Toasted sourdough bread, good evo oil, garlic and ripe tomatoes, a choice of basil or oregano: you don’t need anything else for a delicious bruschetta, perfect as an appetiser before a pizza, in a Sunday brunch or while you are waiting for the meat to be cooked on your bbq. The great thing about bruschettaContinue reading “Tris di bruschette || Bruschetta trio”
Tag Archives: foodlover
Petto di pollo in carpione || Sweet and sour chicken cutlets
When in summer the temperatures exceed thirty degrees (these days it’s hot even in London!), it becomes really difficult to think about what to cook. If you are like me you could probably spend the whole summer eating fruit and nice salads with the addition of fresh cheeses and toasted bread. In my family, however,Continue reading “Petto di pollo in carpione || Sweet and sour chicken cutlets”
Canned Beans
Let’s first make a premise: canned foods are often considered B-grade foods and sometimes even harmful. In fact, if the cans are damaged and badly stored, they can release toxic substances such as BPA. Moreover, additives or salt and sugar can be added to foods in large quantities. It is therefore important to purchase qualityContinue reading “Canned Beans”
Pasta e Fagioli veloce || Easy Pasta with Beans
Ingredients: 4 cans of borlotti beans 1 big red onion finely sliced 1 garlic clove finely chopped 2 tablespoons of tomato purée 1 glass of white wine evo oil chili flakes 2/3 sprigs of rosemary 2 vegetables stock cubes 700 gr durum wheat semolina short pasta For this recipe I really like short pasta asContinue reading “Pasta e Fagioli veloce || Easy Pasta with Beans”
Crostata con la marmellata di albicocche || Apricot jam tart
Ingredients: 370 gr. plain flour 250 gr unsalted butter 2 egg yolks 150 gr. granulated sugar 1 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 theContinue 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 theContinue 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 weContinue 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 firm 30 gr of Arborio rice pre-cooked for 12 minutes 50 gr grated parmesan 50 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 onions 2 garlic clovesContinue 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 ourContinue 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 forContinue reading “Piadina romagnola || Romagna style flatbread”
The Stove Diaries 