An Italian cooking in England: food, photography, recipes.

Posts tagged “cinnamon

FC&G in trasferta: kefta and eggs tagine

Posted on April 19, 2015

It took me two years, but today I finally give you the third and last instalment of my Morocco series. In spring 2013 B. and I travelled around the Country for about three weeks; instead of dividing my posts by location, I decided to split them by overarching themes. The first one is dedicated to nature, landscapes, flora and fauna. The related recipe is a very straightforward one for the ubiquitous Moroccan dessert that is orange with cinnamon and honey. The second one brings together images of contemporary life: people, streets, shops and so on. The recipe I gave you then was one I found throughout Morocco, for a chicken tagine with green olives and preserved lemon. This third and last post is my…

Pear and walnut loaf

Posted on January 20, 2015

“Seeing the light, the moment of truth, the turning-point, surely we borrow these from Hollywood or the Bible to make retroactive sense of an overcrowded memory?” Ian McEwan, Black Dogs “È naturale che la vita, di fatto, sia più simile all’Ulysses che a I tre moschettieri; tuttavia chiunque di noi è più disposto a pensare la vita in termini de I tre moschettieri che di Ulysses: o meglio, può rimemorare la vita e giudicarla solo se la ripensa come romanzo ben fatto.” Umberto Eco, Opera aperta. Pear and walnut loaf Adapted from Smitten Kitchen’s pear bread. Makes two loaves. Slice once just warm or completely cool, then store in an airtight container. Keeps well for a good few days before starting to dry out. Make sure…