Mille-feuille filled with anchovy, tomato, and ricotta: This simple and quick recipe turns out to be very appealing, ideal as a starter or, in small portions, perfect for an appetizer. About the Ingredients: As I highlight in the video, one of the key ingredients of this dish is the pane Carasau. Originating from Sardinia, this bread is characterized by being…
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Seafood spaghetti (Spaghetti alla marinara or allo scoglio): A feast for fish lovers.
Pasta a la marinera, in this case, spaghetti. A simple recipe, but with more steps to follow than the ones I usually post. However, I assure you that taking a little longer to execute it has its reward: It is one of the queen pastas, a festival for fish lovers, in short, I am already salivating remembering how delicious it…
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Swordfish Sicilian style (pesce spada alla siciliana)
Today we have Sicilian swordfish. This one, literally, is prepared almost without realizing it, and even the most clumsy in the kitchen can execute it perfectly, without making the least effort. Who doesn’t dare? I had never eaten swordfish until I lived in Italy. Although nowadays it is not difficult to find it even in supermarkets, let’s say it…
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Roman style artichokes (carciofi alla romana)
In the traditional Roman cuisine the artichoke is on the podium of the most used vegetables, especially the mammola or carciofo romanesco variety. They are huge, with tender leaves and you can take advantage of more flowers than those we have around here. It is almost impossible to eat in Rome, especially in the Ghetto, and not to try artichokes…
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Fava beans, peas and artichokes (Vignarola alla romana)
The Vignarola, one of the most famous Roman spring recipes, as this is the time of year when you can find fava beans, artichokes and fresh peas. A delight for the lovers of these vegetables, suitable, once again, for vegans. An almost obligatory element, which I have not included in the recipe, is the romaine lettuce. Because…
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Carbonara pasta (pasta alla carbonara)
The recipe for a typical dish of Italian gastronomy in its authentic version, easy to prepare and made with simple ingredients. Nevertheless, talking about carbonara pasta is dangerous, because it is one of the recipes around which I have heard and read more fights, and more violent ones, than any other. It sounds ridiculous, because it is composed of few…