Gyoza

Gyoza

I love potstickers and Japanese Gyoza – 餃子(ぎょうざ) are my absolute favourite!  I love the crunchy skin and the soft and tasty filling.  Did you know that Japanese people consider Gyoza more of a side dish to complement the rice instead of a main course?  I found the perfect recipe over at Just One Cookbook,…

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Beer braised Chicken Tenders

Beer Braised Chicken Tenders

I always have chicken tenders in the freezer.  Chicken is what my kids like to eat the most and tenders are very handy as they are very versatile and cook quite fast.  The other day I had some beer in the fridge that begged to be used, so I whipped up a quick and delicious…

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Ravioli di Magro

Ravioli di Magro #SundaySupper

This week’s #SundaySupper theme is “Retro Food”.  Ah, how fun is that?  The thing is, being Italian, I have no idea what people in other countries used to cook and eat in the past… so, I had to resort to an Italian recipe.  And I went for a classic.  I must admit that this dish is…

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Pappardelle alla Contadina

Pappardelle alla Contadina

A few weeks ago, I reviewed the Toollio, an amazing multi-function food processor that really makes your life easier in the kitchen.  I am very happy with it and, as promised, I am doing a little series on recipes developed using the Toollio to showcase its versatility.  After making some hearty meatballs and a luscious cheesecake, today…

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Saffron Gnocchi with Ham and Peas

Saffron Gnocchi with Ham and Peas

Today it’s back to basics, with an Italian classic recipe… but with a twist.  Ham and peas are a very common pairing and Italians love to use this combination in a pasta sauce.  I love it too and it reminds me of when I was a child and I would often ask my mum to…

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Burrata and Truffle Oil Risotto

Burrata and Truffle Oil Risotto

Maybe not everyone is familiar with Burrata.  It is a kind of fresh cheese typical of the Italian region of Apulia, in the south of the country.  It is in fact a “composite” cheese as it is made of a mozzarella outer shell filled with soft mozzarella scraps and cream and then closed to form…

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Minestrone

Minestrone

Having grown up in Milan, where winters are quite cold, I have had my fair share of soups.  In fact, my mum would often make soup for dinner.  My favourite has always been Pasta e Fagioli, but she has always made a fantastic Minestrone.  Contrary to what it may seem, Minestrone is actually a  pretty…

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Gnocchi alla Romana

Gnocchi alla Romana

This month, the Daring Cooks challenged us to think inside the box – the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep our taste buds satisfied even during the busiest of times. It is back to school time for many families in the…

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Beetroot and Ricotta Gnocchi with Gorgonzola

Beetroot and Ricotta Gnocchi with Gorgonzola

I have always love beetroot, a taste I share with my dad.  I remember often buying it at the store whenever it was available.  We would buy it cooked, ready to be sliced and eaten.  My favourite way to eat beets was to make them into a simple salad with extra virgin olive oil and…

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Salmon Sliders with Aioli

Salmon Sliders with Aioli

Who said burgers have to be made with meat??  I love a good veggie burger and I love a fish burger even more.  These sliders are made with fresh salmon, home-made buns, vegetables and home-made aioli, so besides being utterly delicious they are also fully home-made and they are a healthier take on regular sliders. …

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Risotto with Zucchini and Pesto

Risotto with Zucchini and Pesto

I know some people find the idea of making risotto daunting.  I have shared many risotto recipes on this blog and it is actually the dish I first learnt how to cook on my own, as it was my favourite dish.  I was 6 or 7 years old, so as you can understand, making risotto…

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Cassoeula

Cassoeula

As I mentioned in my previous post on how to make Verzini sausages at home, Cassoeula is one of the most iconic dishes from Milan, the city where I was born.  Cassoeula is a stew made with pork meat and cabbage.  In the past, people would cook pig’s ears and trotters in it too, but…

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