Pasta with Pea Cream and Cherry Tomatoes 

Today I leave you the recipe to prepare Spaghetti with pea cream and cherry tomatoes, served with a delicious and crunchy breadcrumbs flavored. A true triumph of colors and season, Spaghetti with pea cream and cherry tomatoes are a tasty first course and also appeal to the little ones.

INGREDIENTS

300 gr of spaghetti (gluten-free)

200 gr of peas already boiled

half chopped onion

1 glass of rice milk (or normal if you don't follow a vegan diet)

10 cherry tomatoes

50 grams of breadcrumbs

chopped parsley

salt and pepper

extra virgin olive oil

PROCEDURE

In a pan, brown the chopped onion with a drizzle of oil. Add the peas, milk, stir and cook for 10 minutes over low heat. Wash and dice the tomatoes and set aside. In the meantime, cook the spaghetti in boiling salted water. In another pan, pour a drizzle of oil and flavor the breadcrumbs with chopped parsley and pepper, stir occasionally. Pour the peas into a mixer and blend until you get a fluid cream (if necessary, add a ladle of cooking water.) Drain the spaghetti al dente and pour them into the pan with the pea cream and diced cherry tomatoes. Mix quickly, season with chopped parsley and serve immediately. Decorate with breadcrumbs and parsley leaves. And if you wish, add a drizzle of oil.

Strips of Beef and Radicchio with White Polenta

A second course that is quick and easy to make, complete and tasty: discover the recipe for preparing Beef and radicchio strips with white polenta. Beef and radicchio strips with white polenta are a complete and tasty second course, an easy recipe for the whole family to make in a short time. To prepare it quickly we used a ready-made loaf of white polenta from which we made slices that we greased with a little oil and grilled. If you have more time, you can prepare white polenta at home and let it harden. The slices of polenta together with the thinly sliced radicchio complete the dish of beef strips cooked simply in a pan.

Ingredients

500 g stick of ready-made white polenta

480 g very thin slices of beef

150 g peeled radicchio

chives

extra virgin olive oil

salt

Pepper

Procedure

For the recipe for beef and radicchio strips with white polenta, cut the polenta into slices, lightly grease them with oil and grill them on a hot grill for 2-3 minutes on each side. Sprinkle them with salt at the end. Grease the beef slices with oil, pepper them, cut them into strips and brown them in a hot pan for 2-3 minutes. Add salt at the end. Finely slice the radicchio, distribute it on the plates with the strips of beef, add the slices of polenta and complete with a little chives cut into spools.

 

Swordfish with roasted spring onions and zucchini

For the recipe for swordfish with spring onions and roasted zucchini, peel the spring onions and divide them in half lengthwise. Wash the zucchini and cut them into chunks. Brown both in a pan in a drizzle of oil for 5-6 minutes, then deglaze with 2-3 tablespoons of vinegar. Season with salt and pepper. Salt and pepper the two swordfish fillets and brown them in a hot pan with a drizzle of oil for less than 3 minutes on one side and for 2 minutes on the other. Let them rest for a couple of minutes, then slice them and serve them with the vegetables, completing with chopped pistachios and grated lemon zest. Food pairing: reiterate the citrus tones of the recipe with a fragrant and mineral white, such as Frecciarossa's Oltrepò Pavese Riesling Gli Orti 2018, which has elegance to spare.

Ingredients

600 2 g swordfish fillets (at least 3 cm thick)

400g new zucchini

4 red spring onions

white wine vinegar

lemon

chopped pistachios

extra virgin olive oil

salt

Pepper

Procedure

For the recipe for swordfish with spring onions and roasted zucchini, peel the spring onions and divide them in half lengthwise. Wash the zucchini and cut them into chunks. Brown both in a pan in a drizzle of oil for 5-6 minutes, then deglaze with 2-3 tablespoons of vinegar. Season with salt and pepper. Salt and pepper the two swordfish fillets and brown them in a hot pan with a drizzle of oil for less than 3 minutes on one side and for 2 minutes on the other. Let them rest for a couple of minutes, then slice them and serve them with the vegetables, completing with chopped pistachios and grated lemon zest.

GLI ORTI Oltrepò Pavese Riesling DOC

Tasting notes

Sight: bright straw-yellow color with greenish highlights.

Nose: intense and fruity, with pleasant notes of apricot and 

tropical fruit. Palate: rich and velvety, with an optimal balance between fruit and minerality. Elegant aftertaste with hints of apricot and almond.

