Pasta alla Gricia

After having already wrote about Carbonara and Amatriciana, here it is another classic recipe of the Roman cuisine: the Pasta alla Gricia. This is the simplest of the 3, indeed only 4 ingredients are required: pasta, guanciale, pepper and Pecorino cheese. But if apparently it might seem an easy recipe, to obtain the best result…

Cavatelli with Peperoni Cruschi and Pecorino

This is the kind of authentic Italian recipes I love: few good quality ingredients and simplicity 🙂 It’s a typical recipe of Lucania, an area mostly part of Basilicata region, and the fact I managed to find also the Pecorino of Moliterno made it really authentic 🙂 But the main ingredient is the peperone crusco,…

Pasta with Potatoes, Provola Cheese and ‘Nduja

After the previous recipe “Pasta with ‘Nduja“, here it is another recipe with this unique ingredient typical of Calabria region. And this is really a scrumptious recipe, with some stingy cheese too 🙂 The basic recipe is about the same of the famous Neapolitan “Pasta e patate“, and I simply added the nduja, that of…

Pasta with ‘Nduja

I realized that I didn’t write any post yet about that amazing ingredient which is the ‘Nduja! 🙂 I’m not using it often because I don’t always find it, but when I see it I usually never miss it. The ‘nduja it’s a spreadable meat product typical of Calabria region, especially the area of Spilinga….

Spaghetti with Fresh Mackerel

This time I’m going to show a very easy recipe that can be made at any day of the week 🙂 it’s very easy, and it’s very healthy because the mackerel is one of those oily fish which are rich in Omega 3 (and not only). Moreover it’s also not expensive at all. I have…

Pasta, Black Chickpeas and Mussels

This is one of the best recipes I ever did: I love legumes, and black chickpeas are great (the taste is a bit different from the normal chickpeas), and I love also sea fruits like mussels, so to combine them together it’s really something delicious 🙂 It’s not complicated but it requires to think about…

Appenzeller Chäshörnli

This is one of those “very winter” recipes 🙂 I managed to accidentally find here the Appenzeller cheese (a cheese with a 700 years history), which is a very good mountain cheese from Switzerland, more precisely of the Appenzell canton, so I thought that this recipe would be perfect. There are 3 types of this…

Spaghettoni al Pomodoro

Today 5th of December I prepared one of the best “spaghettoni al pomodoro” I ever did…how is this possible, almost in winter? The answer is simple: with amazing products, like these “pomodorini del piennolo del Vesuvio” (or other similar great artisanal products), simply picked up when perfectly ripe, squeezed with hands and carefully put in…

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…

Lasagne with Grilled Eggplants and Ricotta

Finally there are a lot of good eggplants now…I use to wait this season to prepare one of my favorite recipes: Parmigiana di melanzane 🙂 But I try to fry as less as possible, so I’m not doing it so often 🙂 This is a very good alternative, the grilled eggplants are lighter than the…