italy on my mind

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About me
- Press
Recipes
Classes, tours & workshops
Cookbooks & Italian Travel
- Travel in Italy
- My cookbooks
Blog
Contact me

gelato-ricotta-pidapipo-italy on my mind

By italyonmymindApril 30, 2016

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Recipes

Mamma
Cavatelli with sausages, peas and cinnamon
Crostata di ricotta – sweet ricotta pie
Savoury Easter Pie – Torta Pasqualina

cook with me

Cook with Me
- Trieste tour
- Cooking classes in Melbourne and online

Recent posts

Mamma
Cavatelli with sausages, peas and cinnamon
Crostata di ricotta – sweet ricotta pie
Savoury Easter Pie – Torta Pasqualina
Polenta shortcake in the time of a pandemic

Instagram

Weekday lockdown lunches of pasta and salad have g

Weekday lockdown lunches of pasta and salad have got me through what has been a very trying few months. I have been coping ok, some days better, some days worse. I am so looking forward to 26 October and heading out a bit more and visiting friends and family. Maybe it will start happening a bit sooner. I know it seems ages away, but we can do this Melbourne!

Hanging out in Rome: December 2015

Hanging out in Rome: December 2015

Are you a cinnamon fiend? I know I am. One of my f

Are you a cinnamon fiend? I know I am. One of my favourite quick fixes of cinnamon is in these biscotti, which happen to be simple (and quick) to make. And I love the cracked appearance on top of them. Here is the recipe:

250g plain flour
1 tsp baking powder
1/4 tsp salt
125g caster sugar, plus 2 tablespoons extra for rolling
1 tsp ground cinnamon, plus 1 tablespoon extra for rolling
1 lemon, zest only
75 ml olive oil
3 medium/small sized eggs

Preheat the oven to 180 degrees. Sift the flour, baking powder and salt in a bowl. Stir in the sugar, cinnamon and lemon zest. Make a well in the centre and add the olive oil and lightly beaten eggs. Mix well. Line a tray with baking paper. On a plate, mix together the extra caster sugar and cinnamon. Roll balls of the mixture in the cinnamon sugar and place on a baking tray, spacing them as they spread a bit. You will get about 30. Dust a bit of extra cinnamon on them and bake for 15 minutes. The edges should have browned slightly. Allow them to cool on the tray slightly then transfer them to a wire rack. Eat when they have cooled completely

Running online classes is actually a joy; I was in

Cornetti - those Italian style croissants that are

Cornetti - those Italian style croissants that are eaten for breakfast, standing at the bar, drinking a macchiato. I had steered away from making these because of what I believed was the amount of work needed. But truthfully it wasn’t that much as I split it over three days (as suggested in the recipe). And it is a good thing to do while we are (still) locked down in Melbourne. The recipe is from @emikodavies first cookbook Florentine and they taste just wonderful! I cannot wait to make them for the extended family (maybe at Christmas when I can eventually see them...). The third photo in this series is a cross section of the dough after the butter (all 250g of it) has been layered through the dough, much like when you make puff pastry. The last photo is the butter before I started working it in. It helps to have a stone bench top and a heavy marble rolling pin to keep the butter cold

Lockdown travels #9 - hanging outside a gelato sho

Lockdown travels #9 - hanging outside a gelato shop in Rome in 2018

Asparagus is one of my great loves. I love both th

Asparagus is one of my great loves. I love both the thin spears and and the thick meatier ones. I do wish we could find the super thin spindly wild variety in Australia though. Here are a couple of photos of asparagus from spring in Italy 2017, taking photos and cooking at the Latteria Studio (asparagus is steamed and topped with an eggy sauce). Eggs and asparagus (sparisi coi ovi), a match made in heaven

Bussolai, delicate S-shaped biscotti from the Vene

Bussolai, delicate S-shaped biscotti from the Venetian Lagoon chapter of “Adriatico” and some memories from my time in Venice and the islands during the research trip in early 2017

I have been growing kale in pots on the terrace si

I have been growing kale in pots on the terrace since we went into lockdown and in spite of the possums attacking all my succulents they left the kale alone (probably because I wrapped it up in a double layer of netting every night). So yesterday I decide it was time to pick some of the leaves and I picked a handful of the larger ones and tossed them through the pasta sauce, a pork sausage ragù. I would have liked double the amount of kale but it was still a good and hearty lunch, with hand made orecchiette and maccheroni and lots of Grana cheese scattered on

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