Pasta and beans (pasta e fagioli) is a typical dish of traditional Italian cuisine made with short pasta and beans. In this classic version we used ditalini pasta and borlotti beans, but the many Italian regional versions allow variations in the choice of the type of these two main ingredients. Pasta and beans soup is …
Pumpkin gnocchi is a very tasty first course. An easy recipe made with few ingredients and a dough (preferably) without potatoes. Taste freshly cooked pumpkin gnocchi with a delicate dressing of butter and sage. First of all, to get good, soft and compact pumpkin gnocchi, it’s important to cook the pumpkin in the oven so …
Tomato sauce with fresh tomatoes is an easy and tasty pasta sauce, made with cluster tomatoes or San Marzano. Choose very fresh tomatoes, red ripe but firm and free of spots. With them we’ll make a tomato passata which we’ll cook with a delicious soffritto, herbs and spices. Once ready, enjoy your tomato sauce to …
.Light eggplant caponata recipe is a variant of the classic Sicilian caponata. In the traditional recipe, the eggplants are fried then added to the other ingredients while in this version they are cooked in a pan with other vegetables. The result is a dish that recalls the authentic recipe of caponata in its flavors and …
Spaghetti Marinara sauce, a very simple, cheap and quick-to-make recipe: the authentic Italian recipe wants only 4 ingredients: tomatoes, (preferably San Marzano quality but even cherry, cluster or datterino quality), extra virgin olive oil, garlic and oregano. In Italian the word “Marinara” recalls the sea (“mare”) and the sailors (“marinai”), so you can think of …
Authentic Sicilian Caponata recipe is a vegetarian Italian appetizer. An easy recipe for a cold starter or a typical Sicilian side dish, made mainly with eggplant, celery, capers, olives, tomato passata (in many recipes you can find tomato concentrate). Finally add vinegar and sugar, to give this Sicilian dish the typical sweet and sour taste. …
Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish. What are the secrets to make potato gnocchi that do not lose shape when cooked, that maintain a smooth texture, soft and palatable, and that have the slight taste of potato …
Roman style artichokes is a traditional Roman dish. More precisely it’s a tasty side dish, usually served with meats, especially lamb. In many Italian restaurants Roman style artichokes are even served as an appetizer. The variety of artichokes needed for this recipe are roman artichokes or mammole, that stands out from the others for its rounder …
Tomato Gratin is a typical dish of Romagna cuisine. Emilia Romagna is a region of northern Italy known for its traditional local cuisine, made with home-made pasta (tagliatelle, ravioli, tortellini), lasagna and piadina to name a few. Tomato Gratin are made with firm ripe tomatoes (the big round type such as vine tomatoes), cut in two then …
The combination red potatoes and green apples, makes this recipe very tasty and original, suitable as a side dish for meat or roasted fish. The acidity of green apples lightens and refreshes fat dishes, such as roast pork or salmon. This side dish can also be enjoyed cold during summer like a salad. Red potatoes …