In Italy there are a lot of “pasta e fagioli” variations (“fasule” means fagioli, beans, in neapolitan dialect), most of them are real soups, but the one made in Naples area is different, it’s much more thicker and differently than for all the others the pasta is boiled inside the beans soup and not in…
Tag: parsley
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…
Spaghetti alla Puttanesca
This is a very easy recipe, really for everyday use 🙂 The ingredients are simple, easy to find, and the procedure it’s not difficult at all. It’s a typical recipe from Campania region, and it’s very common also in Lazio region, but through all Italy this recipe is famous. There are some differences between the…
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…
Aglio, Olio e Peperoncino (Alternative Recipe)
Aglio, Olio e Peperoncino…just the name makes me think to that nice and inviting smell 🙂 Aglio, Olio e Peperoncino is another of the most famous and simple recipes of the Italian cuisine, it’s that recipe you can do when you don’t know what to do, and since the ingredients are few and very simple there…
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…
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…
Polenta & Baccalá 