Pollo al mattone – Chicken cooked between terra-cotta →
Literrally, this recipe translate as “chicken with a brick”, so called because the chicken is flattened down with a brick during grilling. This not only reduces cooking time, but also keeps the…
Spaghetti alla puttanesca →
Photo credits: rdpeyton
This pasta recipe is considered a classic, although it is fairly recent. Artusi does not mention it, and the first written referral dates from 1961. From then on, the recipe…
Spinaci saltati – Sauteed spinach with garlic →
Whether spinach is as healthy as people told me when I was a child – I don’t know, but it surely has become a favourite. The Italian way with spinach is quite simple. The biggest job is properly…
Minestrone d’inverno – Winter minestrone →
This is one of those Italian words that doesn’t need a translation: it has become standard vocabulary. Translated it means “big soup”: minestra becomes minestrone, just like cucina becomes cucinone:…
Insalata di rucola, pera e pecorino – Salad of rucola, pear and pecorino →
Pears and pecorino are a classic combination, often served as an end to the meal.
In autumn, when pears are abundant, you can serve this salad as part of antipasto misto, or as a light starter. Make…
Verdure d’inverno al forno con salvia e aglio – Roasted root vegetables with sage and garlic →
Root vegetables are often regarded as old-fashioned and boring. The secret of this dish lies in the combination of several vegetables, and the wonderful, mellow taste they get in the oven, perfumed…
Patate arroste all’aglio e rosmarino – Oven roasted potatoes →
Ingredients: 800 gr potatoes, peeled
4 tablespoons olive oil (extra virgin, preferably Tuscan, ideally Lucca DOP, if possible Fubbiano)
4 garlic cloves, peeled and squashed, preferably new…
Lenticchie in umido – lentil stew →
In many parts of Italy, lentils are served for the New Year’s eve dinner. The idea behind this is that the lentils represent small coins (lots of them!) and eating them will bring financial fortune…
Page 1 of 3
