Nigellissima
Italian food has colonised the world. Nigellissima shows us how and why in over 100 delicious dishes - from telephone-cord pasta with Sicilian pesto to the crustless Meatzza, from Sardinian couscous to Venetian stew, from penne to pappardelle, from ragu to risotto, from Italian apple pie and no-churn ices to panna cotta and sambuca kisses - in a round-Italy quickstep that culminates in a festive chapter of party food, with an Italian-inspired Christmas feast as its mouthwatering centrepiece.
34 Pins
·3y
Baby Aubergines With Oregano and Red Onion
I remember, when I was in the south of Italy, eating aubergines that had been roughly chopped, sprinkled with dried wild oregano, doused with olive oil and then roasted with a little garlic and a lot of red onions. This below, is my version: quicker, yes, but I also like the way it can be eaten as a starter or part of an antipasti table, and even as a main course, sprinkled with some ricotta salata or crumbled feta, or as an accompaniment to meat and fish. If you are adding cheese, then sprinkle
Tiramisini
Tiramisini: For someone who started off as a tiramisu-scorner, I have turned out to be its most slavish proponent, finding any excuse to whip up a new one. From Anna Del Conte's all-white meringue version, and something more trad (and I say this being well aware that tiramisu as such came into being only in the latter half of the 20th century), to one made with Frangelico and another with Baileys.
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