The recipe of Nero di SeppiaGet a piece of paper. Baking paper. Take a pen. And a pan. Dip it into ink. Black ink. Create poetry to your taste.
Who am I?Doriana Manzella. Copywriter for work, chef for passion.
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Nero di Seppia by Doriana Manzella is licensed under a Creative Commons Attribuzione - Non commerciale - Non opere derivate 3.0 Unported License.
Based on a work at www.nerodiseppiablog.wordpress.com.
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Monthly Archives: April 2011
The tips of the Alps, sprinkled with icing sugar-like snow, stand enormous over the clear sky, blue as the ribbon of a baby boy, smooth as a satin vest. The doors of the city open to the generous embrace of … Continue reading
In full accordance to the rules of web 2.0, through my Facebook Page, I asked Nero di Seppia fans what they would have liked to find within the next recipes. After several suggestions, pistachio and artichokes were the two ingredients … Continue reading
Now, let’s be honest. There’s nothing really “light” about this béchamel sauce. I call it so because of its more delicate flavour, as I use water and milk as liquid parts instead of only using milk. I usually prefer this … Continue reading
This is a typical Sicilian recipe, from Palermo. Ingredients for 4 servings - “bucatini” pasta, 400g - green cauliflower, 1 of 1kg - onion, 1 - dried raisins, 50g - pine nuts, 50g - salted anchovies, 50g - saffron, 1 bag - extra virgin olive oil, ½ glass … Continue reading
Ingredients for 4 servings - milk-fed lamb meat, chopped in small cubes, 900g - butter, 20g - extra virgin olive oil, 20g - flour, 20g - Marsala wine, ½ glass - aromatic herbs (3 laurel leaves, 1 branch of sage … Continue reading
Get a piece of paper. Baking paper. Take a pen. And a pan. Dip it into ink. Black ink. Create poetry to your taste.