 

Tasty chicken from Lazio

A free-range chicken, anchovies, capers and parsley: this is what you need to prepare tasty chicken as it is used to cook it in the Lazio tradition. Tasty chicken is the second course with which we continue our journey to discover the traditional preparations of Lazio, after the pinsa Romana with puntarelle and fried provolone cheese. The people of Lazio are masters in making white meats tastier: in this recipe for tasty chicken, they do it by mixing the cooking juices of the meat with chopped anchovies and capers, obtaining a tasty sauce that makes the chicken soft and tasty. The preparation is completed with parsley and, to taste, with chili.

Ingredients

1,4 kg free-range chicken Livornese type

5 anchovy fillets in oil

1 tablespoon of desalted capers

chopped parsley

dry white wine

extra virgin olive oil

Pepper

salt

Procedure

Divide the chicken into eight parts and season it with salt, pepper and oil. Place it in a saucepan with high sides so that the pieces are all well adhered to the bottom, on the skin side. Brown the chicken for 20 minutes over medium heat, with a drizzle of oil, in a covered pot. Turn the pieces over on the pulp side and raise the heat, cook for another 20 minutes always with the lid on. Chop anchovies and capers, deprived of salt, and mix the mince with the cooking juices. Turn up the heat and sauté for 5 minutes, then deglaze with 1/2 glass of white wine. Lower and cook with the lid on for 30 minutes: the chicken should be glazed from its bottom, golden brown but not dry. If the chicken dries out too much, deglaze with a ladle of vegetable broth. Turn off and complete with chopped parsley and chili pepper to taste.

Spaghetti Alla Carrettiera

Pasta alla carrettiera is a very tasty first course made with a few simple ingredients. The name seems to derive from the Sicilian carters who prepared this easy-to-preserve dish to be able to enjoy it during their travels. Pasta alla carrettiera has different versions, it is also offered in Roman cuisine and in more recent variants with the addition, for example, of mushrooms and tuna. In this recipe we propose a condiment of garlic, chili, Pecorino cheese and raw parsley, in which to mix the spaghetti. An appetizing and quick sauce that will be prepared in the cooking time of the pasta. With pasta alla carrettiera you will make garlic lovers happy, but also reassure the most fearful: raw garlic will be more digestible if you take care to remove the internal sprout!

INGREDIENTS

Spaghetti 500 g

Pecorino cheese (to be grated) 200 g

Parsley 1 tuft

Fresh chili pepper 1

Garlic 1 segment

Extra virgin olive oil to taste

Coarse salt to taste

PREPARATION

To prepare pasta alla carrettiera, pour the water into a large pan, salt it to taste and bring to a boil. Then chop a sprig of parsley and fresh chili pepper. Peel the garlic clove, remove the internal green sprout and chop it; then grate the Pecorino cheese. In a large bowl, pour the chopped garlic and chili pepper, plenty of olive oil and salt to taste. Mix the emulsion with a fork. Meanwhile, when the water boils, boil the spaghetti, then drain them al dente, keeping the cooking water, and sauté them in the bowl with the mixture based on oil, garlic and chili pepper. Mix the spaghetti quickly and add the grated pecorino cheese and a ladle of cooking water. Add the parsley, stir again and serve the pasta alla carrettiera hot.

PRESERVATION

I recommend consuming pasta alla carrettiera at the moment because it could dry out excessively.

ADVICE

There are different versions of pasta alla carrettiera: the most recent ones also offer, for example, the addition of mushrooms, tuna and peeled tomatoes. You can replace the pecorino with salted ricotta. Take care to dose the salt well, taking into account that the Pecorino is already very savory.

 

Homemade wraps

Have you ever made wraps at home? They are super simple and fast. They come very soft. A real pleasure. You can fill them as you like, in the most classic or innovative way! I stuffed them with raw prosciutto, buffalo stracciatella and arugula! A real treat! And now come, let's prepare them together!

Ingredients

600 g flour

300 ml water

75 ml extra virgin olive oil

15 g salt

Steps

In a bowl, combine flour, salt, extra virgin olive oil and water. Knead until you get a smooth dough. Divide the impact into 100 gr pieces. Let it rest for 15/20 min. Then roll out the wraps with the help of a rolling pin. In the meantime, heat a non-stick pan, cook the wraps, turning them from time to time until they reach the typical color. Fill and enjoy these fantastic piadinas.

  

Linguine with mussels 

One of the best first courses of fish: linguine with mussels. A super tasty, easy and tasty first course, one of those that are prepared with little and always make a good impression. With linguine with mussels, bring all the flavor of the sea to the table. In this recipe I'll explain how to make them nice and creamy and tied. Come with me, I'll explain how to prepare them.

