There is absolutely nothing "diety" about this one. It's very, very close to the real Lasagne made in Bologna (where the dish was born), and I find this version as luxurious and decadent as the original, but a little easier and better on the eyes. In any case, I'll specify where the two recipes differ side by side. You pick. You'll make 3 things: the Bolognese Sauce (il Ragu'); the white sauce (the Bechamelle Sauce); and you'll make the Pasta sheets (la sfoglia all'uovo). Ing

Let's celebrate the Autumn and the beginning of winter! These are very easy to make, have a delicate flavour and are 100% a rare find in any restaurant or food shop, your guests will be impressed with very little effort on your part! Ingredients : 500gr old potatoes (roosters are better) 175gr chestnut flour 1 tbsp salt 1 large egg yolk Some semolina for the counter top Method : TIP: First of all you'll notice that here the egg yolk isn't optional: this is because chestnut fl

You cannot but love these! Guilt free pleasure with such an uncommon flavour. This is my version of Italian "Frittelle di castagne"(referring to the Tuscan type). You could choose a mild filling or a sweet one, equally delicious. Ingredients : 125gr chestnut flour ground twice ( = very fine) 1 egg 300gr oat milk 1 pinch of salt Vegetable oil to shallow fry Fillings: Ricotta cheese Chestnut jam Nutella Method : Using a manual whisk, mix the egg into the flour Gradually add the

This is a smooth, spoon dessert to be served cold with accompanying shortbread. Ingredients: For the shortbread: 225g softened butter...

Not really recipes here, but tried and tested ideas of nibbles to serve with an aperitif Creamy cucumber bites: Peel the cucumber, then...

This is an incredible dish that I find most people love - I make most of it the day before, and on the day of serving I just make the...

This wonder comes from Carla, it's full of tips and tricks. I'm starting simply noting down her advices and teachings, and I am adding...