Aloo gobi is true Indian comfort food. This recipe is a classic of the Northern regions of the Subcontinent, particularly the Punjab, but it is also prevalent in Pakistan, Nepal and Bangladesh. The potatoes and cauliflower florets are previously fried, then combined with a flavorful mix of spices and vegetables: delicious!
These Chinese glazed chicken steaks are easy to prepare and so tasty! The meat is dry-brined with a spice mixture, then quickly seared and enriched with a sweet and sour glaze. Delicious!
The Sicilian Caponata recipe is one of the most popular Italian appetizers, and so rich in history. Tasting this recipe means discovering the real soul of the island and all the Greek, Arab, Spanish, and French influences into the Sicilian cuisine, due to the several occupations over the centuries.In Sicily, the official Caponata variations are 37, and even more the family recipes! Here the history of Sicilian Caponata and the 4 most popular recipes.
Palermitan Caponata recipe is probably the most worldwide famous Sicilian Caponata. This sweet and sour appetizer had been originally served as side dish, and paired with grilled Mahi Mahi. The Palermitan Caponata recipe is prepared into two different variations: the first one simpler in ingredients, the second enriched with pine nuts, raisin, and roasted almonds. Here the traditional recipe of Palermitan Caponata!
The Dulce de Leche is a classic Latin American sweet. The origin of this fluffy and delicious sauce is controversial, and more than a country claims its creation. It is a tasty spread, but also a versatile ingredient for desserts and even ice cream! Here the recipe and the legend of Dulce de Leche.
The Caponata Catanese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding of red and yellow bell peppers. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
The Crema Catalana recipe is a classic of the Spanish cuisine, worldwide famous, but often confused with another culinary masterpiece: the Creme Brulee. This dessert is great for all the occasions: the end of a family dinner as a little sin before going to bed! This creamy dessert is enriched with a thin crust of caramelized sugar, crunchy and delicious. Here the recipe and the history of Crema Catalana!
The Caponata Agrigentina is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Agrigentina is the adding of Italian sweet peppers, called Peperoni Arramascati in Sicilian dialect. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
The Caponata Messinese is one of the most famous Sicilian Caponata recipes. The most distinguishing trait of the Caponata Catanese is the adding chopped tomatoes instead of tomatoes puree. The taste of this Caponata results more fresh and simple confronting of the other versions. This appetizer is a must to try in Sicily and often paired with bread slices, grilled meats, and fish like Mahi Mahi, Tuna, or Swordfish.
Castagnaccio is a super famous Italian chestnuts flour cake, traditional in several regions with some variations. Thanks to its ingredients, easy to find in the Italian woods, in the past, this recipe was particularly popular among the poor people. Today, I made the Tuscan variation of Castagnaccio with walnuts, pine nuts, and raisin. This cake is very easy to prepare: just 10 minutes for the batter and 40 minutes in the oven. A classic winter recipe from Italy ready for you: vegan, healthy, and tasty!