an italian cook around the world
Galbi Jjim is a traditional short ribs stew rich in taste and history! This recipe is a symbol of festivities and usually prepared in occasion of family gatherings for centuries! The ribs are slowly braised in a rich sweet a sour sauce along with mushrooms and other vegetables: delicious!
Gnocco Fritto is one of the most popular recipes of the Emilian cuisine: rich in history and taste! This delicious fried bread is frequently paired with cured meats and cheese, and served during family gatherings, pheasant festivals, and special occasions! Gnocco fritto can be an exquisite appetizer or a main dish; it is delicious even as dessert spread with Nutella! A must-to-try: easy to make and authentic Italian!
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!
The Imperial Soup (Zuppa Imperiale) is a typical Bolognese soup: fluffy semolina dough is baked, then reduced into small dices, and finally cooked with a fragrant meat stock. This recipe is a traditional, kid-friendly, option for family gatherings! The preparation of the Imperial Soup is fast and easy. It’s possible to bake and dice this tasty dough in advance, and quickly boil it into meat or vegetable broth just before serving!
Broccoli rabe pasta is a recipe I love to prepare all year long. Simple ingredients and artisan Orecchiette are the secrets of this recipe! I like to prepare broccoli rabe pasta vegetarian version, but today I make for you the red snapper version, delicious and healthy!
Fried lamb chops recall my childhood: In Bologna, my hometown, Easter means fried lamb! Even today, I can still see my granny’s hands poaching the meat into the eggs and heavy cream mixture. I can hear the sizzle of the peanuts oil and smell the fragrance of frying chops filling out any space of the house. I have never been bored of this dish! It is so tasty and full of fun, a feast of sensations. The crisp of the golden crust covering a secret of spiced meat, the sour taste of the lemon juice, the permission to eat directly with my hand, a joy forbidden with almost all other courses, so yummy!
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!
Eggplant pasta with prosciutto dices is a quick and tasty Italian recipe. I love serve this sauce along with any kind of short pasta, but the shape I prefer is Garganelli: an Emilian kind of maccheroni very traditional in Bologna, my birth city. Deep fried eggplants give a characteristic flavor, but if you prefer an healthier choice you can bake them, considering that the taste will be good but not the same. I like complete this eggplant pasta with Ricotta Salata cheese, but Pecorino is perfect as well!
Ricotta cheese pasta is one of the recipes I liked most in my childhood. This sauce for pasta is very easy and fast, just combine ricotta along with fresh basil, Parmigiano Reggiano and tomato sauce. Crushed pine nuts are the crunchy part of this recipe and give a particular taste! Today I opted for strozzapreti, a traditional Italian kind of pasta, but this sauce is delicious with any shape of short pasta or spaghetti as well!
This Grilled Sea bass recipe perfectly combines my Italian flair with the flavors of Latin America. Italians love to marinate protein with wine and Chilean sea bass is great with this tasty technique. The wine breaks down the tissue allowing the assimilation of the flavors. Lime juice and mixed herbs enhance the taste of the fish. I paired sea bass with crunchy green beans, previously marinated with Kosher salt and garlic, then quickly grilled. This easy recipe is great for your barbecue party! It needs to be marinate only a few hours, which makes it possible to prepare both fish and green beans in advance at home, or directly into a cooler bag.
