Prosciutto e Melone con Insalata di Rucola
Prosciutto e melone con insalata rucola is a traditional Italian anti-pasti, i.e. an appetiser before the main course. Given the right ingredients, it just takes a matter of minutes to put together. Despite being a simple spread of only 4 to 5 items, the assembly of flavours are quite incredible. This explains why it was easily one of my favorites-to-order on the menu of any Italian restaurant that offers it. Why eat it at a restaurant when you can always make it at home? Well, read on and you would know why…
Quiche aux Cèpes, the “Pseudoharu Aoki” way
We love Taiwan and had been there more than half a dozen times over the last couple of years. Fabulous food, good shopping and breathtaking scenery, the island country continually astounds us in with her ever-changing facades of beauty, fun and excitment. And that’s basically what keeps us going back. We are never bored there and feel strangely at home all the time. When we got to know that the renowned Japanese patissier Sadaharu Aoki 青木定治 had opened a dessert salon in Taipei, the level of excitement that amounted could barely be contained! This gives us yet another reason to make another trip, this time a pilgrimage, to pay homage to the great Paris based pastry master. It is no secret that I’m in awe of Aoki san’s creations. But travelling frequently to Paris or even Tokyo to try his works proved to be quite a feat. Aoki’s outlet in Taipei is probably our closest pitstop to pastry heaven.
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travellingfoodies 