Torta “La Dolorosa”. Soft and orangey flavored pie.🍊 Made with olive oil and raisin it’s dairy free and absolutely irresistible. Revised recipe from Dario Cecchini. INGREDIENTS 350 g flour 16 g baking powder (1 bustina) 200 g sugar 3 eggs 1 pinch of salt 1 big orange blended 160 g […]
Fennel is so good for your digestion and for your gut. 💪👍And it tastes delicious.😋😋 Baked Fennel with bread crumbs and Herbs☘🌿3 fennel2 cups bread crumbs 🍞1/3 c. XVOOSage and Rosemary🍃Salt and pepper Wash and cut fennel in small pieces. Steam cook or boil until tender. Set oven at 425F/200C. […]
People from Tuscany are well known for being practical and doing things their way. Instead of mixing eggs and flour, roll the dough, make the filling, shape it, and seal it to make it into a ravioli, someone came up with the idea: why hide this beautiful filling of ricotta and spinach in […]
The maltagliati are irregular pieces of egg pasta usually produced from the scraps of the pasta with which the tagliatelle or the lasagne are made. They have different shapes, from triangles, to strips, to round or rhombus shapes and also vary in thickness and size. This particular uneven pasta is characteristic of the Emilia Romagna region and of […]
A lighter version of the Eggplant Parmesan: no eggs and no bread crumbs. Eggplants are sliced and grilled in the oven. Then you proceed according to the traditional recipe adding layers of tomato sauce and cheese.Still great flavor but less fat and less work. It will come as no surprise […]
Greetings from Portugal, Kingdom of Cod! I now live in Lisbon and I love the local cuisine. Even more than sardines, cod is the most popular and most consumed fish in Portugal. Traditionally there are more than 365 different dishes, one for each day of the year, and the country has a love […]
Greetings from Tuscany! Yes, we moved again. 🤗 We left Lisbon (Portugal) at the end of the summer, we live now in the countryside of Lucca (Italy). Tuscany is world-wide famous for its great cuisine and excellent food products. From pecorino (sheep’s cheese) to truffles. Traditional Tuscan food offers some of […]
Roasting a whole fish in a salt crust makes a very impressive presentation–cracking the crust is an event. And the technique results in a very moist fish that’s perfectly seasoned and not at all salty.photos coco zordan
For this pasta dish, broccoli rabe and orecchiette are cooked in the same pot. You could stop there and simply finish with a drizzle of extra-virgin olive oil and some finely grated Pecorino or Parmigiano, but it’s exceptionally good tossed with capers, garlic, pesto, hot red chiles and tomatoes. photos […]
This dish is named in honor of the opera “Norma” by the 19th century Sicilian composer Vincenzo Bellini. photos coco zordan One story goes that the chef who invented the dish was so taken by the opera that he named it after Bellini’s work. Another story goes that a group of musicians, when presented with […]