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”
Tag Archives: italian food
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”
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spread all over the world and their birth is probably attributed to the use of cooking the dishes in a shell of dough, originally made only with water and flour, to preserve them from the fire, like a sort of oven.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 impossibleContinue reading “Page #11 – Let me eat the potatoes”
Torta rustica al salmone, patate e Philadelphia || Smoked salmon, potato and cream cheese quiche
Ingredients For the shortcrust: 350 gr spelt or wholemeal flour 140 ml acqua 90 ml sunflower oil 1 teaspoon of salt For the filling: 2 medium boiled potatoes 200 gr of cream cheese 1 egg 100 gr smocked salmon A sprig of chives 2/3 pinches of salt Ground white pepper Method: Put the flour, theContinue reading “Torta rustica al salmone, patate e Philadelphia || Smoked salmon, potato and cream cheese quiche”
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 thereContinue 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 ofContinue reading “Page #9 – The color of the Roman spring”
Fusilli con crema di zucchine e menta || Pasta with courgettes and mint cream
Ingredients: 2 courgettes 1 small potato 50 gr. grated parmesan or pecorino cheese A dozen fresh mint leaves 1 garlic clove extra virgin olive oil salt white ground pepper 200 gr. fusilli sunflower oil to fry Method: For this recipe we need an immersion blender with its glass or a deep bowl. First of all,Continue 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: garlicContinue 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 theContinue reading “Page #8 – Peppers came later”
The Stove Diaries 