First course

Quick and easy first course

pasta and cabbage

Pasta and cabbage: the recipe for the first course of the Italian tradition

Pasta and cabbage is a tasty typical autumn first course, a poor and traditional recipe of Neapolitan cuisine and of southern Italy with an intense smell. In fact, cauliflower has a particularly strong scent, but once cooked it loses its aggressiveness and becomes a tasty and pleasant vegetable, especially for seasoning excellent pasta. In addition, …

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Bucatini with anchovies

Bucatini with anchovies, pine nuts and raisins: the recipe for the poor and genuine first course

The bucatini with anchovies, pine nuts and raisins is that first dish conquers for simplicity and taste: really ready in just a few minutes, the bucatini go perfectly with the flavour of anchovies and the sweet and sour taste of raisins. A poor and genuine dish, excellent as a dinner saver or as a last-minute …

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Broccoli and salmon pasta

Broccoli and salmon pasta: the recipe for an easy and tasty first course

Broccoli and salmon pasta is a light and tasty first course, a richer variant of the classic pasta with broccoli, ideal for both lunch and dinner. In our recipe, we used fresh salmon, whose delicate flesh perfectly matches the strong flavour of broccoli. A quick and tasty preparation made with a few simple ingredients, which …

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orange risotto

Orange risotto: the recipe for the aromatic and fragrant first course

Orange risotto is a fragrant and aromatic first course, a very simple winter dish to make, ideal for Sunday lunch and for special occasions: you will amaze your guests with an original and delicate dish. For the preparation, use organic tangerines, since the peel will be used in the realization of the recipe: an ingredient …

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Barley soup

Barley soup: the recipe for the tasty and genuine Trentino soup

The barley soup or Gerstensuppe is a healthy and genuine first course typical of Trentino Alto Adige based on pearl barley, vegetables and smoked bacon, a tasty dish ideal for the winter to be enjoyed warm. It is a hearty dish that can also be eaten as a single dish. The barley is cooked with …

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Cauliflower cake

Cauliflower cake: the recipe for a delicious and stringy dish

The cauliflower cake is the delicious reinterpretation of the famous dish of the Campania tradition: the potato gateau. It is a simple and winning recipe, which will conquer even those who do not particularly like the taste and texture of this wonderful winter vegetable. The mixture is based on potatoes and cauliflower which, boiled and …

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Risotto with leeks

Risotto with leeks and saffron: the recipe for a delicious and refined dish

The risotto with leeks and saffron is a refined first course with a delicate flavour. Quickly stewed in a pan and then blended, the leek turns into a soft and enveloping cream with which to season one of the most suitable varieties of rice for this kind of preparations, Carnaroli (medium-grained rice): with large and …

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Lentil and potato soup

Lentil and potato soup: the recipe for a hot and nutritious dish

The lentil and potato soup is a dish enjoyable and tasty warm, perfect especially during the winter. The preparation of this recipe is very simple and requires the use of a few ingredients: you can choose both dried lentils, to be soaked first, and canned ones, preferably in a glass jar. An invigorating and nutritious …

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fried noodles

Fried noodles: the recipe of the oriental dish seasoned with vegetables

Fried noodles are a first course that comes from the oriental gastronomic tradition. Both in China and in Japan they prepare themselves not only in many ways but, even, with different techniques. This feature makes the noodles a versatile dish, the thickness of which can vary according to the area of ​​origin. Only the three …

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