Insalata di Limoni – Lemon Salad

Here it is another amazing recipe that shows how great is a simple but fresh food. In this case a southern Italian lemon, beautiful, extremely perfumed, tasty, and not sour or bitter at all (and rich of vitamins)! Plus a good extra virgin olive oil, a good chili and a good fresh mint, everything very…

Spaghetti in Acqua di Limone – Spaghetti in Lemon Water

This is a lovely recipe perfect for these hot days 🙂 the beautiful lemon note and the mint add a wonderful freshness to the dish! And a great perfume 🙂 I came back right now after some weeks in Italy, and as always I brought back with me a lot of good food 🙂 between…

Baked Gilt-Head Sea Bream, Very Easy

This is a recipe I like to do when I don’t want to think too much about how to cook a whole gilt-head sea bream (or a sea bass, a dentex or other similar fish) 🙂 The recipe is really easy and simple, so it’s perfect to cook a delicate fish: I don’t usually like too…

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…

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…

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”),…

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…

Steak Tartare

Probably many people don’t like the idea to eat raw meat, and to be honest, even if I have no problem to eat it, I also prefer other ways to use a good quality tenderloin 🙂 but in my wife’s family it’s tradition to eat it at New Year’s Eve, so once in a year…

Linguine with Pike

As I already wrote previously, the Northern Pike is a very good fish, but if usually most of the recipes prepare it as a second course/main course, I have to say that it’s possible to prepare some great pasta recipes too, as I’m going to show you now 🙂 And I have to say that…

Persimmon Jam, with Quince and Ginger

Lately we went back to Italy, to my parents house, and since I saw that the persimmon tree in my father’s field was full of nice and big fruits, we decided to bring back some to Hungary and to make a nice and spicy jam, using also some quince and a little bit of ginger…

Spaghetti with Yellow Tomatoes…a travel back to the Summer :)

It’s November, but in these days the sun is still shining, the warm colors of the autumn are coming and I felt the wish to cook something matching with this nice atmosphere 🙂 I looked in my pantry and I remembered I had a jar of yellow tomatoes bought this summer in southern Italy…I was…

Baked Zander/Walleye with Walnuts Crust

I use to cook the fillet of the Zander in the pan, but this is a recipe that sometimes I like to do and in this case the fillet is going to be baked. It’s more common to see recipes of fish with toasted almonds, but also walnuts sometimes can be an interesting choice. It’s…