ITALIAN FOOD Archives : Ooh La Loire

EASY, CHEESY, ELEGANT MUSHROOM LASAGNE

By Sheila Wilton
October 7, 2024
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It starts perfectly with creamy, nutty béchamel, simply seasoned, golden brown mushrooms, and lots of cheese. We love this. Its ready in about 2 hours, and you’ll have an … Continue Reading →

TUSCAN CHICKEN

Win over dinner guests with this simple Tuscan chicken recipe! Juicy chicken breasts are seasoned with Italian spices and seared until golden, then simmered in the most luxurious cream sauce … Continue Reading →

TUSCAN BUTTER SCALLOPS

By Sheila Wilton
February 25, 2024
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One bite of these scallops and be prepared to be whisked away to the rolling hills of Tuscany. The scallops get seared to a golden hue in plenty of butter, … Continue Reading →

GNOCCHI WITH CREAM AND SPINACH

By Sheila Wilton
January 12, 2024
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Afredo sauce is a pasta dressing derived from fettuccine Alfredo, a dish created in Rome by chef Alfredo di Lelio. The original Fettuccine Alfredo – called fettuccine al … Continue Reading →

LIVER VENEZIAN…. (well, sort of)

By Sheila Wilton
November 7, 2023
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This recipe is inspired by the famous Liver Veneziana, using small strips of calves liver and onion cooked in white wine and Madeira, but Delia started to ring in … Continue Reading →

TIRAMISU

By Sheila Wilton
April 17, 2023
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This tiramisu is an eggless recipe. Add a touch of rum, marsala or amaretto to bring more flavor to your tiramisu. Luscious mascarpone cream with soft coffee soaked lady fingers … Continue Reading →

CODA ALLA VACCINARA (Oxtail Braised With Celery)

By Sheila Wilton
February 4, 2023
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Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … Continue Reading →

PARMIGIANA DI MELANZANA

By Sheila Wilton
September 4, 2022
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A moreish aubergine parmigiana recipe from Rick Stein. The Italian inspired dish layers up melting, tagglio, aubergine,and a rich tomato sauce. INGREDIENTS Serves 6 1 kg aubergine 150m Extra virgin … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.