When I saw these gnocchi, I could not resist. If you follow this site, I am sure you know that yours truly is a gorgonzola-holic (?!) and just the thought of biting into soft pillowy potato gnocchi to find a gorgonzola treasure made my mouth water. I must admit I had never even contemplated filling gnocchi, but…
PASTA CON LE SARDE ALLA PALERMITANA
I am quite sure I have said this already, but just in case you have missed that specific post, I will repeat myself… 😉 I like fish, but I am not a HUGE fish lover. If I had to choose only one thing to have off a menu, fish would always be at the bottom…
CHESTNUT GNOCCHI VALCHIAVENNA STYLE
Today’s Regional Italian recipe comes from the region I grew up in: Lombardy. To be precise, this recipe is from Valchiavenna, an Alpine valley to the north of Lake Como. It is a truly beautiful area and the food you can eat there is genuine and very much linked to the territory and local produce. …
PENNE WITH SALAMI AND PROVOLONE
Today I want to share with you one of my husband’s favourite pasta recipes. He loves salami and provolone, so when he first tasted these penne, he told me “this is the best pasta I have ever eaten”. Now, that’s a complement! It is very tasty indeed: salami does not require any “introduction”, but what…
GREEN LASAGNE WITH STRACCHINO, ARTICHOKES AND SAUSAGE
When I think of comfort food, the first image that comes to my mind is a plate full of lasagne… no matter how they are made (with a classic beef sauce, with pesto or with any other ingredients), lasagne represent comfort food to me (and the majority of Italians). They are easily going to be…
LASAGNE VERDI
Today’s recipe is a variation on the classic Baked Lasagne that I have already shared with you in the past. The main difference is that this dish is made using “green” pasta sheets that are made with spinach. You can find a tutorial on how to make your own green pasta dough here. I can…
MINT & POTATO TRIANGOLINI WITH BURNT BUTTER
Today’s recipe – Mint & Potato Triangolini with burnt butter – is about simple ingredients. Actually, come to think of it, authentic Italian cooking is often about simple ingredients. I really wanted to make some stuffed pasta, but I did not have a lot of time (nor the ingredients) to make a traditional filling for it. …
PAPPARDELLE WITH RADICCHIO AND SPECK
Radicchio (pronounced rah-DEE-kee-oh) is a chicory very specific to certain areas of Northern Italy, especially Veneto. There are a few varieties, but Chioggia (the round kind) and Treviso (the elongated kind) are the most common. I have only ever seen Treviso in Sydney, so that’s what I have used for this recipe, but the round variety…
PASTA WITH SICILIAN STUFFED ARTICHOKES
Today I am sharing a pasta recipe – Pasta with Sicilian Stuffed Artichokes – in a guest post at Chef Dennis’ blog, A Culinary Journey. I think pretty much all food bloggers know Chef Dennis. He is a very talented chef, but above all he is a very kind person and someone who is always ready…
PESTO LASAGNE
I am very excited about today’s recipe. The reason is simple: it is one of my all time favourite dishes. I have always loved lasagne, but growing up I had always only eaten the classic meat version. It wasn’t until I was a teenager that I had my first lasagne with pesto. I was at…
BAKED JUMBO SHELLS FILLED WITH ZUCCHINI AND MUSHROOMS
Today’s recipe is the perfect recipe to make for a Sunday lunch or any special occasion. It does require a little work, but it is definitely worth it and it is a dish that can be prepared in advance and then baked on the day. Needless to say, it is delicious. My 5 year old…
POTATO GNOCCHI WITH TALEGGIO AND ORANGE FONDUE
There are many sauces that you can make for potato gnocchi, but my favourite ones are cheese based. I think the creaminess of a cheese based sauce goes perfectly well with those pillowy bites of goodness! I have already shared with you the recipe for Potato Gnocchi with Gorgonzola, which is one of my favourite, and…
GREEN TAGLIATELLE WITH TUNA AND RICOTTA
Today I want to share with you a dish that is very dear to my heart. It is a very simple recipe, but if made with home made pasta it can be a little bit more labour intensive (but so much worth it!). The reason why I love it so much is because it reminds…
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…
CAVATELLI CON RAGÙ DI MAIALE
Today’s Regional Italian dish comes from the small region of Molise, in the South of Italy (though, to be precise, the same dish with small variations is widespread in many other Southern regions, like Puglia or Campania or Basilicata). Molise is a small but beautiful region, famous for its pasta and extra virgin olive oil. …
PUMPKIN GNOCCHI WITH BUTTER AND SAGE
I love making flavoured gnocchi and these pumpkin gnocchi are particularly tasty. They are actually made with a mix of potatoes and pumpkin, so they are as soft and pillowy as potato gnocchi, with a hint of pumpkin flavour and colour. Don’t they look beautiful? I like to make these especially in autumn/winter when pumpkins…
CANNELLONI AL PESTO
Today I am going to share with you the last of the recipes that I provided to my fellow Daring Cooks for this month’s challenge. It is another one of my favourites as I love pesto and making cannelloni with it takes this dish to a new dimension! I have also shown them how to…
CANNELLONI WITH RICOTTA, HAM AND FONTINA
After sharing my Cannelloni di magro and Cannelloni di carne recipes, today I am back to share with all of you my recipes from the challenge I hosted at the Daring Cooks’! This is a recipe I found while browsing the web and it is the only one that was not a “family recipe”. I…
CANNELLONI DI CARNE
As you know, I am hosting this month’s challenge at the Daring Cooks and I challenged my fellow daring cooks to make Italian Cannelloni from scratch! After posting about the first recipe I shared with them (Cannelloni di magro), today I will show you how to make beef and pork Cannelloni, which is another classic…
CANNELLONI DI MAGRO
If you have read yesterday’s post, you will know that I am hosting this month’s challenge at the Daring Cooks! I chose to challenge my fellow daring cooks to make Italian Cannelloni from scratch, including fresh pasta and sauces! I also shared 4 different recipes with them and I am also going to share them…
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…
BAKED LASAGNE
Today I want to share with you the recipe for one of the most iconic Italian dishes ever: lasagne. It is a dish for special occasions or Sunday lunches spent with family and friends… so it is more time consuming than a mid-week dish. But I can guarantee you that you will not mind the…
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…
BUCATINI ALL’AMATRICIANA
This week’s region is Lazio and as part of my Regional Italian dishes, I want to share with you the recipe for Pasta all’Amatriciana, one of the most famous dishes from the region. The use of onion in this dish is optional. In fact, it is not used in the original recipe of the town of…
BUSIATI WITH HERBS, PISTACHIO PESTO AND CRUNCHY ZUCCHINI
I noticed that I haven’t shared many pasta recipes lately… and for an Italian food blogger that’s bad! Oh so bad! So, today I am going to make it up to you with a special post that is very good for you! My dear friend Cì from Il Mondo di Cì informed me of a…
PASTA CON I FEGATINI – PASTA WITH CHICKEN LIVER
As I already said in my Chicken Liver Parcels – Fegatini al cartoccio post, I never enjoyed eating liver while growing up, with the exception of chicken liver. There are 2 dishes made with chicken liver that I have always LOVED: one is the Parcels and the second one is the dish I am going…
