Recipes by Shawnna and Davide Busetti (Page 3)
United States Chef
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Gnocchi con funghi e salsicciaGnocchi con funghi e salsicciaGnocchi ( the "ch" in italian has the same sound as a K) were traditionally introduced in Europe when potatoes arrived from the Americas. The Romans specifically introduced them into the Italian region, importing them from various areas of their vast empire. Since gnocchi, literally means dumplings, it… |
1 vote
550 views
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Stuffed VegetablesStuffed VegetablesWhenever I am getting ready to prepare a meat dish, such as a roast of some kind, I am always left puzzling about what kind of side dish to prepare with it. Vegetables are colorful, and full of vitamins, but I am always looking for new ways to keep them tasting fresh and interesting. These stuffed vegetables (usually… |
1 vote
423 views
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Sogliola alla mugnaiaSogliola alla mugnaiaHaving grown up on a city which offers a huge variety of seafood, I'm always ready for any culinary experience that involves any creatures the sea has to offer. Any city with a reputable central market will surely offer a display of colors, aromas and screaming people trying to sell their best products. Seafood… |
1 vote
512 views
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Crepes with NutellaCrepes with NutellaAnyone who has been fortunate enough to visit France has undoubtedly had a taste of heaven that is the crepe. Not only in France, the birthplace of the crepe, but around the world, crepes can be found anywhere from a roadside stand to an upscale restaurant menu. Crepes are like extremely thin pancakes, and can be… |
1 vote
607 views
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Finocchio al burro e parmigianoFinocchio al burro e parmigianoLike most of the children I know today, when I was young I was never a big fan of vegetables. I believe the main reason was that very few of them are sweet, a very important component of success among youngsters. Also, most of them have a mushy, soft consistency that did not get along with my perception… |
1 vote
596 views
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Tagliatelle ai funghiTagliatelle ai funghiThe first time I had tagliatelle ai funghi done right, it was at Trattoria Stella in Serramazzoni, in the foothills of Modena, Italy. When a gastronomical memory persists for over 15 years, you know you had a true culinary pleasure. The beauty of tagliatelle ai funghi is the simplicity, and how the quality of each… |
3 votes
1301 views
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CevicheCevicheImagine yourself eating outdoors with a beer or margarita in hand, an ultra chilled dish of ceviche in front of you, tortilla chips on the side. With the hot days of summer upon us, ceviche is the perfect appetizer or even main course on a warm evening. No cooking required, and it's all make ahead. Ceviche is a seafood dish,… |
1 vote
928 views
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Robiola cheese wrapped in bresaolaOne of the greatest food experience anybody could have is to go to Italy or France and explore the huge variety of cheeses available. The appealing aspect of this adventure is that when you travel specifically through these two countries, languages, customs, and of course culinary traditions vary dramatically, even within small… |
1 vote
320 views
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Fresh fruit pie with crumble toppingFresh fruit pie with crumble toppingIn the summer, when all of the best fruits are at the peak of their season, it is the ideal time to make a fresh fruit tart. This recipe is super versatile, because the best fruit to use is the ripest, sweetest fruit you have on hand. You can use peaches, plums, strawberries, apricots, grapes,… |
1 vote
676 views
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Sardine Impanate - Fried sardinesSardine Impanate - Fried sardinesHave you ever met anybody that cringes about the idea of having anchovies on their pizza? Well I actually belong to the opposite category of consumers. I absolutely adore seafood in every form and shape. The sharper the taste is, the better. I used to be somewhat puzzled by customers when I was working… |
1 vote
490 views
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