Quick and easy first course
The leek and potato soup is a real comfort food, perfect for the coldest evenings: creamy, enveloping and very easy to prepare. This soup is ideal for those who own a vegetable garden and want to use its products in the kitchen: the cultivated leeks are harvested in the fall, while the potatoes are easy …
The zucchini soup is a light vegetarian first course, perfect for summer when these vegetables are in a full season. An excellent recipe for a light dinner, it can be easily prepared in advance and enjoyed lukewarm, so that it can be enjoyed even in the hottest seasons. Preparing the zucchini soup is very simple …
Turmeric soup, on autumn evenings, when the temperature begins to drop more and more, there is nothing better than a good hot soup. A comfort food that warms up and allows us to enjoy the flavors of our garden: today we prepare an inviting turmeric soup, with an extra touch given by a sprinkling of …
Risotto with pumpkin, with the arrival of autumn, there is nothing better than bringing a warm, invigorating and colorful dish to the table. The risotto with pumpkin and rosemary is a classic of this season’s tables: with its typically autumnal scent and colors, it cannot be missed in these crisp first cold days. The main …
Recipes with zucchini, Of all the vegetables from the garden, courgettes are a favorite in the kitchen and are suitable for many applications and recipes. You can make zucchini-based side dishes, but also use them as a condiment for pasta or invent substantial dishes such as savory pies or the legendary stuffed zucchini. We can …
Aubergine pesto is a very versatile condiment in the kitchen: you can use it to season a first course or to give an extra touch to canapes, toast, and sandwiches to eat as an aperitif or appetizer. Using fresh, firm, and tasty aubergines, perhaps grown directly in your garden, you can prepare a creamy and …
Baked carbonara is a rich and tasty first course, inspired by the recipe signed by the starred chef Marco Cavalli. The basic ingredients are the same as the symbolic dish of Roman cuisine, to which the stracchino is added which will give the dish a creamy and super enveloping consistency, essential for its excellent success. …
Baked carbonara: the revisited recipe by chef Marco Cavalli Read More »
Burnt wheat orecchiette is the variant with a strong and slightly smoky taste of the pasta format belonging to the Apulian peasant tradition. At the base of their dough, in addition to the inevitable durum wheat semolina, there is a good percentage of burnt wheat flour, that is a flour obtained from the roasting and …
Burnt wheat orecchiette: the recipe for typical Apulian fresh pasta Read More »
Pasta with peppers cruschi is a typical first course of the Lucanian tradition: a very simple recipe prepared with a condiment based on oil, garlic, parsley, cruschi peppers (Sun-Dried Peppers) and crunchy breadcrumbs. Quick and tasty, this first course can be made with different long pasta shapes such as linguine, spaghetti or guitar spaghetti: in …
Carrot gnocchi is a greedy variant and colour to the classic homemade dumplings. Few and simple ingredients for the first course with a unique taste and the original aspect: to make them enough to join the carrots slightly blanched with crushed potatoes, add salt, pepper and nutmeg and a little flour; Once the dough formed …
Carrot gnocchi: the recipe of colourful and delicious dumplings homemade Read More »
