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Cook to Live Better / Cucinare per Vivere Meglio
Fish baked in a salt crust is a simple and excellent way to cook it, provided it is fresh. This preparation is suitable for sea bream, sea bass (or bass), red snapper but also a simple trout and in general the whole fish or tropical fish such as “red snapper” […]
February 14 – St. Valentine’s Day, A Menu for a Romantic Evening Puntarelle Salad Cream of Leek Soup with Shrimp Snapper (or sea bass or sea bream) baked in salt with Ginger Sauce Thyme potatoes Baci di Dama Cookies The recipes are all come from the blog. This dinner can […]
If you happen to go to Rome for a short stay between November and March you will certainly find puntarelle in restaurants and vegetable stands. Puntarelle are a chicory variety which contains a heart composed of many protuberances. If the chicory is fresh you can use the entire plant. The […]
Cold and darkness characterize the first month of the year, especially in this part of Italy. Vacations and the Christmas holidays are over, the decorations have been placed away and there is a bit of a heavy feeling from the many dinners and desserts that we’ve eaten. In the garden […]
Guinea fowl seem to originate from ancient Numidia (now Algeria). They were probably called “Pharaoh”, faraone in Italian, because they were an animal that was very popular with the Egyptian kings who lived close to the border of Algeria. In fact, guinea fowl are a very regal poultry with their […]
During the month of January, citrus fruits are excellent and it is good to use them as much as possible in the kitchen not only as a fruit. This way we can make lighter dishes that are tasty and contain a good supply of vitamin C. This recipe uses oranges […]
Le arance sono sempre state la mia passione. Delle arance mi piace tutto, persino sbucciarle. Quando mio figlio era bambino preparavo una piccola montagna di spicchi che lasciavo vicino a dove giocava. Lui ogni tanto ne mangiava uno, quasi sopra pensiero e alla fine del gioco la piccola montagna non […]
Belgian endive is a vegetable that I use often during the winter stewed with a little beer. This recipe pairs it with pasta and the result is very tasty. This first course dish is a dish containing: carbohydrates, protein, calcium and vitamins.
