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
Thought you might be interested in my guide on how to make a Pitina. If you have never tried to make your own salami or salume or cured meat and fish this is an easy peasy starter recipe that requires no specialist equipment and no casings/intestines. In short, it's a cured meatball you can dry...
This is a traditional Italian potato side-dish originating from Basilicata region, in the South of Italy. It’s basically made with layers of potatoes, onions and tomatoes seasoned with breadcrumbs, dried oregano and Pecorino cheese.
“Arraganate’ is the dialect word for ‘au gratin’.
Aubergine Parmigiana, Parmigiana di Melanzane or Parmigiana in Italian, is a classic of the Italian cuisine. It is a dish that belongs specifically to the culinary tradition of 3 Italian regions: Campania, Calabria and Sicily.
Here we make Neapolitan-style Parmigiana, which differs from the...
My father’s family is from Apulia, a region in the South of Italy, and so following the Apulian tradition Christmas time was always celebrated with the preparation of these scrummy and versatile fritters with a are these savoury ones with anchovies