Orange and fennel salad: When fennel is in season you will see it on tables all over Italy. Fennel has a light liquorice and anise flavour and goes really well with the orange in this very simple recipe for orange and fennel salad. Continue reading Orange and fennel salad
Tuna in oil: To prepare tuna in oil you must first have fresh tuna. Once you have prepared it, it will be ready in 3 months for you to add to salads or pasta. Continue reading How to prepare tuna in oil
Tuna tartare: Tuna tartare is a very light and simple dish perfect as an antipasto. The essential ingredient is high quality, fresh tuna which isn’t too difficult to find on the tiny Italian island of Ponza. Continue reading Tuna tartare
Baked potato wedges with pesto dip: Americans often use what is known as a coating or ‘Rub’ on meat and fish. These ‘rubs’ are a combination of herbs and spices that are applied to enhance flavour. Continue reading Baked potato wedges with pesto dip
Roasted Peppers with Black Olives: Very often we are gifted produce by Theresa of The Farm at Rockledge Gardens. We then attempt to turn it into wonderful food for you to enjoy so that we can give you equally wonderful photographs and recipes.
Continue reading Roasted peppers with black olives
Marinated anchovies: The marinated anchovies – an Italian antipasto that you find served along the coastlines of Italy, are very different from those salty offerings that you find squeezed into small jars and made available in the supermarkets all over the world. Continue reading Marinated anchovies
Fresh artichoke salad: We had spent the morning with Nedda’s husband Franco, walking a little way along the Path of the Gods which winds around the Amalfi coast in Agerola, and had worked up an appetite. Continue reading Fresh artichoke salad
Octopus antipasto: All around the Mediterranean you will find marinated octopus being served up as an antipasto. Now you can recreate your experience of this enjoying octopus on Ponza, with this recipe.
We were served these delicate, deep fried zucchini flowers at Hotel Ortensia on the little island of Ponza, Itay. Continue reading Deep fried zucchini flowers
Whole wheat bruschetta with tomato and fresh mozzarella: Now I really do love to cook and always appreciate an interesting recipe. However, sometimes there isn’t time for anything elaborate, Continue reading Whole wheat bruschetta with tomato and fresh mozzarella