italian cooking

  1. Cappelletti in brodo.jpeg

    Cappelletti in brodo.jpeg

  2. MypinchofItaly

    Recipe Monachina, Neapolitan Fried Boiled Eggs Bechamel Filled

    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...
  3. Carabaccia Fiorentina.jpg

    Carabaccia Fiorentina.jpg

  4. Carabaccia Fiorentina.jpg

    Carabaccia Fiorentina.jpg

  5. MypinchofItaly

    Recipe Italian Pork Fennel Sausage in Tomato Sauce

    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...
  6. MypinchofItaly

    Recipe Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup

    Italian cooking 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 Method...
  7. MypinchofItaly

    Recipe Panzanella

    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...
  8. MypinchofItaly

    Recipe Saltimbocca alla Romana

    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...
  9. Flawed

    Recipe & Video How to make and use Guanciale at home - a collaboration from CookingBites members

    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...
  10. MypinchofItaly

    Recipe Pizza Rossa Roman-Style

    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...
  11. Torta Barozzi.jpeg

    Torta Barozzi.jpeg

  12. Torta Barozzi.jpeg

    Torta Barozzi.jpeg

  13. MypinchofItaly

    Recipe Sicilian-Style Pasta with Sardine, Wild Fennel and Saffron

    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...
  14. Italian Ricotta Cheese.jpeg

    Italian Ricotta Cheese.jpeg

  15. Vignarola.jpeg


  16. Pasta with Mussels and Beans.jpeg

    Pasta with Mussels and Beans.jpeg

  17. Pasta with Mussels and Beans.jpeg

    Pasta with Mussels and Beans.jpeg

  18. Radicchio Risotto with Crunchy Pancetta.jpg

    Radicchio Risotto with Crunchy Pancetta.jpg

  19. Pastiera Napoletana.jpeg

    Pastiera Napoletana.jpeg

  20. Polenta.jpeg


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