Three Monkeys Online

A Curious, Alternative Magazine

Franita in the Kitchen

Sweet ‘n’ Sour Baby Onions

Tuesday, February 1st, 2005

These are stewed baby onions with the sweet and sour variant. They are tasty and can accompany meats or cold cuts, and they take only 10 minutes to prepare, if you follow my example and cook them in your pressure cooker. What you need: 10 baby onions 30 gr. butterchopped parsley or coriander2 cups vegetable […]

Smoked Salmon Risotto – a recipe

Tuesday, February 1st, 2005

A delicate salmon risotto with an alcoholic twist: you can make it with either brandy or vodka, but if you really want to spoil yourself, use half a bottle of champagne and drink the rest as aperitif! What you need (for four people) : 350 gr. rice200 gr. smoked wild salmon 1 lt vegetable brotholive […]

Recipe for Hummus (chickpeas dip)

Tuesday, February 1st, 2005

This delicate chickpeas dip is generally served with pita (middle-eastern bread) or any other non-levitated bread, such as piadina from Romagna for instance. It is the basis for a great appetiser or you can have it as a snack or light meal. It is not difficult to make per se. What's complicated is to find […]


Tuesday, February 1st, 2005

In Italy we do take cooking seriously and at the same time we are definitely 'provincial', in the sense that we are, sometimes exaggeratedly, attached to our region or even town, so it will come to no surprise to you that the Ordine della Confraternita del Pesto [the Cavaliers of the brotherhood of pesto] has […]

Mixed Fried Fish

Tuesday, February 1st, 2005

Now, this should not be confused with the fish in Fish 'n' Chips. Without taking anything off the Anglo-Saxon speciality, here there is no heavy batter involved and in Italian restaurants this dish (frittura di pesce or fritto misto di mare) is normally served with fried vegetables and/or green leaves salad. You may fry many […]

Spaghetti alle vongole (Spaghetti with clams)

Saturday, January 1st, 2005

What you need (for 2 people): 50 gr clams 1 clove of garlic1 scarce teaspoon dried crumbled chilli pepper olive oil1 bunch of fresh parsley leaves 1 slug dry white wine 200 gr. spaghetti Salt and pepper to taste How you do it: Wash the clams well to eliminate dirt and sand. Put them in […]

Potato puree – Three Monkeys’ style

Saturday, January 1st, 2005

My step-father always makes such a big deal on Christmas Eve with the potato puree – he is the appointed cook every year and normally starts the preparations hours before dinner – when we were all kids we were nearly more excited with the final result (a fluffy mountain of steaming hot, pale yellow cream […]

Aromatic pork chops

Saturday, January 1st, 2005

There are thousands of different ways to marinate and aromatise pork meat. This is a quick and reasonably cheap one. I love to accompany them with potato puree and green, steamed or boiled vegetables (ruby chard for instance or spinach). What you need (for 2 people): 2 chops (approx 170 gr. each) 1 clove of […]

Cappelletti & Co.: A Christmas in Romagna

Wednesday, December 1st, 2004

At the Three Monkeys Online Christmas party, we let the Irish sing, the Spaniards dance, and the Italians cook. Without casting aspersions on any of my colleagues' national cuisines, let me introduce you to yet another smashing Italian speciality: the cappelletti[Editor's note:a small filled pasta from the Romagna region]. This dish is not to be […]

Recipe for Salame di Cioccolata (Chocolate Salami)

Monday, November 1st, 2004

WOW, this has to be my favourite dessert! And it is the first dish that all children learn how to make, unless they are glued to TV or to a computer screen all day. My mum used to make it when we were kids, and she would give us one thin slice each, every night, […]