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Giselle's Umbrian Kitchen

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Giselle's Umbrian Kitchen

Just a few ideas, thoughts and recipes from my Umbrian Kitchen to your home.

19/08/2026

Sorry for the absence - TBH, I have just been hiding from the heat and not really doing cooking of any note!
Last night was fun tho - Yes, I know it was a Tuesday - but that's the way it goes! It was still hot, so we set up out under the pergola which is absolutely groaning with almost ripe grapes - I will have to have a think on what to do with them!
I made 4 salads and grilled some meat. Added some Crescia flat bread which is so tasty, sauces and the w**e was flowing!
A lovely, chatty and if I may say so myself, delicious evening!
It was such a lovely evening, I didn't get around to getting any photos once everyone arrived, nor the lovely starter that Emma H brought along - a bread 'bowl' filled with a REALLY tasty gorgonzola-y dip! I didn't get any last night, but thankfully, I found some extra dip in the fridge this morning - yay!

03/07/2026

Summer morning walk - so many pretty wild flowers!
Which ones can you name? I see vetch, chicory, poppy, camomile, thistle, wild geranium and I know the whitish one middle right, but the name won’t come to me (which it did this morning, so that’s annoying!)

24/06/2026

Made blueberry and almond muffins on a whim the other day - fancied something to go with a nice cuppa tea. 😁
They worked out very well and hit the spot!

23/06/2026

Sacrilege or a twist?
Gnocchi al Carbonara!
Meal for one hungry person!
Quite ‘saucy’, but the gnocchi is soaking it up!

Fry up some chopped guanciale in a bit of olive oil.
Meanwhile boil about 200/250g gnocchi only until it first floats to the surface and remove to a bowl and coat in a bit of olive oil to stop them sticking together. Heat the pan with the guanciale, add the gnocchi and stir quickly to coat.
Add a spoon or so of the gnocchi water. Stir constantly to absorb this liquid and then turn heat to low. Add about 28/30g grated pecorino romano cheese and mix in until incorporated.
Turn heat OFF. Add 2 beaten eggs, seasoned with salt and pepper. Stir quite vigorously.
If it’s too liquidy, turn the hob on again VERY briefly, stirring all the time. As soon as it shows signs of scrambling, come off the heat and stir to a silky finish.
Bit more pepper and enjoy. 😉

19/06/2026

Granola bars!
Very tasty and great for a speedy, pretty healthy breakfast! (Or an afternoon snack!)

I’ll sort the recipe in the comments if anyone is interested! 😋😋

18/06/2026

C***r in pill form - Apple alert in da orto!

01/05/2026

Well! Cornish gal in Umbria …
Turns out you CAN make very passable clotted cream in an instant pot using the sous vide button!
Long ol time, but almost completely hands off!
And it also turns out that the buttermilk scones are also a thing and delicious!

Using the last of Carol’s wonderful strawberry jam - we indulged in a cream tea tonight!

22/04/2026

Wild Asparagus Risotto… from thought to table in 1 hour! 😋😋
After doing some gardening I spotted some wild asparagus growing right on our fence line. Moments before I was wondering what we would have for supper - the answer came to me once I saw the asparagus - risotto. Pretty much gold standard comfort food!
It turns into quite the zen moment when stirring risotto to create that signature creaminess. Round-and-round, figure-of-eight and repeat!

19/04/2026

Jam first!
The Cornish way.
Found the scone recipe online and it’s a winner!
Living in Italy, we can’t get their fabulous clotted cream so we improvised with a dollop of Italian Mascarpone cream instead. Coupled with the most delicious homemade strawberry jam made by our lovely friend .lewis.185 - it was the perfect Sunday afternoon tea treat!

….

Contemplating making the proper traditional accompaniment to the jam and cream next - Cornish splits. Splits are ye**ty buns - I will look for a good recipe!

30/03/2026

Spring has sprung.
Borage is just a stunning flower - and the honey bees love it!
#

Indirizzo

Piazza Dei Cavalieri Di Malta, Aventino
Rome

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