Ingredients

500 g Linguine 

1 kg mussels

garlic to taste

parsley to taste

extra virgin olive oil

chili pepper

Steps

Wash the mussels well under running water. Clean the surface well with a net. In a large pan, add a good drizzle of extra virgin olive oil with a clove of garlic, the chili pepper and the parsley stalks.

Sauté for a few minutes then add the mussels to the sauté, cook them until all the mussels have opened. Lift the mussels out of the pan, peel them and set aside. Strain the broth released by the mussels during cooking with a sieve. Bring the cooking water to a boil, drop the linguine, cook them for only half of their cooking time. Drain them, keeping a little of the cooking water. At this point, add the linguine to the pan together with the mussel broth, risotto them by adding cooking water and a generous drizzle of extra virgin olive oil. By reducing the pasta in the pan, the pasta will release the starch forming a nice cream. When the pasta is nice and al dente, add the shelled mussels together with a good handful of parsley. Enjoy your meal 😋

Spaghetti with olives and capers 

Spaghetti is a traditional meal of Italian cuisine that consists of spaghetti topped with a tomato-based sauce and/or other ingredients such as meat, vegetables, cheese, and spices. It is usually served as a first course and can be prepared in many variations, each with its own distinctive characteristics. Spaghetti is a simple and quick meal to prepare, but at the same time tasty and satisfying. It is very popular all over the world and is often consumed during special occasions such as holidays or dinners with family or friends. We can say that it is also a sort of convivial ritual that was very fashionable in the 80s: after spending the evening with friends or family, it was usual to end the evening with a nice spaghetti all together. Plus, it's also a budget-friendly option for those looking for a nutritious meal without breaking the bank. Spaghetti is a dish that combines tradition and taste, and that will continue to be appreciated by generations to come.

Ingredients

500 g spaghetti

500 g peeled tomatoes

1 clove garlic

50 capers

100 g black olives

Preparation

In a frying pan, brown a clove of unpeeled garlic, add the olives and capers. Sauté for a few minutes. Add the peeled tomatoes and a good pinch of salt to the sauté. Cook slowly. While the sauce is cooking, cook the spaghetti in boiling salted water. Drain the spaghetti al dente and stir the spaghetti in the sauce with a few ladles of cooking water and a good drizzle of oil. Finish with a good handful of parsley. Enjoy your meal 😋

Stewed octopus with olives

Stewed octopus with olives

Stewed octopus with olives is a dish of the Mediterranean gastronomic tradition, a perfect combination of the delicacy of octopus and the aromatic intensity of olives. To prepare this irresistible dish, you need to start by carefully cleaning the baby octopus. Next, they are sautéed with an aromatic base of chopped onion and garlic in a little extra virgin olive oil, until lightly browned. The heart of this recipe is the slow cooking of the octopus in a sauce rich in peeled tomatoes or tomato puree. This allows the octopus to absorb the flavors of the sauce, becoming tender and succulent. The black and green olives added halfway through cooking, contribute with their strong and salty flavor, creating a perfect contrast with the sweetness of the octopus. The final touch of chopped fresh parsley completes the preparation, adding a note of freshness and helping to balance the richness of the flavors. The dish is served hot, perhaps accompanied by a side of crusty bread, perfect for dipping into the delicious sauce. Stewed octopus with olives embodies authentic Mediterranean cuisine, combining simple ingredients in a symphony of flavors that evoke the sea and the culinary tradition of the Italian coasts. This dish is an excellent choice for those who wish to experience the richness and harmony of the tastes of Mediterranean cuisine.

Ingredients

500 g of cleaned octopus

200 g peeled tomatoes (or tomato puree)

1 medium onion, finely chopped

1 clove of garlic, minced

100 g pitted black and green olives

1/2 glass dry white wine

fresh parsley, chopped

extra virgin olive oil

salt and pepper to taste

Preparation

Start by cleaning the octopus thoroughly. Remove the beaks and eyes, wash them under running water and drain well. In a large pot, heat some extra virgin olive oil and sauté the onion and garlic until translucent. Add the octopus to the pot and sauté for a few minutes until they change color. Deglaze with the white wine and let it evaporate. Add the peeled tomatoes or tomato puree. Stir well and bring to a boil. Reduce the heat to low, cover the pot, and let the octopus cook for about 30-40 minutes or until tender. Add water as needed during cooking. Add the olives, chopped parsley, salt and pepper to taste. Stir well and continue cooking for another 10-15 minutes. Make sure the octopus is cooked to perfection and the sauce has thickened slightly. Serve the octopus stewed with the olives hot, perhaps accompanied by a side of fresh bread to best enjoy the tasty sauce. Enjoy your meal!

