How to Make Roman Deep-Fried Battered Vegetables
Despite there being no hard and fast rules about what to eat on Christmas day in Italy, the evening meal on the Vigilia (Christmas Eve) will generally follow the Catholic tradition of being meat-free, so fish and fresh seasonal produce take centre stage are common. In Rome, the big family dinner on the 24th will, more often that not, kick-off with this fritto misto: battered, deep-fried vegetables.
Spaghetti with Clams – A Delicious Italian Seafood Recipe
While the temperatures may be getting cooler and the days getting shorter, there is nothing better than a big bowl of spaghetti with clams to transport you back to the Italian summer. With the salty taste of the sea from the fresh clams, a spicy tingle of chilli, and an silky, garlicky white wine sauce just begging to be mopped up with bread, this classic seafood dish is a quick and easy way to bring the flavors of Italy’s seaside to your home.
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.