Not all spaghetti dishes truly belong to Italian cuisine. However, this spaghetti was indeed inspired to us by the “cucina italiana”. We could have used pecorino, but instead, we’ve settled for parmesan. Either way, this is not a vegetarian dish. Unless you use rennet-free cheese.
Spaghetti With Spinach Read More »
Let’s do some braising. Hunter-style! The chicken cacciatore recipe is very suitable for that, so have a few drumsticks ready, together with canned tomatoes, vermouth, and a number of spices. And if you’re looking for the real Italian experience, then you better serve the cacciatore with polenta!
Chicken Cacciatore Read More »
Cooking pasta is not just about making them ‘al dente’ or not. It’s also about how you pair them or upgrade them. In this case, we prepared a delicious red pesto from baked beetroot mixed with heavy cream and flavored with dill and lemon juice. It ended up so yummy! Serve them with some cheese (crumbled or grated, that’s your call).
Beet Pesto Linguine Read More »
Whenever in the mood for pasta without much of a hassle you can try this no-brainer. First, boil the pasta according to the package directions, then cook them in the pan with the veggies. This will wonderfully flavor them and the whole fuss will take about 20 minutes.
Penne Pasta With Vegetables Read More »
We feel an urge for meat and pasta from time to time, don’t you? If you’re like us, you’ll take 1 hour or so of your time and prepare a tray of meatballs, say, pork and carrot. You’ll serve them over pasta flavored with pesto sauce. Toss almond flakes to make things even more interesting.
Carrot Pork Meatballs With Pesto Pasta Read More »
How long has it been since you’ve last gobbled on some plain tasty pizza, filled with tomatoes and topped with smokey onion and gooey cheese? And how long since you made your own pizza crust? Also, take notice: if you want this to be vegetarian, replace the mozzarella with a rennet-free type of cheese.
Tomato and Sweet Corn Pizza Read More »
Sea bream is pretty similar to sea bass, so if you like the one you shouldn’t miss the other. Let’s bake it in olive oil and lemon juice, but not before stuffing it with green chili and ginger. We’ll serve it along with some creamy risotto cooked in wine. White wine, that is!
White Wine Risotto With Sea Bream Read More »
Was this inspired to us by Italian cuisine or is it from Mexico? We don’t know for sure. What we know is this: it’s hot, it has Tex-Mex stuff in it, and you should eat it with your friends. Serve it with a refreshing white sauce or, simply, with yogurt.
What about a creamy and filling pasta salad with white potatoes and green beans? We’ll enhance its creaminess with heavy cream and flavor the whole thing with pesto sauce. This is a meal per se, a vegetarian one that is. It can also be served as a side dish and part of a complete meal.
Green Bean and Potato Pasta Salad Read More »
Vegetarian and packed with proteins. This is how this ricotta, mushroom, and broccoli pizza presents itself on your table. Serve it in a funny way by cooking the sunny-side-ups right on it. An easy visual clue as to how to portion the whole thing. Capisci?
Sunny-Side-Up Pizza With Mushrooms Read More »
North Italian cuisine was our muse when it comes to this recipe. You’ll want to generously add canned tomatoes for the rich sauce that makes this food so scrumptious. Complete the sauce with white wine, olive oil, and breadcrumb. Serve this with a lot of bread because you don’t want to leave the sauce on the plate.
Langoustines With Tomato Sauce Read More »
Do you know those crispy little tubes filled with a sweet and creamy mixture? Yes, we’re talking about cannoli, the South-Italian staple dessert! We thought we’d give them a try, so we made the actual tubes from a cinnamon-flavored cocoa dough. For the filling, we chose a buttery mixture made with vanilla, lemon, and Amaretto-flavored mascarpone. Do you wanna try?
Cannoli With Mascarpone and Amaretto Read More »
