Today I need cheese and gorgonzola dolce will give me all the best a cheese can offer : tender, smooth, not too strong but still a delicate flavor and easy to transform in a sauce. Chop 1 red onion and 4 garlic cloves. Drain and dry 1 large can of artichockes. Chop them in quarters. … More Gorgonzola dolce
Cavolo nero is real local and the base of the well known ribollita. Cook 200 grams of chopped cavolo nero(remove the real hard parts) for 10 mins in salted water. Drain carefully and cool down. Put the cavolo nero in the blender with 200 grams of ricotta, 50 grams of grated pecorino or parmigiano, 1 … More Gnocchi nudi o ravioli nudi?
What is nicer than spoiling your guests with their favorite dishes? Leen is arriving today, after having spent a week in the company of (sorry if I would offend certain people) what you could call non-foodies. A non-foodie is someone who doesn’t like to cook (that’s not the saddest part) but who even doesn’t eat … More Foodies and non-foodies
