Parmigiana di Zucchini, Mozzarella e Acciughe, a dish which has been around since Roman times. Because of their long shelf life, anchovies were used then as today to flavor dishes. No wonder, anchovies are still the “little secret” in many Mediterranean dishes. Please use good quality anchovies, not the dismal canned ones you find in many US supermarkets.
Moelleux aux Figues Fraiches et aux Amandes, a summer favorite from the Provence, when the figs are ripe and bursting with flavor. A soft cake with a consistency close to a clafoutis, a good choice for an afternoon tea or coffee.
This light and crisp tart is easy to make and the right choice for spring, when fresh asparagus is sold in the markets. A good quality ready made puff pastry can be a great help especially when the kitchen is hot and spending the sunny days outside is a better proposition.
Coconut and Coriander are a great addition when you want to add some flair to your plain rice. Great sidekick to any Thai curry.
When we talk about poached fruits, pears and apricots come immediately to mind. But why not try poached oranges with Grand Marnier? Poaching concentrates the orange flavor and the syrup gives them a fresh and glossy look. The orange liquor adds an extra dimension to this dessert.
A great side dish to roasted meats. Serve this favorite from Liguria in Italy on its own or as a side dish with an extra drizzle of extra virgin olive oil.