 

Pasta alla zozzona ou Pâtes sales 😍 

Les pierres angulaires de la cuisine romaine : la carbonara crémeuse, l'amatriciana savoureuse et l'authentique cacio e pepe. Aucune visite de la capitale n'est complète sans goûter à ces délices de la tradition culinaire ouvrière, devenus depuis des plats gastronomiques classiques, aux côtés de nombreuses autres recettes typiques comme les artichauts et la saltimbocca (escalopes de veau). Il existe un plat qui combine le meilleur des trois recettes d'entrée : Pasta alla zozzona (pâtes carbonara, amatriciana et cacio e pepe). Certains d’entre vous n’en ont peut-être pas entendu parler : nous venons tout juste de la découvrir et sommes immédiatement tombés sous le charme ! Le fromage Pecorino Romano, les jaunes d'œufs, la guanciale, les saucisses et les tomates cerises sont les ingrédients les plus chers à la tradition culinaire du Latium. Mélangés ensemble, ils créent un plat robuste et agréable, "zozzo" ("sale") dans le sens où il est extrêmement riche et résolument éloigné du concept de nourriture légère. Les pâtes à la zozzona sont un régal pour le palais, la plus vraie célébration du style romain à table, une recette étonnante pour ceux qui aiment les saveurs fortes et les plats consistants ! Laissez-vous inspirer par ma version !

INGRÉDIENTS

Rigatoni 3 ¼ tasses (320 g)

Guanciale 1 tasse (200 g)

Saucisse 1 ¼ tasse (250 g) - (porc seulement)

Fromage Pecorino Romano 9 cuillères à soupe (60 g) - à râper

Tomates cerises en conserve 3 tasses (350 g)

Huile d'olive extra vierge au goût

Jaunes d'œufs 4 - (œufs moyens)

POUR MÉLANGER

Fromage Pecorino Romano 6 c. à table (40 g)

PRÉPARATION

Pour préparer les pâtes à la zozzona, faites bouillir de l'eau pour cuire les pâtes et ajoutez du sel. Prenez la guanciale, coupez-la en tranches et coupez-la en lanières. Retirez ensuite le saucisson de son boyau et coupez-le en morceaux. Versez un filet d'huile dans une poêle et ajoutez la saucisse et la guanciale en les laissant dorer environ 15 minutes à feu moyen-doux en remuant de temps en temps. Lorsqu'elles sont bien dorées, ajoutez les tomates cerises dans la poêle et laissez cuire encore 10 minutes avec le couvercle. Versez les jaunes d'œufs dans un bol et ajoutez 9 cuillères à soupe (60 g) de fromage Pecorino Romano râpé. Mélangez-les bien pour créer une crème. Faire bouillir les pâtes puis ajouter une louche d'eau de cuisson des pâtes au mélange de jaunes d'œufs et de pecorino pour fluidifier la crème obtenue. Égouttez les pâtes al dente et versez-les dans la poêle mélangez bien et retirez du feu. Versez le mélange de fromage Pecorino et de jaunes d'œufs, remuez bien et ajoutez encore 6 cuillères à soupe (40 g) de Pecorino avant de servir vos pâtes alla zozzona (pâtes carbonara, amatriciana et cacio e pepe) !

STOCKAGE

Je recommande de manger des pâtes alla zozzona tout de suite. Il peut être conservé au réfrigérateur dans un contenant hermétique pendant une journée. La congélation n'est pas recommandée.

CONSEILS

Comme tous les meilleurs plats traditionnels, les variations et les préférences ne manquent pas : il y a ceux qui utilisent uniquement de la bajoue de porc ou uniquement du saucisson, ceux qui préfèrent la purée de tomates ou ajoutent des tomates cerises fraîches, ceux qui déglacent la viande avec du vin rouge et ceux qui utilisez du Parmigiano à la place du Pecorino : à vous de choisir ! S'il vous reste des restes de pâtes, n'hésitez pas à les gratiner le lendemain !

Roman-style gnocchi 

Roman-style gnocchi is a classic semolina-based first course of the Capitoline tradition, prepared mainly on Thursdays. In fact, the famous saying "Thursday gnocchi" derives from an ancient popular belief, which claimed that throughout Italy gnocchi were eaten on Thursday, fish on Friday and tripe on Saturday. Very simple to make, the original version includes a condiment based on butter, Parmesan cheese, salt and pepper, to be then au gratin in the oven and enjoyed hot. There is a variation of the traditional recipe, with sauce, meatballs and grated cheese.

