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2 artichokes 1 clove garlic 1 or 2 cherry tomatoes 50 ml dry white wine Generous handful grated parmesan, grana cheese 1 egg oil salt and freshly ground black pepper Chopped parsley Prepare the artichokes by peeling off the tough outer leaves, chop off the stalk and the the tips of the leaves (see photo)Continue reading “Artichokes with garlic, tomato and egg”

Another cold, rainy day in Bari, had coffee in my favourite cup to cheer myself up…and it worked! Now I can start thinking about what to cook for lunch 🙂

Cold, rainy weather in Bari over the last few days, so I made Chicken Broth for supper last night….being Irish I put potatoes in :), the Barese version is without potatoes. And I’ve just had the left-over broth with pasta for lunch. 1 leg and thigh portion of free-range chicken 2 potatoes 3 or 4Continue reading “Comforting Chicken Broth”

Although octopus may seem a bit exotic, and perhaps not very tempting for some people, here in Bari it’s an everyday ingredient and I assure you it is quite delicious. This is a simple and tasty way to cook it. My variation on a classic Neapolitan dish called ‘Polpo alla Luciana’. 500 grams octopus 2Continue reading “Octopus with Tomatoes and Capers”

Ingredients: mozzarella picadilly or cherry tomatoes rocket Method: Cut the mozzarella into cubes and roughly chop the tomato, pick the rocket leaves off the stems and wash. I like to serve this with the ingredients side by side on a plate, but you can mix them all together if you like and serve them inContinue reading “Tomato Mozzarella and Rocket Salad”

Today spinach risotto for lunch. Ingredients: 120 grams rice…today I’m using long-grained because that’s what I’ve got 🙂 Should really be arborio, specifically for risotto. But I bet it will be good anyway! about 150 grams cooked spinach 1 very small onion extra virgin olive oil…enough to barely cover the bottom of a small potContinue reading “Spinach Risotto”

Broccoli from my garden I have a tiny vegetable garden and my five broccoli plants are now ready to harvest. The other day I harvested this one but I couldn’t bear the idea of those rich green leaves going to waste. I boiled them and used half in a minestrone (vegetable soup) and the otherContinue reading “Autumn Soups”

Yesterday I got to pick the last of the aubergines and green peppers from a friends vegetable garden, so over the next few days I’ll be using them up in a variety of ways Grilled Aubergines with mint garlic and oil Slice the aubergine (about 1 cm thick). Cook the slices on the griddle panContinue reading “Aubergines”

My Persimmon tree is a joy to behold. Today some of this autumnal lusciousness is going to be transformed into jam to sweeten the winter months ahead. You may be wondering what a bottle of gin is doing in among the pots of jam…well you’ll have to read the recipe to find out! Prickley pearsContinue reading “…of mist and mellow fruitfulness…”

These fried olives, stuffed with three kinds of meat and cheese, are scrumptious. You can serve them alone as a starter or with a salad and some cold meat as a light lunch. Here I’ve served them with crunchy radishes, parsley pesto and capocollo – if you can’t find capocollo you can use ham orContinue reading “Olive All’Ascolana (Stuffed Olives)”