This is not only a good recipe, but also beautiful 🙂 let’s tell the truth, its color is amazing and it can always surprise positively your guests 🙂 It’s a simple recipe (if you are already used to make risotto), with simple ingredients, and if you like this particular winter vegetable for sure you are…
Tag: cheese
Sfincione Palermitano
This is one the most famous street foods of the city of Palermo, Sicily. At a first sight it might look like a pizza, but it’s more like a focaccia. It has a very soft dough, thanks also to the little fat used, it’s spongy, it’s usually thick, and it’s topping it’s very tasty 🙂…
Appenzeller Chäshörnli
This is one of those “very winter” recipes 🙂 I managed to accidentally find here the Appenzeller cheese (a cheese with a 700 years history), which is a very good mountain cheese from Switzerland, more precisely of the Appenzell canton, so I thought that this recipe would be perfect. There are 3 types of this…
Caciocavallo all’Argentiera – Caciocavallo Cheese, Sicilian Recipe
This is a recipe that will make you smile 🙂 and it will turn a simple dinner into something very delicious. I still have a good amount of caciocavallo Ragusano DOP at home, from the last time I came back from Italy, and I love that cheese. This cheese is obviously perfect as it is,…
Casunziei Ampezzani – Traditional Filled Pasta, with Beetroot
Here it is a very interesting traditional recipe, typical of the mountain area of Veneto and Trentino Alto Adige regions (more specifically the so called Ladinia), more in particular this is the most common version in the Valle d’Ampezzo area. Because like all the traditional recipes, there are variants (in this case also completely different) changing from…
Scaccia Ragusana – Ragusa-Style Stuffed Flat Bread, Traditional Recipe
When you say “focacce”, Sicily is definitely one of the first regions that jump in my mind. They have a huge tradition about focacce, all amazingly good. Two years ago we have been in Ragusa and surroundings, a wonderful place, rich of history, Baroque buildings, landscapes and a mouthwatering gastronomy. And one of the most…
Dandelions Cake, with Potatoes and Provola Cheese – Tortino con Tarassaco, Patate e Provola
Today, since autumn is giving us still wonderful days, we decided to go for a trip between the fields in the countryside, looking for dandelions 🙂 At home my parents are often eating wild herbs, all year round, mostly from their field and surroundings. But here I never took the time to go looking for…
Pheasant Soup, with Ravioli filled with its Meat and Porcini Mushrooms / Brodo di Fagiano con Ravioli
I think all of you know what is a pheasant, but maybe not everyone know that you can make a very good and delicate broth with it 🙂 and with a beautiful golden color. It’s more a “cold weather” recipe maybe, but since I realized that I still had a pheasant in the freezer and…
Fava Beans Soup, with Barley
Probably I already wrote it, but I love legumes and I love this kind of soups, especially for dinner 🙂 Fava beans are very particular, they are quite different than normal beans, and you can make great things with them. They are great fresh, but in this case I used dried fava beans. And I…
Rigatoni with Broccoli
Broccoli is another very good and healthy vegetable of this season which I really like to use. You can eat it as a side dish, usually boiled, but you can make also some very good pasta recipes, like this one 🙂 It’s very simple and you need few ingredients. Let’s see how to make it….
Quiche with Romanesco Broccoli
Few days ago I went to my usual vegetable store and I was surprised to find a Romanesco broccoli also here 🙂 It’s a very beautiful vegetable, and it’s also healthy because is rich with antioxidants and C-vitamin. It’s part of the same family of the cauliflower, but it has a more delicate flavor. Usually…
Risotto alla Zucca – Pumpkin Risotto
The autumn has arrived, and with it also a lot of great recipes typical of that season 🙂 It’s already possible to find pumpkins, so why not to start with a wonderful and colorful risotto? In Italy it’s a recipe typical of Mantova area and also Veneto region, so there the selected pumpkin is usually…
