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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Missing a week at the 4th of July! If you are looking for ideas for a themed stars and stripes menu, this colorful dessert is just for you: a classic, natural red, white and blue dessert, based on red and blue berries!
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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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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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If you’ve always dreamt all foods in your life to taste like bacon, this recipe will make your dreams come true! Industrial flavored salts often contain Monosodium Glutamate, to enhance the savory and meaty taste of bacon. My home-made bacon flavored salt is just natural: all you need is bacon, garlic, thyme and coarse salt.
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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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It’s cherry season!!! All you need to prepare these cherries is only four ingredients and a touch of dexterity. Deprived of their core, filled with chantilly cream , glazed with dark chocolate cherries are even more irresistible… one will lead to another.
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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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Panna cotta is a pudding dessert from Piedmont, my native Region. It’s an easy to make and quick-to-prepare keeper that fits every season. It’s taste is milky and delicate. This is one of the most common variations of the original recipe, just add some espresso coffee and that’s it!
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Italians Cook It Better