an italian cook around the world
Pomarola is the recipe of my childhood. An everyday sauce tossed with pasta that had been waiting for me back from school. Simple and delicious, with Tuscany roots like my mom’s family. Sauteed vegetables, blended with fresh tomatoes and basil leaves: easy, quick, and tasty!
Aloo Matar (also called Aloo Mutter) is a tasty Punjabi curry made with peas, potatoes, tomato sauce and plenty of spices! I love particularly this healthy and traditionally vegan dish, and usually, I like to serve it as an appetizer paired with boiled rice and naan bread, or as a side dish along with spicy meats: delicious!
Carciofi alla Romana is a classic of the Roman cuisine. This recipe, traditionally served as an appetizer or a side dish, is extremely tasty, healthy, and simple at the same time. The artichokes are seasoned with garlic and fresh herbs, then cooked until tender but still in shape: delicious!
Oven baked Turbot is a very popular recipe into European cuisines, particularly in France, Spain, and Italy. Today I propose you a French variation, seasoned with a delicious Lemon-mustard sauce: healthy and tasty!
Bagna Cauda is a delicious Italian appetizer originally from of Piedmont, so rich in history and flavor! This dip is made with excellent olive oil and anchovies mashed along with plenty of garlic. The Bagna Cauda is commonly paired with raw and cooked vegetables: tasty and healthy!
Pico de Gallo is one of the most simple and popular Mexican sauces. This “salsa” is a must-to-serve dish over the tables of the Mexican restaurants, along with Nachos, Salsa Picante, and Salsa Tomatillo. Called also Salsa Bandera (flag sauce) because of the same colors of the Mexican Flag, Pico de Gallo is made with simple and healthy ingredients, without any fat adding: it’s vegan, and it’s delicious! Here the whole history and the traditional recipe!
The Mozzarella in Carrozza one of the simplest and tastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history!
Chicken Provencal is a French recipe perfect for the summer thanks to the fresh notes given from the herbs and fresh tomatoes. The chicken is reduced into pieces, then pan-fried and slow cooked along with shallots, black olives, bell peppers, and tomato pulp. Served just cooked is delicious, but reheated the day after it is even better!
The fresh fava bean soup is present into several Italian regional cuisines. This peasant dish has been incredibly convenient and tasty, and was representing the symbol of the arrival of the warm season. Here the Neapolitan variation with this delicious bean, Italian Pancetta, and fresh herbs!
Aguachile is an ancient Mexican marinating technique for fish and seafood. This salad enhances incredibly the taste of the seafood, particularly the shrimp. The best way to serve Shrimp Aguacile is over Tostadas along with mashed avocados: spicy, fresh and tasty!
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