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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The King of Asparagus and I love so much this dish that any time we eat it we often think of what a life it would be without vitel tonneè. And we agree that if we had to choose only one food to eat for the rest of our life, we probably choose this one!
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The Lampredotto is a dish made from one of the four cattle stomachs, the abomasum. This refined recipe, revisiting of a simple dish of the traditional Tuscan cuisine, combines the rustic flavor of the lampredotto, with the delicacy of the Trapani salt flavored with lavender flowers and of a home made bread, kneaded with pumpkin flowers, turmeric and tarassacum honey.
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It will be hard to believe this creamy and tasty risotto is made from some basic and inexpensive ingredients.
My recipe requires of certain veggies, but you can vary with many others veggies, adding the ones you have on hand.
This is my fav version of braciole without tomato sauce: the classic “red” version reminds me of the epic Sunday lunches at my grand-grandparents’ house, that inevitably became four-hour meals, during which my caretaking grand-grandmother used to stuff me until food came out of my ears, as she was convinced I was too skinny…
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This classic and easy lasagna recipe is the most popular in Italy. Despite the international lasagna recipes, popular in the USA and all around the world, it has a simple grocery’s list and no ricotta cheese inside. In my opinion, this recipe does not turn your lasagna into a heavy stodgy meal, causing you the trouble that you’ll be hungry again only five or six days later !
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Italians Cook It Better