Traditionally made for Easter, pastiera is a ricotta pie popular in different parts of Italy. However, it’s most famously a Neapolitan recipe. Like many Italian dishes, there are, of course, variations of pastiera Napoletana. The most well-known is made with cooked wheatberries, ricotta and candied fruit baked in a pie crust. But, in different areas…
Eva Sergeenkova – The Graduate of the Bolshoi Ballet Academy
Meet the face of our new documentary! Eva Sergeenkova is a graduate of the Bolshoi Ballet Academy. We spent with Eva one of the most...
Sardinian Gnocchi-Malloreddus with sausage, tomatoes & saffron.
Malloreddus alla Campidanese. Sadly I have never been to Sardinia! It’s on my bucket list. However, I’ve recently been making a number of Sardinian pasta recipes. This week I brought a little Sardinian touch to my kitchen with this Sardinian gnocchi-malloreddus with sausage recipe. In Italian, it’s known as ‘alla Campidanese’ after the Sardinian province of…
Homemade Sardinian Gnocchi (malloreddus) in Lamb Broth.
This homemade Sardinian gnocchi (malloreddus) in lamb broth is a traditional recipe from the island of Sardinia. Typically, this would be a 2 in 1 recipe in which the meat and potatoes are served separately to the pasta and broth. However, it is great eaten as a hearty and filling one plate meal too. Malloreddus…