Ingredients 24 oz or 790 ml of peanut oil 6 baby artichokes 2 zucchini For the batter 2 egg whites 2 dl of beer 120 gr flour A pinch of salt A teaspoon of evoo Cut the zucchini in half length wise, and then again in half across. Then slice lengthwise, and discard the center …
Category: Antipasti e Sfizi
Stuffed Cubanelle (and not) Peppers
Here I am, back to my NYaldente-kitchen after a long and beautiful summer! I made these stuffed peppers already twice as they are really delicious. The first time I used Cubanelle pepper, and the second time I used some sweet yellow bell peppers. Both versions are very good. By the way, I made more than …
Quick Octopus Salad
Octopus salad is a great summer dish. This is my quick version, instead of boiling the octopus I buy the marinated octopus sold in the delis (Fareway and Grace’s in New York have it, and also any Greek grocery store should have it). I then freshen up the octopus with chopped fresh vegetables and some …
Mini erbazzoni. Un aperitivo to begin with a toast!
Welcome to the NY al dente kitchen! Let’s start with an aperitivo to celebrate the opening of this new blog with a toast! Grab a glass of wine and have a bite of these mini erbazzoni. The erbazzone is a traditional Italian savory pie originally from Reggio Emilia with a filling basically made of swiss …