This dish was made by my mother as soon as the very tender and sweet, new season peas were available; it can also be made with very fresh board beans....
This is my own version of a peasant soup which is also enjoyed in some of the best restaurants all over Italy. For this dish, the Neapolitans use pasta called...
You’ll find it easier to use dried pasta for this recipe, rather than making your own. However, if you do decide to make your own or you manage to find...
This is the simplest of all soup it is very much used in northem Italy, especially for the evening meal, when it is warming, but not too heavy. It is...
This risotto does not differ much in principle from the Spanish paella. Considering that Sardinia and Catalonia have many things in common, including some dialect, this is not so surprising....
There are many different varieties of minestrone, each one varying according to regional customs. I’ll allow you to substitute a stock cube for home made stock in this recipe, but...
Ingredients: 2 tablespoons of olive oil One wild rabbit jointed (ask your butcher to do this for you) Four rashers smoked streaky bacon, chopped One small red onion, finely chopped...
The puree from the green beans is full of the vitamins. It is a wonderful solution for every type of the main dish. Prep time:Â 5 minutes Cooking time:Â 10 minutes Servings:...
The main secret of well-cooked dish is soft texture and tender smell. Prep time:Â 10 minutes Cooking time:Â 15 minutes Servings:Â 8 Ingredients: 1 cup heavy cream 1 teaspoon salt 1 teaspoon turmeric...
A delicious chicken pasta soup filled with Italian flavors. Ingredients: 1 medium onion (chopped) 1 garlic clove (minced) 4 cups water 1 lb. (450 gr) boneless chicken breasts (cubed) 1...