The Portuguese clams stew is a classic of the Lusitanian cuisine. The pairing with cured chorizo is surprisingly delicious, and the cilantro leaves give to this dish tasty a note of freshness!
This BBQ pork fajitas recipe is great for a feast with friends! I love this easy dish, it does at your barbeque a South American touch. Just marinate the meat a few hours in advance with lime juice, Mexican amber beer, herbs and spices. When the time comes, bring with you marinated pork in a cooler and grill it along with mixed bell peppers!
Capocollo is a classic cured Italian! This savory cut of pork is processed fresh or cured in several Italian regions. In this case, I prepared a great pasta with cured capocollo and mini sweet peppers. Oregano leaves give at the sauce a fresh flavor and balance the salty taste of the meat and chili pepper. Serve this dish hot with a sprinkle of ricotta salata.
The Guacamole is probably the most known Mexican recipe. The origin of this sauce is very ancient, and over the centuries has undergone many changes, and stimulated the creation of many variations starting from the original recipe. Today I propose you a version that provide for tomatillo instead of fresh tomatoes, as a very ancient Guacamole’s version requires. The sour taste of the tomatillo gives a surprising note, preserving the original flavor of the avocado. Try it on yourself, you’ll obtain a tasty and original Guacamole in a short time and little effort!
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Pulled Pork is one of my favorite American recipes! The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. To recall even more Italian descent, I suggest to replace the classic bun with a creamy Polenta flavored with Parmigiano Reggiano cheese and white pepper: it’s so tasty!
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!
There are days in which I just don’t feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can’t get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don’t feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.
If you were lucky enough to visit Rome and eat in one of its many “trattorie” (Italian informal restaurants, Ed.), you’ll have noticed that the food experience is a visceral, rough and traditional one. The Roman cuisine has very ancient origins, but has been able to evolve at an equal pace with the discovery of new ingredients from other continents, such as cocoa and tomatoes. The queen of entrees is without a doubt the oxtail “alla vaccinara”, one of the most popular among Roman dishes and the pride of every self-respecting cook of the capital. Today I present you with a more traditional and rich recipe: a dish which is complex in flavors, elegant, but also full of history: a real treat!