Tuesday, 1 October 2019


Tagliatelle is a very famous pasta in Italy, this recipe is very simple and fast.


700 gr fresh egg pasta tagliatelle
250 grams of cooked ham
200 grams of cream
extra virgin olive oil

You can prepare the tagliatelle, making fresh egg pasta with the recipe you find by clicking here.

Cut the ham into cubes, brown it lightly in a pan with the olive oil. Pour the cream and cook for a couple of minutes, adjusting the taste with salt.
Drain the tagliatelle leaving a little cooking water and sauté with the sauce.

Egg pasta tends to absorb the sauce very quickly and stay drier, so it is advisable to keep the sauce slightly more liquid and immediately serve the cream and ham tagliatelle.

Other Italian recipes on http://italy-recipes.blogspot.com

Friday, 27 September 2019

Spaghetti and green pepper omelette

In Italy the recipes for using the pasta of the day before are very frequent. This spaghetti and green pepper omelette recipe is one of those.

INGREDIENTS for 4 people

400 g cleaned green peppers
280 g spaghettini pasta
100 g milk
6 eggs
grated Parmigiano
extra virgin olive oil

Bring a pot of water with 2 bay leaves to a boil and add salt.

Cut the peppers into thin strips. Pour the noodles and peppers in the water and boil them together for 4 ′.
Drain, remove the bay leaf and season with 2 tablespoons of oil.

Beat the eggs with 2 tablespoons of Parmesan cheese, milk, a pinch of salt and mix with the spaghetti and peppers.

Grease a non-stick pan (diameter 24 cm) and pour in the spaghetti. Bake at 200 ° C for 10 ', covering the omelette with a disk of baking paper so as not to darken it and dry it too much.
Discard the paper and cook in another 15 ′.

Tuesday, 24 September 2019

Pear and Nutella filled biscuits

Nutella is a chocolate and hazelnut cream produced by the Italian company Ferrero. Nutella is delicate and creamy and goes well with the taste of pears.


- Puff pastry 250 gr


Peel the pear and cut it into cubes.
Roll out the puff pastry with a rolling pin, cut the dough into triangles with a side of about 7 cm.

Place a spoonful of Nutella and a piece of pear in the center of each triangle.

Fold the triangles and close them along all sides by pressing with a finger or the tip of a small knife.
Line a baking sheet of greaseproof paper and gently place the Nutella and pear bundles on top, brush them with the beaten egg yolk and place them in the oven at 180 ° for about 20 minutes.
Before serving the bundles of Nutella and pears sprinkle with icing sugar.

Monday, 23 September 2019

Italian pesto recipe

Pesto is one of the symbolic recipes of Ligurian cuisine. An easy-to-make recipe with a strong Italian flavor.


basil 50 gr
half-cup extra virgin olive oil
pecorino 6 tablespoons
pine nuts 1 tbsp
garlic 2 cloves


Finely chop basil with pecorino, pine nuts and garlic and add plenty of olive oil. Once done all the pounded in the mortar.

This typical recipe of Italian cuisine has a Genoese version in which boiled potatoes are also added to boiled meats and both beans made with sauteed pesto before seasoning the pasta.

Friday, 20 September 2019

Yellow pumpkin risotto

The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it

Ingredients for 4 people
250 g rice (carnaroli type)
250 g yellow pumpkin
80 g onion
olive oil
Grana Padano
vegetable broth

The yellow pumpkin risotto is all we need to bring the best seasonal ingredients to the table: find out how to prepare it
For the recipe for risotto with yellow pumpkin, cut the pumpkin into pieces, depriving it of its peel and seeds. Pass it for 5 ′ in the microwave (at maximum power, covered) to soften it. Peel the onion, chop it, then let it dry in a saucepan with 2 tablespoons of oil and a knob of butter. Add the already softened pumpkin and let it cook for 2 minutes.

Add the rice and toast it for half a minute. Add about 600 g of boiling broth to ladles, stirring clockwise. Cook the risotto as usual. Cream it with a large knob of butter and three tablespoons of grated parmesan and, if necessary, season with salt. Serve the hot pumpkin risotto immediately.

Thursday, 19 September 2019

Tagliatelle with porcini mushrooms

The perfect dish for autumn! No one can resist Tagliatelle with porcini mushrooms

Ingredients for 4 people
500 g Porcini mushrooms
250 g Dry tagliatelle pasta
4 pcs Walnuts
2 pcs Shallots
Grated Parmesan
Extra virgin olive oil

For the recipe of tagliatelle with porcini mushrooms, peel the porcini mushrooms, brushing them to remove any remaining soil, then slice them into thin slices.

Shell the walnuts and crumble the kernels coarsely. Chop up a dozen mint leaves and reduce the rind of half a lemon into thin strips. Slice the shallots very finely and brown them for a couple of minutes in a large, oiled pan.

Then add the slices of mushroom and continue cooking for another 5-6 ′. Add salt and pepper, add the minced mint and the fillets of zest and turn off after 1 '. Spread on the bottom of another hot non-stick pan (diam 26 cm) a not too thin layer of grain.

