Polpo Ubriaco – Drunken Octopus

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…

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:…

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….

Branzino al Sale – Sea Bass in Salt Crust

This recipe is one of the simplest recipes existing I think, but often the simple recipes are the ones that respect better the ingredients 🙂 There are many recipes to cook fish, but few can enhance the original fish taste like this ancient and easy technique. Indeed you need just few flavors, and the salt…

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…

Galician Style Octopus – Pulpo a la Gallega

I already wrote in THIS previous post how much I like octopus 🙂 And this is a very simple recipe (octopus doesn’t need many things), typical of Galicia but famous through all Spain but not only 🙂 In its place of origin is called “Polbo à feira“, that in the local language means “fair-style octopus”,…

Turbot in the Oven – Rombo al Forno

Turbot: delicious 🙂 It’s a wonderful fish, beautiful and interesting in my opinion, but especially good to eat 😀 As for all the good quality fish, my philosophy is always the same: keep it simple, less is better than more. The main ingredient is the fish and all I want to taste is that, so…