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Risotto de camarones by Jeannette QuinonesEl risotto es un plato tradicional de la gastronomía italiana de la zona noroeste del país, concretamente del este de Piamonte y el oeste de Lombardía debido a la abundancia de arroz, se prepara a base de arroz arborio que es una variedad de grano corto, se le agrega caldo, ya sea de carne, pollo o pescado o de origen vegetal, hasta… |
1 vote
7063 views
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Risotto Alla Milanese by JennyRisotto is a typical Italian rice dish cooked in a broth (vegetable, chicken, seafood,etc) to a creamy consistency. It is pretty simple to make and tastes divine! When I tasted this risotto many years ago for the first time I fell in love with it right away. I was surprised by its creamy texture, mesmerized by its colour and amazed… |
1 vote
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Stuffed chicken with Parma ham and mushroom sauce by AlidaEasy and tasty I would recommend this for a dinner party. |
1 vote
1992 views
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authentic recipe Trippa alla romana by CHEFMAURIZIOHello 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,… |
1 vote
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Pork chops in aromatic beer sauce by AlidaI have cooked these pork chops in beer which is an old fashion way of doing pork and seems to combine well with it. |
3 votes
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20 MINUTE BUTTER AND ONION TOMATO SAUCE by For the Love of Italian CookingIf you have ever made Marcella Hazan’s glorious butter and onion tomato sauce, then you know that it can take a bit of time to make (even though it is considered to be the simplest of her sauce recipes). It tastes phenomenal, but I would rather save it for a Sunday dinner. Here is a ‘weeknight version‘ that’s ready in half the time of… |
1 vote
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Triestine gulasch by Giulia RobertRich and tasty dish from Triestine food tradition |
2 votes
2624 views
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PENNETTE SHRIMP WITH BASIL PESTO. by mariarosariaI love the basil (I like a good Neapolitan my plant fresh basil), but I go crazy for shrimp as well, so I decided to experiment with this combination and I must say that the result was really great, sweet taste with a bitter aftertaste and perfumed the I think Basil goes well with the tasty and porposo shrimp, plus a few other… |
4 votes
2429 views
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Fusilli with fresh tuna, olives and tomatoes by AlidaAn easy and light pasta dish for every day of the week |
1 vote
2282 views
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Minestrone Soup by JennyI am in love with anything Italian, especially its cuisine and this hearty vegetable soup is just delicious! The interesting thing about this soup is that it really has no set recipe when it comes to its ingredients. In general, seasonal vegetables are used to make it which means it never tastes the same. Unless you use the same… |
1 vote
2141 views
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Friccò di Agnello - Lamb Stew by Tania MattielloFriccò di Agnello is a typical recipe of Umbria. The lamb stew is soft and perfumed. It's made with wine and vinegar, rosemary and sage and sometimes, with tomatoes. You can replace the lamb with white meats. |
8 votes
2527 views
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Bruschette with mussels and cherry tomatoes by AlidaThese bruschette are quick to prepare and of great effect. They make a light and tasty starter. |
1 vote
2349 views
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Campbells Recipes - Pimms Espuma by Charlie HamiltonPimms Espuma I have developed from the recipes by John Campbell. Enjoy. |
1 vote
2874 views
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Pine nuts and marjoram pasta by Giulia RobertA very simple and very tasty dish: you can prepare this sauce while the pasta cooks (and you'll have some time to spare), and it won't disappoint you! |
1 vote
1619 views
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Beefy tomato and sausage sauce for spaghetti by susan c. vergalla1. Brown beef and drain, if necessary. 2. In a separate pot put the rest of the ingredients, slicing the sausage into 1/4 inch pieces. 3. Add beef and simmer one hour. 4. Top cooked al dente spaghetti, with sauce. |
1 vote
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