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!
The Basic Crepes recipe is one of the greatest and famous symbols of the French cuisine. On the contrary of some people think, making traditional crepes is quick and easy. I love to fill my crepes either with sweet or salty ingredients; they are delicious in any case! Here the history and recipe of this tasty dish.
Greek lamb stew marinated into a fresh in taste mint Salmoriglio is a perfect recipe to survive the winter and let you feel immersed in a Mediterranean summer! Whole baby potatoes, Kalamata olives, and feta cheese donate a delicious flavor to the meat; try it on and let me know what you think!
The Imperial Soup (Zuppa Imperiale) is a typical Bolognese soup: fluffy semolina dough is baked, then reduced into small dices, and finally cooked with a fragrant meat stock. This recipe is a traditional, kid-friendly, option for family gatherings! The preparation of the Imperial Soup is fast and easy. It’s possible to bake and dice this tasty dough in advance, and quickly boil it into meat or vegetable broth just before serving!
This sausage skewers recipe is an excellent idea to fan your parties! The peculiarity of these skewers is that are composed with meatballs stuffed with blue cheese. At this time, I choose breakfast sausages, but I like to prepare it with Italian or hot bulk as well. Roasted baby potatoes flavored with rosemary and garlic complete this tasty appetizer. An easy recipe for kids and their parents!
Ricotta cheese pasta is one of the recipes I liked most in my childhood. This sauce for pasta is very easy and fast, just combine ricotta along with fresh basil, Parmigiano Reggiano and tomato sauce. Crushed pine nuts are the crunchy part of this recipe and give a particular taste! Today I opted for strozzapreti, a traditional Italian kind of pasta, but this sauce is delicious with any shape of short pasta or spaghetti as well!
Today vegetarian Carbonara! I love traditional Carbonara, but sometimes I opt for a more light and healthy version. Zucchini pair greatly with eggs and Pecorino Romano cheese. Grated lemon skin give a tasty touch of freshness. Zucchini have to be chopped big enough to be cooked until golden brown but not mushy. The main question is: creamy or not creamy? For Italian people there is an only question: creamy. If the yolks coagulate, for us sounds like a disaster! For this reason I suggest to use only trusted, super fresh eggs, or pasteurized.
Stuffed mushrooms are a perfect recipe for party! Tasty bites flavored with creamy egg and cheese filling, soo good! Stuffing my mushrooms, I opted for Gruyere. I love this cheese, it’s perfect to be melted, but Italian Fontina, or Provolone, or Gouda are delicious as well. Same thing for the herbs: today I choose parsley, but sometimes I opt for fresh oregano or dried mint, try them on and let me know!
Sauteed spinach and mozzarella is a delicious Italian side. This recipe is perfectly paired with eggs and meats. The quality of mozzarella is fundamental to the success of this dish: it must be juicy and with original taste. Otherwise, the spinach will not become creamy and consistent!
Rosemary flatbread is a Tuscan specialty! In Italy it is called “focaccia” or “schiacciata”. Coarse salt is essential to obtain the characteristic taste and texture. The Italian tradition requires adbundant olive oil. For this reason the quality of the oil is essential to obtain a great “schiacciata”. I love load my rosemary flatbread with cheese, baked vegetables or cured meats, but it is delicious simply plain as well!