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!
Fried artichokes is a classic recipe in Rome. This is one of the most popular Roman dish, prepared since XVI Century in the restaurants located inside the Italian capital historic center. Originally, the fried artichokes (named “carciofi alla Giudia” in Italian) were prepared for Easter gatherings, but currently they are served daily from November to April. The artichokes are fried in two times with different temperatures. Thanks to this method, the artichokes will be well cooked and crispy! Traditionally, the artichokes used for this recipes are called “mamma romana”: a local artichoke famous to be very tender and without hairy heart. To make this dish, today I choose the baby artichokes: thanks to its tenderness, it is perfect for this recipe! Serve the fried artichokes as appetizer or aside meats, eggs or fried seafood. A suggestion: prepare more fried artichokes you think are enough, because they will finish as fast as your guests can say “one more, please!”
Oven roasted octopus is the the baked version of a classic summer Italian dish. Seafood is reduced into pieces, then baked with potatoes and capers. Potatoes are roasted until golden. Octopus has to be crispy and dark violet. The sour taste of wine will balance the sweet of octopus and potatoes. A suggestion: salt lightly just a couple of minutes before finishing the oven roasted octopus, an only if necessary.
Cuttlefish stew with green peas is a classic Central Italian dish. Lazio and Campania cuisines are fighting the fatherhood of this recipe for centuries, and the question in not resolved yet! The cuttlefish are slow cooked with a tasty tomato sauce. The green peas have to be soft but not mushy. I like serve this cuttlefish stew with bread slices, but it is very delicious served with rice or tossed with pasta as well!
Slow cooked eye of round steaks cooked with pizzaiola sauce are a classic Italian. The meat is very tender and the taste of dried oregano mark out the tomato sauce. As many of the traditional Italian stews, On Sunday feasts is usual prepare pasta tossed with the meat sauce.
Winter is coming? It is time for a tasty rice and beans soup. This classic Italian helps to tolerate next cold days! Follow this recipe step-by-step, and you’ll have a real delight, directly from my family’s cookbook to your table!
The sausage sauce is a classic peasant recipe. It is prepared with some variations, in many parts of Italy. As I said, there are many versions: with peppers, or mushrooms, or simply tossed with pasta and a few tablespoon of whipping cream! Today I decided to combine this tasty sauce with a simple tomato puree, used to be presented frequently at my family’s table. The preparation is not difficult, but requires a few precautions. The sausages must be cooked until golden brown, then being dipped into the tomato puree. After that, is mandatory to proceed with a very slow cooking until the meat is extremely soft. The best way to taste the sausage sauce is with a kind of pasta of your choice, in particular fresh pasta, rigatoni or shells.
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