Chef Michael Salmon - Join me in my Kitchen
Agnolotti is a stuffed pasta that comes from the Piedmont region of Italy. Agnolotti are similar to ravioli, but they have a unique shape with two large dimples that assist in “trapping” sauce. I find them much easier and faster to make than ravioli, once you have mastered the technique. The filling in this recipe is a spinach-ricotta mixture, but they can be filled with everything from roasted vegetables and cheese, to braised meats and seafood.
The island of Aruba remains part of the Dutch Kingdom, so the Dutch influence is prevalent in everything from architecture to cooking. Keshi Yená is a dish that was originally made by filling an empty shell of a scooped out Edam or Gouda cheese with a spiced chicken or beef mixture and baking it.
Every August I find myself with more tomatoes than I know what to do with. I gift some to friends and family and then head to my kitchen where I use some in more traditional dishes like this Caprese salad, while others I confit for the winter months ahead when I’ll have time to ponder my garden for next year. Maybe I wont plant so many tomato plants!
I look forward to Caciocavallo cheese every time we visit Sicily for one of our Foodie Adventures. Our home base in Sicily is near the southern town of Ragusa, where “Caciocavallo Ragusano” is produced. Halloumi (from Cyprus) or Mexican Frying Cheese (Queso Fresco) are 2 good alternatives that have a higher “melting point” are more readily available. Tomato Jam with it’s sweet, sour and spicy qualities is the perfect accompaniment to the rich-fried cheese.
We make these delicious cheese “puffs” on our foodie trips to the Catalonia region of Spain, where Manchego cheese and Serrano ham is abundant.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
