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”
Tag Archives: food blogger
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”
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”
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”
Canned Tomato (passata, chopped, cherry)
Canned tomatoes are certainly a product that cannot be missing in a pantry. For Italian cuisine they are absolutely essential, how else can you prepare a plate of pasta with sauce or a margherita pizza? They are not very expensive therefore it is good to choose the highest quality to get the best result. TomatoesContinueContinue reading “Canned Tomato (passata, chopped, cherry)”
Page #1 – Pasta and tomato, the perfect marriage
The first recipe that Violetta showed you was spaghetti with tomato sauce and I personally think it was a good choice because it’s probably the most iconic dish of the Italian cuisine, more than pizza or meatballs. Look at the picture and you can actually see the colors of the Italian flag: the white ofContinueContinue reading “Page #1 – Pasta and tomato, the perfect marriage”
The Stove Diaries 