Mag 25, 2021 | Secondi & