an italian cook around the world
Shrimp stock is one of the basic preparation I love keep on hand. A basic recipe useful in plenty of preparation: in my freezer can’t miss a jar and a ice cubes tray of shrimp stock. Here I decided to reveal my family recipe! Shrimp shell give a particular flavor to this broth. Lemon, vegetables and spices help to give bold taste.
Sauteed spinach and mozzarella is a delicious Italian side. This recipe is perfectly paired with eggs and meats. The quality of mozzarella is fundamental to the success of this dish: it must be juicy and with original taste. Otherwise, the spinach will not become creamy and consistent!
This coconut cream soup is the result of my passion for Southeast Asia and Roman cuisine! I love so much coconut soups, they recall me my travel in Thailand, tables placed on the water edge, exotic flavor and spices… This recipe combine the delicate flavor of Romanesco broccoli, a must of the Roman tradition, with the sweet of coconut milk and the sour of the tofu marinated into the soy sauce. Usually, I serve this coconut cream soup as appetizer either to start Italian or Asian meals, a perfect connection between two great culinary traditions.
Sauteed dandelion greens is a very important ingredient of Roman cuisine. For centuries the most poor Roman familys, use to harvest wild dandelion greens aside the suburbs streets of the Italian capital, and cook them with simple ingredients. The farmers use to bring sauteed dandelion greens with them eating this vegetables as lunch along with simple homemade bread. This vegetable is both tasty and healthy! I love cook dandelion greens in many ways, but today I propose the most traditional way to cook the dandelion. The chili pepper pairs perfectly with the amazing bitter taste of these greens! Serve the dandelion as a tasty salad, or aside cheeses, eggs or roasted meats.
Pork belly stew Shanghai style! I love so much this recipe since my last travel in China. The pork belly is cut into big dices, then braised into Chinese cooking wine and caramelized with sweet and sour sauce. If you are planning a trip in Shanghai, go at Jian Guo 328, the restaurant where I taste for the first time this great dish. If you are not so lucky, follow my recipe and it will be like entering in a Shanghai restaurant 😉
Red wine reduction is a simple basic recipe for many dish: stews, braised vegetables, even ice cream! Here I propose my personal recipe, just a base for your own creations!