When opened up and boned, sardines cook in minutes in a hot oven. Marinating them in oil and lemon juice lends piquancy to the delicate flesh Scale the sardines with the blunt edge of a knife. Cut off the heads and slit open the bellies. Remove the guts under running water. Slide your thumb along […]
In her new book on the subject, Jenny Linford describes every imaginable way of cooking with garlic. Here we present four of her recipes with a distinctively Italian twist… 1. Grilled wild garlic mussels / Cozze grigliate all’aglio selvatico A rich, tasty way to serve mussels, this offers a great contrast of textures between the crunchy […]
One of Italy’s favourite vegetables, the artichoke is a delicious addition to an antipasto platter, or a tasty treat all by itself. Italia! samples a selection of the best on offer… Perfect for sprucing up pasta and transforming lettuce leaves into a delicious salad, jarred artichokes are undoubtedly the fanciest of all standbys, and no […]
Stuart Haines shares the story of two brothers who returned to their native Abruzzo in order to reclaim their ancestral life, farming garlic & olives… The cost of milling a hundred kilos of olives goes up every year; every year a euro or two more!” Luca is explaining the realities of trying to make a […]