Tagliatelle alla boscaiola, with mushrooms and peas
Tagliatelle alla boscaiola, with mushrooms and peas. Tagliatelle alla boscaiola is a perfect dish when you have little time and you are in the mood for something typically Italian. Boscaiola sauce goes well with tagliatelle and also with fusilli, rigatoni, fettuccia, orecchiette, trofie, strozzapreti, long fusilli, and other shapes. Tagliatelle alla boscaiola is a simple and genuine recipe you can cook at lunch,…
Stuffed bell peppers alla poverella
Stuffed bell peppers “alla poverella” The other day, the stalls at the farmers’ market were full of fresh bell peppers. They were of all shapes and colors, and perfect for this week’s recipe: stuffed peppers “alla poverella” . You can prepare them in just 10 minutes, then pop them in the oven and wait for…
Baked spaghetti roll
Baked spaghetti roll For Italians, this week’s recipe brings back happy childhood memories. Our mothers made it with leftover spaghetti, because, well, they never threw out anything! She would take the pasta and mix it with various things in the fridge – salami, prosciutto, mortadella, different types of cheese. And always some fresh vegetables. Then…
Linguine and white beans in tomato sauce
Linguine and white beans in tomato sauce Linguine and white beans in tomato sauce is a delicious first course sure to make a splash. This recipe is easy to prepare but at the same time suitable for special occasions. In Italy there are many versions of pasta and beans, and it is mainly prepared as a…
Sliced potato, leek, and dried tomatoes tart – vegan recipe
Sliced potato, leek, and dried tomatoes tart The combination of leeks, potatoes, and dried tomatoes is magical – it always produces love at first bite. Here a classic recipe has been changed slightly, replacing the butter with extra virgin olive oil. The oil is also used for the sauce made with rice milk. Oil makes…
Gragnano baked paccheri cake, classic recipe
Gragnano baked paccheri cake Gragnano baked paccheri cake is a dish you can serve your guests on special occasions. This version is savoury and a bit tangy thanks to the use of Pecorino Romano cheese. You can use vegetarian Pecorino Sardo cheese as an alternative, here an example. With just a few ingredients you will…
Vegan long fusilli pasta with sauteed vegetables and carrot puree
Long fusilli pasta with sauteed vegetables and carrot puree, also called “dell’amicizia” (“among friends”) Long fusilli dell’amicizia is a vegan recipe, simple but with a rich and well-balanced flavour. The key to achieving the depth and balance lies in cooking the vegetables properly, so they are soft but still retain their nutritional value. The…
Strozzapreti with spicy shallot and pork cheek
Strozzapreti with spicy shallot and pork cheek “Italy’s Greatest Gastronomic Treasure, Emilia-Romagna”. This is how D. Rosengarten defined the Emilia Romagna region in his famous article on Forbes. Full article here. Strozzapreti with spicy shallot and pork cheek (guanciale in Italian) are a traditional dish of the Romagna region, where a special variety of shallots…
Ricotta and fig mousse with balsamic vinegar caramel
Ricotta and fig mousse with balsamic vinegar caramel Preparing the ricotta and fig mousse cake with balsamic vinegar caramel is very simple. The only secret is to use a top-quality ricotta.The ricotta mousse is distinguished from other cakes by its delicate flavor and texture. It can be combined with almost any fruit, not only with figs.The cake…
Gragnano calamari-shaped pasta, with marinated fresh tuna, olives crumbs, and fresh tomatoes
Gragnano calamari-shaped pasta is perfect for certain dishes. Its grooved texture helps absorb the sauce. Its thickness is perfect for cooking until the sauce is creamy. The space inside the calamari lets in the sauce and other delicious food. With every bite, you celebrate the flavours. The following recipe pairs this pasta with a delicious sauce…
