These beer braised sausages are so good and extra juicy, and absolutely easy to make! The only things you need are your preferred sausages and beer, and a probe thermometer. The sausages are slowly baked, then re-hydrated into a beer infusion. Simple and tasty!
The Hungarian goulash recipe is one of the most typical dishes of East Europe. About goulash I have a precise view, the first time I went in Hungary. It was the December of 1992, and I was traveling along with my parents. I remember distinctly two things: the freezing cold that wrapped Budapest in the Christmas time, and a hot, flavorful, hearty, stew came to my rescue! The goulash recipe has an ancient and fascinating story, started with the migration of the cows between the Hungarian steppe and the main East-European markets. A country recipe become a masterpiece of the comfort food culture! Here the history and the recipe.
This Coconut clam chowder recipe originates by my love for the traditional Thailand’s coconut soups. The first time I ate a Thai coconut soup was in 2002. I ‘ve been in Ko Lipe, a little Island on the West coast of Thailand, and it has been love at first time! So, when I think about the South-East Asia, and I desire a good clam chowder at the same moment, I like to prepare this recipe. The briny flavor of the clams is perfectly balanced by the sweetness of the coconut milk and the spicy hot taste of the chili peppers. Sometimes, at the very end, I like to add a squeeze of lime juice, but this is a personal choice!
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!
The Shakshuka is a tasty North-African and Israeli recipe commonly prepared for breakfast and sometimes served at dinner along with hummus, sausages and Pita bread. The eggs are poached in a hearty tomato sauce enriched with bell peppers, garlic, onions, and spices. I love to serve Shakshuka as particular and amazing brunch, preparing the sauce the previous day, and poaching the eggs at the moment: delicious!
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!
This yellow lentils rice bowl is a healthy alternative for lunch at home or work! Lentils are rich in fiber, and minerals, and vitamins. Today, I paired the lentils with the fresh taste of grilled zucchini seasoned with olive oil and mint. A couple of tablespoons of Basmati rice cooked with Pilaf method finish the yellow lentils rice bowl: a vegan boost of energy for your body!
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!
Stuffed zucchini boats is a delicious and merry recipe, perfect as appetizer or entrée! They can be stuffed with various filling either vegetarian or with meat or fish: today I decided to fill my zucchini a tasty pork ragù combined with mashed potatoes and Pecorino Romano cheese!