Rice and Parsley Soup with Potatoes from Lombardy
Rice and parsley soup is a humble and comfortable soup, easy to make since the ingredients are easily available at any time of the year. It is a recipe from…
Funghi Trifolati – Italian Sautéed Mushrooms
“Funghi Trifolati” according to the traditional recipe, means sautéeing mushrooms in a pan with oil, garlic and parsley. It is a classic side dish of the Italian gastronomic tradition. A…
Spaghetti with Sardinian Bottarga
In Italy, Bottarga di Muggine – salted mullet roe – is produced and consumed mainly in Sardinia, where is served freshly grated mainly as a pasta seasoning. Bottarga it is…
Puttanesca Sauce Oyster Mushrooms
Not only pasta but also meat and vegetables can be served with Puttanesca sauce and oyster mushrooms – also known as Pleurotus ostreatus – are just perfect as they have…
Roman Cacio e Pepe
Cacio e Pepe is a pasta dish from Roma. “Cacio e pepe” means “cheese and black pepper”. The word Cacio means Cheese in several central Italian dialects, in this recipe…