Easter has gone also this year, and as always I spent a lot of time in the kitchen 🙂 A tasty lamb for Sunday (as usual), and for the Easter Monday this year I decided to make for the first time this very famous recipe of the Neapolitan tradition. Casatiello and Tortano are very similar:…
Tag: italian
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…
Ossobuco alla Milanese – Veal/Beef Shank, Milan Style
The “Ossobuco alla Milanese” is absolutely one of my favorite recipes, I simply love it, and the particular taste given by the so called “gremolada” makes it special and delicious 🙂 (The gremolada is a mixture of lemon zest, parsley and garlic added in the end, which is the special ingredient absolutely needed in this recipe). Moreover…
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…
Manzo all’Olio – Beef in Extra Virgin Olive Oil
The “Manzo all’olio” is a very special recipe, one of those recipes that will make your Sunday lunch absolutely special. It’s a very old and famous traditional recipe typical of my origin area in Italy, more precisely from the town of Rovato, in the Franciacorta wine region, near to lake Iseo, but you can find…
Chiacchiere – Italian Carnival Sweet (Angel Wings)
I was never very passionate about Carnival masks, I don’t know why, but I was definitely about Carnival sweets 😀 and in Italy there are tens and tens of Carnival sweets 🙂 In the various regions of Italy (but also in other countries) you can find this sweet under several different names: chiacchiere (literally “chit-chat”),…
Ragù alla Bolognese / Bolognese Sauce, Italian Recipe
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…
Sbrisolona Cake
The Sbrisolona is a cake typical of Mantua area, it’s hard, friable and rich (of calories 😀 ), it’s a rustic recipe with a poor origin (from the old peasant culture, as often) and with a history that dates back several centuries (it seems the first recipes are from the XVI/XVII century), and some sources…
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…
Polenta & Baccalá 