My Mother’s Tomato and Cucumber Salad with Creamy Dressing, and the very red Tomato and Pomegranate Salad.
Or are Zucchini dishes your preference? Try Zucchini Preserved in Oil with Mint, Chilli and Garlic, Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.
All of our Salads are here for you to browse. Or just our Tomato Salads. All Tomato Recipes can be seen here. Browse our Zucchini Recipes or trawl through our Late Summer collection of dishes.
Continue reading “Salad of Marinated Zucchini and Tomatoes”
Another beautifully coloured salad for Autumn, beautiful reds of the roasted capsicums. Here we toss them with white beans, fresh mozzarella and a little shallot.
Don’t you just love roasted peppers? While you are roasting them for this salad, add another 1 or 2 or 12, so that you can used them throughout the week. I find it easiest to roast peppers and eggplants on my covered BBQ, but you can also do it over a gas flame on your stove, under a grill or in the oven.
Would you like to try other Red Pepper/ Capsicum Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Peperoni in Padella – Roasted Red Peppers Salad, and Sweet Red Pepper Salads. There is a Roast Pepper Relish too.
Or try other Capsicum Dishes – Green Peppers in Yoghurt, Pumpkin Soup with Red Peppers, and Stuffed Capsicums with Kidney Beans and Feta. Also see How to Dry Red Capsicums.
Otherwise, have a look at all of our Capsicum Salads and all of our Salads. You can have a look at all of the other Capsicum recipes too. Or browse our Early Autumn dishes.
Continue reading “Roasted Red Pepper Salad with Mozzarella and White Beans | Roasted Red Capsicum Salad”
Using up the amount of zucchini from our garden takes some creativity. But having made Parsley Pesto, the thought of pasta, pesto and char grilled zucchini had me grilling tiny zucchini slices early one morning. A pasta lunch was in the making.
Its very easy, and any pasta can be used – spaghetti is great, but I chose to use pasta from the local Adelaide makers L’Abruzzese. I love this olive leaf pasta, tasty and slightly chewy, it has 3 colours – spinach, beetroot and regular.
If you are looking for more pasta recipes try Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts. And check out our home made eggless pasta.
You might also like to read Why we Cook Pasta al dente.
Or perhaps some zucchini recipes – try Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.
Our pesto recipes include this Parsley Pesto as well as Asparagus Pesto, Coriander Pesto, and a mix and match approach.
Or browse all of our Zucchini Recipes, all of our Pasta Dishes, all of the Pesto recipes. Our Italian Recipes are here, or simply browse our Late Summer dishes.
Continue reading “Pasta with Zucchini and Parsley Pesto”
Once I had a lovely older Italian man as a hairdresser. He was amazing. As we molded my hair into some shape and varied colour upon colour, we discussed cooking, fashion and food. Sometimes with a glass of champagne. He was very special and he gave me this great family polenta recipe.
Are you looking for Polenta recipes? Read about Polenta, then have a look at How to Cook Polenta and then try Onion and Chilli Polenta and Grilled Polenta.
Or are you looking for Italian recipes? Try White Bean Soup, Farinata with Onions and Tomatoes, and Roast Pumpkin Risotto.
Please browse all of our Polenta recipes here and here. Our Italian recipes can be explored here. Or simply visit our Early Spring recipes.
Continue reading “Peter’s Wet Polenta and Tomato Layers”
Here I sit at the (usually) hottest part of the year, and as I write it is a cool day, and wet. So we find ourselves wanting Autumnal food. Having made a risotto yesterday, I am using the remainder of the stock to make a white bean soup – luckily I had the forethought to soak the beans overnight. You have to bless the Italians, right? Simple food with great flavours.
This soup is just gorgeous because the beans just seem to float in this gorgeous broth.
White beans are great – versatile for Summer in Salads, and in Winter for Soups, pasta sauces and more hearty dishes. Use cannellini or haricot beans when white beans are specified. Keep them in your pantry year-round.
Other White Bean recipes include: Grilled Eggplant Salad with Pine Nuts, White Beans and Pita Chips, Florentine Beans, and Tuscan Beans with Sage and Lemon.
All of our Cannellini Bean recipes are here, and our Haricot Bean recipes here. See all of our Italian recipes. Or browse our wonderful Soups. Our easy Mid Autumn recipes are all here.
Continue reading “White Bean Soup | Zuppa di Fagioli”
Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Eggplant is so flexible, and very variation tastes so good. You can bake it, simmer it, stuff it, crumb it, steam it, BBQ it, grill it, roast it, saute it and deep fry it. I hope you try some of these recipes.
It makes great Indian style Chutney, Curries, Salads, Fritters, Pasta Sauces, Rice dishes, and gentle dishes.
As well as all of these Eggplant recipes, you might like to also browse our Italian recipes and our easy Late Summer dishes.
Continue reading “Cheese and Eggplant Torte | Cheesy Eggplant Layers”
Hand made, home made pesto is the most exquisite of creations. Do try it.
I first made it long ago, when I took a cooking class with Bill Grainger of the famous Bills Restaurants in Sydney, and author of many Sydney-style cookbooks. He made pesto by hand in the class. At home, Bill didn’t keep a lot of gadgets in his kitchen and didn’t have a blender!! So at home he always made it by hand. A man after my own heart – Meditation in the kitchen through manual grinding. There is something about pesto that you make yourself, especially if you grow your own basil.
This recipe is enough to make you reach for the basil plant, and bring the mortar and pestle out of the cupboard. You can smell the basil even while reading the recipe…. and taste the pasta.
You should check out our home made eggless pasta too.
Are you looking for pasta sauces? Try Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, and Pasta Sauce with Aubergine, Red Peppers and Tomato.
You might also like our Pesto recipes here and here. All of our Pasta Sauce recipes are here. Or you might like to browse our Italian recipes here and here. Alternatively, take some time to check out our easy Mid Summer recipes.
Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “Hand Made Pesto | Zeffirino Pesto”
Shallow fried chickpea flour bite sized snacks
A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.
Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies. Why not also try Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, and Gram Flour Vada. Going Italian, try the wonderful Farinata with Tomatoes and Onion. If it is desserts that you are after, try this Besan Custard.
Feel free to browse all of our Chickpea Flour recipes here and here. Our Salsa recipes are here. Or you might like to browse Snack recipes here and here. Check out our easy Mid Summer Recipes.
Continue reading “Chickpea Fingers with Tomato Salsa”
Secrets from an Italian Kitchen
I have been reading the book The Everlasting Meal . The thing about The Everlasting Meal is that it has me thinking a lot about my approach to the kitchen. It resonates a lot. Yet, Tamar discusses a very Mediterranean-Italian approach to food so there are differences. I have been discussing her book with my Italian friends, and discovering more and more secrets. Like this one — and it amazes me that this is not general knowledge in Australia, given that we have adopted so much of the Italian approach to food here. Italian in Australia is like Indian in the UK.
Continue reading “Pasta with a Cauliflower Sauce”
Like rubies, real rubies, the Prince of Vegetables – such is the humble beetroot. This is another beetroot risotto, a perfect combination of the earthy taste of beetroot with the creaminess of risotto. Such an unusual colour! It is beautiful served on white or green plates. A splendour of colour! Stand back and wait for the spontaneous applause which is sure to come.
You might like to explore other Risotto recipes here and here. Our Beetroot recipes are here and here. Or browse our Italian dishes here and here. If you are after Spring recipes, our Mid Spring dishes are here.
Continue reading “Beetroot and Pinot Risotto”