Zuppa di Ceci – Chickpeas Soup

Here it is another very good and healthy legume soup: I love legumes 🙂 You can find many recipes about chickpeas soups (for example in Tuscany there is a similar recipe but they add fresh tagliolini pasta too), but I really like this one, with the extra flavor given by the rosemary which fits very…

Baked Gilt-Head Sea Bream, Very Easy

This is a recipe I like to do when I don’t want to think too much about how to cook a whole gilt-head sea bream (or a sea bass, a dentex or other similar fish) 🙂 The recipe is really easy and simple, so it’s perfect to cook a delicate fish: I don’t usually like too…

Pork Tenderloin with Cider Sauce

This is a very good recipe that I decided to make today when I realized that I still had a bottle of Sidra Asturiana (cider of Asturias) at home, the last of the ones I bought when we went to Oviedo 🙂 so this recipe reminded me also of that good time 🙂 Moreover apple and…

Pasta e Lenticchie – Pasta and Lentils, Neapolitan Style

Here it is another very good traditional pasta recipe coming from the area of Naples, following the similar previous ones made with beans, with chickpeas and with potatoes 🙂 Lentils are a very good and healthy legume, rich in proteins and in iron. There are various types of lentils, with different colors, shapes, size. And…

Peposo – Traditional Tuscan Stew

This is a very tasty and juicy recipe, typical of Tuscany and more precisely of Florence area. It’s a very old recipe, and its complete name is “Peposo alla fornacina” or “Peposo dell’Impruneta“, because it was created in the XV century by some brick cookers at the kilns situated at Impruneta, a town on the hills…

Pike Fillet on Pumpkin Cream, with Chanterelles

This is a recipe that I thought in few minutes 🙂 I wanted to do something different this time (as I previously showed, mostly I use to boil the northern pike and season it then with some sauce, or I make fish balls with it), so I made fillets and I tried to make it…

Cappellacci Ferraresi with Duck Ragù

There are still many pumpkins in the markets, so since I like them I’ll keep cooking them 🙂 I wanted to do something different than the usual cream soups or gnocchi, and a good idea is to make some filled pasta, of course 🙂 In Italy the most famous pasta filled with pumpkin are probably…

Baked Zander/Walleye with Walnuts Crust

I use to cook the fillet of the Zander in the pan, but this is a recipe that sometimes I like to do and in this case the fillet is going to be baked. It’s more common to see recipes of fish with toasted almonds, but also walnuts sometimes can be an interesting choice. It’s…

Candele spezzate alla Genovese (or simply “La Genovesa”)

This is one of those recipes that makes your Sunday special 🙂 It’s probably the most typical pasta sauce of Naples area (and incredibly quite unknown in the rest of Italy), we can say it’s a recipe that has a “ritual” in it, and traditionally it’s a recipe that gathers the whole family (several people…

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…

Gnocchi with Sheep Meat Sauce

This is a typical dish you can find in many regions of central Italy, where still nowadays (luckily!) there are a lot of sheeps. As everyone knows, sheep meat has a stronger taste than usual meats, it’s used to say that or you love it or you hate it, personally I love it. I’m going…