As I wrote in the previous recipe “Coda alla Vaccinara“, I prepared some extra sauce to be able to cook the day after this incredibly tasty dish. You cannot imagine how intense was the aroma and flavor of beef in this sauce, after about 24 hours resting in the fridge 🙂 simply delicious. So, technically,…
Tag: olive oil
Coda alla Vaccinara (Roman Style Braised Oxtail)
This is a great dish, one of those dish that you love to prepare and eat in a cool and cloudy day, like today for example 😀 I like this dish because it’s one of those dish where you can have a great taste with an ingredient that, at least once, it was considered poor…
Pesto alla Genovese
We are in September, soon the weather will get worse, and in the garden there is still a lot of basil….what to do with it? An original Pesto, of course 🙂 What is the Pesto? The word “pesto” comes from the word “pestare“, which is the movement with the traditional tool (called “pestello“) to make pesto. So…
Linguine con Finferli (Pasta with Chanterelles)
In this month of August it was raining quite a lot, so it was predictable that there would be mushrooms soon to come 🙂 the firsts I found at the local market were these very beautiful Chanterelles. These mushrooms are very good, personally I like them as much as the more valuable Porcini…but let me say…
Gazpacho Andaluz
As I said in the previous post, I came back right now from Spain, and since I’m still in a kind of spanish mood, what’s better than a gazpacho in a hot summer evening to keep staying in this spanish mood? 🙂 Gazpacho, like many other popular and traditional recipes, has for sure different variations,…
Pasta with European Pilchards (Sardines)
During the last week we’ve been in Spain, exactly in Oviedo (a very beautiful city which I advise to visit), and I have to say that in the local fish markets I found a lot of beautiful fish. So, during one of those days, me and my wife we decided to go at the main…
Filetti di Persico Reale dorati (“Golden” fillets of European Perch)
Here we are again with a fish recipe, very common in the area of Lombardy region lakes 🙂 and this is one of my favorites, I would eat a lot of this crunchy and boneless fillets! And I really like the European Perch. The most difficult part, if you are not used to do it,…
Luccio alla mantovana (Pike at the Mantua way)
Previously I suggested recipes with European Perch, Zander and Walleye…now it’s the time of the Pike, probably the fish with the best tasting flesh in my opinion (if properly cooked), between the freshwater fish. Not many people know it, or at least not many people know how to cook it, probably the fact that it…
Caprese (Buffalo Mozzarella salad)
This is one of the best things to eat when the weather it’s hot and you just want something refreshing and not heavy, no doubts about it 🙂 And look at it and its colors! That’s Italy! 🙂 Let me say that I cannot call this a “recipe”, because basically this is just assembling few…
Beef Steak (cooked in the Pan)
After so much fish, here it is finally a nice and juicy beef steak…in the way I like it, of course 🙂 Before starting to talk about the recipe, which is quite simple (there are just details to take care 🙂 ), I think it’s important to talk about the main ingredient…I’m far to be…
Pasta with Zander “ragù” (or other fish too)
As I already said, the fisherman is bringing us a lot of fish in this period 😀 not a problem, eh 😀 so here it is another recipe with zander. This is a quite simple recipe, and the final result is very good, and moreover it’s a different and tasty way to prepare this fish (or…
Zander/Walleye “al Cartoccio” (in aluminium foil)
Here we are with another beautiful Zander from Balaton lake 🙂 In the previous recipe we made fillets from it and cooked in a pan, this time instead we are going to cook the whole fish in the oven, with an old and simple technique, which is very efficient 🙂 Cooking “al Cartoccio” requires to cook our…
Polenta & Baccalá 