Cook to Live Better / Cucinare per Vivere Meglio
And here is another recipe for one person: I always like to dress pasta with vegetables because it allows me to have a nice dish with only 70/80 grams of pasta. In this recipe I added the arugula pesto which is difficult to prepare for one person but the proposed […]
This is a winter pasta that I make every 2 weeks or so because I love these flavors together and it always makes me feel good when I’m eating pasta with something green. While living in Italy, I really acquired a love for bitter vegetables. We ate so many varieties […]
Mid October and we haven’t had steady rain in months now. Today it decided to rain cats & dogs all day so I was finally in the mood to make something that was warming and comforting. Gnocchi are one of those simple, completely satisfying things that I make on a […]
In my garden I found two zucchini which that when escaping the daily harvest, had gotten very large. Normally when they are so big, the white part is filled with many seeds, so I use the green part and I bring the inside to the chickens who eat it willingly. […]
In my teens, Sunday lunch always began with pasticcio (a type of northern Italian lasagna made with béchamel and ragù). The preparation of the pasticcio was learned with my aunt watched the cook who was hired to prepare baptism lunches, confirmations, weddings and other special events. The preparation of the […]
I tasted “cjalsons” for the first time in Tolmezzo in the 70s, in the restaurant of the most famous chef in Carnia, Gianni Cossetti. Their aroma thrilled me. Mixing sweet and savory flavors in a potato-based pasta wrapper is truly brilliant. This recipe comes from the imagination of the women […]
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 […]
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 […]
