Chervil is a very old herb in Nordic cuisine, but almost impossible to buy. People who love it and know how to use it are almost gone, and young cooks have yet to discover its virtues – so even in Scandinavia you have to grow your own. Learn more about chervil in Scandinavia. How it […]

In the world of Italian pasta, the island of Sardinia is pretty unique. There, you can find some very ancient types of pasta that you won’t find anywhere else in Italy. Among the most well-known and most used Sardinian pasta types are fregola, malloreddus and lorighittas. These three are prominent in this collection of 12…

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…

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…

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…