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...
Growing up in a sea front village in Southern Italy, summer means warm nights strolling through the village, eating gelato. Gelato for us is more than a simple treat, it is also a social gathering and you would meet up with your friends and go for an ice cream. Now that I live in London, I miss all this. I miss the after dinner walks with my friends or my family, stopping by the usual Gelateria and slowly walking in the street to the belvedere. I miss looking at the sea with an ice cream, and meeting the people I know to talk about life in general. For Italians, gelato is a way of fighting time, you don’t devour the...
Serves: 2 Prep: 20min Difficulty: easy For me this is The summer dish. My mum would prepare it in the early morning, make it rest in the fridge until noon and serve it for lunch. Perfect to take to the beach or picnics and share it with your friends! Mamma Flora’s Tip: Use a special rice for salad, the only Italian one I find in London is the brand Riso Gallo “riso per insalate”, you can find in some Waitrose or Italian Delis. The reason why I use this type of rice is because the grains stay al dente and well detached. Add something fresh to the rice either some celery or green chili or some cubes of raw courgette. Ingredients: 200gr rice for...
Serves: 10people Cooking: 50-60min (Allow 4 hours for pastry to rest in the fridge) Difficulty: medium If the Caprese cake is my mum’s signature cake for our birthdays, this mouthwatering lemon tart is my aunt Tata’s. Legend has it that this recipe was passed on from my uncle who lives in London to my aunt, but since I was a kid this has been her cake This cake requires some patience, but the result is just delicious so let’s bake! Mamma Flora’s Tip: The oven temperature might be adjusted depending on your oven. If yours is “weak”, you might need to cook the tart for longer Prepare the cake the day before for maximum deliciousness Ingredients: Pastry: 250gr flour 200gr butter 100gr icing sugar...
