Salad : check. Pasta : check. Sauce : Fried garlic, onion, spicy little pepper mixed with 100 ml of the boiling pasta water, 100 grams of spicy gorgonzola, 50 grams of parmigiano and loads of chopped fresh parsley. Serve. Buon appetito!
I’m not an expert in discovering eatable plants (although I try;-)), but wild fennel is an easy one with its combination of the typical smell and shape. Walking a few meters outside our living place here in Siena I discovered several little bushes of that fabulous wild herb. The edition of June 2017 of my … More Sardines, tomato, wild fennel and pasta? Real Italian!!!
Chop 1 big eggplant in thin pieces. Put in a colander with some salt. Leave for at least 30 mins. Rinse and dry. Bake 4 chopped garlic cloves in a drizzle of olive oil. Add the eggplant and bake while stirring. When the aubergines are all glazy, add 1 can of passata, 1 table spoon … More Pasta alla Norma, one of the favorites, but ‘di mare’ today
The cuisine in Sardegna is originally a cuisine with cheese and meat, and not at all fish as ingredient. However, with a beautiful sea view fresh fish or a dish with the local bottarga, from tuna or mullet sounds great. Sardegna has a typical pasta, malloreddus (a rather small shape, looking like a larva) and … More A week of holiday in Sardegna, let’s explore the typical cuisine of the island
Pici cacio e pepe , a typical dish from Tuscany
I must admit that there are days that my inspiration is not gone, but that I take it the easy way. Today is one of those days and luckily I find some real ‘ragù bolognese alla Carluccio’ in the freezer. The real Carluccio ragù sauce needs time. So often, it is better to prepare a … More Italian classic Lasagna Bolognese
For 2p fry a few chopped garlic cloves, 1 chopped spicy little pepper in some olive oil. After a few mins add 200 ml of white wine and allow to simmer. The real recipe is very limited in the amount of tomatoes, but nobody tells me that I cannot make my own version ;-), thus … More Pasta vongole
Coming back home in a house with an empty fridge, you always find some dry pasta, peeled tomatoes of good quality, garlic, onion, spicy little pepper and pecorino (or even parmigiano) to prepare ‘pasta arrabbiata’. I am pretty sure that my version is more tomato-like, but I will always try to remember the veg-quotum. Chop … More After a long drive just some simple pasta arrabbiata
Primavera is asparagus, fresh peas, …and is beautiful green. For 4p, 500 grams of fresh green asparagus, 700 grams of courgettes, 700 grams of fresh peas (unpeeled). Clean, chop, and bake everything with 4 chopped garlic cloves and a good drizzle of olive oil in the oven at 180°. Boil fresh pasta ‘integrale’ (250 grams). … More Real primavera recipe to share with good friends in wonderful Napoli (let’s wait to die;-))
So many possibilities if you can think ‘out of the box’. Eggs, pancetta, cheese and pasta…. Let’s keep the eggs, the cheese and the pasta and empty our fridge instead ;-). Mushrooms, cherry tomatoes, courgettes, or whatever you may find in your fridge are prefect ingredients for this carbonara. Smoked salmon? Of course, ideal for … More Be creative with your pasta carbonara recipe
Doc V's Healthy Kitchen 