Welcome to the new people! Enjoy your stay.

SALAD OF FRESH MOZZARELLA, ROAST PEPPERS AND BASIL
Insalata di Mozzarella, Peperoni Arrostiti e Basilico

2 balls fresh mozzarella {fior di latte}, about 1 pound total
4 large red bell peppers
16 large basil leaves
Extra virgin olive oil
Salt and freshly ground pepper

Roast the peppers in the oven, or directly on ( Read more... )

SPAGHETTI WITH TUNA AND ANCHOVIES
Serves 4-6

From the book: "You can team up tuna and anchovies in many ways and whip up a tasty dish in minutes. I had this on a Friday, in Naples, after returning late from the opera. It was ready in 20 minutes.”

“No man is lonely while eating spaghetti - it requires too much attention…”  -- Christopher Morley.

3 ( Read more... )

WHITE CHOCOLATE DELIGHT
Delizia al Cioccolato Bianco

This recipe was created by Roberto Rossi at Ristorante "Il Silene", Localita Pescina, Seggiano in Tuscany, Italy. It's very simple and absolutely delicious.

200g/7oz white chocolate
60g/4 tablespoons sugar
3 egg yolks
1/2 litre/2 cups whipping cream
12g/1/3oz "Colla di pesce" (thin sheets of gelatin)

( Read more... )

TUSCAN CITRUS SPONGE

This Pesach cake comes from the little Tuscan town of Pitigliano, whose rich Jewish tradition dates back to the 13th century. Made with matzo and potato flour, it is kosher for the festival but rich and special enough for any festivity.

Serves 6 -  8

12 eggs, seperated
300g/11oz/1 1/2 cups caster {superfine} sugar
120ml/4 floz/1/2 ( Read more... )