My brilliant friend @rachelaliceroddy has written a piece for the special @internazionale food edition, #menù. She writes about how foreign writers talk about Italian food, and it is of course bloody good in a very Rachel sort of a way. Just as she manages through her words to enthuse but never to gush, her books’ photographs always feel like a slice out of something real, which is basically what they are. It was a bit of a thrill for me to work with Rachel and @lorenzopescestudio on this photograph for a publication which really has been part of my Italian journey (more on that another time). The Internazionale Menù food edition is at the Edicola now, and if you are learning Italian this is the news magazine to start with; being made up of translated articles from around the globe the Italian is easier to digest. Oh and the recipe for Rachel’s orange and ricotta cake is in there too. #foodunstyling #internazionale #nonèunastoriadamore #threeeditsandcounting
Making the most of the last of the groovy citrus. Speckled oranges with borlotti beans, marinated mackerel and red onion soaked in red wine vinegar and the juice of the oranges. Citrus and beans go so swimmingly together, and I just love mackerel any which way, (this time it was a very lunch friendly pack of marinated fillets from the supermarket). This was a bowl of borlotti, half a small red onion; sliced and soaked for half an hour in red wine vinegar and orange juice, 150 g tinned or marinated mackerel. Dress with sea salt, EVO and vinegar and citrus juice. #mondaylunch #eattheseason #nocooklunches #citrusseason Gorgeous plate from @nat_decor
One, two, three, go. Coffee, mini maritozzi using @carla_tomasi ‘s vegan adaptation of @rachelaliceroddy and @danieletherington ‘s recipe, and we are off and cooking. Thanks all for coming to another beautiful #markettotablerome today, there was lots of other spring wonderfulness but of course I didn’t have the phone to hand. And I only mentioned your name about 37 times Carla. #ourromankitchen #cooktheseason #fromthemarket
There will be HOT CROSS BUNS. And pastiere napoletane, maritozzi, porchetta rolls, Sardinian specialties and loads more. Come and visit the 4th annual ‘banco delle crostate’ at the ANDREA LIBERA TUTTI charity football tournament, this Saturday 13 April, at the playing field next to the Gregorio VII church. Swipe for more. All proceeds go to support accommodation for families with children in treatment at Bambin Gesu hospital. #cakestallstories #easterbaking #andrealiberatutti #bancodellecrostate
A crostata is like a blank canvas, waiting to be filled with the best of the season. At today’s special Market to Table for the loveliest group of my conazionali, we topped a hazelnut crust with macerated Terracina strawberries. The crust was 125 g plain flour, 125 ground hazelnuts, 70 g raw caster sugar, 125 g chilled butter, pinch salt and 1 egg. Filled with a quick (hazelnut) frangipane and baked for 25-30 mins. More variations on the crostata theme on my blog, link in profile. #cooktheseason #strawberriesinspring
All the little things: milk and eggs from the farmer’s shop, local citrus, recycled linen aprons sewn by refugee tailors, sparkling Roman water in glass bottles, interesting local wines and sweeping bunches of herbs fresh from @carla_tomasi ’s garden. #latteriastudio is four, and I am filled with goodness looking at what it has become, and thanks to everyone who helped us get there. #acookingstudioinrome #goodchoices #slowfood #fromtheearthup
