Italian Croccante is one of the things because Italian kids are waiting for December! This simple sweet is so good, and sold at the corner of the streets, along with roasted chestnuts and other candies. The dried fruit is caramelized into a mixture of sugar and honey, then shaped into bars: crunchy and delicious!
The rainbow chard cream soup a recipe that give me a lot of satisfaction. It is simple, tasty and healthy. A colorful and kid friendly way to eat the vegetables! To save time, I prepare the rainbow chard cream in advance, baking the stem dices just before serving. Pecorino Romano pair perfectly with this soup, but ricotta salata is great as well.
Between a family gathering and the other, it’s common in this season feel the need to purify our body, so what could be better than a healthy and delicious bowl of vegetable soup !? To satisfy the palate by taking care of your health, I propose this traditional Italian vegetable soup recipe, the Minestrone. This is my Minestrone family recipe.I hope it will warm your hearts and stomachs during the cold winter days as it does in my family!
November: it’s time for “caldarroste”! Wait a minute, what does it means “caldarroste”?! Well, “caldarroste” is the name of the Italian roasted chestnuts. Oh men! The roasted chestnuts recipe is one of things that most remind me of the Italian winters! When winter comes, in many places around the Mediterranean basin, from Portugal to Turkey, the hawkers set their large braziers around the edges of the squares, and they roast a huge quantity of chestnuts. In Italy, traditionally we use to eat chestnuts as a sneak in the Sunday afternoon, wandering through the streets of the city centre, or around the table with our friends, drinking a glass of “vino novello” on vacation time.
Tired of the winter? In this case, it’s time for a dinner that will warm your soul and your palate! The lentil and green pea soup is a classic of the peasant cuisine. I really like to prepare it during the last days of winter: its warmth comforts me and green peas remind me that the spring is coming! In this case, I served the soup with crispy croutons, but if you prefer add rice, pearl barley, or spelt, cooked in the vegetable broth along with the vegetables.