moussaka

Serbian Moussaka

Serbian moussaka is slightly different than classic Greek moussaka. No eggplant is used and instead of béchamel, the dish is covered with a milk and egg cream. At my house, we’ve always made our moussaka like this because we have an aunt from Belgrade: Aunt Buba is her name and she taught this recipe to […]

Read more

Stuffed Rabbit Roll with Chardonnay Teresa Manara

Today’s recipe has been translated from one of our favorite Italian food blogs, Shake and Bake by Gaia Borroni. This is the most recent entry in the Cantele Food Bloggers Project. Buon appetito! Stuffed Rabbit Roll 15-20 black olives, pitted 1 carrot, peeled and finely diced 1 white onion, peeled and finely chopped 6 sage […]

Read more

Chicken & Zucchini Skewers à l’ancienne

Today’s recipe comes from Sonia Figone (above), a food blogger and native of Liguria who resides in London. The following post is Sonia’s contribution to the Cantele Food Bloggers Project. Chicken and Zucchini Skewers à l’ancienne (Old Fashioned Chicken and Zucchini Skewers) In French, whole-grain mustard is called moutarde à l’ancienne (old fashioned mustard). Hence, […]

Read more

A marriage made in heaven: oven-poached sea bass and Negroamaro Rosato

Today’s recipe comes from Le Franc Buveur who recently participated in the Cantele Food Bloggers Project. Buon appetito! Enjoy! Ingredients (per person): extra-virgin olive oil 1 hole sea bass, cleaned and trimmed 1 potato, peeled and thinly sliced 1 red onion, sliced into thin rounds capers black olives 5-6 cherry tomatoes, diced 1 sprig rosemary […]

Read more

Frisa at the Joyce Pub in Lecce

A frisa for lunch at the Joyce Pub in Lecce. The frisa is a traditional savory Pugliese biscuit that can be made generally from whole wheat or white flour (in this case, whole wheat, the prevalent version). The biscuit is gently soaked in water and then topped with a variety of ingredients. The classic toppings […]

Read more