Brandade of Red Mullet and Fennel (Brandade de Rouget et Fenouil)

Bonifacio is the most beautiful town in Corsica, and that is where I had brandade de rouget et fenoil at the nice restaurant l’Archivolto. Brandade is usually an emulsion of salted cod and olive oil, but there are also versions … Continue reading Brandade of Red Mullet and Fennel (Brandade de Rouget et Fenouil)

Pasta with Sundried Tomatoes and Olives (Orecchiette con Pomodori Secchi e Olive)

Cooking a delicious weekday meal can be as quick as it takes to cook the pasta. Thanks to my blogging friend Simona and her wonderful blog Grembiule da cucina, here’s another one. The combination of tomatoes and sundried tomatoes works … Continue reading Pasta with Sundried Tomatoes and Olives (Orecchiette con Pomodori Secchi e Olive)