This recipe comes from my cousin but I’ve cooked it so many times that I feel like it was mine. It’s a nice idea for an outside lunch, for kids snack or for a lunch in office, fast but good. It’s also a delighful entry. You can enrich it with whatever you like, it will be very good anyway…so let… Read More
Nothing gives more satisfaction than home made bread. I’ve often prepared this delicious bread to comfort friends and it really worked out! Try it with the best jams or as a toast with ham and cheese. You will love it anyway and you will taste something special coming directly to your heart…Ginger’s guarantee! . INGREDIENTS 500 gr of “0” (fine)… Read More
Great dish to recycle leftovers, stuffed vegetables are typical of many Italian regions. Ginger shows you her beloved Emilia Romagna version, which was prepared with vegetables from the garden during the summer. Be patient though, this dish gives the most the day after and never warm it up! And now everybody at the market then we start! . INGREDIENTS x… Read More
Balls for everyone, they are never enough: these are vegetarian and according to your tastes and to the season you can make them as you like more! . INGREDIENTS x 4 PEOPLE 1 roman or sicilian broccolo stale bread guts to taste 4 anchovies in oil 1 clove of garlic 1 beaten egg (to be added slowly, you could need… Read More
From Puglia a beautiful classic made with simple and smelling ingredients. Get ready to kneed with joy, today is Puglia focaccia bread time! . INGREDIENTS 800 of flour 1 small cube of brewer’s yeast 2 tsp of fine salt 1 boiled potato half a litre of tepid water 1 onion one handful of cherry tomatoes one handful of black olives… Read More
Little cod fishballs, a delicacy to serve as an appetizer with a structured sparkling white wine or as a nice starter. This recipe makes you recycle all those imperfect cod pieces, not useful to prepare filet or slices. Read the recipe and you will learn how easy it is! . INGREDIENTS x 4 PEOPLE 500 g of soaked cod (to… Read More
Everybody knows frittata is good with everything and it’s perfect as a reuse dish. Frittata is an idea instead of meat proteins and you can cook it in the pan or in the oven. So, it’s an adaptable dish where you can let your fantasy go wild. The idea I give you now is to reuse something extremely tasty we… Read More
Here a typical Italian delicacy to reuse feast left-overs to create a new magic dish, eating twice with one main ingredient. Here something you can add to have beautiful mixed boiled meatballs, just use your fantasy and choose what you like more. You can modify the quantity of the ingredients according to your tastes, you will love them, Ginger’s guarantee!… Read More
Here a new way to use the incoming savoy cabbage. This stuffed pizza is a nice idea for a quick dinnner, for a sunday snack or for an aperitif. From Lazio and Campania regional tradition, a tasty way to use every kind of vegetable! INGREDIENTS 500 g of pizza dough 500 g of savoy cabbage 1 handful of pine-nuts 1… Read More
They are famous everywhere, everybody like them. And when they open up, a long thready surprise peeps out…how is it possible to resist? Mmmmhhhhh, delicious! Let’s cook them righ now! . INGREDIENTS 250 g of arborio or carnaroli rice 50 g of butter 50 g of chopped parmesan cheese 1 mozzarella 2 eggs breadcrumbs water flour canola oil for deep… Read More
From Tuscany, pappa al pomodoro! It’s a peasant, poor dish extraordinarily tasteful made to use also the old bread. It’s easy to prepare but you need very good ingredients. In this dish is very important to distinguish the symphony of garlic and onion, the freshness of basil and the strong intensity of the evo oil. In short, the soffritto is… Read More
