Feb 28
Carrot, hazelnut, and apple cake. This is one of my favorite cakes for breakfast, with some caffellatte. If you don’t have hazelnut flour, blend the nuts together with some of the sugar. The sugar will absorb the oil released by the nuts and will help to blend them into a fine powder. Ingredients 3 eggs …
Feb 22
Fish baked with potatoes is a classic. The potatoes baked with the fish are deliciously tasty, and the the grape tomatoes add a nice touch of sweetness. This is how I made this red snapper. Ingredients one red snapper (1.5 lb), cleaned Italian parsley few slices of lemon 5 large Yukon Gold potatoes some grape …
Feb 15
Tomorrow is Giovedi Grasso (Fat Thursday)! This time of the year, in Italy, we celebrate Carnevale. Although Carnevale begins about two weeks before Lent, the heart of it are the last six days from Giovedi Grasso to Martedi Grasso (Fat Tuesday or Mardi Gras). What a better excuse to make these Castagnole, one of the …
Feb 12
Polenta is typical from Central and Northern Italy. It is obtained by cooking cornmeal in salted water. Each region in Italy has its own typical version of polenta. It can be made “hard” to be served in slices, or soft and creamy. The more finely ground the cornmeal is, and the more water, the softer …
Feb 10
I particularly like to prepare rabbit. I guess it is because when I was a child my mom would often cook rabbit and it was always delicious. This is a recipe from the region of Liguria. Served with warm polenta, it is a perfect dish for winter. Ingredients one rabbit (ask the butcher to cut it …
Feb 06
I love to prepare branzino al cartoccio. The delicate meat of this fish retains all the moisture, and all the flavors blend nicely in the juices released by the fish. Also, all the aromas stay inside the cartoccio while the fish is cooking, which is a good thing if you cook in a small kitchen! …
Feb 03
English subtitle: Crêpe Envelops with Spinach, Mushrooms, and Mozzarella. I like the combination of spinach, mushrooms, and mozzarella so I decided to combine them in the filling for these Crêpes. Before serving I warmed up the Crêpes envelopes in the oven so that the mozzarella would melt. We had them with some salad. The Crêpes should …
Recent comments