Following a post about Baccalà, here it comes the post about the other traditional dish that composes part of my blog’s name 🙂 Polenta, just the name reminds me automatically rich stews or roasted meat recipes, especially those which are usually prepared in the winter season (but not only)! Those kind of intense flavors, juicy meats, tasty…
Category: Vegan/Vegetarian
Frico Friulano
The Frico is a typical dish from Friuli Venezia Giulia region, and probably its more representative recipe (more precisely the area called Carnia). The dish is quite well known, especially if you are a food passionate living in Italy for sure you have heard of it, but I had the chance to eat it for…
Mayonnaise
Mayonnaise is one of the most famous sauces in the world I guess 🙂 and I also have my favorite version, although I rarely do it. The mayonnaise is one of the base sauces of the classic French cuisine, it has a long history but its origin it’s not certain: someone say the origin of…
Pasta e Patate – Pasta and Potatoes, Neapolitan Style
“Past’ e patane” they say in Naples 🙂 Many times people tell me “you eat pasta so often? it’s not good”, so probably some of them could be shocked to the idea of pairing pasta and potatoes in the same recipe (“carbs with carbs, oh my God!“), especially according to some modern and trendy diets spreading…
Ravioli con Ricotta e Spinaci – Pasta Filled with Ricotta and Spinach
This is one of the most popular fillings for ravioli in Italy. It’s a very simple filling, quite delicate, but every time it reveals to be perfect as it is in all its simplicity. I went to the vegetable store and when I saw the fresh spinach I thought immediately to this recipe 🙂 Since…
Pizzoccheri – Traditional Italian Buckwheat Pasta
Have you ever tried this buckwheat pasta? It’s very particular with a very unique taste, color and texture, and this traditional recipe maybe it’s “not the most beautiful to see” but it’s veeery tasty…really, and very “cheesy” 🙂 you’ll feel like in a mountain trip with those typical flavors! 🙂 This is another recipe that…
Pasta e Ceci – Pasta and Chickpeas, Neapolitan Style
This recipe it’s very similar to the recipe I showed in the post “Pasta e Fasule“, just this time we use chickpeas and not beans 🙂 Like that recipe, also this one is traditional of Naples area. It’s a creamy pasta, quite thick, but of course everyone can choose to have it more or less…
Gnocchi alla Sorrentina – Sorrento Style Gnocchi
Have you ever tried this traditional recipe from Sorrento (and extended to the Naples area)? If the answer is no, then you definitely should 🙂 I prepared them together with my wife, it might sound a bit long to prepare, but it’s not too complicated and what’s more important it’s very very good 🙂 The…
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…
Candied Orange Peels
I’ll tell you soon: this is a recipe that will take a looot of time, so be sure to be ready for it 🙂 but mostly it’s just about waiting. But before going to the recipe, I think an introduction is needed 🙂 Maybe some of you will think “why so much effort, when with…
Cacciucco di Ceci -Tuscan Chickpeas Stew
This is another wonderful dish that I like to eat for dinner in winter time 🙂 Often this recipe is considered a side dish, but if you eat a good portion for me it’s enough to make a normal dinner 🙂 Like many recipes of the Tuscan cuisine, it’s a very tasty dish made with…
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…
Polenta & Baccalá 