Simple Aioli. Just spice it up with Chipotle, Paprika, black Truffle, Curry, or any additional flavor you enjoy. Ingredients: 2-3 garlic cloves, peeled 1 whole egg plus 1 egg yolk — keep outside at room temperature* 1 cup (8 fl. oz./250 ml) extra-virgin olive oil or canola oil** Juice from…

For years, I have enjoyed a very simple but very special dish at Osteria Antico Travaglio in Monteriggioni. The people at the Osteria and the food are memorable but recently, I decided to replicate it with our local ingredients and after a couple of different versions of stuffing and pastas…

A subtle but delicious appetizer — a great meal starter, a tapa for your “tapas night” or just alone. This recipe is a mash up of two of my favorite fried Zucchini recipes, Italian and Spanish. “Frittelle di Zucchine” is made with shredded Zucchini, cheese, flour and egg. Spanish fried…

This is a delicious recipe by one of my favorite Spanish chef, Martin Berasategui. At home, we enjoy it alone, with a fresh salad as a main meal, or on a bread toast as a tapa. Prep time: 5 minutes Cooking: a couple of minutes (see below for details) Ingredients: …

Well, this delicious Italian dessert can be enjoyed any time of the day and although “summery”, I enjoy it during any season. I first fell in love with this delicacy in Southern Italy and since then, and after several trial and error versions, I think I came up with a…

Well, a simple and delicious story is best told with great ingredients and a little time to create this concoction. I hope you enjoy this amazing treat! Time: 10 minutes Ingredients: 1 (15.5.oz) can organic chickpeas or 2 cups of cooked chickpeas 1/3 cup of Tahini 1 freshly squeezed lemon…