Potato and tomato bake - an Irish-Italian meeting of ingredients
Think Irish, think potatoes. Think Italian, think tomatoes.
In truth, the two are not so very far apart.
Tag: tomatoes (Page 2 of 3)
I think that my name is on a list somewhere. Some Italian food mafia list.
And make no mistake, they are out to feed me.
First, Milano’s invite me to come and taste their new Francesco Mazzei range. All of it. Two starters, a pasta dish and three pizzas. In one sitting.
Let me tell you that the word full doesn’t remotely cover it.
Milano's Francesco Mazzei Pizzas:
Calabrese (sweet, chili-hot and sausagey, the crowd favourite), Mia Sofia (a thin-based pizza blanca that is all about the mushrooms) and Rustichella (which, let's face it, people will love for the pancetta)
Then, when I had finished digesting that, they sent their guys around with dough balls and pizza from the new Milano At Home range (eh, don’t mind if I do, grazie mille). Perhaps they’re out to change my spudly ways (after all, with the noble exception of gnocchi, Italians don’t seem to go in much for the whole potatoes thing). Or maybe they wondered if I had opinions to share, which, when it comes to food, I generally do.
There is nothing subtle about red.
It reaches out, grabs your attention and makes you look.
Perhaps that’s why it is the colour of the ribbon which is the international symbol of support for people living with HIV, and why Angela from Spinach Tiger asked us to remember World Aids Day earlier this week by cooking red.
Cooking red on red
Whaddya Sayin’?