Acqua Pazza is a classic Italian recipe, healthy and tasty! This cooking method is originating of Southern-Italy and commonly attributed to the Neapolitan cuisine. The traditional recipe wants the fish cooked whole with simple ingredients, whereas the contemporary way prefers to stew fillets of fish along with a delicious fish stock prepared with the bones and the head of the fish. Here both recipes and the origin of Acqua Pazza!
Probably, the Greek dolmades are the most worldwide famous stuffed grape leaves rolls! These delicious roulades filled with a traditionally vegan mix of rice, onions, and herbs, are popular, with some variations, not only in Greece, but also in several other regions of the Middle Eastern, Turkic, and Balkans areas. I love to serve Dolmades as an appetizer, or into a selection of small plates for my parties. Here the recipe and the history of Dolmades!
Calamarata is one of the most loved Neapolitan shapes of pasta. These big Maccheroni are often paired with fish and seafood, and particularly with squids and tomatoes sauce that take its name from the pasta. Here the classic recipe of Neapolitan Calamarata!
The Sole Meuniere is the French recipe I remember most in my childhood. This simple recipe is a wonderful way to introduce fish into your kid’s diet! Sole Meuniere is also rich in history: its origin is dated at least at the time of King Louis XIV, and likely more ancient! The sole is floured then pan-fried into butter flavored with lemon, then garnished with fresh parsley and pepper: delicious!
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!
Pasta Fazool (called in Naples Pasta e Fasul) is a pillar of the Neapolitan cuisine. This recipe, created to feed the poorest part of the population, is incredibly rich in flavors and history: Its origin is ancient and comes from the Roman Empire, then modified during the centuries with new ingredients imported from Asia and Americas . In Naples, every family has its own recipe, with some changes, and the differences can cause some disputes.! Here the history of Neapolitan Pasta e Fasul, and two different versions: one with Cannellini Beans and fresh tomatoes, another one with brown beans and tomato puree.
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!
Shrikhand (also called Srikhand) is the traditional Indian sweet yogurt flavored with Cardamom and Saffron. The origin of Shrikhand is very old probably before the V Century B.C.: a piece of history on your table! This recipe is great al- day-long as a different brunch, a healthy snack, or a delicious after-meal!
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!
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!