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‘In the kitchen you don’t throw anything away‘, this is the wise motto to avoid food waste, but also a way to find out that from a simple carrot peel, you can get a crispy snack as well as an enjoyable starter. We have fried them, but you can also oven-bake them. Since they are carrots, their...

haha, nice idea! I hope you can try it soon!

I've just seen your video, very nice :-) I only have a couple of question: I'm not sure if you say 'Speck' in the video - I mean speck ham, the smoked ham similar to Parma ham - and if you ever tried Carbonara qith Pecorino instead of Parmigiano. Is it Pecorino cheese available where you live?

Yes, unfortunately the carbonara is one of the most badly copied dishes - also in Italy it happens - along with others. Ingredients are added or removed without knowing the reason and sometimes, unfortunately, thinking to know better than those who know how to make it. Personal tastebuds are...

Pasta Alla Carbonara or simply Carbonara is a typical rustic dish from Roma. It’s one of the most famous Italian recipes, because it’s extremely easy to prepare and it’s full of taste. As it combines carbohydrates and proteins, it’s usually served as the main dish; a whole meal can easily...

A crispy flavoured alternative to fries, perfect as a snack as well as an enjoyable appetizer. We have fried them, but you can also oven-bake them. In any case, we cannot miss an Italian twist by flavouring them with Parmigiano cheese and oregano...

Sorry for the mistake about 'put it in a pan' about oven, I meant in a baking tray :-)

You can heat it however you like. I usually just heat it in a pan or in the oven: If you reheat it in a frying pan add a drizzle of oil to prevent it from sticking and cover it with the lid for a few minutes. If you heat it in the oven put it in a pan, cover with aluminium foil and heat it to...

Radicchio is something we used to eat quite a lot in Italy, mostly in the Northern Italy. Yep, it has a bitter taste but this is its particularity. For a better taste-experience for those one who are not used to eat it, I think the best thing is to griddled it or blanched it for very few...

A lighter and even easier version of Italian Frittata since it doesn’t have to be turned in the pan. It is flavoured with Pecorino Romano cheese and oregano. Also perfect to stuff a sandwich. Serves 3-4, Preparation time 10 mins, Cooking time 40 mins Medium-size Eggs, 6 Medium-size white...

I have another method, i.e. drained and placed on a baking pan to cool, helped by a cold bain-marie, i.e. with cold water on a pan below. Never rinsed under running water or will lose all the starch.

Thank you, Craig!

I would say that there is no real rule about length, it depends on the size of the slices of rump that you find at the supermarket or directly from the butcher, but the important thing is that they are cut thin - but not too much or they will break - since they must contain the filling and be so...

These, however, are not the classic chops with sauce, these are simple rolls 'in bianco', that is without tomato sauce. The version that your grandfather used to make is similar to the Neapolitan version, but without raisins and pine nuts - yes because the classic Neapolitan version also...

I guess making icing with moldy purple cheese would have repulsed me too. But this recipe doesn't provide for that :-)

You're welcome :-)

Ciao Kathleen, thank you :-) You can serve them with a fresh salad or tomatoes or cooked vegetables, although I confess I love them with mashed potatoes! You can re-heat them but I suggest you do it always on a low flame and cover them with a lid, so that the humidity inside will not make them...

Oh my, you're right! I didn't specify the amount of wine. I usually use half a glass but also slightly less. The meat shouldn't get too much wine, it's just to blend in.

hahaha

Dragnlaw, Yeah right, they are the brined ones, the marinated ones would be too tasty. Eating a green olive straight from the tree? uh!

Ciao Taxlady They're green olives in brine in a glass jar.

A new appetizer that I hope you'll enjoy. Thank you so much for appreciating my recipes :-)

Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name ‘ascolane’. It is a recipe that has its roots in the ‘800. They are served as a starter or even as an aperitif...

A dish very easy to make, these simple beef rolls stuffed with cooked ham, cheese and basil leaves. Balanced flavours, and the cheese inside that melts is still a plus that envelops them. Serves: 2 | Preparation time: 10 mins | Cooking time: 25 mins Beef meat: 4 thin slices (about 500 g in...

Thank you, glad to hear you can find several carrots mixed colors I had attached the photo with recipe but I don't know why it's not attached...I did domething wrong, ahha I'll try again soon