Ingredients

250 g Semolina

1 l Whole milk

2 egg yolks

3 pinches Fine salt

Black pepper

Nutmeg

100 g grated cheese

50 g Pecorino Romano cheese (grated)

100 g Butter

Steps

Pour the milk into a saucepan, season with salt and pepper, a sprinkling of nutmeg and a knob of butter taken from the 100 grams. Stir with a whisk and as soon as it begins to boil, pour in the semolina, a little at a time to avoid lumps and stirring constantly with the whisk, until the mixture thickens, which should have a consistency similar to polenta, or mashed potatoes. Turn off and remove the saucepan from the heat, then add two egg yolks and the grated cheese, mix well and vigorously using a wooden spoon, so as to mix everything perfectly. Now turn the mixture over a sheet of parchment paper, being careful not to burn yourself (perhaps wet your hands) and give it the shape of a twist, rolling it up and wrapping it in parchment paper. If you want, you can divide the dough in two for convenience, forming two smaller twists. Let the roll cool for at least 30 minutes, then unwrap it and slice it with a smooth-bladed knife, into slices of about half a centimeter (no lower). Preheat the oven to 200°C and butter a large baking dish very well. Arrange the slices of gnocchi alla Romana by overlapping them slightly, finish by pouring over the melted butter (not hot) and sprinkle with grated pecorino cheese and a light sprinkling of black pepper. Bake at 200° C for 20 minutes in a static oven, or at 180° C for 15 minutes in a convection oven. In both modes, at the end of cooking, cook au gratin for a few minutes, in order to make the surface crispy. Remove from the oven and serve your gnocchi alla Romana piping hot.

Coratella with Roman-style artichokes

Coratella with Roman-style artichokes is a typical dish of traditional Capitoline cuisine, of poor origin and widely consumed especially for the Easter period. Roman cuisine is almost entirely based on the so-called fifth quarter, consisting of everything that does not fit into the four main cuts - front and back - of the medium-small size animal (lamb, rabbit and chicken). The offal of the fifth quarter often became the pay of the butchers of the ancient butcher's shop, who were left with the task of delivering these less than noble parts to their wives, to cook them. But as with many traditional Italian recipes, a dish of humble origins has given rise to a true symbol of Lazio gastronomy, much sought after even by admirers of Roman cuisine in the typical Capitoline trattorias. The lamb coratella can also be made with onions (as the Umbrian and central Italian recipe in general) or Roman-style, or with artichokes. Both are excellent and even tastier when accompanied by toasted bread and red wine.

Ingredients 

800 g lamb chop

130 ml extra virgin olive oil

1 copper onion (large)

salt and pepper to taste

fresh chili pepper to taste (optional)

120 ml dry white wine

To clean the coratella

cold tap water to cover

1 cup white vinegar

2 bay leaves

For the artichokes

4 Roman artichokes 

tap water to taste

2 lemon

1 clove garlic

extra virgin olive oil to taste

salt to taste

Half a cup of water

Steps

While the raw Coratella rests to soak in water, take care of the artichokes: peel the artichoke, removing all the darker and harder outer leaves, until you discover the heart with light and tender leaves. Remember to wear gloves for cleaning the artichokes otherwise your hands will blacken (or rub them with lemon). With a paring knife (or a small knife with a smooth blade) trim the stem, removing the hardest outer part reaching the heart. The stem of the artichokes is fabulous and very tender, by far the sweetest part. Cut the stem leaving just two cm attached to the head, and slice it into slices, then dip it into a large bowl with water and lemon juice. Now take care of the artichoke's head, divide it in half and with the knife remove any beard (usually the violets do not have it but sometimes it is found), then slice into strips and combine in the bowl of acidulous water. Continue like this with all the other artichokes. Drain the artichokes and stems in a colander, rinse them quickly and pat them dry with a tea towel. In a large non-stick frying pan, pour a drizzle of extra virgin olive oil and a clove of garlic, which you will brown over medium-low heat. Now add the artichokes with the sliced stems, season with salt and cook for about 15-20 minutes over medium heat and with the lid on, stirring occasionally. If they dry out, add half a glass of water. Once ready, set them aside, and when the Coratella is cooked, add the artichokes and mix everything. Serve the Coratella with Roman-style artichokes accompanied by slices of toasted bread and maybe some good red wine!

 

Polenta with crispy bacon and red cabbage

Polenta with crispy bacon and red cabbage is a light and tasty first course, a satiating and low-calorie main course. In fact, polenta is a poor dish made with corn flour, soft and steaming and excellent for cool days. Polenta can be seasoned in many ways: with more or less elaborate sauces or seasoned with cheeses. What I propose in the recipe is simple for a dish that is not very elaborate but tasty and quick. The crispy speck will give that extra pinch of taste to satisfy the palate!

