Here it is a delicious recipe of the Sicilian cuisine, with its typical flavors. It’s a recipe whose flavors will literally explode in your mouth 🙂 The pistachio is typical of the island (famous the one from the village of Bronte), the sun dried tomatoes too, and also the “ricotta infornata“, a particular ricotta which…
Category: First Courses / Primi piatti
Pasta with Yellow Zucchini and Crunchy Cured Ham
Between the summer vegetables zucchini are for sure between the ones I used the most. This year we decide to try to grow in our garden a particular yellow type, not really a rarity but definitely it’s a type of zucchini that you don’t really see often in the shops and markets. The taste is…
Linguine con Polipetti – Pasta with Small Octopus
As I already said other times, I love octopus 🙂 but also the small octopus are nice too and they can be perfect in this simple recipe with pasta, it’s really a summer recipe. The recipe can be maybe either with small octopus or with musky octopus (you can recognize them because the musky octopus…
Pasta alla Gricia
After having already wrote about Carbonara and Amatriciana, here it is another classic recipe of the Roman cuisine: the Pasta alla Gricia. This is the simplest of the 3, indeed only 4 ingredients are required: pasta, guanciale, pepper and Pecorino cheese. But if apparently it might seem an easy recipe, to obtain the best result…
Cavatelli with Peperoni Cruschi and Pecorino
This is the kind of authentic Italian recipes I love: few good quality ingredients and simplicity 🙂 It’s a typical recipe of Lucania, an area mostly part of Basilicata region, and the fact I managed to find also the Pecorino of Moliterno made it really authentic 🙂 But the main ingredient is the peperone crusco,…
Risotto with Red Scorpionfish
Here it is another risotto, with one of the best fish available on the market in my opinion: the Red Scorpionfish. It is a fish that traditionally is used for example in fish soups, but its fillet it’s really delicious, with a nice and nervous texture, and particularly tasty, more intense than many other fish….
Pasta with Potatoes, Provola Cheese and ‘Nduja
After the previous recipe “Pasta with ‘Nduja“, here it is another recipe with this unique ingredient typical of Calabria region. And this is really a scrumptious recipe, with some stingy cheese too 🙂 The basic recipe is about the same of the famous Neapolitan “Pasta e patate“, and I simply added the nduja, that of…
Pasta with ‘Nduja
I realized that I didn’t write any post yet about that amazing ingredient which is the ‘Nduja! 🙂 I’m not using it often because I don’t always find it, but when I see it I usually never miss it. The ‘nduja it’s a spreadable meat product typical of Calabria region, especially the area of Spilinga….
Risotto with Tub Gurnard – Risotto alla Gallinella
Do you know the tub gurnard? In Italian we call it gallinella, and traditionally it’s one of those fish used to make many delicious fish soups, but its fillet it’s also very good and it can be used in many ways. In the past, like all the fish “for soups”, it was quite a poor…
Pasta with Pilchards and Yellow Tomatoes – Spaghettoni con le Sarde e Pomodorini Gialli
I really love pilchards (Sarde in Italian), and every time I find them by my usual fishmonger I always buy them. Like all the fish of that kind (in Italy we call all these fish pesce azzurro), it is a very healthy fish, with high contents of Omega 3, which is good for the health…
Pasta, Black Chickpeas and Mussels
This is one of the best recipes I ever did: I love legumes, and black chickpeas are great (the taste is a bit different from the normal chickpeas), and I love also sea fruits like mussels, so to combine them together it’s really something delicious 🙂 It’s not complicated but it requires to think about…
Pasta with Puntarelle
Puntarelle are one of the interesting vegetables available in this season. Where I come from, northern Italy, they are not very common, but in central and southern Italy they are widely used, especially in Lazio region where the stems and shoots are eaten raw in a salad, simply seasoned with olive oil, anchovies and garlic….
Polenta & Baccalá 