Entries by Dominique Rizzo
Italian Sausage, white bean and spinach soup
serves 2 Preparation Time 10 minutes Cooking time 15 minutes 1 tablespoon olive oil ½ brown onion, diced 1 clove garlic, minced Sprig of rosemary or a good pinch of dried 250g beef sausages coarsely chopped ( choose lean sausages) 2 cups of chicken stock 400g tin of cannellini beans, drained and rinsed 1 x […]
Bruschetta with Parsley & Caper Salad
Bruschetta with Parsley & Caper Salad Makes 1 cup This is a tasty filling that can be used as a dip, pate or stuffed under the skin of chicken before roasting for a bit of a twist. This also makes a great accompaniment to fish, lamb or beef when baking or barbecuing. Why not make […]
Covaccine
Covaccine These are small thin style pizza breads that the Tuscan farmers use to make to test whether their wood fired ovens were hot enough to bake the bread. Unlike most other focaccias or pizze, no oil or salt is added to the bread until after baking. Covaccine is the Tuscan vernacular for Schiacciata a […]