Gai Lan Chinese broccoli: have you ever tried them? Quick, easy and delicious! If you follow my posts, you know, I love Asian food so much! This recipe requires just 20 minutes, and it is perfect aside other Chinese delicacies, like the Kung Pao, or the pork belly Shanghai style, or just served with steamed rice!
Eggplant pasta with prosciutto dices is a quick and tasty Italian recipe. I love serve this sauce along with any kind of short pasta, but the shape I prefer is Garganelli: an Emilian kind of maccheroni very traditional in Bologna, my birth city. Deep fried eggplants give a characteristic flavor, but if you prefer an healthier choice you can bake them, considering that the taste will be good but not the same. I like complete this eggplant pasta with Ricotta Salata cheese, but Pecorino is perfect as well!
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!
This Easy tomatoes sauce is so tasty and fast to prepare! Tomatoes are cooked along with garlic and sweet basil, just the time to soft them. The more tomatoes are ripe, the more sauce will be delicious! To prepare this recipe a vegetable mill is not mandatory, but I strongly suggest to use it. A blender works fine as well, but the sauce texture will be not the same!
Roasted carrots with balsamic and arugula pesto is an healthy vegetarian salad. I love the sweet taste of the carrots glazed with balsamic vinegar paired the bitter of arugula. To obtain a perfect balance between these strong flavors a very good quality balsamic vinegar is mandatory, otherwise the taste will be too sour!
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!
Calf liver Venetian Style is another recipe originating from the North Italian culinary tradition. The meat is stir-fried just the time to be medium cooked, and served with sweet and sour onions. This calf liver recipe pairs greatly with toasted bread slices or white polenta. When done, serve the liver immediately with minced parsley and black pepper, and don’t forget a glass of good white wine!
Rapini and pasta is a classic Italian pairing. Even if the basic recipe is prepared without any kind of protein, is common add sausage or anchovies to give more taste! The most typical shape of pasta cooked along with this tasty greens is orecchiette. Can’t miss a sprinkle of Pecorino, so considering the strong taste of this cheese and preserved anchovies, manage the salt with care!