Sardinian Bottarga
Bottarga di Muggine, aka Bottarga, it is basically salted and dried mullet roe eggs and is often referred to as the “poor man’s caviar or as the gold of the…
Italian Home Cook
Tidbits of information about Italian cuisine traditions, places, customs and ingredients.
Bottarga di Muggine, aka Bottarga, it is basically salted and dried mullet roe eggs and is often referred to as the “poor man’s caviar or as the gold of the…
We all know about using lemon juice, zest, peel, slices and preserved lemons in the kitchen, but what about the leaves? Although often overlooked, lemon leaves have a refined and…
Some Useful Kitchen Tips: Cooking with Hard Cheese Rinds The rinds of hard Italian cheeses like Parmigiano_Reggiano, Grana_Padano, and Pecorino_romano are a hidden gem in the kitchen. They add depth…
Broccoli is a delicious and versatile vegetable packed with nutrients, though too often we simply discard the stalks once the florets have been removed. You could use them in a stock…
Let’s start by saying that discarding celery leaves is a crying shame. They are not only rich in valuable elements and substances for the health and they are also good.…
