Author: Floriana Vincis

Harboryam / Articles posted by Floriana Vincis

Linguine with Bottarga - Gourmet edition A special ingredient straight from the Sardinia's sea deserve a special gourmet treatment! Enjoy! 400 g Linguine (or Spaghetti)80 g Bottarga (from Muggine tastes stronger)Bottarga to decorate80 g Water160 g Seeds Oil (Do not use extra virgin olive oil as its flavour is too strong!)Salt ((to boil the pasta)) Grate the bottarga if not bought already grated one.In a blender, add the grated bottarga to the water and make an homogeneous mixture.Slowly add the oil, while the...

Valentine's mini cakes This year I have decided to open for business, and the first Hearts175 g Dark Chocolate (55% dark)250 g Double Cream125 g Whole Milk30 g Icing Sugar250 g Frozen Red Fruits3 tbsp Caster Sugar2 bags Powder GelatineBiscuits150 g Plain Flour15 g Cocoa Powder75 g Unsalted butter65 g Icing Sugar30 g Eggs yolks HeartsStart with the red fruits coulis. Cook the frozen red berries with 2 glasses of water and 3 tbsp of caster sugar. Let it boil it and...

Modern Lemon Cheesecake A beautiful modern cheesecake, for a balance between the sweet of the cheesecake and the sharpness of the lemon. Will bring you back to the summer nights of the Mediterranean Sea. Filling500 g Ricotta100 g Lemon Juice2 Grated Lemon Zest2 bags Gelatine Powder250 g Philadeplhia150 g Sugar100 g Double CreamBase200 g Digestive100 g Unsalted ButterTopper60 g Lemon Juice100 g Water15 g Cornflour80 g Sugar1/4 tsp Tumeric Powder BaseCrush the digestive with a mixer, melt the butter and mix all of...

Slow Cooked Lamb with Fennel A really easy and tasteful main for Christmas or when you want something special! Slowcooker 1 kg Lamb Shoulder with bones1 Fennel1 tsp Fennel Seeds1 Chopped Onion2 Garlic Cloves1 tbsp Extra Virgin Olive Oil33 cl Dry White Wine ((a glass))20 cl Marsala Wine ((a small glass))SaltPepper1 tbsp Cornstarch (If needed.) Stir fry the fennel seeds with oil and brown the lamb.Once browned, leave the lamb on the side and add to the oil and fennel seed the onion....

Wild Mushrooms Linguine It is the season of wild mushrooms, and a friend brought some to us, with much appreciation from both my husband and me! 250 g LinguineSalt to cook the pasta300 g Wild Mushrooms3 Cloves Garlic1 tbsp Extra Virgin Olive Oil1 Cube Mushrooms Stock150 ml Double Cream330 ml Dry White WineSome Chopped ParsleyA lot of Grated Parmesan Boil the linguine (10 minutes in my case, but please always check the direction on pack!) in water and salt. Meanwhile peel...

Cherry Tomatoes and Swordfish Spaghettoni Quadrati An hot summer day, need of a white chilled glass of wine. What to match to feel fully the summer? Cherry tomatoes and swordfish Spaghettoni Quadrati, the perfect Mediterranean feeling. Swordfish and Cherry Tomatoes Sauce1 stake swordfish1 can cherry tomatoes or 200 g fresh ones1 glass white wine1/2 stock pot Fish - Knorr1 tbsp Extra Virgin Olive OilSpaghettoni Quadrati220 g Spaghettoni Quadrati ((De Cecco - you can find it in Ocado))1 tbsp Salt Water Stir fry...

Ravioli with Ricotta and Parsley Dough250 g Farina 00 or Semolina Fine100 g Water ((add if need more))3 g SaltFilling400 g RicottaSaltPepper100 g Chopped Parsley DoughIn a mixer make your dough mixing the flour or semolina fine, water and salt. When ready the dough has a smooth finish. Add more water if needed, flours are different, so water amount needed can vary.Put in cling film and let it rest for half hour in the fridge (this is a must do!)FillingDrain the...

Cannoli siciliani - Sicilian cannoli Does it even need a description? Cannoli Pastry260 g Plain Flour20 g White Sugar30 g Lard ((You can use unsalted butter if you want make it vegetarian))5 g Cocoa Powder5 g Salt20 g Egg10 g White wine vinegar60 g Marsala WineFilling1 kg Sheep Ricotta ((If not found it is ok normal ricotta))130 g Sugar80 g Dark Chocolate chipsFrying1 l Vegetable Oil Mix all the ingredients for the pastry together - lard needs to be straight from the...

Even our last day in Rome was quite full, and although tired of all the walking we had done so far, we decided to see another part of the city: the Eur. Although I have been there few times as adult, I do have a remembrance from my childhood about the Eur and its amusement park, LunEur, the largest amusement in Rome. From where we were staying, the fastest way to get to the Eur was to take a bus, actually 2!...