Here’s another simple and tasty recipe for a zucchini dish. You will like zucchini’s delicate taste combined with garlic and parsley. Don’t salt the dish until the end, or there will be too much juice. Ingredients for Zucchini with Garlic and Parsley 2.2 lb zucchini 1 whole garlic 1 bunch of parsley olive oil, salt Ingredients for Zucchini with Garlic and ... Continue reading...
Tue, Aug 24, 2010
This is a dish typical for the Abruzzo region in Italy. It is quite nourishing, for four kinds of cheese and eggs are used to make it. Cheeses ought to be hard, so it is easier to grate them into fine particles. If you aren’t able to find the kinds of cheese mentioned in this ... Continue reading...
Tue, Aug 3, 2010
Gurnard is a popular fish in the Neapolitan restaurants. They use it to make a dish called “Gallinelle all’acqua pazza” which means “Sea Hen in Crazy Water”. Gallinelle or Sea Hen is what Italians call the gurnard. This fish is excellent for making soups and stewed dishes. Following this recipe you will get a piquant ... Continue reading...
Thu, Jul 29, 2010
The zucchini’s neutral taste goes fine with the flavorful Pesto sauce. And if you add some goat cheese to them, you will get a delicious taste. It can serve as a cold appetizer or light supper. Ingredients for Zucchini with Goat Cheese 3-4 zucchinis 0.4 lb goat cheese 2 tablespoonfuls Pesto sauce. Ingredients for Zucchini with Goat Cheese and Pesto ... Continue reading...
Wed, Jul 28, 2010
The universally beloved Italian bruschetta is just dried bread sprinkled with quality aromatic cold-pressed extra virgin olive oil. Bruschetta is prepared with different foods. The most common and simplest one is bruschetta with tomatoes. It is often served as an appetizer. The amount of the ingredients depends on the number and tastes of the eaters. Ingredients ... Continue reading...
Tue, Jul 27, 2010
Fishing for tuna is traditional in Sicily. The Sicilians make up different dishes with tuna. This recipe comes from the chef of a Sicilian restaurant where they serve excellent fish dishes. We tried this recipe out and the tuna fillet came out unbelievably fine. Ingredients for Tuna Fillet with Capers and Pistachios 1.4 lb tuna fillets 0.15 lb ... Continue reading...
Mon, Jul 26, 2010
The flowers of zucchini and pumpkin are traditionally used in Italian cuisine. Sometimes flowers are prepared stuffed with something like mozzarella, anchovy or shrimps. But customarily they fry flowers in oil having dipped them in batter which is called “pastella” in Italian. Here’s the simplest recipe for preparing flowers. Ingredient for Fried Pumpkin Flowers 15-20 pumpkin flowers 1 ... Continue reading...
Thu, Jul 15, 2010
Croquettes originate from France, but now they gained worldwide popularity. They can have different ingredients – besides potato you can add cheese, fish, meat, vegetables, mushrooms. They are usually shaped as a cylinder, but you can make them round. To give the croquettes a pleasant smell we added nutmeg and parsley, and also some Parmesan ... Continue reading...
Sun, Jul 11, 2010
Crostini – pieces of toasted bread that are served to go with all kinds of food – are great favorites with the Italians. Try to make crostini with Philadelphia cheese to which we added curry and garlic. You’ll get delicious and reasonably spicy crostini. Ingredients for Crostini with Philadelphia Cheese 0.4 lb Philadelphia cheese some buns or a ... Continue reading...
Fri, Jul 9, 2010
Granita is a cooling dessert including crushed ice and any kind of syrup. The idea originated with the Italians who delight in the feel of flavored bits of ice melting in their mouths on a hot summer day. Here is a simple recipe for granite with almond syrup. Ingredients for Almond Milk Granita ice cubes almond milk syrup Ingredients ... Continue reading...
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Mon, Sep 6, 2010
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