Here I am with a new post about Hungarian recipes. And it’s another one I really like it 🙂 Dödölle are, let’s say, kind of gnocchi, but they are then usually cooked in a pan with pork lard until they make a nice crust. Usually they are served as a main dish with a lot…
Tag: potatoes
Gateau di Zucca, Patate, Porcini e Provola – Pumpkin and Potato Cake, with Porcini and Provola
This recipe it’s like having the autumn in your dish, you can really taste the season 🙂 It’s simply a wonderful recipe, originally in the Neapolitan cuisine it is made just with potatoes (Gattò di patate) and filled with ham or salami, and cheese obviously, but it’s a recipe that can be modified in some…
Fallow Deer Tenderloin, with Rösti and Redcurrants Sauce – Filetto di Daino, con Rösti e salsa al Ribes
I love game meat, I don’t eat it very often but I always try to find some sources because sometimes I really like to have it. Moreover it’s usually a healthy meat, because you can be sure that at least they didn’t use any antibiotics and any industrial feed, and they had a better life….
Focaccia Barese
New blog post about another of the countless traditional focaccia made in Italy 🙂 This time we are in Puglia, a beautiful southern Italian region. And focaccia barese it’s so good that it’s famous almost through the whole country. As the name say, it is typical of Bari, which is the capital city of the…
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…
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…
Casunziei Ampezzani – Traditional Filled Pasta, with Beetroot
Here it is a very interesting traditional recipe, typical of the mountain area of Veneto and Trentino Alto Adige regions (more specifically the so called Ladinia), more in particular this is the most common version in the Valle d’Ampezzo area. Because like all the traditional recipes, there are variants (in this case also completely different) changing from…
Dandelions Cake, with Potatoes and Provola Cheese – Tortino con Tarassaco, Patate e Provola
Today, since autumn is giving us still wonderful days, we decided to go for a trip between the fields in the countryside, looking for dandelions 🙂 At home my parents are often eating wild herbs, all year round, mostly from their field and surroundings. But here I never took the time to go looking for…
Zuppa di Cicerchie, Lenticchie e Grano Saraceno – Soup with Grass Peas, Lentils and Buckwheat
Here I am with another of my beloved legumes soups 🙂 As I said many times, I eat legumes regularly, and I like to have dinner with legumes soups. Even in summer, in that case I eat them just warm 🙂 You can mix them how you prefer (of course you have to take care…
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…
Fava Beans Soup, with Barley
Probably I already wrote it, but I love legumes and I love this kind of soups, especially for dinner 🙂 Fava beans are very particular, they are quite different than normal beans, and you can make great things with them. They are great fresh, but in this case I used dried fava beans. And I…
Polenta & Baccalá 