The almond cookies are “a must” of the Sicilian culinary tradition. They are prepared with the Almond paste, called “pasta reale” in Sicily (King’s paste). The legend wants that the recipe was created in the XII century in the convent of the “Martorana” in Palermo and that his name is due to his goodness (worthy of a King!). These delicious cookies are as good as easy to do! Accompany them with a good tea, coffee or a glass of Marsala, the typical Sicilian sweet wine.
Sometimes, when only a few ingredients remain into the fridge and there isn’t time to go to the grocery, arise very tasty dishes that win over with their simplicity. This happened in my kitchen, yesterday at lunch; Opening the refrigerator, among the few things left, a beautiful cauliflower catches my attention. How can prepare it? I wondered. After thinking about it a bit ‘ I go for a quick steaming. When the cauliflower was steamed, I let it cool for a few time; Meanwhile I do wonder how accompany him. Into the drawer of the cheeses I see a beautiful slice of feta cheese; Its slightly sour taste fits perfectly with the cauliflower. I reduced the cheese into cubes, stirred it with sprigs of cauliflower seasoning with olive oil, a pinch of salt and a generous sprinkle of black pepper, Et voilà, my cauliflower salad for a tasty and healthy lunch was ready!
The Florentine steak (called Bistecca alla Fiorentina or simply La Bistecca) is a serious matter in Florence, no jokes with the Ciccia (meat in Florentine slang)! The Tuscan cuisine has plenty of delicious dishes, but if you must choose only one of them, as your last meal, opt for La Bistecca!
The Italian cuisine is famous thanks to several cooks whose name has been lost over the centuries; the author of the recipe of Luciana octopus stew (in Italian: “polpo alla Luciana”) is one of them. For the uninitiated, I must clarify one thing: the author of this recipe is not named Luciana! Who invented this tasty recipe is unknown, but the place where it was created is well-known. The Luciana octopus is so named because of the ancient fishing district of Santa Lucia, in Naples. On the sea in front of Santa Lucia the octopuses were caught dipping terracotta amphorae into the water, among the rocks overnight, then were simmered with tomatoes and Gaeta olives in a crock pot covered and wrapped in a wet cloth. The Luciana octopus is served with croutons but, to make a complete Italian meal, is common season spaghetti with the sauce of the octopus as first course and serve the octopus as second course.
Yesterday I felt like doing a barbecue outdoors with friends … Too bad that here in Ohio, the weather is not yet good enough to organizing picnic! Too bad, but my desire of roasted chicken had not in front of the sad reality! So I come out with this recipe: easy, fast and even dietetics! I well roasted a few chicken drumsticks, sprinkled with a glass of white wine and served with a sauce flavored with fresh dill and green peppercorns. It was not like eating on a beautiful green lawn in t-shirt and shorts, but the desire to spread out my favorite picnic tablecloth in the living room a little ‘came to me!
I really like hummus: it’s easy, it’s tasty, and it’s perfect to be shared with friends as an appetizer or a chips dip at a party!. Here my version of the traditional hummus with tahini and sumac, ingredients that can be found in ethnic food shops. This recipe is very fast if an exception is made for cooking chickpeas: alternatively use those pre-cooked, even if the flavor will be less intense.
Homemade preserved vegetables in oil remind me some moments from my childhood: a kitchen tables full of vegetables, aunts, grandmothers, cousins, and brothers intent to peel and cut, acrid smells in the air and the atmosphere of a peasant festival. A lot of work and waiting weeks before sampling the product of our toil, but it is so good, really better than the preserved sold at the store! Today I prepare artichokes in one of the many classic Italian versions (because basically every Italian family has its own recipe “classic”!). To savor this delicacy is indispensable to perform certain steps strictly in order to avoid dangerous contamination.
Pulled Pork is one of my favorite American recipes! The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. To recall even more Italian descent, I suggest to replace the classic bun with a creamy Polenta flavored with Parmigiano Reggiano cheese and white pepper: it’s so tasty!
Winter rhymes with slow cooked and braised meats (do you feel the rhyme?!?). Here I suggest you a fragrant butternut squash compote: it is excellent as an accompaniment for slow cooked meats, like a pot roast or pulled pork. The secret to make a yummy compote is to measure out the balance between sweet and spicy. Usually I prepare the butternut squash compote portions in advance: in this way it will be ready in a few minutes during all the cold season!
Feel like cooking an unforgettable fish fillet in a little time? Here is a simple mackerel fillet with a sesame crust, paired with a salad of steamed endive. To finish the dish with a unique touch, we’ll season it with an tasty dressing of dill chlorophyll — read on to find out how!