There are recipes that turn simple ingredients into genuine delicacies. The Chicken Cacciatore is one of those rustic hunter’s dishes cooked outdoors. My version adds black olives and a splash of vinegar that, I assure you, gives the stew a truly deep and authentic flavor. Watch the video with all the steps Below you can see the video with all the…
-
-
Asparagus and Ham Risotto: Classic and Springtime Recipe
Hi friends! With the arrival of spring, nature awakens and my kitchen is filled with that special energy. Today I bring you my recipe for Asparagus and Ham Risotto, a dish that fuses authentic carnaroli rice – yes, that iconic rice of Italian cuisine – with the unmistakable smoky touch of cured ham, achieving an ideal balance between freshness and…
-
Ossobuco Milanese style: The italian classic that captivates Spain
It gives me tremendous joy to share with you one of the most emblematic dishes of Lombard cuisine: the ossobuco (or osobuco) Milanese style. There was a time when it was considered “humble food” for using cuts with nerve and collagen, but these days it has become a real delicacy that conquers even the most demanding palates. The secret lies…
-
The “Nonna Moderna” Tiramisù
There are desserts that conquer everyone’s heart, and tiramisù is undoubtedly one of them. After receiving a special request from my sister, here is my “nonna moderna” version. It’s made with pasteurized eggs by using a simple hot syrup that avoids risks and preserves all the flavor. The result? A creamy sweet treat, with that unmistakable coffee touch and a…
You may also like
-
Lemon Pasta: Creamy, Quick and Fresh Recipe in 15 Minutes
Today I bring you a recipe that has it all and you’re going to love it: lemon pasta in just 15 minutes. A dish that is the perfect blend of freshness, flavor and lightness. This lemon spaghetti recipe, inspired by the genius of Peppe Guida – yes, that chef who was even one of the protagonists of a memorable Chef’s…
-
Pasta alla Zozzona: The Roman recipe combining Amatriciana, Carbonara & Gricia
Mamma mia! Today I’m going to tell you about an authentic gastronomic bomb: the famous pasta alla zozzona. Imagine this: you’ve tried amatriciana with its tomato and guanciale, you’ve enjoyed the creaminess of a good carbonara, you’ve been seduced by the perfect simplicity of gricia, and you’ve fallen for the minimalism of cacio e pepe. Now… what would happen if…
