T is for Tagliata with Rocket Lettuce and Balsamic Vinegar

In principle, tagliata is just a sliced steak. But I think by now we have come to realize that in Italy it’s never just that. It’s never just a fish, or just a pie, no, it’s a simple dish, but with immensely intense flavours that knock you off your feet everytime you take a bite. Same goes for this wonderful…

O is for Olive Oil

My absolute, number one, favourite ingredient is for the letter O: Olive Oil. I prefer any type of oil over butter, but the Queen of oils is the one for me. With so many different olive variations, producing techniques and regions, there is an endless supply of this golden liquid. It all started an immense…

F is for Foccacia with Sea Salt, Rosemary, and Olives

After visiting Capri, Emilia-Romagna & San Marino, and Sicily, we’re traveling to yet another region in Italy. It’s time to take a trip to Liguria, in the northwestern part of the boot, neighbouring France. Supposedly, the name derives from the Latin word for hearth or place of baking: focus. Which seems like a probable reason to…

A is for Arancini

The A-Z Challenge has begun! And day A already brings you so much greatness with these wonderful Arancini. These cuties are Sicilian rice balls. Filled rice balls, mind you. The name derives from the Italian word for oranges, which the rice balls definitely do resemble after you have deep fried them. Although nowadays most of the…

Film Friday – Big Night

There’s food. There’s film. Sometimes there’s both. When heaven and earth collide, films about food happen. Therefore, I’m introducing a new bi-weekly topic on Basil and Oil; Film Friday. A post where I’ll talk about which film I love, and why, and where I’ll definitely urge you to watch it asap. The first food-film is a special one….

Lasagna al Forno

I’ll just straight up say it. I am not a big fan of lasagna. I do not NOT like it, but I don’t particularly love it. To some of you this might seem strange, as I have just confessed my undying love for pasta in the previous hearty post. However, I finally found out why…

Pasta with Peas and Bacon

Pasta. The greatness of pasta cannot be put into words. It is one of the most versatile ingredients, with many different shapes and forms. You can either use it in complex and luxurious dishes, or just use it simple but flavourful ones. This recipe is one of the latter. Pasta with peas and bacon. I…

Sweet Sunday – Classic Tiramisu

For a recipe that is so globally known to be an Italian staple dish, Tiramisu is actually a relatively new creation. It has been invented in the 1960’s, although there is still debate on the location and the creator. Nevertheless, it has quickly become a classic dessert in Italy.  Originally, Tiramisu did not include Marsala or…

Sweet Sunday – Hazelnut Biscotti

Yes, yes, yes! Sweet Sunday is finally back! Oh, how I have been slacking on this day… But I return with this gorgeous recipe for Hazelnut Biscotti. A classic Italian cookie. This particular recipe incorporates marsala in the dough, so if you do not like that, or need something children proof, just substitute it with…

Bruschetta

Have you ever fallen completely in love with an ingredient? It caught your eye, and didn’t let go? No? Me neither. Until I came across these beauties. It was love at first sight. I have fallen head over heels in love with these stunning tomatoes. Ever since I bought them, I have been staring at them,…

Panzanella

As promised in my last recipe post, here I’ll provide you with the ingredients and instructions to prepare the gorgeous, flavourful salad called Panzanella. This salad is an Italian staple dish, originally created by the poor inhabitants of Tuscany, who had to use all available ingredients to its utmost. The main ingredient, as the name…