Recetas tradicionales italianas
Authentic homemade Italian recipes, easy and full of flavor. Enjoy traditional and affordable dishes, perfect for any occasion.
I love spinach, even raw, but with this spoonful of parmesan, the egg, and the nutmeg, it drives me absolutely crazy. The recipe is very simple and I found it in Talismano della Felicità one day when I wanted to make spinach, but I was tired of the ways I usually cooked it. At first, I admit I dismissed it…
Would you like to add a novelty to your Sunday appetizer, one capable of dethroning croquettes from their number 1 spot as the kids’ favorite? Well, here you have mozzarelline fritte, which are nothing more than little mozzarella cheese balls, the kind used for skewers, very well breaded and little else. Just a small warning before you enjoy them: Don’t…
Are you short on ideas for an appetizer? Well, here you have these fagottini (little bundles) of puff pastry filled with broccoli, sausage, and ricotta which, in fact, can also solve a main course in a jiffy. Fagottini are also a type of fresh stuffed pasta and, both one and the other can be filled with different ingredients and receive…
Beef tagliata with arugula, parmesan, and balsamic vinegar of Modena, or how to fake it with a main course in just over 10 minutes. Carnivores are in luck. Today’s recipe is for those who have a blast with a good piece of meat and little else, but, wow… What little else! The combination of these 4 ingredients is top-notch… I…
Long live chocolate! And if it comes accompanied by amarene sciroppate and inside a brownie, even more so. Amarene sciroppate, in case you didn’t know, are sour cherries in syrup that are used in Italy to make a ton of desserts. The ones made by Fabbri, as I already told you in the panna cotta post, are the most popular.…
Last Sunday I made this typical Modena cake, filled with walnuts, honey, and rum for a family celebration, and it was a total success. This summer I went to Bologna and bought a book of typical recipes from Emilia Romagna, which is very good: La Grande Cucina Regionale Italiana: Emilia Romagna by Daniela Guaiti. I hadn’t prepared any of the…
