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!
Basil pesto is a must of Genovese cuisine (click here to read the recipe and history). People from Genoa are very proud of this tasty recipe and admit just a few variation. The most famous recipe with basil pesto is “Pesto Avvantaggiato” also called simply “Pesto Alla Genovese”. The pasta, commonly Linguine or Trofie, is cooked along with green beans and diced potatoes, then tossed with basil pesto. It’s critical do not re-heat basil pesto and add a few tbsp of water to obtain a creamy sauce. Easy and tasty!
Egg Muffins are a must-to-prepare for a brunch or a party: today I prepared a special version Italian-style! Goat cheese, Parmigiano Reggiano, asparagus, mushrooms, and Pancetta make these muffins just irresistible! If you or your friends prefer a veggie option, just don’t add the Pancetta into some of the muffins, they will be delicious as well.
Grilled eggplants is a very common dish, but I you desire a particular way to make them follow this recipe! I love to prepare my grilled eggplants marinated with Salmoriglio, a sauce composed of lemon, fresh herbs, and lemon juice. This recipe is also an excellent Idea to save the leftovers vegetables after a barbecue party!
Pan-seared swordfish steaks marinated with Salmoriglio is a tasty and traditional Southern-Italian recipe. This method to flavor meats, and fish, and vegetables is very ancient and delicious (here the whole history and recipe of Salmoriglio)! The fish steaks have to be well seared and tender, flavored with oregano, garlic, and lemon. Besides the marinate is a fast and easy dish, perfect to bring the kids to the love for the fish!
Struffoli recipe, along with Babà, “Pastiera”, and “Zeppole di San Giuseppe”, is a classic sweet of the Neapolitan cuisine. Crispy honey balls with a tender heart seasoned with candied fruit, and sugar decorations. In Naples, this is traditionally a Christmas dessert, but in the rest of Italy, these delicious hone balls are a delicacy for all major festivities!
Braciole recipe Neapolitan-style is a dish that ran the history of the Southern-Italian cuisine! The ingredients of this delicious rolled meat come from the Ancient Greece, via the discovering of America and the French domination of the territory around Naples. The meat is filled with cured prosciutto, raisins, pine nuts, and cheese, then seared and slow cooked in a tasty tomatoes sauce. To complete the recipe as the tradition requires, toss the pasta with the sauce and serve it as first course. The meat will be a fantastic second course, a complete meal to depict an authentic feast Italian-style!
Salmoriglio is an ancient, Italian marinade and dressing. Thanks to its sour, lemony flavor it helps to tenderize fish, meats, and vegetables giving them a delicious taste! Here, the history and the recipe.
White clam sauce linguine is a classic Italian! This sauce is very simple but needs prime quality ingredients; the more the shellfish are fresh, the more the clam sauce will be tasty! Personally, I love to add a teaspoon of grated lemon peel combined with minced parsley just before serving; a sweet and sour taste that pairs greatly with the salty flavor of the clams!
Homemade tortellini is one of the most important recipes of my hometown, Bologna! Along with Bolognese ragù and Lasagne, this recipe is an authentic icon of the Emilian culinary tradition. Here I’m telling you the history, the legend, and the traditional way to make tortellini. Not really easy to prepare, but a masterpiece of the Italian culture!