Let's see the recipe.

Ingredients

2 liters of water

400 g corn flour for polenta

salt

oil

1 knob of butter

150 g bacon, cut into strips

INGREDIENTS FOR CARAMELIZED RED CABBAGE

1 KG red cabbage

1/2 cup of water

2 tbsp brown sugar

2 tbsp balsamic vinegar

salt

Pepper

Preparation

In a large saucepan, pour two liters of water, bring to a boil and add a pinch of coarse salt. Once boiling, remove the pot from the heat and pour in the corn flour for polenta. At the same time, stir the mixture with a wooden spoon or whisk to prevent lumps from forming. Return the pot to the stove over medium/low heat and cook the polenta for about 45 minutes, stirring constantly. To become smooth and creamy, polenta needs to be cooked for a long time over low heat, stirring constantly. If you don't have time, you can opt for instant flours that cook in 10 minutes. Once ready, season the polenta by adding a knob of butter and grated cheese to taste. Pour it directly into the plates. In a non-stick pan, brown the strips of speck with a drop of oil, which will then be placed on top of the polenta.

PREPARATION OF CARAMELIZED RED CABBAGE

After washing it, cut it into thin strips, transfer it to a pan, add the water, brown sugar, cover with the lid and cook for about 25 minutes. Stir occasionally. Serve it on plates together with polenta.

 

Stewed mixed fish soup

Stewed mixed fish soup is a tasty and flavorful dish that conquers the palates of many fish lovers. This culinary delicacy is a real treat for those who love the intense and authentic flavors of the sea. It is a versatile dish that can be prepared in many variations, depending on personal tastes and the ingredients available. The base of stewed fish soup is a sautéed onion and garlic, which gives the soup a deep and aromatic flavor. Added to this is a variety of mixed fish, such as shrimp, squid, mussels, and clams, which give the dish a variety of textures and flavors. Once the stir-fry has been prepared, the fresh or diced peeled tomatoes are added, which help to create a rich and flavorful tomato base. At this point, you can also add a little dry white wine, which adds a touch of acidity and further enriches the flavor of the soup. For an even more intense flavor, you can use a homemade fish broth (made from the heads and scraps of the fish) or a ready-made fish broth. This broth will bring even more flavor and make the soup even tastier. The stewed fish soup is then allowed to simmer, allowing the flavors to blend and intensify. During cooking, the fish cooks slowly and its flesh becomes tender and succulent. The important thing, however, is not to cook the fish for too long to prevent it from becoming chewy or dry. Fish soup can be served with slices of crusty bread, toasted in the oven or in a pan with a drizzle of oil. In short, this stewed fish soup is a delicious dish, a versatile dish suitable for every season, which lends itself to numerous interpretations depending on personal tastes. With its tempting flavors and unmistakable goodness, stewed fish soup conquers the palates of anyone who loves fish and wants to enjoy a genuine and tasty dish. Let's see how it is prepared.

Ingredients

500 g mixed fish ( prawns, squid, mussels, cuttlefish, cod )

half a medium onion, finely chopped

1 garlic clove, minced

2 ripe tomatoes, peeled and diced

1 carrot, diced

1 celery stalk, diced

1 hot pepper

2 tbsp tomato paste

1 liter of fish stock

100 ml dry white wine

fresh parsley, chopped

Salt and pepper to taste

Extra virgin olive oil

slices of toast

Preparation

Let's start by cleaning and preparing all the fish. Remove any bones and backbone from the fish. Clean the shrimp thoroughly and remove the head. Cut the squid into slices and thoroughly wash the mussels and clams under cold running water. In a large saucepan, heat some olive oil over medium heat. Add the onion, garlic, carrot and celery all chopped. Sauté the vegetables for a few minutes until soft. Add the diced tomatoes and tomato paste to the pot. Stir well and cook for another 5 minutes. Add the white wine to the pot and let it evaporate for a couple of minutes. This will help give flavor to the soup. Pour the fish stock or water into the pot. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, so that the flavors mix well. Add the fish to the soup. Start with the fish that takes the longest to cook, such as cuttlefish and cod and squid, and then after 15 minutes add the squid, mussels, clams, and shrimp. Cook for another 10 minutes, until the fish is cooked through and the mussels and clams open. Season with salt and pepper to your personal taste. If you want a spicier soup, you can add crushed hot pepper. Before serving, sprinkle with plenty of chopped fresh parsley to add a touch of freshness to the soup. The mixed fish soup is ready to be enjoyed! Serve it hot with slices of toasted crusty bread and, if you like, rubbed with garlic. Enjoy your meal!

