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…

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…

Breaded Pike Fillet on Spring Onion Cream

This is an easy and simple recipe I thought at the moment to prepare something different with some northern pike fillets I still had in my freezer 🙂 I really like pike, but my favorite recipes with it are usually made by boiling it. This time I tried to coat it in breadcrumbs and to…

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…

Pizzoccheri – Traditional Italian Buckwheat Pasta

Have you ever tried this buckwheat pasta? It’s very particular with a very unique taste, color and texture, and this traditional recipe maybe it’s “not the most beautiful to see” but it’s veeery tasty…really, and very “cheesy” 🙂 you’ll feel like in a mountain trip with those typical flavors! 🙂 This is another recipe that…

Casoncelli Bresciani (Very Good Italian Filled Pasta)

As you know, in Italy we have countless types of filled pasta, each of them with different names, and often the same type can have different names from province to province or even from village to village sometimes 🙂 Casoncelli are one of those, they are the ones typical of my area of origin 🙂…

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…

Pumpkin Gnocchi

Pumpkin gnocchi are apparently a simple recipe, but there are some details to take care to obtain a perfect soft gnocchi with a full pumpkin taste. Many recipes suggest to use also potatoes, but if in one hand it makes the work a bit easier, on the other hand it makes the pumpkin gnocchi heavier…

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…