As an appetizer for my Piemonte-themed evening I decided to make bagna càuda. This is a hot dip sauce made with olive oil, anchovies, and garlic and served with raw or cooked vegetables to dip. There are many varieties, with a lot of them including butter besides olive oil or even milk or cream. Also the vegetables used are endless. Continue reading “Bagna Càuda”
My parents took us out to dinner at Da Marcello, an Italian restaurant within easy biking distance (in Krommenie) that’s been there for almost 7 years but that we had never eaten at. Since Krommenie isn’t exactly a big city, I wasn’t expecting much but I was wrong: the food at Marcello’s is very good. And so is the service, as well as the matching wines.Marcello is from a small town in Puglia, and has lived in the Netherlands for 30 years. He used to own a pizzeria in the same town, but in 2005 upgraded to a ristorante (his … Continue reading Tagliatelle Mortadella e Indivia (Pasta with Mortadella and Endive)
Stefan's Gourmet Blog 