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spread all over the world and their birth is probably attributed to the use of cooking the dishes in a shell of dough, originally made only with water and flour, to preserve them from the fire, like a sort of oven.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”
Tag Archives: foodlover
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”
Pollo con i peperoni || Chicken with bell peppers
Chicken with bell peppers is an easy and tasty recipe, very popular in Rome. I will use chicken thighs and drumsticks, but you can also use a whole chicken in pieces, or if you prefer just chicken breast fillets (and in this case the cooking time will be shorter). I prefer to use these cutsContinueContinue reading “Pollo con i peperoni || Chicken with bell peppers”
Spigola all’acqua pazza || Seabass in crazy water
Ingredients: 2 sea-bass fillets3 spoons of extra virgin olive oil1 small garlic clove, choppeda small bunch of chopped parsley4/5 cherry or datterini tomato, well washed and cut in half2 fingers of dry white winesaltground black pepperchilli flakes or a few slices of fresh chilli pepper My version of the seabass in crazy water Method: PutContinueContinue reading “Spigola all’acqua pazza || Seabass in crazy water”
Merluzzo alla livornese || Livornese style Cod
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 fillets100ContinueContinue reading “Merluzzo alla livornese || Livornese style Cod”
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 alsoContinueContinue reading “Cinnamon”
The Stove Diaries 