baked EGGPLANT burger patties -Turkish influence by Foodessa

Coated patties of creamy textured eggplant with robust flavours get baked. A satisfying vegetable burger was enjoyed from this crispy outer with its soft interior. For a detailed post...refer here: http://www.foodessa.com/2015/09/baked-eggplant-burger-patties-turkish.html

NETTLE PESTO WITH RAVIOLI by Linda Tay Esposito

The stinging nettle is one of the tastiest veggies around. It has a robust aroma that is woody and mushroomy. Nettle has one of the highest protein content amongst green vegetables. Even tho its sting may intimidate you at first, just use a pair of tongs to handle it. Nettle loses its sting when cooked even 1 minute in boiling…

Celery Root Tortellini with Dungeness Crab Salad by Robert Helstrom

authentic recipe Trippa alla romana by CHEFMAURIZIO

Hello everyone, again, a classic Roman cuisine. "The trippa alla romana". We all know the importance of this city, the "fifth quarter." This is nothing but what remains of the beast, sheep or cow that were sold after the so-called noble parts. The "fifth quarter" was intended for the populace. The many recipes that have come to us,…

Mediterranean style SHEPHERD's PIE delight...a.k.a 'Paté Chinois' by Foodessa

PATE CHINOIS (aka Sheppard's Pie) morphed into a 'Mediterranean style' dish. A medley of vegetables and an Italian meat mix serve a solid base to a smooth mash. For a dedicated post...refer to:…

pasta ala genovese (with potato, green bean and pesto) by Chez la mere

Baked Ziti by B Innes

In it’s simplest form baked ziti is a great dish. It can be expanded to include all sorts of meats and cheeses making this, the dish you can customize on your own and make a family tradition.

Linguine with White Clam Sauce by B Innes

White clam sauce is a fairly easy to prepare sauce, that does not really take a long time. This recipe will serve 4 persons with a pound of pasta. Of course the choice of which style pasta you use is up to you but linguine does go great with it .

Salmone Arrostito con salsa ostriche by GianMaria Le Mura

Salmone crema spimaci verdurine arrotolate asparagi crema purea salsa ostriche

Warm Octopus w. Potato and Parsley by Carmelita

This is one of my favourite things year round, served lukewarm in winter or at room temperature in summer. Octopus meat is beautifully tender when properly cooked. It has a very mild sweet-savoury flavour which some compare to chicken and some to squid though neither comparison really stands up in my view. Perhaps crab or scallop…

Tagliata roasted lamp loin with mix rucola by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagliata roasted lamp loin with mix rucola

Bobby Lovera's Skillet Carbofredo with Grilled Sea Scallops by Bobby Lovera

Carbonara, the Coal Miner's pasta. Can be made with eggs for a sticky frittata style or without eggs for a creamy thick style. Mine has the best of both worlds. Oooh That Sauce! Prociutto is more salty than pancetta and less greasy than authentic Hog Maws but any good tasty ham can be used. If you love it... Do it! I like mine…

Pasta Carbonara by Chef Chuck

Beautiful Italian Food

3 minute POLENTA etc... by Foodessa

Coarse or smooth as silk is how cornmeal transports us back to traditional and comforting meals. Whether warm and embellished or cold and garnished, Polenta is peasant food for the Gods. For a dedicated post and other alternative recipe...refer to: http://www.foodessa.com/2017/05/3-minute-polenta-lookout-mount-royal.html

Filet Mignon Sorrentine by John Elder

This beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce.