This simple potato leeks soup is a really budget friendly recipe, that in its basic and traditional version is totally gluten free and vegetarian. Turn it vegan replacing the whipping cream with some extra vegetable stock or white wine.
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Tired of roasted pumpkins? Need to posh off your halloween leftovers? Try this pumpkin soufflé, it won’t disappoint even if pumpkin is your less-than-favorite veggie.
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While trick or treaters will enjoy your carved pumping lanterns, throwing out halloween leftovers is a crime! Enrich your roasted seeds in many ways, simple adding your favorite spice before baking.
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While Halloween is all about the jack-o’-lanterns, you may be glad to use the pumpkin leftovers in many different ways… this simple salty fritters recipe is just one of the ways to use the pumpkin flash in a very uncommon but tasty way.
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This tomato soup, typical from Tuscany is one of my favorite soups indeed. Here in Italy it’s a sort of institution: we have nursery rhymes about it, and a song that the last 10 generations know. It’s slightly acidic taste, due to tomatoes, is tempered by burrata cheese and basil.
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You can use this flavored salt of any dish: just spread over meat, fish, vegetables, baked potatoes or french fries and, if you live in Transylvania, you can also use it to ward off vampires: it just depends on your needs!
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This tart is a perfect starter as well as a sophisticated appetizer, or an healty snack for the afternoon.
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Like almost all of my recipes, this zucchini soup is simple and the result depends greatly on the quality and freshness of raw materials. if you can , use zucchini small , fresh and pungent , they will remain sweet and savory, and will give your soup a vivid green color.
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The term Vicciola means exclusively the Piemontese cattle breed reared with hazelnuts. It is one of the top food excellence of my Region of origin, which has the characteristic of being a lean flash, very low in fat and cholesterol, but surprisingly softer, juicer and tastier than any other fat beef meats, therefore ideal for eating raw or undercooked.
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I love this vegetable terrine, especially in summer-time I found it is very convenient. I set the terrine in the morning, refrigerate and bake just when back from the beach, while taking a shower. Besides, this terrine can be enriched at will by adding mozzarella, prosciutto, ricotta or a spicy touch…
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Italians Cook It Better