“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 Versilia, Italy!

Tuesday, March 12, 2013

Filei calabresi al pomodoro- pasta with tomatoes

I always find it comical when my Italian friends say that sometimes I seem more Italian than they are, especially when my Tuscan friends refer to be being from the south. Is it that I use my hands when talking, or do I over dramatise things, or is it that I seem to be able to effortlessly cook dishes from this region? Either way, it has been described that I have a old Italian soul, which at times I feel.  I guess I feel it more when I put some of the Calabrian chillies in belly...boom!
You will start to see a running theme here with my recent recipes, they are all of simplicity. No exceptions here. The southern twist is adding the hot dried Calabrian chillies and anchovies to the mix. I love this pasta 'filei Calabresi' for its hollowed centre allows all of the delicious tomatoes juices to permeate. Really, if only you could taste this.....
What you need (for two people)
250 grams Filei Calabrese pasta
250 grams of ripe cherry tomatoes 
six Italian anchovies fillets
teaspoon of Italian chili flakes
two gloves of garlic
handful fresh basil leaves
a splash of extra virgin olive oil
a pinch of salt
How to make:
1: In a large pan bring water to the boil, add a generous amount of salt, then the pasta. Cook the pasta as directed on the packet, roughly 18 minutes. Cook 'al dente'
2:  In a large saucepan add a little olive oil and the roughly chopped anchovies. Cook until the anchovies 'melt' into the oil, then add the finely smashed and chopped garlic and chillies- cook for a minute (do not brown the garlic)
3: Chop the tomatoes into quarters and add to the saucepan, add a pinch of salt and saute for roughly ten minuets until the tomatoes collapse and become soft. 
4: Once the pasta is cooked, drain and add to the tomato sauce, mix thoroughly making sure every pasta is coated in the sauce. Cook over a low heat for one minute, add some torn fresh basil leaves and serve immediately
#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #calabresi #calabria #pasta #tomato #pomodori #easyfood

carpaccio di pesce spada- swordfish carpaccio

Whilst travelling I make a point of following my nose rather than using a guidebook, and I made no exception in Tropea, Calabria. It also helps talking to locals for any recommendations on local places to eat. My curiosity was rewarded when a restaurant called 'Le Volpi E L'uva' was recommended to me. The food was as it should be was simple and fresh, and the menu boasted a short and sweet list of local seafood dishes.  Notable was the tuna carpaccio that I enjoyed for first course with a glass of regional white whine.  In typical Italian style, I arrived at this restaurant at 10pm with my friend Silvana and the owner Gaetano Muscia was only to happy to seat us and talk  through the menu. It was such a lovely experience as it is a small restaurant which leads to having conversation with locals. As we were one of the last patrons to leave the limoncello and amaro came out, as we chatted with Gaetona and his lovely co-worker Caterina. 
This recipe is so simple and easy to prepare, all you need is a good fish monger to provide you with the freshest swordfish. Also, ask them to slice it paper thin for you! The flavours are delicate and reminiscent of a hot summers day- prefect for the heat wave in Australia now!
What you need (serves two):
100g thinly sliced swordfish
A handful of rocket leaves
Two cherry tomatoes quartered
A sprinkling of pine nuts
A lemon
Extra virgin olive oil
Cracked black pepper

How to make:
Wash and place the dried rocket leaves on a serving platter, place the sword fish on top. Place the pine nuts and cut tomatoes on top. Drizzle with olive oil and lemon juice, top with cracked black pepper. Serve with slices of lemon.
Le Volpi E L'Uva
Via Garibaldi 11
Tropea 89861, Italia
PH: 096361900

#buonadomenica #viareggio #cibo #italia #italy #tourism #turista #versilia #toscana #tuscany #kara #bellavita #carpaccio #pescespada #swordfish #carpaccio #easyfood #tropea