On cooking and anything culinary
On cold winter days a nice hot soup it’s what we need. And, if among the ingredients of this Villalba Lentils and Romanesco Broccoli Soup there are the rich in nutrients lentils and broccoli, we have all the requisites for a delightfully healthy comfort food dish.
… Easy Recipe: Villalba Lentils and Romanesco Broccoli Soup
Here’s Sara’s second Parrozzo recipe [par-ròz-zo], the typical Abruzzo Christmas cake. This time she used almonds, red fruits and ratafià (i.e. wild cherry liquor), coated with white chocolate.
… Sweet Recipe: Almond, Candied Fruits and Ratafià Liqueur Mini Parrozzi
On December 25th, the Christmas broth is a must-eat dish on the Abruzzo tables. It takes a long time to prepare, it requires many ingredients, but you can make it ahead of time.
… Recipe: “The Scrippelle” – Savory Crêpes Surprise
The Parrozzo [par-ròz-zo] according to the Abruzzo native Gabriele D’Annunzio, a famous Italian writer and poet, after testing the chef Luigi D’Amico’s bake: “This new cake is so tasty that looks like saint Cetteo’s craze, as if he put the rich and fertile earth into your oven, and there it slowly changes into the sweetest among any other sweet thing.”
… Sweet Recipe: Almond & Pistachios Mini Parrozzi
For all the Pasta Lovers out there, today I’d like to introduce you to Cappellacci pasta.
… Pasta Lover on Cappellacci
A few days ago, at my local fishmonger, I saw some Mantis shrimp (known also as Squilla Mantis, a marine crustacean typical in Mediterranean waters). I never cooked them but, attracted by the promotional price, I bought them.
… Italian Mantis Shrimp Stew Tuscan Style
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