Prep: 10min Cooking: 18 - 20min depending on the rice Serves: 2 Difficulty: medium On Sunday I went to the Farmer’s market here in Angel and I found some beautiful British Asparagus, I bought them and I called my mum right away to refresh my memory on the risotto with asparagus she makes, no butter needed! Mamma Flora’s Tip: Use Carnaroli rice for making risotto, its grains are higher in starch content resulting in a creamy consistency and a firmer texture. Don’t be afraid of the stirring, feel the rice and take care of it. Stirring is essential, it knocks the grains of rice together, which lose the starch making the texture slikier. Ingredients: 16 asparagus 6 fists of rice 4 extra virgin olive oil...
This is an Italian recipe I prepare when I want to give a kick to tomatoes sauce. It’s so easy and tasty, everybody loves it! It comes from Amatrice a city lately affected by a devastating earthquake. Many chefs decided to devolve all the money made from this dish in their restaurants to the beloved city. Preparation: 35min Serves: 4 People Difficulty: Easy Mamma Flora’s Tip: The original recipe requires Guanciale (cured cheek pork) instead of bacon and pecorino cheese. Ask for them in one of your local Italian delis. The type of pasta is very important for the success of the recipe, I usually use pasta made in Gragnano, which stays al dente and doesn't break while cooking. You can use long pasta like...
Prep: 15min Serves: 2 Difficulty: easy Last week I was at home in Vico and my mum prepared this delicious spelt salad that we took to the beach for lunch. I thought of sharing this recipe with you as it’s very fresh and tasty and it’s perfect for picnics or to bring to work on these hot days. I hope you enjoy it! Mamma Flora’s tip: you can store the leftovers in the fridge and eat it during the week. Use tuna fillets in olive oil as it tastes better than other oils Ingredients: 100gr spelt (you can buy the quick cook) 50gr rocket 5 cherry tomatoes 4 tuna fillets in olive oil 2 table spoons extra virgin olive oil one unwaxed lemon salt...
Prep: 30min Serves: 2 Difficulty: easy Once again I was walking through the farmers market and I found some beautiful broad beans grown in the UK. I called my mum and ran home to prepare a fragrant broad beans summer crema for lunch. Mamma Flora’s Tip: you can also serve it as a starter. Take your time to shell the broad beans as it’s pleasantly therapeutic Ingredients: 80 broad beans with pods 3 tablespoons extra virgin olive oil ¼ red onion (to garnish) ½ glass of water rosemary bread salt and pepper Ice (for the preparation) Tools: 1 pot 1 pan 1 electric wand 2 bowls Method: Shell the broad beans Cut the onion in thin slices and place them in a pan with less...
Serves: 2 Prep: 40min Difficulty: medium So last week something beautiful happened, I had the occasion to see the world famous Chef Michel Roux, yes that Michel Roux of Le Gavroche in London, at work. He was giving a cooking lesson, there was a huge crowd of people willing to catch his secrets but I managed to squeeze myself in and reach the pole position. He started with an Italian recipe, I felt thrilled! It has been an amazing lesson, very interactive and funny. I love meeting people with a special light in their eyes, people that love what they do, Michel Roux is one of them. After the lesson, I ran to him, I introduced myself and I asked...
