Pasta con Erbette Fresche – An Easy Italian Recipe for Summer
The Local Aromas Italian recipe series continues with this deliciously simple family recipe from our chef Angelo.
This quick, tasty, recipe is perfect for the hot temperatures of summer in Italy. It combines the wonderful fresh flavour of herbs, a background hint of garlic, the fruity tang of good olive oil and the savory hit of parmesan. Italian food is all about ‘less is more’ and this recipe uses just a few ingredients to allow the fresh flavors to truly shine. And the best thing is that, aside from boiling the pasta, there is no cooking required!
Tiramisù: the best way to use up leftover Pandoro
The New Year doesn’t just bring new resolutions, it also brings leftovers from the Christmas feasting of the previous week. One thing that Italians are good at is re-utilising what they have, especially in the kitchen where some of the best recipes are created from excess food. One of the best ways to use up festive leftovers is with this recipe for tiramisù with pandoro. Pandoro or ‘golden bread’ are tall, star-shaped sponges and are usually served after Christmas meals, dusted with icing sugar as an alternative to the heavier, fruitier panettone.