“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).
Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!
Thursday, April 22, 2021
Tuesday, April 13, 2021
Sunday, April 11, 2021
Friday, April 2, 2021
Wednesday, March 4, 2020
|Orata- sea bream|
|Cena (dinner) for two|
|branzino- European bass|
Saturday, February 29, 2020
|Enjoying a quick lunch break with the film crew|
One of the most elegantly simple dishes I know, and perfect for our hot impending days. Nobody wants to be sweating it out in a hot kitchen, trust me I know!
Impress your guests with effortless style as you present this majestic dish.
It really is the perfect dish to add to your repertoire.
I personally love watching them dance open in the pan, and adds in-house theatrics for your quests to watch.
This is one of my favourite short films, as it truly captures the theatre that takes place in my mind when I prepare this dish! Enjoy xo
Click this link to watch the film:
Re-Repost from instagram @basile_imports
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Some of the most beloved Italian dishes comprise of just a few simple ingredients and ones that are readily available in our pantry just like this next short film featuring the humble canned Chick peas and Clams. Clever @kara.privatechef and super festive.
Chickpeas & Clams.
1: Prepare all of your ingredients in advance, set aside so you are then ready to prepare the dish all in one saucepan.
- finely chop parsley - cut tomatoes in half
- smash garlic cloves
- can of Capriccio chickpeas rinse well under cold water - rinse the vongole thoroughly under cold water for a few minutes, using your hand to swirl them around.
2: Andiamo (let's go)! Add Colavita extra virgin olive oil to pan with garlic cloves, heat for a minute to release and infuse the garlic flavour.
3: Add the tomatoes to the pan, a little salt, and parsley.
4: When the tomatoes turn soft, add the vongole. Stir around coating them in the oil juices.
5: Add Valdo prosecco, squeezed lemon juice and rind.
6: Cover the saucepan with a lid, and wait for them to start opening which will only take about 5 minutes.
7: When the first vongole start opening, add the Capriccio chickpeas, stir, and cover! Wait for the remaining vongole to open.
8: Add to a serving platter and top with fresh parsley!
Film Director :@kara.privatechef
#Capriccio #Valdo Prosecco #Colavita Extra #SOSALT #onmytable#foodinpsiration #eatfamous #italianfood #beautifulfood #inmykitchen