Livornese style Cod is a traditional Tuscan fish dish simple and really tasty, and above all it can be prepared in literally 15 minutes. This recipe is for 1 person only, all you have to do is multiply the ingredients by the number of people you are cooking for. Ingredients: 250 g boneless cod filletsContinue reading “Merluzzo alla livornese || Livornese style Cod”
Tag Archives: foodie
Cinnamon
When I decided to create the “pantry” section, I realised that, in order to write correctly about the various products I use and recommend, I would have had to study. This week it was cinnamon’s turn and I knew I would have had a lot to read because spices have an ancient history and alsoContinue reading “Cinnamon”
Page #6 – Once upon a time there was milk and cereals
Where does the tiramisù come from? There are many Italian desserts that are famous around the world, but I am sure that if anyone asks you to name one of them, the most of you will say tiramisù. It is no coincidence that tiramisu’ is the fifth best known Italian word in the world. ItContinue reading “Page #6 – Once upon a time there was milk and cereals”
Tiramisù alla cannella || Cinnamon Tiramisù
Ingredients: 8 eggs yolks 240 gr. of sugar (120+120) 500 gr. of Lotus cookies (2 packs) a jug of cold coffee flavored with 2 cinnamon sticks (about 500/600 ml.) 750 gr. of mascarpone cheese 250 gr. of philadelphia 100 gr. dark chocolate chips 5 gr. of cinnamon powder For decoration: ground cinnamon, cinnamon sticks, darkContinue reading “Tiramisù alla cannella || Cinnamon Tiramisù”
Page #5 – The gift of fire
Where is focaccia originally from? The ancient Romans with the term focus indicated the fire, but also more correctly the place of cooking. They used to cook a flatbread called focacius, precisely from focus. Similar to white pizza, but higher and softer, there is not only one recipe for focaccia, which is present in theContinue reading “Page #5 – The gift of fire”
Homemade Focaccia Bread
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 youContinue reading “Homemade Focaccia Bread”
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 variousContinue 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 itContinue 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 rice 1 medium butternut squash 1 chopped brown onion 50 gr. butter 50 gr. blue cheese (sweet Gorgonzola or creamy blue danish) 50 gr. grated parmigiano 4 spoons of extra virgin olive oil salt ground white pepper 2 l. of vegetable broth (you can prepare it by boilingContinue 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 formContinue reading “Dry pasta”
The Stove Diaries 