Preparation: 20min Cooking: 50min Serves: 8-10 people Difficulty: medium When my brother and I were kids my mum's present for our birthdays was the Caprese cake. She would make it the night before and I would help her in the making, eating the chocolate from the pot and adding the almonds. It's our tradition and it's her way to show us love. Happy birthday mum, I wish I could be there to prepare it for you... Mamma Flora's Tip: When my mum makes this divine cake she always prepares two. One for us and the other to send to friends and family. They love it! This cake should remain moist inside, so check your oven, you might need less cooking time or a lower temperature...
Prep: 15min but serve after 2hs Serves: 8 people Difficulty: easy Tiramisù in my family has no season, it’s always a good time to make or eat one. It is something so good that means lift me up, it doesn’t take lot of time and makes everyone happy. Coffee has a very important role in this dessert and because we are from Naples we like our coffee pretty strong in the Tiramisù as well. Get your moka on the stove and be ready to be lifted up with my uncle Emilio’s delicious recipe without cream. Mamma Flora’s Tip: Leave the Tiramisù at least 2 hours in the fridge before serving, but if you want to serve a spectacular Tiramisù, make sure you prepare it the day before...
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...
