During the lockdown we all had a lot of time on our hands. Most of us took the opportunity to bake; I personally tried a lot of different kinds of pizza and focaccia dough, with different levels of difficulty and rising times, that can vary from two hours to three days. Today I’ll show youContinueContinue reading “Homemade Focaccia Bread”
Author Archives: thestovediaries
Rice
The exact number of rice varieties in the world is not known, it is even believed to be 40,000, but it is certain that rice is the most widespread cereal in the world.How to orient yourself therefore in choosing the rice you want to keep in your pantry? The fundamental distinction between the various typesContinueContinue reading “Rice”
Page #4 – The unbearable lightness of risotto
The history of Rice From the Yang Tze Valley to the homes of Italians Rice was born in the Far East where traces and finds attest to its presence in the Yang Tze valley even ten thousand years ago, it was then widely cultivated in Mesopotamia in the fourth century. BC, and from there itContinueContinue reading “Page #4 – The unbearable lightness of risotto”
Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto
Ingredients: For the risotto: 600 gr arborio rice1 medium butternut squash1 chopped brown onion50 gr. butter50 gr. blue cheese (sweet Gorgonzola or creamy blue danish)50 gr. grated parmigiano4 spoons of extra virgin olive oilsaltground white pepper2 l. of vegetable broth (you can prepare it by boiling water with carrot, celery and onion for half anContinueContinue reading “Risotto alla zucca e gorgonzola || Butternut squash and blue cheese risotto”
Dry pasta
It doesn’t matter that the origin of pasta is to be found in ancient Rome with the “lagane” (the current lasagna), or in Arab Sicily with the “triyah” that were exported to many places even by ships and that the Arab geographer Edrisi in 1154 described it as “a meal of flour in the formContinueContinue reading “Dry pasta”
Page #3 – About meatballs and donkeys
“Do not think for a moment that I would be so pretentious as to tell you how to make meatballs. This is a dish that everyone knows how to make, beginning with the jackass, which was perhaps the first to provide the model for the meatball for the human race.”.Pellegrino Artusi, “Science in the KitchenContinueContinue reading “Page #3 – About meatballs and donkeys”
Polpette al sugo || Meatballs in tomato sauce
Ingredients: For the meatballs: 750 gr beef mince 15/20 % fat1 big or 2 small eggs50 gr. breadcrumb100 ml milk50 gr. grated pecorino cheese or parmigiano cheese1 finely chopped garlic clovea sprig of finely chopped flat leaf parsleysaltground black pepper For the sauce: 3 spoons of evo oil½ glass of dry wine (white or red)1ContinueContinue reading “Polpette al sugo || Meatballs in tomato sauce”
Polenta
The story of polenta Polenta, a typical dish of the Italian peasant tradition, is known as a poor dish, because it is prepared with only two ingredients: water and flour. In ancient times polenta was prepared with other flours, for example the ancient Romans prepared it with spelled flour. Today, on the other hand, aContinueContinue reading “Polenta”
Page #2 – Mangiapolenta
The expression “mangiapolenta” (polenta eater) is used to define, in a joking but sometimes also derogatory way, the inhabitants of northern Italy, especially the Veneto and Lombardy, where the greatest amount of polenta is consumed due to the temperatures generally lower. Violetta can undoubtedly claim to be a half polenta eater, since her mother wasContinueContinue reading “Page #2 – Mangiapolenta”
Italian sausages with polenta and tenderstem broccoli
Ingredients: 12 mini italian sausages1 glass of red wine500 gr. Instant polenta800 gr. Tenderstem broccoli1 garlic cloveExtra virgin olive oilChilli flakesSalt METHOD: Put on the stove two tall pots with two liters of boiling water each. Add some salt in both of them and wait that the water come back to boil. Put the tenderstemContinueContinue reading “Italian sausages with polenta and tenderstem broccoli”
The Stove Diaries 