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from BBC Good Food

The best spaghetti Bolognese

I can't tell you enough how amazing this recipe is!!! check it out just gorgeous!!

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from Wilde Orchard

Quick Slow Cooked Spaghetti Bolognese

Welcome to the home of comfort. Spaghetti Bolognese, I you! This week has totally been about quick and cozy comfort food. If you didn’t catch the last two quick comfort posts you can check them out here and here. Okay. Let’s just address the name of this post first. Quick Slow Cooked Spaghetti Bolognese, with...Read More »

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Mojito genoise... Genoise is an Italian sponge cake named after the city of Genoa and is closely associated with Italian and French cuisine... Serves 8 to 10...

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from itv.com

Lentil and squash salad with walnuts and cranberries

When Gino visited Umbria he met a farmer named Ettore, who made it his mission to cultivate organic lentils using traditional methods. He showed him the old machine he uses for sorting and cleaning the pulses – the same one he used as a child. For lunch Gino made this salad from his beautiful lentils, combining them with roasted butternut squash, locally grown walnuts, cranberries and other ingredients – it’s a really exciting mix of contrasting flavours, colours and textures.

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Może się przydać na tegorocznych wyjazdach :) #learn #italian #spanish | www.shakeit.pl

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from Whimsical Wonderland Weddings

A French Inspired Farm Wedding

Baby's Breath for place names - love it

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from Nigella.com

Pasta With Ham, Peas and Cream

Pasta with Ham, Peas and Cream: I seem to remember that when I lived in Florence this pasta - with the cream, the peas, the ham - went under the name "alla Medici". After another long weekend with the little angels, the designation seems indecently appropriate.

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from Nourish Atelier

Veggie balls on fire! - "universal umami bombs" aka neatballs

I would make these as patties rather than balls & dumb down the recipe with whatever is at home already, basically griddled rice dressed up with your favourite flavours.

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from Great British Chefs

How to Make Agnolotti

Hailing from Piedmont in Italy, agnolotti are said to have been conceived at some point in the 14th century. The dish was so revered that it was named after the chef who created it. Discover how to make it

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