Honey and balsamic baked figs with bacon: We came across this beautiful image of a baked fig and would love to credit it to someone but we don’t have any recollection or reference for it. Continue reading “Honey and balsamic baked figs with bacon”
Shrimp scampi antipasto: Shrimp fished around the tiny Italian island of Ponza have a particularly bright colour and so make a wonderfully colourful addition to the table as a fried shrimp scampi antipasto. Continue reading “Fried shrimp scampi antipasto”
Exploring ricotta: Ricotta is Italy’s answer to cottage cheese and best eaten ‘fresh, fresh, fresh!’ According to experts (the Italians), ricotta cheese will deteriorate and become acid quickly because of the amount of water it contains compared to harder cheeses that seem to want last for a very long time. Continue reading “Exploring Ricotta cheese”
Octopus antipasto: All around the Mediterranean you will find marinated octopus being served up as an antipasto. Now you can recreate your experience of this enjoying octopus on Ponza, with this recipe.
Candied orange: Making candied orange peel is very easy but time consuming. However, when you are in the best place in the world for oranges, Florida, then it’s time to give this recipe a go. Continue reading “Candied orange”
Deep fried whitebait: Whitebait are young fish and around the Mediterranean are young sardines or anchovies. In Italy, they are known as ‘gianchetti‘ or ‘bianchetti‘ and are often prepared with a light coating of flour and deep-fried. Continue reading “Deep fried whitebait”
How to prepared dressed crab: I remember the first time I realised just how therapeutic cooking and creating in the kitchen can be. It was the moment I was presented with a crab, a Cordon Bleu recipe and asked to ‘dress the crab’. Continue reading “How to prepare dressed crab”