My Italian Comfort Food
Red sauce with meatballs = Spaghetti meatballs = Italian-American cuisine? Oh no! If it is true that spaghetti with meatballs is a symbol of Italian American restaurants in NY (together with enigmatic Alfredo pasta), it’s equally true that meatball pasta sauce is not an American invention! but a 100% made in Italy recipe! […]
A delicious potatoes pan: what else? Few things give me the same satisfaction! Pay attention and season them properly! Some people add onion, garlic or other prefer them with simple oil and rosemary. Today I’m revealing you how to make them a delicacy in a few simple steps! SERVES 2 PEOPLE READY IN 30′ […]
Be careful: that’s not a sweet French mademoiselle, but a delicious Neapolitan specialty! “Parigina” – that sounds like “The Parisian” is a rustic that has been part of the Neapolitan rotisserie since the mid-18th century, when it was created at the Borbone court. It’s a pizza traditionally seasoned with tomato, cheese and ham and […]
Stop acidity! In many, many recipes (very respectable, for sure!) When preparing pan-cooked cabbage or savoy cabbage, vinegar is also used … a very particular ingredient with a decisive flavor, which may not suit everyone’s taste. But why to renounce such a delicious vegetable (cabbage) that now fills the fields just for this reason? (what […]
September holidays are over and I come back home from Romagna full of flavors of the sea … but not only. The greatest gift I take home is the cassoni legendary recipe! The so-called “younger brothers” of piadina but certainly not for me who ate it in abundance. For those unfamiliar with them, these are […]
Men, this is good! Although I really love classic ragù, sometimes I like doing someting original, especially when I buy unusual pasta shapes. I had some inviting Sardinian gnocchi into the patry (which despite the name have nothing to do with traditional potato gnocchi but are a typical pasta shape), I decided to experiment with […]
How good is polenta? I love it! Trust me: ther’s no season for eating it: I realli like it whether it’s snowing outside, or whether under the mid-August sun. This version is that of “polenta carbonera”, the most traditional cornmeal mush version in my corner of Trentino. Full of taste (and cholesterol too), it combines […]