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allosimone

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creamy chanterelle & broccoli tagliatelle

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a rhubarb (and strawberry) macadamia nut cookie

crispy chickpea caesar by allosimone
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a crispy chickpea caesar

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beetroot sauce (for grains, salads & pasta)

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on eating with the seasons

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roast squash, brothy beans, and tender wilted radicchio

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green lentils, fast and slow

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on (real) food

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recent posts

  • creamy chanterelle & broccoli tagliatelle
  • a rhubarb (and strawberry) macadamia nut cookie
  • a crispy chickpea caesar
  • beetroot sauce (for grains, salads & pasta)
  • on eating with the seasons

latest on instagram

keeping things simple and (mostly) unfussy with mi keeping things simple and (mostly) unfussy with minty peas on toast — with fresh mozzarella + stracciatella, a hearty drizzle of evoo, a crunchy pinch of flaky sea salt & an abundance of microplaned lemon zest 🍃🍋
a very good season indeed 🍓✨♥️ ⁣⁣⁣ a very good season indeed 🍓✨♥️ ⁣⁣⁣ ⁣⁣⁣ feat. macerated strawberries + whipped vanilla cream, a naturally fermented elderflower & strawberry soda, and the strawberry fig leaf (lime) semifreddo from the newsletter 🥹🫶 summer’s here!!
maltagliati (aka poorly cut pasta) with peas, fava maltagliati (aka poorly cut pasta) with peas, fava, and arugula — served in a silky, creamy, garlicky + black peppery carbonara-ish egg & parm sauce ✨
made a sage, rosemary, and quick-confited garlic f made a sage, rosemary, and quick-confited garlic farinata (used the garlic-infused olive oil in it too) and now I’m not sure I could ever go back to making it any other way 😌 there’s just something so magical about watching humble ingredients like chickpea flour and water turn into pure luxury, simply with the addition of a bit of time, love, and energy!! I’ve made this farinata more times than I can count now, and I hope that soon you will too 💛💛 recipe is at the link in my bio
peas, pesto & orzo ✨ made with the wild garlic p peas, pesto & orzo ✨ made with the wild garlic pesto I made earlier in the season (remember the wild garlic toasties?) — if you’d like to make something similar yourself, here are some vague instructions for how to proceed (note that these are as much for you as they are for me, ‘cause this was way too good not to make again and again): start by thinly dicing a shallot, then fry it in olive oil and butter until translucent. toast some orzo in the shallots and fat, then deglaze with a splash of white wine. cook the orzo according to package instructions by stirring through some well-seasoned vegetable broth, then pop in some peas (freshly shelled and barely blanched, or straight from the freezer). stir through some pesto. taste, adjust seasoning and/or pea/pesto quantities, and enjoy hot with a small mountain of parmesan + an extra little drizzle of evoo on top 😌💛 easy, peasy, delicious!
made a rustic rhubarb almond galette, with a cheek made a rustic rhubarb almond galette, with a cheeky layer of seville orange marmalade at the bottom and a wonderfully crisp and rugged crust, and it was SO GOOD 😌💛 ⁣ all the how-to details are in the latest newsletter issue, but here’s the gist of how I made it: for the pastry, I put together a basic pie dough, swapping out around half of the flour for rolled spelt that I pulsed to a coarse flour in the food processor (though you could use any rolled grain for this — oats, barley, rye, wheat, or a mix). popped that into the fridge overnight. the next day, I pulled out my rhubarb and sliced it into a puzzling series of sticks (the things we do for beauty!), then I ground up some almonds to make a basic frangipane, adding lots of cardamom, ginger + vanilla into it for some really nice flavour & spice. tossed the rhubarb along with a bit of fragrant orange zest, then got to assembling: first, I rolled out the dough, then I slathered on a few spoonfuls of marmalade before spreading out the frangipane. topped the almond filling with the rhubarb (in a totally unnecessary but very fun herringbone pattern), then egg-washed the pastry and baked it in a hot oven until the crust was beautifully golden and crisp. tasted amazing warm, and somehow even better frozen (I froze extra slices for later and was too impatient to thaw one: mind blown). a real delight from start to finish ✨ I’ll link the recipe in my bio!
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