 

Pinsa Romana with tomato, mozzarella and anchovies

Pinsa Romana is a typical preparation of Lazio cuisine, in particular of the city of Rome. It is a kind of pizza, oval and elongated in shape, but with some important differences both in the preparation and in the ingredients used. The origin of Roman pinsa dates back to the time of ancient Rome, when pancakes were prepared with wheat flour and water, cooked on hot stone. Over the centuries, the recipe has been revisited and improved, up to the current version. The peculiarity of pinsa Romana is in its processing, which involves the use of a mix of three different flours, namely wheat, rice and soy. In addition, the amount of water is higher while that of yeast is less than in classic pizza. This mix of elements gives pinsa a unique flavor and a softer, lighter texture than traditional pizza. In addition, the pinsa is left to rise for a longer time, up to 72 hours, which makes it even more digestible and tasty. Today, the Roman pinsa has become a symbol of the capital's culinary tradition, appreciated all over the world for its goodness and originality. Here is the recipe to prepare a delicious pinsa Romana with a classic and tasty condiment that everyone always likes: tomato, mozzarella, anchovies and basil.

Ingredients

660 g flour 

30 g rice flour

30 g soybean flour

500 ml water

10 g extra virgin olive oil

3 g fresh brewer's yeast

200 g buffalo mozzarella

200 g peeled tomatoes

15 g salt

3 anchovy fillets, already cleaned

basil leaves to taste for garnish

Preparation

In a bowl, dissolve the brewer's yeast with warm water, add 1 tablespoon of flour, mix well and let it rest for about 10 minutes.

In a large bowl or in a stand mixer, pour the pinsa flour and salt, add the yeast and water mixture and mix with a fork. Add the extra virgin olive oil and knead until the mixture is smooth and soft. Cover with a damp cloth and let rise in a warm place for at least 24 hours. After the first leavening time, we move on to the second leavening phase. Transfer the leavened dough to a floured baking dish. Divide it into 4 loaves, cover them with a cloth and let rise for another 3 hours or so. Then roll out the various loaves with your hands in the pan you have chosen for baking, greased with oil. For the pinsa, only the fingers are used to roll out, not the rolling pin. Then proceed to season the pinsa. Cut the peeled tomatoes into cubes and chop the anchovy fillets and mozzarella. Spread the peeled tomatoes evenly on the surface of the dough, then do the same with the mozzarella and anchovies. A good drizzle of oil and bake. Bake in a preheated oven at 250°C for about 15-20 minutes, until the pinsa is golden and crispy. Serve hot, garnished with basil leaves. Enjoy your meal!

 

Lemon-scented herring and almond fillets

The lemon-scented herring and almond fillets are a very tasty and tasty second course, served with a pinch of thyme to give an extra touch of freshness, they will win you over with their soft meat and wrapped in a crunchy breading! Simple to prepare and cook in a pan, these fillets are excellent enjoyed both hot and cold. Herring fillets can be found in hypermarkets or well-stocked fishmongers.

Curiosity: Herring is an inexpensive fish and very rich from a nutritional point of view, in fact it has an excellent supply of essential polyunsaturated fatty acids and in particular alpha-linolenic acid (exponent of the omega3 family).

Ingredients

4 Herring fillets (fresh or thawed)

100 g Peeled almonds

1 tbsp breadcrumbs

Extra virgin olive oil

2-3 pinches Fine salt

1-2 sprigs Lemonade thyme

half Lemon Juice

100 ml Dry white wine

Preparation

Wash and dry the herring fillets by gently patting them dry with paper towels. Blend the almonds in a blender, but do not pulverize them, leave them a little coarse in order to obtain a rustic breading. Transfer the ground almonds to a bowl and add a heaped tablespoon of breadcrumbs. Brush the herring fillets with extra virgin olive oil on both sides, then pass them in the bowl to coat them well. Pour a generous drizzle of extra virgin olive oil into a non-stick pan, and as soon as it is a little hot, place the herring fillets, letting them brown over medium-low heat, turning them carefully to toast them on both sides. Once well toasted and browned, squeeze the juice of half a lemon over the top and deglaze with the white wine. Let the wine evaporate for a few minutes, until you can no longer smell it, raising the medium-high heat so that the sauce recedes a little, then turn off and season with salt. Sprinkle the fillets with fresh lemon or regular thyme leaves, plate up and serve!

