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Cook to Live Better / Cucinare per Vivere Meglio
This dish was invented from the idea to use scallops, a shellfish typical of the Venetian lagoon which are in abundance and quality of fish in my country, in another way. Normally they are frozen and thawed but in this time of year they are sold carrying their freshly caught […]
This recipe was inventred because I wanted to make a pasticcio in no time. With its crispy crust and soft center, pasticcio is always a pleasure for the palate. The combination of Treviso radicchio and sausage is very balanced with the flavor for the spices from the sausage and the […]
I made this recipe as an entry for CONTEST “Castagne al Desco”, organized by La Cucina Italiana and Il Desco. Chestnuts more than other fruits take me back to my childhood and a vanished world when things were more simple, a time that would be nice to rediscover. My family […]
Meat lasagna or baked lasagna is definitely a classic Italian cuisine. A few years ago I tried to make a lasagna of replacing the meat sauce with diced pumpkin because I like to experiment with old recipes using unusual ingredients. I used a very firm type of pumpkin called “Marina […]
Pumpkin gnocchi became famous in Italy in the late seventies thanks to skilled cooks eager to bring new innovations into the kitchen and at the same time, lighten traditional dishes. I ate this dish for the first time in February of 1979 at a restaurant called “Roma” in Tolmezzo.
Surely my readers have used this recipe before because it is a traditional family dish, very popular in the United States. I thought I’d put it because sometimes you may need a hearty meal and also because it definitely appeals to children.
This year, despite the fact that fall has already arrived, summer has remained for longer than usual. A few days ago, while walking in my Uncle Antonio’s fields, I saw that his pumpkins were continuing to produce flowers and small squash that seem like zucchini. I collected a dozen large […]
Last week I picked the last of my garden’s peppers. They were green with yellow stripes because they are no longer able to mature into the color yellow or the red that usually marks the various stages of maturation. I thought I’d combine them with whole grain spaghetti.
