You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula
Italian cuisine is known for its regional diversity, especially between the north and the south. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world, chiefly that of the United States. Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.
For the pasta
150 gms flour (00 if you can get it, otherwise, all purpose)
1 whole egg & 1 yolk
a little water (about 10 mls!) if necessary
For the filling
125 gms cooked beetroot
75 gms cooked potato
A pinch of nutmeg
1 large tbsp grated Parmesan or Grana Padano
For the sauce...
1 pkt cannelloni, oven ready*
For the filling:
250 gms fresh ricotta cheese, crumbled
200 gms cooked spinach (I only had fresh, but use frozen if you like)
3 spring onions (green onions)
2 tbsps olive oil
For the Romesco sauce:
A generous splash of olive oil
1 large red pepper
1 large green pepper
1 large orange pepper
1 large yellow pepper
12 plump garlic cloves
100 mls extra virgin olive oil (or more, if desired)
2 tbsps white wine vinegar
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp Fresh (or dried) oregano
* Note before we start. The quantities are approximate, because I never use a recipe for this.
500 gms conchiglie or rigatoni pasta
2 handfuls (about 160/180 gms) Borlotti beans
2 medium onions, diced (you're looking for a "brunoise" here)
1 large carrot, diced
2 sticks celery...
We had this dish for the first time at an Italian-American neighbor's home. Craig absolutely loved it.
I'm glad for the potato pick as it reminded me of this dish. We haven't had it in a really long time. It was on our weekly menu prior to Craig's issue so will remain after he comes home...
400 gms plain flour
1 tsp dried yeast
250 mls warm water
1 tsp salt
Splash of olive oil
Fleur du sel for topping
A bit more olive oil
Mix the first 5 ingredients in a large bowl until the dough comes together. You may need a little bit more flour or water to make a...
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...