Cook it until it starts to turn golden, it will take 1-2 minutes at most (do not extend the time too much because otherwise it tastes like burnt), then turn off and let it sit for less than 1 ', remove with a shovel from the bottom and let it cool completely (crunchy grain).

Boil the tagliatelle al dente, then drain them in the pan of the mushrooms and sauté for 1 ′. Complete each plate with the crumbled crunchy parmesan and the walnut kernels. Serve immediately.

Wednesday, 18 September 2019


Artichokes in the Sicilian way are a typical recipe of Italian cuisine. Simple to prepare and tasty. My wife made me discover them, I admit, but I liked them very much. It is a typical recipe of Mediterranean cuisine.


ingredients for 4 people
8 artichokes
 1 clove of garlic
 50 g of Sicilian pecorino
 100 g of grated bread
 1 lemon
 1 sprig of parsley
extra virgin olive oil
black pepper

Clean the artichokes, remove the toes and the hardest leaves. Wash the artichokes with water and lemon juice.

Open the leaves of the artichokes with your hands, leaving them attached to the base.

In a bowl mix the breadcrumbs, the extra virgin olive oil, the garlic clove and the chopped parsley, the grated Sicilian pecorino, the pepper and the salt.

With your hands put the dough between one leaf and another, filling the bottom of the artichokes well. Cook in a pan with a little water for about an hour adding water a little at a time.

At the end of cooking, Sicilian artichokes can be eaten cold, and I assure you that one leaf ... leads to another.

Tuesday, 17 September 2019


This summer we had a lot of zucchini in the garden and we didn't know how to prepare them, one of our friends recommended this delicious zucchini appetizer recipe.

The flavor of zucchini goes very well with the sweet and sour flavor of ketchup and tuna.

In twisted-off glass jars, the courgette appetizer can be kept for several months at room temperature, ie in your cellar and can be opened and served as needed for a dinner with friends to make a good impression, here is the zucchini appetizer recipe:


- zucchini 1 kg
- ketchup 1 bottle of 390 gr
- tuna 3 cans (240 gr)
- extra virgin olive oil 1 glass
- white vinegar 1 glass


Clean and wash the zucchini well, cut them into cubes.
Put all the ingredients together in a saucepan together with zucchini, tuna, ketchup, oil and vinegar. I advise you not to add salt because ketchup and tuna are already salted.

Cook the zucchini starter for about 10 to 15 minutes after it starts to boil.

Put the zucchini appetizer still warm to the edge of the jars. Cover tightly and turn the jars upside down and let them cool.

In a large pot filled with water, put the capped jars separated by rags to prevent breakage and cover them completely with water. Boil for a. 30 minutes from when they start to boil, leave to cool and store in a cool place.

Enjoy the well-cooked zucchini appetizer.

Other Italian recipes on http://italy-recipes.blogspot.com

Sunday, 15 September 2019


The cantucci cookies are typical Tuscan biscuits particularly in the Siena area. They are served at the end of meals accompanied by a glass of vin santo. The origins of the nooks seem to date back to the end of the 1600s.

One thing is certain the cantucci are a simple and very convivial recipe like the Tuscan traditions and cuisine.


250 gr flour
250 gr sugar
150 gr almonds with peel
2 eggs
1 teaspoon baking powder
1 sachet of vanillin
1 teaspoon of grated lemon rind
1 pinch of salt


Place the flour in a bowl in a bowl. At the center of the fountain put the sugar, baking powder, vanilla and beaten eggs. Start working the dough with your fingertips and begin to let the flour absorb.

Knead well until the mixture is firm and homogeneous.

Add the crushed and partly whole almonds to the dough.

Mix the mixture well until it is homogeneous.

With the dough obtained, form 2 cylinders 3 fingers wide and 3 fingers high and place them on a baking sheet lined with baking paper.

The loaves will cook and then spread out, so leave plenty of space between one corner and another so they don't stick together, bake at 180 degrees for about 30 minutes.

Once out of the oven the nooks cut them still hot diagonally in slices about 1 cm wide giving the biscuits the typical shape of the nooks.

Lay the nooks on the baking sheet and put them back in the oven for another 10 minutes at 100 ° to let the dough dry.

Allow the nooks to enter and serve them with vin santo in which they can be dipped before eating them.

Other Italian recipes on http://italy-recipes.blogspot.com

Tuesday, 10 September 2019


These eggs with tomato sauce are a typical recipe of Italian cuisine, easy to make and very tasty.

300 g tomato purée
4 pcs bread slices casareccio
4 pcs eggs
tomato concentrate
thyme marjoram
extra virgin olive oil

For the recipe of the eggs in the sauce, coarsely chop a piece of garlic and slice 1/2 shallots into strips; brown them for 1 minute in a thin layer of oil, add 1 teaspoon of tomato paste, the puree and 1/2 chili pepper and cook for 10 minutes.

Cook the eggs in the pan directly in the tomato with salt, pepper, marjoram and thyme leaves and chives cut into bobbins. Rub the slices of bread with the garlic and toast them in the pan for 3 minutes on each side. Serve them to accompany the eggs.