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Cucina del SoleThe Italian Cooking School in Amsterdam

Spaghetti alla puttanesca

August 17, 2020 by Nicoletta Tavella 0Comments

I'm a huge pasta lover, that should be clear by now (if you don't believe me check my Instagram account) and this is one of my favourite pasta dishes EVER, so double the love. Easy to make, super tasty and prepared with ingredients that are in every Italian kitchen - I hope in yours too - a simple puttanesca from…

Puff pastry triangles stuffed with spinach and fish

April 11, 2020 by Nicoletta Tavella 0Comments

This is an Easter recipe I wrote for the Italian site Principessa platessa, dedicated to the promotion of Dutch plaice in Italy. It's easy quick to make, nutritious and tasty. You probably already have all the ingredients in your fridge and freezer: puff pastry, frozen plaice or other fish, spinach and eggs. So why not try it, this Easter? Fagottini…

Christmas recipe: Four-Cheese Terrine

December 15, 2019 by Nicoletta Tavella 0Comments

This dish is a wonderful party appetizer or the perfect after-dinner, for example with some good crackers or bread and a glass of liqueur wine (think of a Marsala, a Port or a Ben Ryé if you're in the expensive mood!). It's made with 4 different cheeses and if you want to substitute some of them with something different you…

Culinary holidays Puglia 2020

October 6, 2019 by Nicoletta Tavella 0Comments

How exciting is that? The dates for the culinary holidays in Puglia 2020 are out! I'm going there in April (13 to 19) and October (5 to 11) with a wonderful programme: 3 cooking lessons with me as a cooking teacher and a visit to the beautiful Conversano market on Friday. Plus excursions to Polignano, Monopoli (including a lovely…

Wild salmon burgers with avocado and tarragon-lime mayonnaise

August 16, 2019 by Nicoletta Tavella 0Comments

Photo: Nicoletta Tavella Let me tell you, these wild salmon burgers are EPIC. I'm a total burger lover. Meat, veggie, vegan and fish, just gimme a GOOD burger and you'll make me happy. The weird thing is, though, that I never make burgers for myself and that I end up preparing them only when my niece Gaia is visiting…

Salad “boats” with aubergine cream

July 25, 2019 by Nicoletta Tavella 0Comments

Pic: Barbara Zonzin These little boats filled with silky aubergine cream are perfect for a hot Summer day. You have to use the oven, it's true, but you can do that in the evening, after the hottest hours, so that the cream is ready to eat and chilled to perfection the day after and you can enjoy it in…

Lentil pasta with carrot, oregano & hazelnut pesto and bimi (vegan)

June 22, 2019 by Nicoletta Tavella 0Comments

This bright orange pesto is a joy. Fresh, summery, lemony, sweet and peppery at the same time. And totally vegan! You can, of course, add a little bit of Parmesan or pecorino to the mixture, if you wish, but believe me, it's not really necessary. All the different tastes blend so perfectly well that you won't miss the cheese. This…

Video recipe: pasta with pistachio pesto

May 30, 2019 by Nicoletta Tavella 0Comments

A quick and easy pasta recipe that's yummy and super fast to make. This pistachio pesto is originally a Sicilian recipe and I gave it a little twist by adding almonds and pine-nuts. In Sicily you can find several versions, one of which with the addition of a few basil leaves. Also quite nice! This time I prepared it with…

Tiramisù with strawberries and limoncello

April 22, 2019 by Nicoletta Tavella 0Comments

This tiramisù is a big hit in my cooking lessons and with good reasons: it's creamy, unctuous, tasty and incredibly sexy. And it's enriched with fresh strawberries and Medjoul dates, the plump, moist fruits from the desert that make adding too much sugar unnecessary. The limoncello is the finishing touch that makes this dessert a real winner. Lemon and strawberries…

Sicilian pasta with tuna and sun-dried tomatoes

March 17, 2019 by Nicoletta Tavella 0Comments

This Sicilian pasta is actually more Sicily-inspired than really Sicilian since it’s another one of my “fusion” dishes. The pasta is Tuscan (wonderful Gigli toscany by Pasta Panarese), the sun-dried cherry tomatoes come from Noto, Sicily, and the olive oil I used for drizzling the finished plate is an Apulian one, the amazing Empress by BONO, one of their…