Raw veal tartare hand-knife-beaten is a typical dish from Piedmont, my birth Region. It is obtained by cutting the meat into very small pieces with a sharp knife, till it is practically minced. The result is very different from what you would get grinding the meat, because the texture of the meat is uneven, and its juices are not lost.
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A really easy to make vegan recipe, that needs a minimum cooking, and will fit the most demanding palates, including those who did not embrace the vegan choice. A plate rich in fiber and vegetable protein.
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Grated hard boiled eggs with asparagus are called “asparagus mimosa”, as chopped eggs resemble the mimosa flowers. This is a really basic and tasty recipe that requires few minutes and no cooking skills but can be plated in many different ways for a dramatic effect.
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I’ve published, and I’m going to publish tons of asparagus recipes, the reason why I’m doing that is, that despite I hate eating always the same food… asparagus is what we have for some weeks… And there’s nothing to complain eating fresh, seasonal veggies… everyday
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This simple and exquisite recipe will surprise you. A perfect side for any summer meal, but also a mouthwatering appetizer for a special aperitivo.
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This traditional recipe from my region, it’s terrific. Tasty, easy to make it can be prepared in advance. It’s versatile as a starter or as a side plate, can also be served in bitesize as a brilliant appetizer.
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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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Another recipe for asparagus… Don’t need to tell that Asparagus season started just ten days ago, and the King of Asparagus planted a bumper crop of them, so we got them coming out of our ears!
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Clean and cut the mushrooms into small slices and sauté for 2-3 minutes over medium heat in a large, heavy saucepan with extra virgin olive oil, garlic and salt. Add the rice and sauté until each grain is translucent. Start adding the vegetable stock little by little, stirring constantly. As soon as the rice […]
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Recipe and tips for a perfect artichoke risotto. An easy to follow recipe to prepare a low fat, creamy and mouthful Italian classic.
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Italians Cook It Better