Ingredients: 4 cans of borlotti beans1 big red onion finely sliced1 garlic clove finely chopped2 tablespoons of tomato purée1 glass of white wineevo oilchili flakes2/3 sprigs of rosemary2 vegetables stock cubes700 gr durum wheat semolina short pasta For this recipe I really like short pasta as “ditali rigati” or “gnocchetti sardi”, but it’s not easyContinueContinue reading “Pasta e Fagioli veloce || Easy Pasta with Beans”
Tag Archives: foodblog
Crostata con la marmellata di albicocche || Apricot jam tart
Ingredients: 370 gr. plain flour250 gr unsalted butter2 egg yolks150 gr. granulated sugar1 jar of good quality apricot jam Method: Put the flour and the cold butter into small pieces in a mixer and operate for two minutes until you get a grainy mixture. Put it in a bowl, add the sugar and the eggContinueContinue reading “Crostata con la marmellata di albicocche || Apricot jam tart”
Page #13 – Find the (beloved) intruder!
The Zeppole di San Giuseppe are a typical Neapolitan dessert consumed mainly on March 19, a day dedicated to St. Joseph and, in Italy, Father’s Day. The origin of Zeppole Surely the zeppole recipe is also very old, it is even likely to date back to Roman times. In fact, on March 17 during theContinueContinue reading “Page #13 – Find the (beloved) intruder!”
Zeppole di San Giuseppe || St. Joseph’s fritters || FATHER’S DAY ITALIAN DESSERT
The “Zeppole di San Giuseppe” are a typical Neapolitan dessert traditionally prepared on March 19th, the day of San Giuseppe and the date on which all fathers are celebrated in Italy. They are delicious fried choux pastry fritters (or baked for a lighter version) and garnished with custard and sour cherries in syrup. Today weContinueContinue reading “Zeppole di San Giuseppe || St. Joseph’s fritters || FATHER’S DAY ITALIAN DESSERT”
Pomodori al forno ripieni di riso || Rice stuffed baked tomatoes
Ingredients: 10 medium vine tomatoes, ripe but still firm30 gr of Arborio rice pre-cooked for 12 minutes50 gr grated parmesan50 gr grated cheese (you can use cheddar, mozzarella or smoked cheese as you prefer)6/7 medium-sized potatoes (as many as you need to fill your pan)2/3 red onions2 garlic clovesa few basil leavesa few sprigs ofContinueContinue reading “Pomodori al forno ripieni di riso || Rice stuffed baked tomatoes”
Page #12 – The nectar of the gods
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”
Piadina romagnola || Romagna style flatbread
When it’s sunny I like to spend time in the garden and prepare a quick and tasty snack to enjoy outdoors. A dish that the whole family likes is the italian piadina stuffed with cheese, salami and vegetables. Piadina, typical of Romagna, is a flat bread, similar to tortilla from which it differs mainly forContinueContinue reading “Piadina romagnola || Romagna style flatbread”
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 #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”
The Stove Diaries 