Pasta

(Italiano) Reginette al Pesto di Biete e Noci Macadamia

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(Italiano) Fusilli all’Alga Spirulina

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(Italiano) Pasticcio della Domenica

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(Italiano) Cjalsons

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Fettuccine with Pear and Walnut Sauce

Some time ago, you could buy a small cookbook on pears along with the cookbook magazine. Knowing my passion for cooking, my husband, Lucio, bought one for me. I knew many of the recipes, but one of them struck me for its originality. It was spaghetti with pears and walnut sauce so I immediately tried to make it. The result was positive and it represented a simpIe and original way to change the spaghetti or fettuccine sauce with Autumn ingredients.


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Gnocchi with Eggplant and Potatoes

During this strange summer my garden produced lots of eggplant so I decided to take an old recipe for “La Cucina Italiana” I had tried in the past from my Aunt Rita.

The recipe is presented both in the classic version with a dressing made from fish and in a version created by me that can be used by vegetarians and vegans. The whole family liked this sauce, perhaps even more than the original.

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Spaghetti with Tomato with Oriental Notes

This simple dish was prepared with the ingredients from the kit delivered to bloggers at the Bio Brunch event organized by Alce Nero in Milan.

The pasta is a variety made ​​with Senatore Cappelli wheat flour in which has an optimal result when cooked. I added the jarred chickpeas from Alce Nero to the ingredients of the kit, a blend of spices, onion and marjoram. The pairing was born when while reading the story of the wheat hybridized by Senatore Cappelli in Puglia in 1907 from agronomist Nazarene Stampelli on behalf of the Deputy and then Senator and agricultural enthusiast, Raffaele Cappelli. The grain is a very productive and is a cross with a grain from Tunisia.

In homage to this story I thought I’d combine the simple delicious tomato sauce with the spices and flavors of faraway lands bordering the Mediterranean.

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Spaetzle With Cauliflower Cream

The first time I tasted spaetzle was during a trip to Austria. These dumplings were served as an accompaniment to a dish of pieces of meat with paprika. They were so soft and good that when I return home I immediately tried to create the recipe. Over the years I have tried many variations. The dish that I propose involves dressing them with a cauliflower cream. It is a way to eat veggies and use a low amount of fat. Today you can find spaetzle in the supermarket, they are the green version (with spinach) in transparent packaging in the refrigerated section.

If you try this recipe you will find that it is very easy to make but to facilitate the operation there is a little tool that looks like a cheese grater and which is found in cooking stores.

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