Chicken with Bell Peppers, Onion and Olives
Chicken with bell peppers onion and olives is a tasty and dainty dish, very simple to make and therefore perfect if you are looking for quick recipes for lunch or dinner.
The strong flavor of the bell pepper perfectly matches the sweetness of the onion and the delicacy of the chicken, creating a perfect mix of flavors that will allow you to serve the chicken breast in an alternative way. We chose red bell peppers, but you can use green ones or even both. For an alternative recipe, you can ...
Tomato Passata Recipe | How to Make Italian Tomato passata
Traditionally in Italy passata is made right at the end of summer, when there’s a glut of ripe, juicy tomatoes. But fortunately red ripe tomatoes can be found throughout the year. It is enough to know how to choose the right quality. Today we'll try to show you a way to enjoy the taste of ripe tomatoes in every season and we'll do it making the classic tomato passata.
Tomato passata is one of the most useful basic recipe in Italian cuisine. It is uncooked tomato, without seeds or ...
Veal Milanese Original Recipe | Cotoletta alla Milanese
Veal Milanese (Cotoletta alla Milanese) is one of the most famous dishes of Italian traditional cuisine. Like Saffron Risotto recipe, it was born in Lombardy, a region in northern Italy.
Veal Milanese is a meat recipe original from the city of Milan. Very quick and easy to make, it has very ancient origins. Cutlets appear for the first time in Milan in a menu prepared for the monks of St. Ambrogio in 1134 under the name "lompolos cum panito".
You have to bread the veal with eggs and ...
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 ...
Italian Deviled Eggs with Pesto Genovese and Tomato Sauce
Italian Deviled Eggs are known in our country as stuffed eggs (uova ripiene), usually served cold as a side dish, appetizer or a main course, often for holidays or parties. In Italy, Easter is the perfect occasion to eat Italian Deviled Eggs, usually as a starter of Easter lunch.
It's a very easy and quick-to-make dish. Italian Deviled Eggs can be filled with different ingredients, according to taste and, more important, depending on what you have in the refrigerator! In this recipe we ...
Cream of Cauliflower with Salt Cod
Cream of Cauliflower with Salt Cod is a complete tasty dish made with cauliflower, salt cod, shallot and milk.
Cauliflower is a typical vegetable of the winter season. You can make many dishes with it such as meatballs with cauliflower, pasta with cauliflower au gratin, fried cauliflower batter or, as in the case of this recipe, a creamy and velvety cauliflower soup.
Cream of Cauliflower is an appetizing and nutritious dish. It's creamy and delicious, but, more important, it's an easy ...
Sicilian Almond Cookies Original Recipe
Sicilian Almond Cookies are a famous local dessert typical of Sicily. Soft and tasty, they are fast to make (and to eat...). They are also known as marzipan or almond pastries and are a gluten-free dessert.
This recipe is without flour. You need 4 ingredients: peeled almonds, sugar, egg whites and vanilla extract.
In some Sicilian Almond Cookies recipes you can find candied orange peel, pureed and added to the mixture (about 50g), and a little honey. We think this recipe is faster ...
Pappa al Pomodoro Recipe | Tuscan Tomato and Bread Soup
Pappa al Pomodoro is one of the most traditional and ancient Tuscan soup. Pappa al Pomodoro is a simple and tasty recipe. Do you like Pappa al Pomodoro? Then you need few simple ingredients: tomato passata, stale bread and extra virgin olive oil, but their quality must be excellent!
In Tuscany, the tomatoes used to make tomato passata for this recipe are called Pisanelli or Costoluti, but san Marzano tomatoes are also good.
The traditional Pappa al Pomodoro requires Tuscan unsalted bread, ...
Corn Fusilli with Lettuce Pesto and Pistachios
Corn Fusilli with Lettuce Pesto and Pistachios recipe is made with a type of pasta that in Italy we call Fusilli. These spirals are very popular in our country: the short and dense twists catch and hold onto every type of sauce.
In this recipe we used corn fusilli; they are perfect for those who might have gluten allergy. In fact, corn fusilli are agluten-free pasta. Try this recipe and you will not feel the difference between this sort of pasta and the traditional one.
Do you like ...
Arugula Pesto Recipe
Arugula pesto is a sauce that we use to flavor all kinds of pasta: spaghetti, tagliatelle, rigatoni and even gnocchi. We used this recipe to make Potato gnocchi with gorgonzola. Delicious!
Arugula pesto is typically slightly bitter than others pesto sauces, such as basil pesto (Pesto Genovese). On the other hand, we know that rocket salad is bitter. But using walnuts, the bitterish taste feels very little. You can use other types of dried fruits, such as almonds, hazelnuts or pine nuts.