Gorgonzola-Stuffed Cavolo Nero Rolls
Cavolo nero or ‘Tuscan kale’ is a type of kale from Tuscany with dark-green curled leaves and packed with nutrients and flavor. It has a slightly bitter taste. We made…
Contorni: Veggies, Salads, Potatoes Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese
Sicilian Purple Cauliflower with Provolone and Cheddar au Gratin
Sicilian purple cauliflower is a rare variant of the common cauliflower obtained by crossing cabbage, cauliflower and broccoli and is typical of Sicily and the Southern Italy. Because of its…
Stracciatella Romana, Traditional Roman-Style Egg and Cheese Soup
A Roman-style soup made with meat broth, eggs and grated Pecorino cheese, although grated Parmigiano cheese is also often used. Stracciatella Soup is widespread in many other regions of Central…
4-Cheese Muffins
4-cheese muffins, tasty appetiser or snack. We have used the cheeses usually used for the Italian 4-cheese sauce, obviously you can use the ones you like the most and that…
Pallotte Cacio e Ova – Cheese and Egg Balls in Tomato Sauce
Pallotte Cacio e Ova, literally means “small balls with cheese and eggs”, are balls made of cheese and eggs and stale bread, then fried and tossed in a tomato sauce.…