Serves 4, Preparation 25 mins + 1 h in the fridge, Cooking 20 mins
8 hard-boiled eggs
4 tbsp. grated Parmigiano cheese
a tbsp of white wine vinegar
Plain Flour/AP Flour, to taste, approx. 200 g, sifted
Breadcrumbs, to taste, approx. 200 g
2 beaten eggs
Salt and ground black pepper, 1 teaspoon...
Serves 4, Preparation 10 mins, Cooking approx 45 min
6 Italian Fennel pork sausages
Tinned Peeled Plum Tomatoes, 800 g
a teaspoon of Tomato puree/paste in tube
1 onion, sliced
1 bay leaf
3-4 basil leaves
Extra Virgin Olive Oil, 3 tablespoons
Salt and Black Ground Pepper, a pinch
A little of...
Serves 4, Preparation 10 mins, Cooking 5 mins (if pre-made broth)
4 free-range eggs
80 g grated Pecorino Romano or grated Parmigiano cheese
nutmeg, a pinch
salt and pepper, a pinch
500 ml of beef broth, pre-made or from scratch
A chopped sprig of fresh parsley
What is Panzanella? Basically a summer salad based on stale bread.
Panzanella doesn’t need cooking since it consists in stale bread soaked in water and vinegar then combined with fresh veggies. That’s why is one of the most popular Tuscan summer dish and also fully appreciated since it’s a...
Saltimbocca alla Romana is a simple and tasty veal meat dish, a secondo piatto typical of Roman cuisine since the 19th Century. The name literally means “jump-in-your-mouth”.
Saltimbocca only require very few ingredients, never wrapped up in a roll or floured before cooking, otherwise it would...
A Brief History here:
I'm a relative newbie here, but am an experienced and passionate home charcuterie maker here in the UK and recently crossed paths with a veteran member MypinchofItaly where we were discussing the use of guanciale - this is one of the first and most easy things you can make...
Pizza Rossa Romana aka Pizza Rossa in Italian, ‘Red Pizza’, is one of Rome’s best-loved street foods, a pizza with a thin and crispy crust base topped only with tomato sauce and Oil, no mozzarella. That’s why it’s called ‘red pizza’, because it only has tomato and a drizzle of raw oil to...
Serves 4, Preparation 40 minutes, Cooking about 20 minutes
400 g long pasta, bucatini or spaghetti or linguine
400 g fresh sardines or sardines in oil
2 bunches of fresh wild fennel
50 g pine nuts
50 g raisins, to soak
3 fillets of desalted anchovies in oil
1 tablespoon of tomato paste in a...