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: italianrecipe
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”
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spread all over the world and their birth is probably attributed to the use of cooking the dishes in a shell of dough, originally made only with water and flour, to preserve them from the fire, like a sort of oven.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”
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”
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 cutsContinue reading “Pollo con i peperoni || Chicken with bell peppers”
Spigola all’acqua pazza || Seabass in crazy water
Ingredients: 2 sea-bass fillets 3 spoons of extra virgin olive oil 1 small garlic clove, chopped a small bunch of chopped parsley 4/5 cherry or datterini tomato, well washed and cut in half 2 fingers of dry white wine salt ground black pepper chilli flakes or a few slices of fresh chilli pepper Method: PutContinue reading “Spigola all’acqua pazza || Seabass in crazy water”
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”
The Stove Diaries 