This is not really a recipe, but a nice use of leftovers, or at least what some people would think it’s not to eat 🙂 How did I make these “nachos”? I simply scraped the bottom of the pot after I made polenta at lunch 🙂 As often happens, there was a nice full layer of crunchy…
Author: polentaebaccala
I'm Italian, together with my wife we are photographers, and as for many other Italians food is also a main passion :)
In my blog you will find what I usually eat, recipes of the italian tradition, but not only :)
Zuppa Valdostana (Mountain Soup)
Is it cold enough out there? Then it’s the perfect weather to prepare this super tasty soup! 🙂 The “Zuppa Valdostana” (whose name in the local dialect is “Seupa à la Vapelenentse”) is one of the most typical and famous recipes of Valle D’Aosta region, that small Italian region in the Alps next to France and…
Persimmon Jam, with Quince and Ginger
Lately we went back to Italy, to my parents house, and since I saw that the persimmon tree in my father’s field was full of nice and big fruits, we decided to bring back some to Hungary and to make a nice and spicy jam, using also some quince and a little bit of ginger…
Mediterranean Seabass Fillet with Olives and Pine Nuts
The Seabass is one of the most appreciated fish, and there are reasons why 😀 It’s very tasty, its flesh is firm and the fillet is boneless, it’s perfect for everyone 🙂 This is a very easy and fast recipe, so we can do it whenever we want! All we need are few ingredients: the…
Spaghetti with Yellow Tomatoes…a travel back to the Summer :)
It’s November, but in these days the sun is still shining, the warm colors of the autumn are coming and I felt the wish to cook something matching with this nice atmosphere 🙂 I looked in my pantry and I remembered I had a jar of yellow tomatoes bought this summer in southern Italy…I was…
Duck Ham (Magret de Canard Séché)
This is a simple preparation to do at home, and it will give you a very good product to taste as appetizer, and if you have guests at home they will be surprised to see it 🙂 All you need is a duck breast, salt and spices 🙂 The duck you need is that kind…
Frittata di Cipolle (Frittata with Onions)
Here it is again one of my favorite dish to prepare for a simple and fast dinner 🙂 I have already wrote a post about Frittata with Spinach, so now we will see the one made with onions 🙂 I used red onions in this case, but you can do it with the onions you…
Baked Zander/Walleye with Walnuts Crust
I use to cook the fillet of the Zander in the pan, but this is a recipe that sometimes I like to do and in this case the fillet is going to be baked. It’s more common to see recipes of fish with toasted almonds, but also walnuts sometimes can be an interesting choice. It’s…
Aglio, Olio e Peperoncino (Alternative Recipe)
Aglio, Olio e Peperoncino…just the name makes me think to that nice and inviting smell 🙂 Aglio, Olio e Peperoncino is another of the most famous and simple recipes of the Italian cuisine, it’s that recipe you can do when you don’t know what to do, and since the ingredients are few and very simple there…
Tasty Sandwich, with Porchetta, Fontina cheese and Grilled Vegetables
Tasty dinner this evening! 🙂 today we went to one of our favorite shops in Budapest, and we found a nice Porchetta and, joy to my eyes, a real Fontina DOP! 🙂 I bought Fontina to make a traditional recipe which I’ll cook in the following days, but I thought that it was a good idea to…
Candele spezzate alla Genovese (or simply “La Genovese”)
This is one of those recipes that makes your Sunday special 🙂 It’s probably the most typical pasta sauce of Naples area (and incredibly quite unknown in the rest of Italy), we can say it’s a recipe that has a “ritual” in it, and traditionally it’s a recipe that gathers the whole family (several people…
Fig Jam, my favorite :)
Autumn is not autumn without a good fig jam 🙂 This is probably my favorite jam (I often make Crostata with it!), and since always at home we had fig jam, made by my grandmother with our own figs. We still get some jam from my grandmother when I go back home, but since I’m abroad…
Polenta & Baccalá 