Recetas tradicionales italianas
Authentic homemade Italian recipes, easy and full of flavor. Enjoy traditional and affordable dishes, perfect for any occasion.
Penne all’arrabbiata (or penne arrabiata, as it is sometimes mistakenly written). Pasta, tomato, the spicy point of the chili pepper and a good glass of red wine: what more could you ask for? Another recipe for busy days or acute laziness, but a desire to eat and be more than self-satisfied. It is also ideal for the end of the…
Yesterday these tagliatelle with heavy cream, ham, and peas were my salvation. I had just arrived home wanting to do nothing but sleep, but it had been too many days since I posted a recipe, my body was craving pasta, and I had just invited my little sister over for dinner because she had to stop by the house to…
My favorite treat: Lemon tart topped with Italian meringue (crostata meringata al limone). I don’t know if you know that there are different types of meringue. The most commonly used are French and Italian. To make this type of tart, the French one doesn’t work well. The Italian one is cooked while it is being prepared, through the hot syrup…
Today it’s time for “baccalà in umido alla romana”, also known as “in” or “al” guazzetto (the little sauce) cod; with a tomato, raisin, and pine nut sofrito. This is a recipe originating from Judeo-Roman cuisine, but over time, it became the official dish for Christmas Eve for many years. Nowadays, however, this tradition has been somewhat lost and it…
Today I bring you a very summery risotto, thanks to the refreshing touch given by the lemon-basil duo and the absence of heavy ingredients. I won’t bore you again with the mini-spiel about the origin of risotto, because I already did that when I proposed the radicchio and sausage risotto and I am aware that, with this heat, everything feels…
Today I propose this pasta salad with zucchini and peanut-mint pesto which, besides being easy and quick, is very economical and suitable for vegetarians. I don’t know if you have ever tried raw grated zucchini. I love it even on its own, dressed with a little olive oil and salt, but the interesting thing here is how well it goes…
