An extremely easy and quick dish to prepare, perfect for those moments in which you want something easy to cook yet satisfying to eat. With a couple of twists, even a simple tinned tuna in olive oil can be a great ingredient to enrich pasta.
Serves: 2 | Preparation time: 10 mins | Cooking time...
There are several versions of eggs cooked in spicy tomato sauce around the world. For example: Italian 'Eggs in Purgatory', Mexican 'Ranch Eggs (Huavos Ranchos)' and Middle Eastern 'Shakshuka'. In this version, tangy and savoury green olives work perfectly with the hot spicy sauce and silky...
Serves: 2 | Preparation time: 5 mins | Cooking time: 20 mins
Tomato sauce: 200 ml
Garlic: 1-2 cloves
Extra virgin olive oil: 3 tbsp
Optional – Parsley or basil, fresh: to taste
Salt and pepper: to taste
Peel the garlic.
Heat up the oil in a saucepan and brown the garlic...
Serves: 4 | Preparation time: 20 mins | Cooking time: 1 h
Tomato sauce: 500 g
Minced meat (veal or beef): 400 g
Rigatoni: 350 g
Bread: 100 g
Parmesan, grated: 60 g
Milk: 90 ml
Onions, small-sized: 1
Parsley, fresh: 1 sprig
Breadcrumbs: as needed
Extra virgin olive oil (EVOO): as needed...
1 wedge Stella fontinella cheese
Large ball of fresh mozzarella
Recipe of Fresh Sicilian sauce
Recipe of crepe batter, see below
Fresh basil for garnish
Parm R for garnish
Place pieces of fontinella cheese in 1/4 of crepe.
Fold upper half of crepe toward the bottom. Place pieces of...
This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef or even veal are considered a valid alternatives.
This recipe originally came from The Frugal Gourmet Cooks Italian. We adapted it by adding pancetta and more tomato sauce. You can add more red pepper flakes to the tomato sauce and to the penne sauce if you like things spicy!
1 Tbsp olive oil, plus extra if needed
Two 1/4-inch slices of...
This recipe comes from Emeril's New New Orleans cookbook. We use the andouille we make and it's a fairly dry, i.e. just enough fat for it to taste good, but not be greasy sausage. It is a cured, then smoked sausage. You could probably also use Italian sausage or Kielbasa like sausages, you...
I think the reason most recipes use paste or tinned tomatoes is because fresh tomatoes can be too watery to make a good sauce.
But it IS possible to make a very nice tomato sauce from scratch using fresh tomatoes, plum tomatoes are better for making sauces because they have much more flesh and...