Today I made another recipe with one of my favorite ingredients, the octopus 🙂 It’s a typical recipe from Tuscany (polpo bria’o in the local dialect), but also from Sicily (purpu mpriacu in the local dialect), it’s very simple and you need very few ingredients. It is called ubriaco (drunken) simply because it is simmered…
Tag: italian
Cavatelli e Cicerchie – Pasta and Grass Peas
Another very simple but tasty and healthy recipe with what is a simple and poor ingredient: the grass pea. I already wrote a couple of posts about it lately (HERE and HERE), this time is a recipe using a typical pasta type from southern Italy, more precisely from Molise region, but also Puglia and Basilicata:…
Zuppa di Cicerchie, Lenticchie e Grano Saraceno – Soup with Grass Peas, Lentils and Buckwheat
Here I am with another of my beloved legumes soups 🙂 As I said many times, I eat legumes regularly, and I like to have dinner with legumes soups. Even in summer, in that case I eat them just warm 🙂 You can mix them how you prefer (of course you have to take care…
Rana Pescatrice in Umido – Anglerfish with Seasonal Vegetables Sauce
Today a fish that is ugly but good 😀 the Anglerfish (in Italian coda di rospo or rana pescatrice). Actually I don’t find it ugly, just strange. But for sure I like it 🙂 It has a huge head and the edible part is basically the tail (and also the cheeks in larger fish), but…
Focaccia Genovese
Have you ever been in Liguria region, for example in Cinque Terre, or in Genoa? And did you try that Focaccia (in the local dialect Fügassa) you can find everywhere there, that one with the holes”? 🙂 If you didn’t I’m very sorry 😀 but it’s really a great thing and you should try it….
Zuppa di Maltagliati, Calamari e Ceci Neri – Soup with Calamari (Squids), Black Chickpeas and “Maltagliati” Pasta
I’ll be short: I tried this recipe recently and I think it’s already between my favorites! I bought not long ago a package of black chickpeas, I new they were different than the regular ones but I wouldn’t expect such a different taste, and with calamari they fit really well. Black chickpeas? Yes, I know…
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…
Pasta e Cicerchie – Pasta and Grass Peas/Chickling Vetch
Today a recipe with one of the most unknown and not much used legumes: the grass pea, known also as chickling vetch and several other names (in Italian cicerchia) 🙂 It’s a good legume first of all, and as all the legumes I like it. In the past it was very common and it was an…
Grilled Mackerel Fillet – Sgombro Grigliato
Here I am with another simple but very good recipe 🙂 Moreover the mackerel it’s also a fish with a good price, usually, and like all the oily fish of this kind it’s very rich of Omega-3, so it’s definitely a healthy ingredient. All we have to do is to let it marinate for a…
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…
Risotto With Chanterelles and Asiago DOP Cheese
The chanterelles season is back, finally 🙂 I love them, and I love to cook them very simply, indeed my favorite recipe is with pasta (click HERE to say the previous recipe) and almost nothing else added. But also in the risotto they are great, and in this case I decided to add also a…
Polenta & Baccalá 