In the last recipe I helped Violetta prepare the piadine and I must admit that it was fun because it was my first time. In fact, in Italy Violetta was used to eat piadine as street food, or to buy them ready, just to be filled, for a quick homemade snack.The act of putting ourContinueContinue reading “Page #12 – The nectar of the gods”
Tag Archives: food stories
Page #11 – Let me eat the potatoes
Savoury pies are meals spread all over the world and their birth is probably attributed to the use of cooking the dishes in a shell of dough, originally made only with water and flour, to preserve them from the fire, like a sort of oven. At first the shell was therefore very hard and impossibleContinueContinue reading “Page #11 – Let me eat the potatoes”
Page #10 – The Italian style breakfast
The best-known Italian breakfast is undoubtedly cappuccino and croissant, but if you ask Italians what they eat at home for breakfast, I’m sure most of them will answer milk and biscuits. The milk, whether from animal or vegetable sources, can be white (especially for children) or “macchiato” with more or less coffee, and sometimes thereContinueContinue reading “Page #10 – The Italian style breakfast”
Page #9 – The color of the Roman spring
Courgettes are now cooked all year round, regardless of the season. However, I am of a certain age and I remember well when courgettes were eaten only in the hot season, from spring to late summer. Maybe it’s for this reason, or because fresh courgettes are bright green and their flowers have the colour ofContinueContinue reading “Page #9 – The color of the Roman spring”
Fusilli con crema di zucchine e menta || Pasta with courgettes and mint cream
Ingredients: 2 courgettes1 small potato50 gr. grated parmesan or pecorino cheeseA dozen fresh mint leaves1 garlic cloveextra virgin olive oilsaltwhite ground pepper200 gr. fusillisunflower oil to fry My pasta with courgettes and mint cream Method: For this recipe we need an immersion blender with its glass or a deep bowl. First of all, clean andContinueContinue reading “Fusilli con crema di zucchine e menta || Pasta with courgettes and mint cream”
Garlic
Did you know that… Garlic, like its relative onion, is a very ancient spontaneous plant, originally from Central Asia where its cultivation began and then spread in the rest of the world. It has always been used both as a food plant and for its extraordinary therapeutic properties that Pasteur scientifically defined in 1858: garlicContinueContinue reading “Garlic”
Page #8 – Peppers came later
Chicken cooked in pieces in a casserole, with various spices and condiments, is a dish that is widespread all over the world: Indian curry chicken, Moroccan chicken tagine, Tuscan chicken alla cacciatora. Roman style chicken in a pan is extremely simple: a chicken stew in tomato sauce, cooked with white wine and flavoured with theContinueContinue reading “Page #8 – Peppers came later”
Page #7 – The scent of Mediterranean Sea
As soon as the sun visited London, even if the days and especially the nights are still quite cool here in London, Violetta couldn’t resist and offered you two fragrant and fast fish recipes perfect for these warmer days. Coming from a city not far from the Mediterranean sea, Violetta is feeling nostalgic thinking aboutContinueContinue reading “Page #7 – The scent of Mediterranean Sea”
The Stove Diaries 