Today we’re proposing a fresh salad, to perfectly end up a meal in these first warm days 😉 . A fresh green salad with lettuce and radicchio, enriched with walnuts and Bleu d’Aoste cheese. A bit thank you goes to our friend Marina, for the excellent dinner she prepared for us time ago and for giving us this fantastic recipe. This … Read More
Saffron mashed potatoes
Serving our roasted chicken with cider without a worthy side dish would be a shame. That’s why we made this amber saffron mashed potatoes 🙂 . Mashed potatoes is a classic side dish we love so much; for Christmas lunch we wanted to change it a bit , replacing the black pepper and nutmeg, with saffron and crushed All spice (just … Read More
Confis Tomatoes
Mid-August, vacation time… We will travel with the taste: while sitting at the table you’ll enjoy the colorful cuisine of Morocco. Today we’re presenting a traditional meze: confis tomatoes with honey, sesame seeds and a mild spice mix 🙂 . The meze are typical starters of Moroccan cuisine, served on the table in a myriad of small bowls and accompanied by … Read More
Carrot flan with cardamom and poppy seeds
To accompany the fresh taste of pollock, we’re proposing a delicate side dish that goes very well with the hints of citrons: mono-portion flans made with carrots and Philadelphia cheese, scented by cardamom pods and poppy seeds 🙂 If you want more information on cardamom take a look at the bottom of the post on the trip to Annecy 🙂 .
Gratin Dauphinois
To accompany the tasty turkey roulade with ham, we’re proposing a side dish of French origin. The classic Gratin Dauphinois with potatoes, milk, Parmesan and a pinch of spice 🙂 . The version that we’re proposing has a lot less fat than the traditional version, there is no need to give up the taste, even if we give up the … Read More
Cailletier olives and citrus salad
Every main course has to be accompanied by a worthy side dish 🙂 . And today we’re presenting a fresh salad with unusual combination of flavors: a fennel crudité enriched with cailletier olives and sweetened by orange and raisins. In this dish we wanted to revive some flavours typical of winter and of Christmas time. We approached the delicate bitterness of … Read More
All Saints salad
The time has come to present another traditional recipe from our valley: a salad made with endive traditionally eaten during Halloween, flavoured with chilli and anchovies and topped with walnut oil and apple vinegar. In every family from Valle d’Aosta they used to enjoy the eve all together consuming this salad remembering the dead: a convivial meal to gather the … Read More
Ratatouille
After harvesting a large basket of vegetables from the garden, we decided to prepare the ratatouille. A mixture of seasonal vegetables: eggplant, zucchini and tomatoes accompanied with piperade sauce made of sweet peppers and onions, and flavoured with thyme, oregano and parsley 🙂 . The veggies are cut into thin discs and arranged alternately in concentric circles over a thin layer … Read More