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Italian Recipe

Rosemary & Pecorino Grissini Recipe By Monika Coghlan

Rosemary & Pecorino Grissini Recipe By Monika Coghlan

This beautiful Rosemary & Pecorino Grissini recipe from Monika Coghlan, are the perfect pencil-sized snack sticks of crisp, dry baked bread that can be enjoyed on its own or as dipping sticks to your favourite creamy dips, served with cured meats or with a fabulous cheese board. Ingredients: Makes about 50. – 500g plain flour …

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Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel

Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel

This creamy Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel and Golf Resort, has all the elements of comfort food at its best. Perfectly cooked orzo pasta, with great flavours in a creamy sauce, served with a meaty Italian sausage. Nothing better than to enjoy great food, in a cold evening with friends …

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Marsala Plums Recipe with Whipped Cream by Eileen Dunne-Crescenzi

Marsala Plums Recipe with Whipped Cream by Eileen Dunne-Crescenzi

This marsala plums recipe is a traditional Italian dessert, simple but delicious. I have tried plums with mascarpone, vanilla and pistachio ice cream, but plums and cream are the supreme combination. Serves 6 Ingredients: – 1kg plums, halved and stones removed – 200g caster sugar – 250ml good Marsala dessert wine – 250ml fresh cream …

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Tiramisù with vin santo Recipe by Eileen Dunne Crescenzi

Tiramisu with vin santo Recipe by Eileen Dunne Crescenzi

I couldn’t decide if I should include my tiramisu recipe in this book since it already appeared in my last one. But having asked a substantial number of Italians what their favourite Italian dessert is, the response was always the same: tiramisu. So I decided to share it once more. You will appreciate the coffee …

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Cacio e Pepe TASTING ROME

Cacio e Pepe Pasta Recipe from the Tasting Rome Cookbook

Cacio is the local Roman dialect word for Pecorino Romano, a sheep’s-milk cheese made in the region since ancient times. Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century. Pasta is tossed with an emulsified sauce of Pecorino Romano and black pepper that is bound …

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