Vegetarian Recipe| Parmigiana di melanzane

Good Sunday all Today I`m going to describe how to make a good and healthy parmigiana di melanzane. (eggplant Parmigiana) Typically from Sicily, few ingredients, so much flavor for a dish that symbolizes Mediterranean dishes: tomato, aubergine, basil, mozzarella and parmesan cheese. Ingredients: Eggplant tomato sauce onions basil mozzarella parmesan cheese sunflower oil salt pepper … Continue reading Vegetarian Recipe| Parmigiana di melanzane

De Cecco Linguine with calamari, cherry tomatoes, parsley and chilli 🌶 

Spring vibes in Copenhagen, Week end off for both of us, what's better to try a new idea?  My girlfriend decided to cook yesterday and show me how she improve after few years with me.She is really ITALIAN, she is usually eat pasta everyday, but yesterday she decided to make one of my favourite pasta. … Continue reading De Cecco Linguine with calamari, cherry tomatoes, parsley and chilli 🌶 

How many types of rice you know to make Risotto?

How many types of rice are there?  And how they can be used in cooking? Among the different qualities of rice, there are some particularly suitable for the preparation of risotto (Arborio, Baldo, Carnaroli, Rosa Marchetti, Sant'Andrea, Vialone nano). Riso Arborio Arborio rice is a much used in the preparation of Italian risotto rice varieties … Continue reading How many types of rice you know to make Risotto?

Autumn Recipe: chestnuts, tuscan kale and langoustines 

Recipe for 4 people:  200 gr of chestnuts 20 tuscan kale leaves  8 langoustines medium size Half onion Olive oil  White winegar Remove the first chestnut skin and boil them for 30 minutes in salty water until cooked. Blance the tuscan kale leaves in a salty water for 1 minute, then cool down in icing … Continue reading Autumn Recipe: chestnuts, tuscan kale and langoustines