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!
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!
This sausage skewers recipe is an excellent idea to fan your parties! The peculiarity of these skewers is that are composed with meatballs stuffed with blue cheese. At this time, I choose breakfast sausages, but I like to prepare it with Italian or hot bulk as well. Roasted baby potatoes flavored with rosemary and garlic complete this tasty appetizer. An easy recipe for kids and their parents!
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!
The Ragù alla Bolognese is one of the most important recipes of my own city, perhaps the most famous Italian dish in the world. Unfortunately, it is also the most mangling Italian recipe! For the Bologna’s people, ragù is a very serious matter, more than can be expected! The preparation of this great recipe is very easy but needs time, right ingredients and a very good thick-bottomed heavy pot. So, take your time and be prepared to taste something different than the ordinary international “Bolognese sauce”.
This wild boar stew is one of my preferred stews! The meat is slowly braised into the wine for hours and the result will be a very soft and tasty entree. The preparation is quite long, but easy, and can be cooked one or two days before, it will be even more tasty! To cook perfectly this wild boar stew I discourage cheap wine, otherwise the taste will be excessively acidic!
Today, we prepare a dish witch recalls green meadows, steel skies, and Irish pubs: the braised pork ribs with Guinness beer! The preparation of this dish is not difficult, but quite long. Like all slow cooking recipes, however, it will give you much satisfaction and will warm your guests during these early winter days.
My foodie travel in Beijing cuisine – Beijing is a city that constantly transforms. Every year it changes; the streets, as well as the kitchens. But Beijing is also the custodian of immutable traditions: take a ride with me through the narrow streets of the Chinese capital, and experience the ancient delicious recipes and the street food stands.
The “Ragù Barese” (Apulian meat sauce) is a southern Italy typical pasta dressing full of history and tradition. Even though it has improve some changes over the centuries, has maintained an intense and antique flavor. A few weeks ago I ate this dish at Enzo’s caffè in Portland and loved it: For a few minutes I felt myself in Italy, so much that along Alberta Street looked like there were appear olive trees! I’m writing here the recipe, so that a little ‘olive trees can grow in your kitchen! As with “Bolognese sauce” or” Neapolitan Genovese”, the secret to this recipe is a long cooking at a low temperature. In Italy we use a traditional crock pot, left on the stove for many hours. Here in America I tried to make the sauce with my slow-cooker and the result was perfect!