Recipe for Tomatillo Salsa

I’m not fond of raw tomatillos, but once they are gently cooked – either roasted in a pan or boiled for a few minutes in water – and mixed with chilies, cilantro and lime, they transform into a bright and tangy sauce, fresh and cool for warm summer days.

Baked Tomatoes with Grapes

I was recently leafing through Michele Scicolone’s cookbook ‘The Antipasto Table’, coming across a recipe that I tried over seven years ago… and yes, it sounds like a bizarre combo.