Lia's simple cooking Archivi

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Lia's simple cooking

Rabbit: less fat and perfect for diets

Rabbit, a wonderfully versatile meat! Blending equally well with herbs, spices and white wine, rabbit meat is very lean, contains more protein, less fat and

Lia's simple cooking

Pasta & Ceci / Pasta & Chickpeas

Pasta e ceci is our very special recipe from Bari, and I am forever grateful to my mother who cooked these wonderful meals as we were growing up in Melbourne. Also known as garbanzo beans in Middle Eastern cooking and are the basis for delicious dishes like hummus and falafel.

Dolci

Italian style Crostata

Not sure about the origins of this sweet, but I certainly remember the delicious crostata (to encrust) my aunt used to make when I visited Bari the first time. Pasta frolla is the Italian short-crust pastry dough also used to make La Pastiera Napoletana (see Enzo’s recipe) and made with flour, sugar, butter, baking power, grated lemon/orange rind, eggs and homemade jam.

Lia's simple cooking

Lia’s Tripe / Trippa

Butcher shops in Italy generally sell cleaned and par-cooked veal or beef tripe, the inner-stomach lining; do not try to clean it yourself! Believe me! There are many delicious regional versions in Italy.

Antipasti

La Focaccia di Nonno Petito

Petito’s focaccia is light, fluffy and crunchy on the outside. He has taught his children and grandchildren to make it.
In this post you can get the ancient recipe…

Dolci

Pastiera Napoletana for Easter

The mermaid Partenope lived in the Gulf of Naples and the music of her voice spread across the ocean so the story goes… one day she received delicious gifts from the people who loved her…she received this delicious pastiera

Dolci

Sweet Panzerotti

Enzo’s special recipe dates back centuries, and is a
family favourite especially during the Christmas and Easter festivities. Half-
moon shaped biscuits with special jam filling perfect to start the day or for
afternoon ‘healthy’ snacks.