Recipes From Our Kitchen

September 2011

Click here for Past Recipes

Cavolfiore Alla Romana ~ Cauliflower Roman-Style


  • 1 head cauliflower
  • 3/4 cup fine breadcrumbs
  • 1 teaspoon of grated Parmesan cheese
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 2 eggs slightly beaten
  • 1/4 cup milk
  • 1/4 cup olive oi


  • Preheat oven to 375º F.
  • Prepare cauliflower by breaking into small pieces and cook in salted boiling water until half done (about 5 minutes).
  • Mix eggs, cheese, salt, pepper and milk together.
  • Roll each floret in batter and then dip in breadcrumbs.
  • Place on well-greased cookie sheet and drizzle oil over the top.
  • Bake for 30 to 35 minutes or until golden brown, toss flower over to brown all sides.


Pasta Con Le Noci ~ Pasta & Walnuts

Featured in Cooking Vacations September 2008 Newsletter
This dish is often made in Liguria, and is based on what has become known as one of the modern ‘superfoods’: the simple walnut.

Number of servings (yield): 4


  • 400g rigatoni
  • 100g walnuts, shelled weight
  • 50ml extra-virgin olive oil
  • 1 clove garlic
  • 1 tsp sugar
  • Cinnamon and nutmeg
  • 50g grated Parmesan


  • Whiz walnuts briefly in a food mixture or crush them using a mortar and pestle. Don’t over crush them – it’s nice to leave some slightly larger pieces too.
  • Place in a small bowl.
  • Bring a pot of well-salted water to the boil for the pasta. (It’s important to salt the water a little more than normal as no salt is added to the walnut sauce apart from that already present in the Parmesan cheese.)
  • As soon as you have added the pasta to the boiling water, heat the oil in a large frying pan. Add the garlic to the oil and when it turns golden brown, remove.
  • Sprinkle in a little cinnamon and freshly grated nutmeg. Add about a third of a cup of pasta water* to the bowl with the chopped walnuts to moisten them slightly, then add the walnuts to the hot oil. Stir well and keep warm.
  • As soon as the pasta is cooked al dente, drain, and then throw into the frying pan with the nut mixture.
  • Add a little pasta water if the sauce seems too dry.
  • Toss well.
  • Stir in the Parmesan, check seasoning and serve immediately.
  • (*Plain tap water won’t do the trick here. As the pasta cooks, it releases its starch into the cooking water, giving it more of a ‘binding’ quality and making it ideal for lengthening pasta sauces, a technique often used in Italy.)


Ciambelle Al Vino Bianco

From Chef Rossi’s Cooking Vacations program, Roma. Click here to learn more.

Number of servings (yield): 3-4 dozen


  • 2 ½ cups Sugar
  • 1 2/3 cups White Wine
  • 1 2/3 cups Vegetable Oil
  • 6 2/3 cups 00 Flour
  • 1/3 cup Raisins
  • 3 ½ tbsp Pine nuts
  • 2 tsp Fennel Seeds
  • 1 Egg, beaten, to brush on top
  • Sugar


  • First prepare the pastry.
  • Mix everything together to form a smooth dough.
  • Allow to rest for about one hour before using.
  • Roll out coils of about 10 inches then press the ends together to form rings.
  • Place on a baking sheet lined with parchment paper and place the rings at least 1 inch apart.
  • Brush with beaten egg and sprinkle a little sugar.
  • Bake in a preheated oven at 180º C (350º F) for about 35 minutes until golden.
  • Remove from the oven and allow to cool completely before serving.
  • Served at the end of the meal, break the rings and dip in wine.
  • Store in an airtight container.