Culinary Anthropologist

Italy

  1. Ethiopian affogato

    Leave a Comment

    On trips to Ethiopia one of my favourite things by far has been Ethiopian coffee, made in homes and cafes from freshly roasted and ground beans and served quite strong in small cups with sugar, and if you’re lucky, a sprig of rue.  Sometimes spices such as clove, cinnamon and cardamom are thrown in with […]

  2. Chocolate salami

    2 Comments

    By all means substitute different fruits, nuts and cookies according to taste or what you have in the cupboard!

  3. Early summer minestrone with pesto

    Leave a Comment

    This recipe is adapted from one in The River Café cookbook.  It is a fresh green soup, perfect for late spring or early summer.  I actually prefer it luke warm to hot, or even chilled.

  4. Mackerel escabeche

    Leave a Comment

    This recipe is adapted from one by Thomasina Miers. Escabeche usually refers to a technique of frying fish and then marinating it in a vinegary liquid with onions, spices and herbs. Flavourings vary enormously from country to country; escabeche is popular in Italy, Spain, Latin America and the Philippines. This dish is a relative of […]

  5. Lemon panna cotta

    Leave a Comment

    Panna cotta is really easy – you just need to remember to make it in advance so it has time to set in the fridge.  You could use any combination of milk and cream, even crème fraîche or yoghurt. Panna cotta is lovely served with fresh, poached or candied fruits and something crunchy like a […]

  6. Artichoke gratin

    Leave a Comment

    Artichokes are a bit of a faff to prepare, but once you’ve tasted the results you’ll realise it was worth it!  Once you’ve braised the artichokes, instead of putting them in a gratin you could add them to a salad instead, or marinate them in herbs and olive oil and serve them cold as antipasti.  […]

  7. Basic fresh egg pasta dough

    Leave a Comment

    Fresh pasta dough can be made with just flour and water, or with a mixture of eggs and water, with whole eggs and/or egg yolks.  The more egg you use the easier the dough will be to handle and cook, and the more yolks you use the richer its golden colour will be.  Use genuinely […]

  8. Chicken liver paté

    Leave a Comment

    This recipe was inspired by the one I learnt while working briefly at Zibibbo – a fantastic restaurant in Florence.  There they make it with lots of capers, which balance the rich creaminess of the livers, and serve it with toasted brioche and blood orange zest and port syrup.  Yum! This recipe makes a fair […]

  9. Membrillo

    Leave a Comment

    Aka quince cheese, membrillate (Spanish), cotognato (Italian), pate de coings (French) and marmelata (Portuguese), this has to be one of my favourite things to do with quinces.  It is the classic accompaniment for manchego cheese, but also very good with aged cheddar. The trick is to avoid graininess, a common flaw.  Quinces have tiny rock-hard […]

Page 1 of 212