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Serve 2-3, Preparation 10 mins, Cooking approx. 25 mins 400g/14oz Penne pasta 400g/14oz chopped tinned tomatoes 50g/1¾oz pitted black olives, whole or roughly sliced 1 tbsp dried oregano 300g tinned tuna in olive oil, drained a pinch of salt Rock salt, to taste a sprinkle of freshly ground...

For a variety of reasons, I am getting into the use and consumption of gluten-free flours. I already use rice flour and maize flour, but I recently came across Teff flour. I am very curious, but have no experience in using this flour. I have read about it on the Internet, but I would like to...

A simple and creamy homemade tomato and ricotta sauce hugs this truly delightful oven-baked Paccheri pasta. Not to mention the extra crispy topping! Paccheri is a large tube-shaped short pasta made from durum wheat semolina flour originating from the Campania region. Paccheri Pasta is also known...

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Cavolfiore alla Cavour, Cavour-style cauliflower is a typical side dish of historic Piedmontese cuisine in which cauliflower florets are seasoned with butter, boiled eggs and anchovies. Oil is inexistent here since in Northern Italy, especially in ancient times, a lot of butter was used as oil...

Very tender meat with a very crispy nutty breading coating. Serves 4-6, Preparation 10 mins, Cooking 10 mins 6 Pork Loin, thinly sliced 2 eggs, beaten Half a glass of milk salt, a pinch White pepper, a pinch Breadcrumbs, to taste Chopped walnuts, 150 g Peanut oil, to taste Method Pork...

A bunch of delightful Breadsticks using ready-puff pastry filled with ham and Mozzarella. Serves: 4 | Preparation time: 20 mins | Cooking time: 15-20 mins Ready-rolled puff pastry: 320 g (about 1 standard-sized roll) Cooked Ham: 150 g Fresh Mozzarella, 2 Dried Rosemary, a teaspoon Parmigiano...

[Mod. edit. This post copied over and following few moved to form a new topic (MG)] Puntarelle

An easy-to-make pine nut spread, perfect for filling biscuits, cupcakes or simply spread on biscuits or a slice of bread for breakfast. Preparation 10 mins, Cooking 20 mins 100 g pine nuts 50 g brown or caster sugar 70 ml whole milk 50 g unsalted butter About 30 g sifted rice flour Method...

What happens to the vegetables after you made your vegetable broth? Let’s give them a second chance and make some vegetarian balls that we also breaded with pumpkin seeds. They work perfectly such as starters or as secondo piatto paired with fresh salad or a dip or whatever you like. Serves...

A delicious combination for these stuffed cuttlefish, with a slightly bitter aftertaste given by the cavolo nero, aka Tuscan Kale, but also with a nutty taste given by the pine nuts, previously lightly toasted, chopped and then added to the mixture. Serve 4, Preparation 30 mins, Cooking...

Pasta e Ceci, depending on how much water is used, is more like a thick pasta soup with chickpeas, is a classic filling and nutritious primo piatto made throughout Italy with a different version for each region: in some cases the chickpeas are cooked without tomato, namely ‘in bianco’, sometimes...

Hi there, I’ve just noticed that my featured contents are 0 now, but I had 2 ☺️. Nothing serious, only to let you know when you would like to fix it 🙂 Thank you

Delicious thin, crunchy sheets enriched with fresh mushrooms that I chopped and added to the mixture. Rustic for sure. Makes approximately 12-14 crackers, Preparation 20 mins + 30 mins resting in the fridge, Cooking 15-20 mins 1 Portobello mushroom, finely chopped 1 sprig of fresh thyme or...

Serves 2-3, Preparation 5 minutes, Cooking 5 minutes 3 Portobello mushrooms Zest of 1 lemon EVOO - Extra Virgin Olive Oil, 1 tbsp + a drizzle a pinch of salt and black pepper A few linseeds, to toast Method Usually the packaged portobello mushrooms don't usually need much cleaning, but in...

Using natural products to clean the house instead of using industrial detergents is something that I follow in my own small way and that I will hardly change because : 1. They work great 2. They are environmentally friendly 3. Health and wallet-friendly Lemon Using lemon to clean cutting...

Italian cooking Serves 4, Preparation 10 mins, Cooking about 20 mins 350 g Norcia pork sausage Pappardelle or any other kind of pasta, about 350 / 380 g 40 g of unsalted butter 40 g of grated Pecorino Romano cheese 300 g cooking cream (or 250 g sheep’s Ricotta cheese and 50 ml milk) 1 garlic...

Serves: 4 | Preparation approx. 30 mins | Cooking time: approx. 1 hour Pumpkin: 500 g – 1 medium size Potatoes: 250 g Milk: 250 ml A/P – Plain Flour: 200 g Italian Gorgonzola cheese, sweet or spicy: 100 g Walnuts: 80 g Butter, unsalted: 30 g Eggs: 1 Nutmeg: a pinch Salt: to taste Method...

I made these delicious Fuyu Persimmon Fritters as an alternative to apple fritters. Fuyu Persimmons are a variety of the more common persimmons, just with a thicker texture, in fact you can bite right into them like an apple as to slice them with a knife. That’s why they are also called...

Serves 4, Preparation 20 mins, Cooking 25 mins 350 g Pappardelle Pasta 1 sachet of saffron powder (0.16 g) or 30 saffron threads, to dilute Diced smoked Pancetta,100 g Champignon/Button mushrooms, 300 g half an onion, finely sliced salt and black pepper, to taste A sprig of fresh parsley...