And also the day for the post on the “Bolognese Sauce” finally arrived 😀 What to write about this iconic and one of the most famous Italian recipes in the world? Thousands of posts have been written on the web, many of those not really respectful of the origins and the tradition of this amazing…
Category: First Courses / Primi piatti
Legumes and Cereals Soup
Here I am again with another wonderful soup 🙂 This typically winter recipe will make you full easily 😀 and I don’t need to say that it’s very healthy. To make it really tasty I suggest to use a little bit of lardo, pancetta or bacon in the base, and also a Parmigiano Reggiano rind…
Casoncelli Bresciani (Very Good Italian Filled Pasta)
As you know, in Italy we have countless types of filled pasta, each of them with different names, and often the same type can have different names from province to province or even from village to village sometimes 🙂 Casoncelli are one of those, they are the ones typical of my area of origin, and…
Pasta with Roe Deer Stew Sauce
This is not a real recipe, so there will not be a very detailed explanation, but it’s just a very good dish made with the “leftovers” of the very good Roe Deer Salmì/Stew that I previously prepared and explained 🙂 How to do it: First start boiling the pasta in salted boiling water (I used…
Cappellacci Ferraresi with Duck Ragù
There are still many pumpkins in the markets, so since I like them I’ll keep cooking them 🙂 I wanted to do something different than the usual cream soups or gnocchi, and a good idea is to make some filled pasta, of course 🙂 In Italy the most famous pasta filled with pumpkin are probably…
Pennoni with Jerusalem Artichokes Cream and Crunchy Pancetta
Do you like the Jerusalem artichoke, also known as topinambour? I do like it 🙂 Honestly, I have to say that until I lived in Italy I never ate this interesting root vegetable, but although I already heard about it and I also saw it in the italian vegetable stores, I discovered its taste only here in…
Fennel Creamy Soup, with Pearled Farro
Here it comes one of my favorite recipe for this season’s dinners 🙂 I like the fennel bulb, also raw in salads (for example it matches very well with orange), but probably I like it better in soups, it gives a very particular taste, half way between sweet and not. And paired together with a…
“Pasta e Fasule” (Pasta and Beans, Neapolitan style)
In Italy there are a lot of “pasta e fagioli” variations (“fasule” means fagioli, beans, in neapolitan dialect), most of them are real soups, but the one made in Naples area is different, it’s much more thicker and differently than for all the others the pasta is boiled inside the beans soup and not in…
French Onion Soup – Soupe à l’Oignon Lyonnaise (or Gratinée Lyonnaise)
I love soups, and onion soups are between my favorites. But between all the onion soups, probably the most famous is the french onion soup. I had the chance to try it a couple of times in France, and now that I casually found in a local supermarket a Gruyere AOP and even the Comté…
Linguine with Pike
As I already wrote previously, the Northern Pike is a very good fish, but if usually most of the recipes prepare it as a second course/main course, I have to say that it’s possible to prepare some great pasta recipes too, as I’m going to show you now 🙂 And I have to say that…
Pumpkin Gnocchi
Pumpkin gnocchi are apparently a simple recipe, but there are some details to take care to obtain a perfect soft gnocchi with a full pumpkin taste. Many recipes suggest to use also potatoes, but if in one hand it makes the work a bit easier, on the other hand it makes the pumpkin gnocchi heavier…
Spaghetti alla Puttanesca
This is a very easy recipe, really for everyday use 🙂 The ingredients are simple, easy to find, and the procedure it’s not difficult at all. It’s a typical recipe from Campania region, and it’s very common also in Lazio region, but through all Italy this recipe is famous. There are some differences between the…
Polenta & Baccalá 