Baked stuffed peppers are a dish I prepare when I want something complete, tasty, and without too many complicated steps. The filling is what I often use for other vegetables too: minced meat, soaked bread, cheese, and egg. A simple mixture, but designed to stay soft during cooking and absorb all the flavour of the…
There’s a risotto I burnt years ago, during my second year of university. I had just got my first flat all to myself, I wanted to impress my friends, and I thought: “a risotto, how hard can it be.” Well, it turned into a greyish paste that stuck to the spoon like cement. The risotto…
If the perfect soffritto is the silent soul of a dish, then cheese is its muscle and beating heart. It’s not just a condiment to be grated absentmindedly at the end of cooking; it’s a complex structure of proteins and fats capable of transforming a loose liquid into a velvety cream or a crust with…
No-egg tiramisù is a simple dessert that’s accessible to everyone, perfect when you want to make something delicious without overcomplicating things. Just a few ingredients are needed – mascarpone, ladyfingers, cream, and coffee – to make a generous tray, ideal for sharing. The result is a creamy yet firm dessert that holds its shape well…
You know that feeling when you’re standing at the supermarket counter faced with a myriad of options? Buffalo mozzarella, fior di latte, classic mozzarella, plaited, knots, smoked… and then there are those who want it for pizza, those for salad, those for a hot dish. Often, we choose it carelessly, as a simple “white, soft…
If patisserie were a work of engineering, the biscuit would be its foundation. We often consider it a mere supporting actor, something to absent-mindedly ‘dip’ into milk or coffee, but in reality, it’s one of the most versatile tools available to those who cook. Just as we saw with potato starch, understanding the structure of…