From the French "ragout" (meat, fish or vegetables cut into pieces and stewed) the Italian regional cuisine developed two main types of sauce: one with minced meat known as Bolognese sauce, the other one resulting from the long (LONG, 3-4 hours) cooking of big chunks of meat in tomato sauce, as in the case of …
Zucchini Quinoa Fritters
My will to spend time in the kitchen preparing succulent dinners fades away in the summer. Don't you feel the same? If you live in a place whose fire alarm is activated as soon as the pan hits the hot stove, making hot food becomes a challenge. That's how it goes in my place in …
Sweet Potato and Eggplant Burger
I'm definitely a huge veggie burger fan and always welcoming new ideas to make a vegetarian pattie that is able not to leave me longing for the meaty one. When I was a little girl (not long ago!) my grandma would cook me eggplant polpette (no meat meatballs) on some special occasions (or when she …
Gluten Free Chickpea Pancakes
My new pleasant discovery is Chickpea flour. Gram Flour, that is. You have to consider my genetic tendency to all things carbs to understand why I am more than happy to keep tasting bread and pastry made with a flour containing less carbohydrates. Gram flour accounts for only 18% carbs while Corn flour usually reaches …
Best Recipes of the Week
What amazing recipes did food bloggers cook this week? What exotic, sensational ingredients did they experiment with? What kind of atmosphere did they convey through their amazing shots? Familiar, intimate or all-about-mouthwatering-food? With these questions in mind I go through my RSS to collect the recipes that inspired me the most. Every week thousand (maybe …
Pasta with Peas and Fava Beans
In Italy we call this dish "Pasta e Piselli", definitely one of the most prepared main in Naples and its region, where it is very common to mix pasta with legumes. Remember my Pasta e Fagioli (sorry for the horrible pics)? These dishes were once considered food of the poor, now they are well rooted …