Recipes by madonna del piatto (Page 12)
Italy Chef
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piselli al prosciuttopiselli al prosciuttopeas and ham, a classic Italian side dishPEAS AND HAM. Spring brings wonderful ingredients, fresh peas, asparagus, broad beans, strawberries. It seems hardly necessary to cook as everything is so bright and flavorful you can eat it as it is. Fresh shelled peas are delicious and can be used as a low calories… |
2 votes
580 views
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pizza fatta in casaa slice of heavenHOMEMADE PIZZA. In Italy, the term pizza is generally used to indicate a flat bread which can be stuffed or topped with all sorts of ingredients. In Central Italy, pizza is also a panettone-shaped bread traditionally made for Easter. No news so far, all Mediterranean populations have been eating flat breads for at… |
4 votes
1437 views
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zuppa di lenticchie e farrofarro and lentil soupZUPPA DI LENTICCHIE E FARRO. Castelluccio di Norcia, in the South-East of Umbria is a tiny village located on a lonely outcrop at the centre of one of the most spectacular areas of Central Italy, the Piano Grande . The fields of this magnificent plain produce farro wheat, and the most delicious, tiny, tender… |
1 vote
538 views
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torta al testotorta al testotorta al testo, a traditional Umbrian flat breadTORTA AL TESTO, also named crescia, is one of the most traditional Umbrian peasant foods, probably of Roman origin. This savory flat bread is not dissimilar to the piadina from Romagna and not far away from a Mexican wheat tortilla. In the past the torta was unleavened… |
3 votes
1150 views
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crostatacrostatacrostata with homemade figs jamCROSTATA, a pastry tart filled with jam, custard or ricotta is is found in all bakeries here in Umbria and prepared frequently at home. The home version is definitely better than the bought one. The secret is a high proportion of real butter in the dough – not margarine! – and homemade… |
2 votes
704 views
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minestrone con riso proibito e farroblack-rice and spelt minestronea healthy vegetarian minestrone with farro and black riceMINESTRONE WITH FORBIDDEN RICE AND FARRO. Minestrone is a most democratic recipe, every region, town or family has their own which they will obviously consider as the best. Regardless of the many variations however, a good minestrone is based on… |
3 votes
1339 views
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norcinanorcinapreparing a Norcia-style sauceNORCIA is a marvelous medieval town in Southeastern Umbria, blessed by fresh mountain air and by the breeding of pigs. Already in the IX century the delicious animal represented a main source of income for the locals. One can modestly say that they have a long standing expertise in making the best… |
1 vote
578 views
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broccolo romanescobroccolo romanescobroccoli romanesco, a beautiful cousin of cauliflowerROMANESCO BROCCOLI or CORAL BROCCOLI, it is actually a variant form of cauliflower. Awesomely beautiful, it is also a mathematical plant. Its shape is fractal, meaning that each bud is arranged along a logarithmic spiral and each small spiral participates to a… |
5 votes
1865 views
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pasta al forno alla sicilianabaked Sicilian-style pastaSICILIAN PASTA TIMBALE or PASTA INCASCIATA. When it gets as cold as it is now here, I need to dream of the sun. Or of sunny food.This recipe is for those of you who still have summer somewhere, probably very far from here.It’s a vibrant dish, with all the colors and flavors of the Mediterranean. To get it… |
3 votes
1540 views
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sformato di carciofisformato di carciofiARTICHOKE TIMBALE . This recipe reminds me so much of my mother that I can hardly bring myself to write about it. It brings good, happy memories as this was one of her favorite dishes for picnics. Yes, other people had sandwiches and salads, we had lasagne, eggplant parmesan and sformato di carciofi. We also had… |
1 vote
485 views
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