year : 2016 29 results

Tagliatelle with Asparagus Sauce and Shrimp

Tagliatelle with Asparagus Sauce and Shrimp is a delicious and tasty main dish, suitable in these days of spring when you can find fresh asparagus at the market. In this recipe I'll use tagliatelle pasta but you can replace them with spaghetti, pappardelle, penne, tagliolini (what you like), even homemade fresh eggs pasta. Follow my recipe and you'll have a really delicious first dish, excellent for special occasions! Tagliatelle with Asparagus Sauce and Shrimp Recipe Ingredients ...

Eggs en Cocotte with Leeks

A spring dish, easy and very tasty: Eggs en Cocotte with leeks. I think this classic recipe could be a good idea for a quick lunch or brunch. It's very easy but not so quick in fact it'll need 45 minutes cooking. Besides you have to be careful during the preparation because the only difficulty lies in separating the yolk from the egg white. Eggs en Cocotte with Leeks Recipe Ingredients Directions Clean the leeks: get rid of the rootlets, the outer sheath and the terminal dark ...

Vegetable Stock

Vegetable stock is a basic recipe prepared by boiling in water certain types of vegetable, usually parsley, tomatoes, celery, carrot, onion and potato. However there are Vegetable stock variants that include the use of other vegetables. Vegetable stock recipe has a cooking time of about 45 minutes. It's quite clear and low in fat. It's an ally in the kitchen when you want to use less oil and still get tasty recipes. It's also a base for many recipes, such as risotto recipes. You can use ...

Trofie al Pesto

Trofie are the most classic pasta to make with pesto. You can prepare Trofie al Pesto with very few ingredients:  basil, pine nuts, cheese, garlic and - obviously - trofie pasta. In this recipe I'll show you how to make pesto to dress trofie cooked al dente. Trofie al Pesto is one of the most famous dish of traditional Ligurian. In the original recipe, Pesto Genovese is made with a marble mortar and a wooden pestle. It is an ancient method that requires a lot of patience, time and ...

Tuna Stuffed Zucchini Boats with Raisins

Tuna Stuffed Zucchini Boats with Raisins is a very simple and tasty recipe. Tuna and Zucchini are a great combination together and very popular in Italian recipes. In southern Italy, especially in Sicily, it's very common to use raisins in savory dishes. The combination of sweet and savory makes a very special dish. Tuna Stuffed Zucchini Boats with Raisins can be a tasty appetizer or a main dish. You can taste tuna stuffed zucchini boats hot, just taken out of the oven, or cold, for summer ...

Tagliatelle with Celery Cream and Mint

Tagliatelle with Celery Cream and Mint is a very fast, easy recipe. When you have little time and want to make a good impression, this recipe is what you need. It is also economical because the ingredients are really cheap. Celery cream used  in this recipe is uncooked, in fact its preparation is  similar to pesto sauce (Pesto alla Genovese). You might be interested in How to Make Italian Homemade Pasta Tagliatelle with Celery Cream and Mint Recipe Ingredients Directions Chop ...

Tomato Passata, Sauce and Paste. Do you really know the difference?

We can find tomatoes in our diet under various forms, such as tomato purée, tomato pulp, tomato passata, sauce and paste. But are you sure to know the difference between tomato passata, sauce and paste? Anm ,d what's inside these products beside tomatoes? And more important, what Italian law says about it? Here the difference between the five most popular tomato products: peeled tomatoes, tomato pulp, tomato passata, sauce and paste. Product description, label and suggestions. Difference ...

Risotto with Castelmagno Cheese and Hazelnuts

Risotto with Castelmagno Cheese and Hazelnuts is an original and tasty dish. This recipe is prepared with ingredients of Piedmont: hazelnuts and Castelmagno (that is a flavourful semi-hard cheese) are produced in the hilly area of Cuneo; Carnaroli rise comes from the plains of Vercelli, Biella and Novara. Castelmagno lends the dish a very strong flavor. Minced hazelnuts spread on top give the final touch. You may be interested also in Risotto Milanese Recipe Risotto with Castelmagno ...

Saffron Risotto | Risotto Milanese Recipe

Saffron risotto (Risotto alla Milanese) is a typical recipe of the city of Milan. The origins of this recipe are very old. It is said that, in the fifteenth century, Valerio di Fiandra, decided to add a little of saffron to his risotto recipe in order to achive more flavor and color. If you are curious and want to know better the history of Risotto alla Milanese, read this post on italyheritage.com. Saffron Risotto recipe has spread throughout Italy and became very famous. Depending on the ...