 

Paccheri with monkfish

Fish is always fabulous, but in summer in my family we eat more willingly, both as a second course and with pasta, and it is a first course that I recommend today, namely Paccheri with monkfish sauce or monkfish as you like: a tasty and tasty condiment, quite simple to prepare. You can choose the shape of pasta you prefer, although paccheri in my opinion, go very well with this recipe, try it now! PACCHERI WITH MONKFISH or monkfish, a typical pasta dish of Neapolitan cuisine based on simple and tasty fish, a perfect recipe for a fish menu to be made in a short time. But how good are paccheri with monkfish? I would say a lot, to prepare a good condiment I also added a couple of blue crabs and the result was really good. The recipe for paccheri with monkfish in itself is very simple, of course you have to get an monkfish and if you want some crabs to enrich the flavor of the dish, paccheri and cherry tomatoes, I used tomatoes for a creamier sauce. Perfect for a fish menu even for the upcoming Christmas holidays, if you buy fresh fish in advance clean and freeze it, or prepare the sauce and put it in the freezer. This dish is often considered delicious due to the high cost of fish, first courses are prepared with monkfish almost everywhere and the combination with cherry tomatoes is the best. Follow me in the kitchen, today there are paccheri with monkfish.

Ingredients

380 g Paccheri

500 g Monkfish (fillet)

400 g Very fine tomato pulp

1 clove Garlic

100 ml White wine

Extra virgin olive oil

100 ml Milk

1 bunch Parsley

Salt and pepper

1 tsp Coarse salt (for the pasta cooking water)

Preparation

Ask your trusted fishmonger to clean the Monkfish obtaining a 500 g fillet. Slice it into cubes that are not too small. Wash, dry the parsley and chop it finely with a knife or half moon. In a large non-stick pan, pour the oil and add a clove of garlic divided in two, keeping the heat medium-low. As soon as it "sizzles" add the monkfish cubes, season with salt and pepper and let them brown well, turning them on the opposite side as well. Use kitchen tongs for this operation, with a spoon you would risk flake the fish. Deglaze with the wine and let it evaporate for a few minutes, always over medium heat; as soon as you no longer smell the wine, gently pick up the monkfish cubes with a slotted spoon, and place them on a plate that you will keep aside. Pour the tomato pulp into the sauce left in the pan (including the garlic), season with a pinch of salt and cook over low heat for 10 minutes, stirring occasionally. The very fine tomato pulp does not have to cook much like peeled tomatoes. Also, always taste when you cook, I tell you to adjust the salt, maybe it's fine with your taste. Now add the milk. It's not strange trust me, even in the Bolognese sauce it is used, it is essentially used to make the sauce less acidic and creamier, without compromising the flavor of the sauce in any way. Add it a little at a time, while stirring, continuing to cook for 4/5 minutes maximum. Turn off, add the monkfish cubes and mix gently, then let it rest by covering the pan with a lid. Boil the water for the paccheri in a pan, with a light handful of coarse salt. As soon as it boils, dip the pasta and cook it al dente. When they are cooked, drain the paccheri directly into the pan by removing them with a slotted spoon, then transfer the pan to the stove and stir over high heat to mix everything well. Sprinkle with plenty of fresh parsley and serve the Paccheri pasta with monkfish sauce, piping hot. Enjoy your meal!

  

Rigatoni with mushrooms 🍄,  peas and sausage

A tasty and nutritious first course to prepare with a few simple ingredients and enjoy for lunch or dinner.

INGREDIENTS

3 1/2 ounces (100 grams) dried porcini mushrooms

1 yellow onion, minced

Extra-virgin olive oil for sautéing

10 ounces (300 grams) sausage

1 (15-ounce/420-milliliters) can tomato puree

Salt and pepper to taste

1 package (400 grams) mezzemaniche or other short, tubular pasta

Grated Parmesan cheese to taste 

INSTRUCTIONS

Place dried mushrooms in a bowl and add water to cover. Set aside to soak until soft. When the mushrooms are soft, in a large pan, sauté the minced onion in a small amount of oil until transparent. Gently remove the mushrooms from the bowl using your hands (don't pour them out into a strainer, as there may be some grit left in the bottom of the bowl), squeeze them as dry as possible, and add them to the pan with the onion. Continue cooking, stirring frequently, until the onion has browned. Remove the casing from the sausage and crumble the filling into the pan with your hands. Cook until the sausage loses it raw red color, then add the tomato puree. Lower the heat to a simmer. Season with salt and pepper and cook, covered until the sauce has reduced and the sausage is cooked through, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the pasta. When the pasta is ready, drain it in a colander and transfer it to a serving bowl. Pour the sausage mixture over it and toss to combine. Top with grated Parmesan and serve immediately.