an italian cook around the world
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!
Penne alla Vodka is one of the most iconic recipes of the 80s. The origin of this popular dish is uncertain and controversial: Italy and the United States claim both its creation. Besides the origin of Penne alla Vodka, if you never tasted this recipe, it’s time to give it a try. The pasta is tossed into a creamy Vodka sauce composed by pancetta, tomato puree, and heavy cream. Parmigiano Reggiano, black pepper and fresh parsley complete this delicious dish. Here the recipe and the history!
Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know: they’re an authentic bite of Tuscany!
Pappa al Pomodoro! This recipe is one of the most traditional Tuscan soup. Prepare this dish is very easy, but it needs prime quality ingredients. Tomatoes sauce and bread quality must cook along with best extra virgin olive oil, sweet basil leaves, and Tuscan bread creates a delicious cream soup very healthy and digestible and tasty, perfect for kids!
This vegetarian baked pasta is a tasty and healthy dish, great for friends and relatives gatherings! Commonly, the Italian baked pasta is seasoned with meat and béchamel sauce. In this case, I preferred use my personal cauliflower sauce instead béchamel. This sauce the pasta it’s perfect to season, it’s light and rich in flavor! Tasty roasted broccoli tufts and Havarti cheese complete the dish giving color and more flavor!
Mushrooms and sausage pasta is another classic Italian. Mixed mushrooms pair perfectly with pork meat. Fresh parsley and grated Parmigiano Reggiano, add more flavor. Even if is possible prepare this recipe with all kind of pasta, I prefer short size as penne or maccheroni. In this case I used extra thin penne, called in Italy Pennette. I like complete this pasta with grated raw mushrooms, to taste all the different fragrance and consistency of mushrooms!
