an italian cook around the world
Ajvar is a traditional relish, originating of the Balkans, created to preserve the peppers. The sweet and sour taste of Ajvar pairs perfectly with grilled meats and bread slices. The peppers and eggplants are roasted, then minced and cooked slowly: delicious!
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!
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!
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!
French fries are the most famous side in the world, but not easy to replicate homemade. Actually, make perfect Fries at home requires just a couple of tips! Someone describes French fries unhealthy. That’s partially true, but they are a little sin that may be outweighed with a healthy diet. Here the history and the recipe for a dish that we all know and appreciate!
Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!
Pomegranate steak tartare is a variation of the classic recipe: fresh and merry! I love serving this particular beef tartare as an appetizer of my gatherings: at Thanksgiving or the Christmas dinner is always a success!
This Salmoriglio tuna steak recipe hides the story of a fantastic day on the Island of Favignana, in Sicily. Last June my wife Caterina and I spent a few days on the Aegadian Islands. One day we have been so lucky to have a day on the boat of the famous Italian fisherman Gioacchino Cataldo. Gioacchino has been a pleasant guide bringing us to explore the Island and cooking for us this delicious tuna steak recipe. On the contrary of the classic Salmoriglio marinate, the seasoning is made directly in the pan. The tuna is quickly seared on both sides, then seasoned with lemon juice and oregano: a simple, quick, and tasty recipe!
Chicken salad as a great dish prefect for incoming summer. But, maintain the meat moist and tender is not easy. For this reason, often is easier opt for different parts of the chicken but the breast, or shred the meat to make it more flavorful. Today I decided to reveal my secret to obtain the most tender chicken salad with breast you ever ate! Cooked in this way, the meat texture is optimal to be reduced into slices. I love pairing this dish with a savory sun-dried and mint pesto to give a fresh summery taste!
Red lentils dal recalls me my first trip in Asia. It was July 1999, and in that time I used to live for travelling. The fist region I visited was North India. I was vegetarian, and on shoestring, so between me and any kind of dal was love at first sight! Preparing red lentils dal is very simple, but is mandatory pay very attention to the spices, they must be of first quality. Cooking with vegetable oil instead ghee, makes this recipe a good source of protein for vegan diet.
