I have already wrote about the basic recipe of the crostata, which is definitely my favorite breakfast cake. But this one is a very special one 🙂 moreover the raspberries and the mint are from our garden, so it was just a perfect idea 🙂 The pastry is the same I use to make, but…
Tag: eggs
Gateau di Zucca, Patate, Porcini e Provola – Pumpkin and Potato Cake, with Porcini and Provola
This recipe it’s like having the autumn in your dish, you can really taste the season 🙂 It’s simply a wonderful recipe, originally in the Neapolitan cuisine it is made just with potatoes (Gattò di patate) and filled with ham or salami, and cheese obviously, but it’s a recipe that can be modified in some…
Torta di Nocciole delle Langhe – Hazelnut Cake from Piedmont
I have collected quite a good number of hazelnuts in the garden, and it was quite a long job to break them 🙂 so I thought that after all that job it was a good idea to prepare a very good cake 🙂 It’s a very simple cake, but with such a great ingredient you…
Cake with Ricotta and Lemon
This is a cake that is very easy to make, very fast, but it has an amazing flavor, and a very nice freshness given by the lemon. It’s not the usual soft spongy cake, but it’s more compact and wet. You can choose the ricotta you prefer (cow, sheep or buffalo), what’s important is to…
Crostata con Ricotta di Bufala e Cioccolato – Crostata with Buffalo Ricotta and Chocolate
This is one of the best crostata I ever made 🙂 you will be surprised of the flavors and the intensity of the aromas. I have recently discovered that here in Hungary there is a farm run by Italians that produces very good buffalo mozzarella and also fresh buffalo ricotta, so when I found their…
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…
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…
Schwarzplententorte – Buckwheat Cake with Jam
This is a traditional “mountain cake” recipe typical of Südtirol, the northern area of Trentino Alto Adige region, in Italy. “Schwarzplententorte” is the name used in the German speaking villages (schwarzplentenmehl means buckwheat in the local German dialects, other German names for this flour are buchweizenmehl or hadnmehl), but in the villages where people speak…
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…
Crostata di Ricotta e Visciole – Crostata With Ricotta and Morello/Sour Cherries
I think I already said that Crostata is probably my favorite cake, and this is a crostata with a plus 🙂 It’s a recipe typical of the city of Rome, and more precisely of the Jewish ghetto, and even more precisely it seems (it is said) it has been first created by the very old…
Lasagne with Grilled Eggplants and Ricotta
Finally there are a lot of good eggplants now…I use to wait this season to prepare one of my favorite recipes: Parmigiana di melanzane 🙂 But I try to fry as less as possible, so I’m not doing it so often 🙂 This is a very good alternative, the grilled eggplants are lighter than the…
Cannelloni with Ricotta and Spinach
This is another very popular recipe in Italy 🙂 It takes a while to make it, but it’s quite simple and not difficult at all. Remember to buy enough spinach, because once you cook/boil them, very little remains 🙂 Once again, instead of ricotta I used an artisanal Orda, which is very similar and it’s…
Polenta & Baccalá 