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The Little Ferraro Kitchen

World Cuisine, Made Easy

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tart

Vichyssoise Galette

*Chicken Saltimbocca with Speck and Herbes de Prov

*Chicken Saltimbocca with Speck and Herbes de Provence*⁠
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Boy oh boy, do I have a weeknight chicken recipe for you!⁠
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My version of saltimbocca takes a bit of French inspiration and in my (humble) opinion, has bolder flavors!. ⁠
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Pounded chicken cutlets are seasoned with aromatic herbes de Provence and layered with basil and smoky speck, seared and finished in a light white wine sauce.⁠
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Saltimbocca translates to 'jump in the mouth', which is exactly what these flavors will do. ⁠
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**Recipe is live on the site, head to the link in my bio and click on the photo for the recipe!**⁠
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*Homemade Preserved Lemons*⁠ ⁠ New on the site

*Homemade Preserved Lemons*⁠
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New on the site, is a step by step guide on making your own homemade preserved lemons with some recipe inspiration and tips.⁠
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There is nothing like the aroma of preserved lemons. Citrusy, bright and floral.⁠
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You just need two ingredients and about two weeks time. Then chop or slice up to use in so many things, such as tagine or preserved lemon compound butter for fish. How good does that sound?⁠
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How would you use preserved lemons?⁠
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(For the recipe + tips, head to the link in my bio and click on the photo!)

*Herb and Citrus Roasted Salmon*⁠ ⁠ Oh hello t

*Herb and Citrus Roasted Salmon*⁠
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Oh hello there citrus season! Sure, you could take winters sunshine and bake it into a cake or curd, but there is something about citrus + salmon that never goes out of style. ⁠
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Wild salmon filets are packed with a fresh herb "crust" and poached in a bright white wine lemon and olive oil marinade. ⁠
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I've made this recipe with so many different variations...different herbs or with blood orange would be fantastic! ⁠
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What would you make this citrus season?⁠
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(For the citrus salmon recipe, head to the link in my bio and click on the photo!)⁠
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*Braised Short Ribs with Red Wine*⁠ ⁠ What is

*Braised Short Ribs with Red Wine*⁠
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What is your favorite method of cooking? If I was left to one, it would be braised. ⁠
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A good hard sear, then low and slow (preferably in red wine) for hours until the tough muscle fibers are forced to break down, soften and literally melt in your mouth. ⁠
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A few herbs, some aromatics and then just let the braise do the rest of the work. ⁠
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(Head to the link in my bio and click on the photo to get this classic recipe!)

*Four Ingredient Lemon Herb Couscous*⁠ ⁠ Today

*Four Ingredient Lemon Herb Couscous*⁠
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Today, we're chatting about "back pocket recipes" as I'd like to call it. ⁠
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Recipes that we all should know and can whip out at a moments notice. A few of mine are: creamy polenta, a bomb roast chicken and classic spaghetti and meatballs. ⁠
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The other day, I shared my chicken tagine recipe and this simple lemon herb couscous would the perfect companion to those bold flavors. ⁠
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What are you "back pocket recipes?"⁠
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(Head to the link in my bio and click on the photo for the recipe, but really...just remember the 1:1.25 ratio and you're set!)

* Turkish Lentil Soup with Mint and Lemon*⁠ ⁠

* Turkish Lentil Soup with Mint and Lemon*⁠
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When I think of Mediterranean cuisine, one of the first recipes that pops in my head is this robust lentil soup. ⁠
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We were first introduced to this lentil soup in Istanbul and since, I have bright it to my cooking classes, my site and in my book because everyone needs to experience how fantastic Turkish lentil soup is.⁠
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Vegan and full of hearty grains such as rice, quinoa and lentils and flavored with smokey paprika and finished with fresh mint and bright lemon. This is what Mediterranean cooking is all about...bold, fresh flavors!⁠
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For the full recipe, head to the link in my bio and click on the photo!

*Weeknight Chicken Tagine with Preserved Lemons an

*Weeknight Chicken Tagine with Preserved Lemons and Olives*⁠
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When someone asked me why I don't have more Moroccan recipes on my site and in my book, well, they were right. It's not a cuisine I grew up with, yet a lot of the flavors are very similar. ⁠
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I took inspiration from the classic flavors of tagine and gave my own twist on it. ⁠
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Chicken is marinated in an intense spice rub with saffron, preserved lemon and spices before being seared for that crispy chicken skin. Then simmer along with aromatics, sweet and tart apricots, buttery olives and more preserved lemon. ⁠
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Have you made chicken tagine? What is your twist on it?⁠
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(For the full recipe, head to the link in my bio and click on the photo!)

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