Apple and almond pudding cake — another River Cottage recipe

Apple and almond pudding cake

[caption id=”attachment_1295" align=”aligncenter” width=”500" caption=”Apple and almond cake”]

Rice for risotto: Carnaroli and Vialone nano

For many years the only type of rice I associated with risotto was Arborio. This happened for two main reasons. First of all, Arborio, was the only type of rice available on our supermarket shelves. Secondly, my poor rice education kept me linking…

The versatility of salt cod (bakkaljaw)

My mind immediately associates salt cod with Lent and with a poor man’s meal. Probably I got this impression because this dish was part of the diet of local rural families. My grandmother used to prepare bakkaljaw cooked in a tomato, caper, olive and mint…

Calamari with honey and balsamic vinegar

The sauce makes it one of my favourites!

[caption id=”attachment_516" align=”aligncenter” width=”500" caption=”Calamari with honey & balsamic vinegar”]

The Risotto Rice Belt — Chapter 1: A basic risotto recipe

By Karl Vassallo as told to Adam Warner

This is the first of a series of articles about my experiences whilst travelling around the risotto rice belt. My first stop was Isola della Scala, home of the…

Spaghetti with caciocavallo cheese and lemon

We discovered and familiarized ourselves with typical Campania products after managing for 1 1/2 years Bocconci — an Italian franchise restaurant. Our menu consisted of a wide range and use of typical products from the Southern Italian region — the…

Recipe: Imbuljuta — chestnut and chocolate drink

Ingredients:

• 500g dried chestnuts

Lettuce pie

In Southern Italy, the filling I did for this pie, is usually prepared with a variety of the endive family, most commonly known as: escarole; scarola in Italian. In the Campania region you can also find pizza topped with this mixture. Since escarole is not easily found locally I replaced it with lettuce…