Barbara Lucchini

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I love all red things, reading novels, Milan football team, spaghetti and dark chocolate. I have wonderful memories of my grandmother who Involved me in the kitchen from a very early age. She was kind and patient and generous with her time. Some of my favorite childhood memories involve being in the kitchen with her while she was cooking Risotto alla Milanese or Polenta. And the bonus of it was that she always made me taste everything.

Posts by Barbara Lucchini 42 results

Orecchiette with Broccoli, Anchovies and Cherry Tomatoes

Apulia is a land full of delicious and tasty dishes. Among the most popular dishes, there is the traditional Orecchiette with Broccoli, Anchovies and Cherry Tomatoes.  Orecchiette is a kind of pasta made with remilled durum wheat semolina, water and salt. A type of pasta perfect for all vegan people. Strictly hand made, orecchiette have the typical round and concave shape, with their unmistakable wrinkled surface. Its characteristic shape is perfect for all kinds of seasoning such as tomato ...

Beef Braised in Barolo: How to Make the Perfect Recipe

Beef Braised in Barolo is one of the cult dishes of the Italian tradition, more precisely of Piedmontese cuisine. Barolo is a red wine made with Nebbiolo grapes, typical of the Piedmont region, used to cook the beef in this recipe. The particularity of this dish is the tenderness of the meat, which is seared so that its juices remain inside before being cooked for a long time in a marinating made of an excellent wine and vegetables such as celery, carrots and onions. The result is a dish ...

Pumpkin Gnocchi | How to Make Pumpkin Gnocchi from Scratch

First of all, to get good, soft and compact pumpkin gnocchi, it's important to cook the pumpkin in the oven so as to make the pulp drier and improve the characteristics of the dough. A possible variant is to add to the dough a boiled and crushed potato that, thanks to its starch, allows the pumpkin to thicken better, making it easier to shape the gnocchi. Rich in nutrients, including mineral salts and vitamins, pumpkin is a typically autumnal vegetable that is harvested and used in the ...

Béchamel Sauce | How to Make a Basic White Sauce

Béchamel sauce has French origin and has become part of Italian culinary tradition for a very long time. It's also known as White Sauce or Mother Sauce because many sauces are prepared with béchamel as a base, such as Mornay, which is a somewhat richer version. Lasagna and Cannelloni would not exist without béchamel and some pasta recipes or vegetables au gratin require it. You can buy ready-made béchamel but you have to know that homemade béchamel sauce is very easy and fast to ...

Spaghetti Carbonara Original Recipe

What I'm about to introduce to you today is Spaghetti Carbonara original recipe, made with 4 simple ingredients: guanciale, eggs, pecorino and spaghetti. In the traditional recipe for spaghetti carbonara, you need no other ingredients; so DO NOT use garlic, parsley, onion, cream, milk or parmigiano Reggiano. If you read this recipe thoroughly, you will see that there are many Spaghetti Carbonara variants, also here in Italy, but they are...variants of the authentic recipe. Which is very ...

Original Pesto Genovese Recipe

Original Pesto Genovese Recipe was born in Liguria, a beautiful region situated in the north of Italy. It's one of the sauces most used in our country and nowadays it's famous all over the world. This is the official recipe taken from Consorzio Pesto Genovese that is very specific about exactly where the ingredients should come from. Pesto Genovese is often prepared with the addition of ricotta cheese, cashew nuts, seeds oil, green beans, lemon juice and other ingredients that have ...

White Chocolate Torta Caprese Recipe | Torta Caprese Bianca

I ate White Chocolate Torta Caprese in a restaurant in Milan and I really liked it, maybe more than the traditional caprese cake made with the dark chocolate. So I asked to give me the recipe for this Italian dessert that comes directly from the island of Capri. You will see that it's quite easy to make it. White Chocolate Torta Caprese - in Italy is called also Torta Caprese Bianca - is a cake made without flour, so it's suitable for those who have to eat gluten-free. In addition to white ...

Bolognese Sauce Recipe | The Original Ragù alla Bolognese

Bolognese sauce (Ragù alla Bolognese) is a famous sauce of Emilia Romagna, made with ground beef and bacon. Bolognese ragù can be cooked in different ways. All depends on the choice of the meat, that affects the cooking timing. There is an official recipe for Bolognese sauce, filed October 17, 1982 by Italian Academy of Cuisine at the Chamber of Commerce of Bologna city; they suggest using a rather fatty cut of meat called "cartella", located between the belly and the cow shoulder. Nowa...

Vegetarian Lasagna with Pesto, Green Beans and Potatoes | Lasagne alla Ligure

If there is a dish of Italian tradition that everyone loves, this is lasagna.   Classic Bolognese lasagna recipe needs egg pasta, Bolognese ragu and bechamel sauce. Lasagna original recipe wants Parmigiano cheese, in order to give even more flavor. It's a rich and unique dish, perfect for Sunday lunches with your family. But we can make a very special lasagna, rich and tasty with typical Ligurian flavors. In this recipe you'll find out how to make vegetarian lasagna with pesto, ...

Vegetarian Easter Pie | Traditional Italian Torta Pasqualina

Italian Vegetarian Easter Pie or Torta Pasqualina has very ancient origins (its existence is attested in the fifteenth century). It's a famous Ligurian specialty, in particular of the Genoa area. Italian Easter Pie is called Torta Pasqualina because people used (and use) to prepare and eat it especially at Easter. Vegetarian Easter Pie is also made with artichokes, but the traditional Italian Pasqualina Pie is only made with chards. During Easter in fact artichokes were not cheap, while ...