Fried spinach and cheese croquettes is a delicious variation of the Gnudi traditional recipe. These tasty balls, breaded and deep-fried sound like a fantastic Idea for a party or game day, paired with a good beer and your preferred sauces!
This Salmoriglio tuna steak recipe hides the story of a fantastic day on the Island of Favignana, in Sicily. Last June my wife Caterina and I spent a few days on the Aegadian Islands. One day we have been so lucky to have a day on the boat of the famous Italian fisherman Gioacchino Cataldo. Gioacchino has been a pleasant guide bringing us to explore the Island and cooking for us this delicious tuna steak recipe. On the contrary of the classic Salmoriglio marinate, the seasoning is made directly in the pan. The tuna is quickly seared on both sides, then seasoned with lemon juice and oregano: a simple, quick, and tasty recipe!
Mussels in white wine sauce are one of the most popular Italian recipes. The preparation is very easy and requires just a few ingredients. The quality of the mussels is critical, and they have to be preferably living. This dish is originally from Naples, and it was the preferred recipe of King Ferdinand of the Two Sicilies. The mussels are cooked along with olive oil, garlic, parsley, and black pepper, then basted with white wine, and finally served on toasted bread slices: delicious!
Lemon Granita is the traditional answer against the hot Sicilian summer. Sicily is famous for several amazing things: long history, turquoise sea, cosmopolitan culture, and amazing food! I love Sicily and last June I came back there to spend my vacation days. Trust me, drinking a lemon Granita seating comfortably around a table, and watching the Sicilian life passing in front of me: this is a piece of my personal heaven!
Beer batter is a simple mix to fry vegetables and seafood. It does not require any eggs or dairy products: vegan and tasty! This mixture will make your deep-fried recipes light and crispy. The beer batter basic recipe needs just flour, beer, olive oil, and salt; but, depending on the recipe, I love adding some spices like turmeric, cumin, or paprika.
Pasta salad is a must for whom, despite these heated summer days, desire to enjoy a tasty plate of pasta! It is possible to toss the pasta with various ingredients, but today I opted for delicious grilled zucchini combined with chickpeas. The flavor of lemon zests and fresh parsley complete the recipe: ready for a picnic on the beach or a dinner with friends on a hot summer night!
Roasted veal breast “alla Fornara” is a classic Italian recipe rich in taste and history! The origin of this dish is Roman, created at the times of the battles for the Italy’s unification by an Italian patriot. The recipe is easy and tasty: juicy veal breast marinated in salt and herbs, braised in white wine, then roasted in the oven. The veal “alla Fornara” is traditionally served along with potatoes, roasted aside the meat. Here the recipe and the history of this amazing and patriotic delight!
The Italian Giardiniera is an ancient recipe for pickled vegetables. It is also called Giardiniera Campagnola (Rural Giardiniera), because it was one of the most traditional ways to save the overabundance of the production by the farmers, and store a spare of fresh vegetables before the winter. Giardiniera recipe is a “must-to-try” of the classic Italian “aperitivo” (aperitif), and delicious paired with meats and cheeses for a fantastic Italian BBQ. The vegetables may vary depending on the availability of the garden, but commonly the ingredients I choose, compose the classic Giardiniera mix!
Peas and Pancetta is a classic Italian pairing: a tasty side dish or party appetizer. The sweetness of peas contrasts pleasantly against the rich taste of Italian Pancetta. In this case, I’ve added seared slices of mini bell peppers and fresh parsley: simple and delicious!
Tripe recipe made Florentine way (called in Italian “Trippa alla Fiorentina”) is one of the most challenging dishes of Tuscan cuisine: hell or heaven for any foodie who wants to explore the Florentine traditions deeply. The people of Florence love tripe and consider this recipe the Queen of street food: along with “Lampredotto”, “Trippa alla Fiorentina” is served in almost any corner on the streets of Florence. The tripe is reduced into stripes then slow cooked into tomatoes sauce and completed with Parmigiano-Reggiano cheese. If you are planning a few days in Florence, consider accepting the challenge to eat as real “Fiorentino” does!