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Pasta beans and mussels is a first course really surprising. It is a dish traditional in the south of Italy, particularly Puglia, which is famous for dishes with mussels. Cooking with the addition of water to the fruits of the sea, the starch of the pasta released in cooking united the cream of legumes...
The clams au gratin are a delicious starter! There is a bit of work behind for the cleaning of the clams, but I assure you that it will be worth it: with a few ingredients (I recommend you to choose them with care, so that they are of good quality!) you will get a dish from the taste of the sea without...
The pasta and potatoes of the sea I tasted it for the first time in the house of Daniela and David. For the uninitiated, David (Civitiello nd), in addition to being a famous pizzaiolo (pizza maker) is also a great chef and has delighted us with this dish. I decided then to do it myself, in a version...
The pallotte cheese and eggs, also known as cace, and where, are a recipe typical of abruzzo really delicious. It is a kind of meatballs with bread and cheese, which are fried and then heated in the sauce for a final result that is mouth-watering! A recipe born from the cuisine of the poor, therefore,...
The meatballs, sausage and friarielli are a recipe definitely made in Naples that has begun to spread from a few years to this part. Are nothing if not a remake of the classic second neapolitan dish, which I propose today in the form of meatballs, according to me one of the most appealing ways to enjoy...
The spaghetti with colatura di alici and are typical of my region. The colatura di alici is a condiment typical of Salerno and its province, known and loved but all over the world. In the past, we already talked about this precious ingredient and the workmanship that is behind, by clicking here you can...
Today I come back in the region of Sardinia (unfortunately) with the recipe of fregola with sausage. After my first version of fregola with clams here's the one with the meat, perfect for those looking for recipes with sausage. It is because, for those not in the know, this tiny form of pasta can be...
Octopus stewed with the beans, a dish of fish, a tasty and complete,ideal to serve as an appetizer in small cocottine of pottery or slices of toasted bread to give an extra touch to the classic bruschetta that prepare usually. Although you do not love especially the combination of the fish with the sauce...
The endive in the pan is a vegetable side dish is easy and versatile. Capers, parsley, anchovies, and the salad belgian blend them all together to create a tasty dish and perfect to accompany any meat preparation. If you like the taste a little bitter vegetables, then this recipe is definitely for you,...
The genoese sea is the variation of the most classic pasta alla genovese . The recipe always includes a base of onions, but in this version of the dish, there will be mussels, clams and shrimp to make the sauce different and more rich! This first seafood dish is very popular at restaurants in Naples...
The omelet in a bag is the recipe for a classic omelette well-tasty, prepared and cooked inside a bag with zip lock. After you have made the Challah in a bag I had to try the version of the omelette, a handy way to keep everything that you use to prepare it. The only thing that you will need to have...
The scampi to the sauce are a second dish of fish, simple and tasty, a recipe from the culinary traditions of trieste. In this preparation the prawns are cooked with a sauce of tomatoes, white wine, bread crumbs, salt and pepper and can be eaten as a second course, the absolute, or used as a dressing...
Baccalà alla vicentina is a dish that has asked me to prepare for my father. I admit that cod and related fish, which I don't prefer, even fried, imagine, but I tasted it in Treviso, on toasted polenta and a bit I reconsidered �� But we move on to the recipe, when I run in the regional recipes, I always...
