Pappa al Pomodoro! This recipe is one of the most traditional Tuscan soup. Prepare this dish is very easy, but it needs prime quality ingredients. Tomatoes sauce and bread quality must cook along with best extra virgin olive oil, sweet basil leaves, and Tuscan bread creates a delicious cream soup very healthy and digestible and tasty, perfect for kids!
This cabbage soup is the kind of comfort food I prefer: tasty, greedy and rich in vitamins! Preparing this recipe I’ve been inspired by the classic French soup. Shiitake mushrooms give a particular flavor to this cabbage soup. The secret of this recipe is the onion, very smooth and caramelized. I stir fried the vegetables with clarified butter, but it’s possible use a mix of butter and extra virgin olive oil as well.
Mushrooms cheese crostini is a simple recipe, so quick and tasty! I prepare this rich in flavor recipe as appetizer for dinners or parties. Yesterday I prepared these crostini with Ciabatta bread, Italian Fontina cheese and Shiitake mushrooms, but they are great with different mushrooms, and cheese, and bread as well!
Bresaola salad is a great Italian cured meat. It is perfect combined with Parmigiano Reggiano cheese and baby arugula. When I desire serving a quick and easy dish, that recalls my own county, this recipe is my choice. Try the bresaola on also with olives, truffles or Asiago cheese, it is delicious!
In Italy, meatballs (that we call “polpette”) are a classic Monday dish. In fact, originally the meatballs were made with the leftovers of the meat used for Sunday’s broth. Nowadays, meatballs are no longer made just to avoid throwing out leftover food, and we prepare them in many ways: with vegetables (eggplant is an excellent choice), meat (veal, beef or pork) or fish (especially cod and shrimp). Usually the balled mixture is fried and then simmered, although at times they area perfect street food, just fried and eaten on the go. Today we are going to prepare sausage meatballs, topped with a sauce made of tomatoes and fresh basil, without frying them so they are lighter. Given that the meat is very savory, I don’t add salt to either the sauce or the meatballs, and they are still very tasty. Your only regret will be not having prepared a few more!