This dish was inspired from a boscaiola dish my mum used to make when I was a kid. Tonight’s version is a simple combination of garlic, spring onions, mushrooms and pancetta and of a little bit of cream. Top with parsley, fresh parmesan and serve with red wine of course. An easy pasta dish to enjoy with close friends. Buon Appetito!
I’ve been experimenting with different types of fish this year. Tonight I baked deep sea bream. It’s sitting on fried cannellini beans with red capsicum. The salad is a mixture of watercress, feta, beetroot, avacado and other goodies. A healthy and light meal with a great combo of flavours. And it’s super easy to make.
This is my favourite risotto dish. The key to risotto is not olive oil but butter. I use a mix of both as too much butter will over power the pumpkin and asparagus. Be patient with risotto. Let it cook slowly, simmering away, as you enjoy a glass of wine. Another secret ingredient is adding a splash of balsamic vinegar. This dish has everything.. risotto, fresh vegetables, parmesan cheese, olive oil, butter and wine… Italian cooking doesn’t get better!