Dic 7, 2021 | Bread & more
Pane Carasau Quiche (serves 2 | 30 minutes | easy) Pane Carasau is one of the most unique types of bread in Italy, also known as “music paper” due to its peculiar thickness. It is traditionally made on the island of Sardinia and used for all sorts of recipes, from...
Mag 26, 2021 | something sweet
Dad’s French Toast (serves 3 | 15 minutes | easy) An ancient family tradition that dates back 20 years, and one of the five dishes in my dad’s culinary repertoire (along with risotto, carbonara, penne alla vodka and fried eggs). I hope this dish can...
Mag 25, 2021 | Secondi & Sides
Polpette di Pane (serves 2 | 20 minutes | easy) A wonderful recipe, focused on the resourceful nonne and nonni of Basilicata who transformed breadcrumbs into stand alone meatballs, although the best term to use would actually be polpette, as there is no meat...
Mag 24, 2021 | Risotto & Soups
Pappa al Pomodoro (serves 3 | 1.5 hours | easy) One of those recipes that brings a ray of light and feeling of summer in your life and palate. It’s also great because it requires using old, stale bread—you can finally put to good use all that bread in the back...
Mag 12, 2021 | Bread & more
Sicilian Panelle (serves 4 | 2 hours | easy) Panelle, deep fried chickpea flour fritters, are one of Sicily’s most famous street foods, most commonly eaten between two slices of bread. Strolling through Palermo you can find them in all friggitorie – small food...
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