So I’ve developed a love affair with courgettes and I feel okay about it. I know a lot of people get real freaked out by courgettes – maybe it’s a textural thing – but when they’re laced in smoky, slick chorizo juices and run through long, generous strands of linguine, it’s a party. Some sort … Continue reading SMOKED SALT CHORIZO & COURGETTE PASTA
Florence changed me. If you read my recipe from last week that detailed the wonder of Coffee Steeped Pasta you’ll know that one of my favourite classes when I was studying in Italy was flavoured pasta. Right besides the coffee infused pasta streaks was some thin strands of freshly snipped linguine that was as dark … Continue reading BLACK INK LINGUINE WITH LEMON & CHILLI PRAWNS
When I was in Florence learning how to cook at Giglio’s Cookery School, my mentor and all around kitchen genius Marcella gave me a course on flavoured pastas. Of the flavoured pastas (which included squid ink!) my personal favourite was the coffee pasta. We made long, pillowy strands of tagliatelle which was infused with freshly … Continue reading COFFEE STEEPED MUSHROOM & HAZELNUT LINGUINE
I’ve said before on this blog that nobody – and I mean nobody – does simplicity in food like the Italians. I’ve mentioned it before in my Venetian Bigoli recipe, Italians will take very few ingredients that all sing together harmoniously and utilise them in the simplest yet most effective way. In fact, looking at … Continue reading TOMATO & ROCKET FUSILLI WITH LEMON
The simplest pasta dishes are often times the best. Nobody can deny the siren call of a big bowl of wobbly pasta and the damn thing is even more tempting when the sauce takes less time to cook than the pasta does. So this whole thing is pan to mouth in under 10 minutes. What … Continue reading SUNDRIED TOMATO & ANCHOVY PENNE
‘I’ve also consumed this with an unreasonable amount of garlic bread. But I’m gross’. ‘Basic’ is an ugly term in our Instagram 2K17 generation, isn’t it? It conjures images of girls who (want to) look like Kylie Jenner referring to something as subpar. Not on their level. Simply not good enough. Well this is a … Continue reading BACON TOMATO ORZO
‘Stop bullying anchovies. They’re wonderful’. Italians have always done it better than us when it comes to food. That’s with no disrespect to our fish and chips, bangers and mash, stews and what not – but when it comes to resourceful cooking, Italians just get it. I have always found this. I mean, I’ve never been … Continue reading VENETIAN BIGOLI
No Sauce Steak Tagliatelle with Mushrooms and Black Olives. Quality not quantity. It’s one of the most overused phrases in English dialect however in the world of cooking, it could not be more accurate. I think it’s a Kitchen rookie theory that the best recipes are the most elaborate ones. Ones that bring in a … Continue reading NO SAUCE STEAK TAGLIATELLE WITH MUSHROOMS & BLACK OLIVES
Lardon Penne. I love a good de-glaze. There’s something about pouring a liquid into a hot pan and hearing that firework crackle of the pan that makes me feel that I’m about to get some seriously syrupy sauce that you just can’t get out of cracking open a jar. It’s a very simple way of … Continue reading LARDON PENE
MIKEY AND THE KITCHEN. 