Time for some Polentine (Mini Cakes) with Sautéed Mushrooms to top these yummy kind of muffins.
You could also call them polenta bites, if you like! No matter what you call them, they’re a great way to start your aperitivo! Anytime, anywhere. These morsels are simply irresistible! 😍
… Polentine (Mini Cakes) with Sautéed Mushrooms
Let’s talk about the FarFrittata, Cecina or Vegan Frittata. A plant-based (and gluten-free) Italian style omelette, typical of the Italian North-West, Liguria and Tuscany Regions to be precise.
… FarFrittata, Cecina, or Vegan Frittata
Today – for the Italian Lunch Box – we’d like to talk about some very comforting fresh pasta: the “Chiusoni galluresi” [kiu-sò-ni gal-lù-re-si], a type of artisanal handmade dumplings typical of Gallura (Italy), where our “Traveling Chef Simona” is now.
… Fresh Pasta: the Chiusoni Galluresi
This is an Ode to Pinzimonio (and Panzanella Salad)… Dear readers of “Open Celery,” as I’m sure you’re aware, it’s July, and, as you certainly know, in the Northern Emisphere it’s a very hot month, with its Heat Warning Alerts!
… Ode to Pinzimonio (and Panzanella Salad)
There are summer days when it’s so hot you just don’t feel to cook. And here we are, 38 °C (98 °F in the shadow) and counting: what am I gonna do? Here’s a blueprint of my Panzanella Newyorkese Salad… I’m currently in the Big Apple 😎
… My Panzanella Newyorkese Salad
Ready for this creamy soup: Fave and Cicoria recipe? Within the ultimate Italian comfort food there are the smooth and creamy soups, and this broad bean and chicory one, is a classic of “Cucina povera”.
… Italian Lunch Box: Fave and Cicoria Creamy Soup
The tradition of cooking with leftovers, and a no-waste style, has always been the basic principle of our Italian gastronomic cultural heritage, paired with great respect for the raw ingredients of course.
… Cooking with leftovers: the Mint Panzanella