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
Enjoy one of the most famous Italian soups, the Tuscan Ribollita (which means “boiled twice”), made special by the black cabbage taste and so easy to prepare. More there will be cold more its leaves will be tasty. Prepare the spoons and expecially a clay pot! INGREDIENTS for 4 PEOPLE 1 black cabbage bunch (about 1 kilo) 1 greens bunch… Read More
If you don’t live with the idea of impending autumn, just enjoy this recipe: it’s perfect to be combined with the last season warmth. And if you love strong flavours, expecially garlic, that’s the best for you. Preparation time: while the pasta is cooking. Isn’t is amazing? INGREDIENTS 2 cloves of garlic Abundant basil 100 g of peeled almonds 400… Read More
If you love eggplants and you want to enjoy them this winter as well, run at the market to buy the last ones of the season (before the invasion of greenhouse ones, without any flavour). As usual, grandmothers are wise putting in jars during the summer everything we cannot find in winter…could we be so wise too? This recipe is… 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
It’s one of the most famous sicilian dish, with so many versions, all excellent. My recipe is coming from around Messina. Whatever is the recipe you taste, eggplants caponata’s alchemy is always a breathtaking surprise. The proof of the pudding! SICILIAN EGGPLANTS CAPONATA INGREDIENTS 5 rounded eggplants 200 gr pickled and stoned green olives 50 gr pine nuts 50/70 gr… 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
The summer is coming and here I am with a nice idea for a cool and healthy aperitif. No alcohol, vegetarian, easy to prepare and so tasty. Your guests will finally kiss and make up cucumbers, discovering that they are good not only in Greek salad… Ladies and gentlemen, the Spanish Gazpacho! You will love it, Ginger’s guarantee. INGREDIENTS 600… Read More
