I love this recipe because the acidity from the white wine with the olives, capers and cherry tomatoes does wonders to a piece of perfectly pan-fried salmon. You can even use this with other fish you have at hand and it would still be great. On the side, I did some baked potatoes which are super easy and you can use with other dishes you like.
Continue reading Salmon with olives, capers and cherry tomatoes
There’s nothing like home-made gnocchi. If we make them carefully, we can make them super light and delicate instead of really heavy and dense. The part where you need to pay most attention is when choosing and cooking your potatoes. The idea is that they are as dry as possible so that we don’t have to add more flour than is absolutely necessary and so making it less heavy. You’ll love pan-fried gnocchi (if you don’t already) because even though they are still nice and soft inside, on the outside they go nice and crunchy which is really nice. Continue reading Pan fried gnocchi with almond and pecan pesto
Pesto is one of the greatest inventions Italy has for us. It’s very useful for different recipes: pasta, chicken, fillings, toast, sandwiches… we can’t have enough of it. In this case I bring you a quiche that turned out to be amazingly god. The filling has parmesan, mozzarella and of course a recipe of pesto that you can use and change as you like. It doesn’t have to be basil, it could also be spinach, kale, rocket, whatever leafs you like. Instead of pine nuts you could also use pecans, walnuts or almonds… yum! Continue reading Pesto and cherry tomatoes quiche
Even I was impressed when I bit into these amazing, juicy cherry tomato bruschetta. The cherry tomatoes are roasted in the oven with olive oil, garlic and thyme (which are then removed), so that by the time they come out they’re impregnated with their aroma. The ricotta cheese helps with creaminess, and the lime zest and basil leaf with freshness. Really an absolutely pleasant bite. Continue reading Roasted tomato and ricotta bruschetta