Today’s Regional Italian dish is from Tuscany and more specifically from the beautiful city of Florence. It is a very simple yet tasty recipe that can be served as a vegetarian/vegan main dish or, as it is common in Tuscany, as a side to barbecued Italian sausages. Fagioli all’uccelletto is an ancient recipe made of…
TROFIE WITH WALNUT SAUCE
Today I want to share with you one of my favourite recipes. Well, it is actually a double recipe as I am going to show you how to make Trofie from scratch with a tutorial AND how to make a delicious, very simple and light walnut sauce to serve them with. Trofie are my absolute…
BAKED FETA
After hosting the June 2012 Daring Cooks’ challenge and making a few batches of Cannelloni, I was even more curious to see what this month’s challenge would be! I must admit, I had never thought about what goes “behind the scenes” of one of these challenges, but after hosting one I can tell you… it’s a…
Cavatelli al Ragù di Maiale
A hearty simmer brings out a rich, rounded taste in Cavatelli al Ragù di Maiale, turning simple ingredients into a warming pasta bowl.
CHICKEN SALAD
I must admit that I had my very first chicken salad when I visited the USA in 1997. Yes… quite late in life (well, I am not THAT old, but the point is, it is not a dish I grew up eating!). I am not sure why, but it is not something my family would…
THE DARING COOKS’ JUNE 2012 CHALLENGE: CANNELLONI
Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes! WHAT?? Yes, you read that right!!! I was this month’s hostess…
GNOCCHI ALLA SORRENTINA
This week’s Regional Italian dish comes from Campania and more precisely from Sorrento. I am sure that all of you have heard of this beautiful coastal village, which is renowned for its world famous lemons (from which the best limoncello is made). I would love to share with you the recipe for limoncello, but as…
Mushroom and Asiago Calzoni
Filled with mushrooms, speck, and melted Asiago, these calzoni make dinner quick and satisfying. Mushroom and Asiago Calzoni bake up crisp outside and soft inside for a balanced, hearty meal.
FOODBUZZ 24X24: COME HAVE SOME AUSSIE TUCKER, MATE!
Even though I am Italian, I have been living in Australia for the past 6 years. I love this country so much that I have formally become Australian a couple of years ago and I consider myself Australian as much as Italian. Australia is a wonderful country where people from different cultural backgrounds live together. …
SPAGHETTI WITH CHERRY TOMATOES AND ANCHOVIES
Yes! Finally I get to share with you a spaghetti recipe! Strangely enough, I seldom do… I think it must be because for an Italian, spaghetti are a staple and I tend to forget how delicious they are. This is a very simple yet delicious recipe for one of the tastiest spaghetti sauces ever. Like…
OCTOPUS SALAD
Today I want to share with you a very easy dish. In fact, it is almost a “non-recipe” as all you have to do is cut the ingredients and mix them together. Well, you may have to boil the octopus and potatoes too if you cannot find them ready. But that’s about it. I used…
SCALOPPINE AL LIMONE – LEMON SCALOPPINE
My mom used to make this dish quite often and I have always liked it. It is quick to make and it tastes delicious. It is also somewhat refreshing thanks to the lemon sauce. It is a classic of Italian cuisine and it is quite popular outside of Italy… so if you are interested in…
POLLO ALLA CACCIATORA
This week’s Regional Italian recipe is Pollo alla cacciatora, from the region of Tuscany or, as we say, Toscana. Who does not know Tuscany?? It is probably one of the most beautiful regions of Italy and definitely one of the most visited. And it is one of the regions with some of the best (and most…
Baccalà alla Vicentina
Warm, creamy sauce and tender flakes of fish make Baccalà alla Vicentina a dish that feels slow-cooked and comforting, especially when paired with soft, spoonable polenta.
POTATO GNOCCHI WITH GORGONZOLA
This is my favourite sauce for gnocchi. I love all gnocchi served with this sauce: potato, ricotta, flour gnocchi… they all taste fantastic with this sauce. Do you think it might have something to do with the fact that gorgonzola is actually my all time favourite cheese?! 😉 Well, anyhow it is also a very…
BEEF BRAISED IN ROOIBOS TEA WITH SWEET POTATOES
Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry. I have always been more of a coffee…
CHICKEN LIVER PARCELS
While growing up I never enjoyed eating liver… with one exception: chicken liver. I do not know why, but it may have been because they taste milder and are less bitter than other liver. Anyhow, there are 2 dishes made with chicken liver that I have always LOVED and I am going to share one…
PASTA WITH SAUSAGE, ARTICHOKES AND SAFFRON
We all love sausage in our family. When I say sausage I am referring to the Italian style sausage made of pure pork. I am lucky enough to find some good quality Italian style sausage in Sydney, nonetheless I often make it at home from scratch, as nothing beats home-made things (I used my home-made…
MAIALE AL LATTE – PURCIT TAL LAT
This week’s Regional Italian recipe takes us to Friuli – Venezia Giulia, Italy’s most North-Eastern region that borders with Austria and Slovenia. This region has been a part of the Austrian-Hungarian Empire for many years and thus has many cultural and culinary similarities with the other regions and Nations of the area. It is a region that…
STRAWBERRY RISOTTO
As Divya from Flavour Fiesta reminded us with her beautiful guest post about Rosewater, Cardamom and Pistachio Cake, October has been Breast Cancer Awareness month. So, I thought there couldn’t be a better way to conclude this month than by posting my Strawberry Risotto: pink risotto for the cause! Strawberry risotto is a savoury dish. …
Baked Anelletti (Anelletti Ca Carne Capuliata)
Layers of tiny pasta rings, slow-cooked meat sauce, peas, and melted cheese make Baked Anelletti everything you want in a Sicilian pasta bake.
ARTICHOKE AND RICOTTA MEZZELUNE ON A PARMIGIANO REGGIANO FONDUE
This stuffed pasta dish is the second of my series of posts dedicated to my Foodbuzz 24×24 Christmas in July event. Italians always have some sort of stuffed pasta at Christmas, especially at their Christmas Eve dinner (at this meal we traditionally do not eat meat). This does not mean the meal is light though! …
Moussaka
A warm tray of Moussaka is all you need after a long day. Soft veggies, rich meat sauce, and creamy topping come together in one satisfying bake.
BAKED SWORDFISH
This is one of the easiest recipes to make delicious and healthy fish. It is also the way I prefer eating swordfish as it reminds me of my childhood. My mom would always make it this way at home and when there was swordfish for lunch or dinner I would always be happy. This is…
PASTA WITH CREAMY BROCCOLI AND PINE NUT SAUCE
I have always liked broccoli (which in Italian are referred to as “broccoletti” to differentiate them from the big roman or purple broccoli), even as a child. Then again, I also used to like brussel sprouts, so I guess I was not a fussy child when it came to eating my veggies. Anyhow, this very…
PAPPARDELLE WITH PORCINI MUSHROOMS
This is a classic dish. It is very easy to make and will impress even the fussiest eater! Porcini mushrooms are the key here. Their flavour and aroma has no comparison. I consider them to be the “king of all mushrooms”. In my opinion, no other mushroom gets even close to them in flavour. They…
POLPETTONE – STUFFED MEATLOAF AND A BUNCH OF AWARDS
Everyone has his/her signature dish… and this is definitely my mother’s. She is a very good cook and I have learnt a lot from her. I have always liked watching her preparing food in our kitchen back in Italy and I would help her any time I had the time. She can prepare all sorts…
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