Pasta Fagioli recipe is very popular in Italy, and every region owns its local variation. The Venetian version of the bean soup is one of the most ancient and rich in history. Traditionally the Venetian Pasta Fagioli is strongly linked with the annual ritual of the slaughter of the pigs. For centuries Pasta Fagioli has fed the farmers families, reusing the cheap cuts of pork. Nowadays, the Venetian Pasta a Fagioli is considered a classic of the Italian cuisine either in its traditional recipe and reinvented by famous contemporary Chefs. Here the recipe and history, don’t miss it!
Today I propose a healthy, tasty, and very versatile cauliflower dip. It’s delicious with croutons and chips, and perfect to seasoning pasta or aside grilled meat! The ingredients are few and very simple; It will be a success!
is Amatriciana: tomato sauce and guanciale. Do you know what the guanciale is? It is a cured meat very famous in Italy but still little known and exported abroad, but recently it’s starting to appear on the delicatessen counters worldwide.
Today I suggest you a classic of Italian tradition: the “bucatini ubriachi” (drunken spaghetti). In this recipe, the wine will be poured almost all into the pan, so the quality of the wine must be very high! To finish the sauce, flavor it with diced guanciale (or pancetta if guanciale is not avaiable) and a generous sprinkling of ricotta salata and black pepper.
Feel like cooking an unforgettable fish fillet in a little time? Here is a simple mackerel fillet with a sesame crust, paired with a salad of steamed endive. To finish the dish with a unique touch, we’ll season it with an tasty dressing of dill chlorophyll — read on to find out how!
The most famous Italian pesto is “Pesto Genovese” (basil, garlic, cheese, pine nuts and olive oil): Its goodness lies in its simplicity! But Pesto Genovese is not the only option. In Sicily, for instance, pesto is prepared with tomatoes, cottage cheese and almonds. Today I propose you a rich but healthy pesto version with eggplant and mint. Eggplants are baked in the oven with no added fat. The mint leaves are crushed with garlic and blended with the eggplant pulp. The Tuscan pecorino adds flavor and a pinch of Italian tradition. Finally, the zucchini cut into chunks are a tasty surprise in the sauce. You can prepare the eggplant pesto also a day or two in advance, in order to have a quick and super-tasty dish ready to serve. For the pasta, I suggest caserecce, a typical south Italian specialty whose shape is perfect to hold the sauce!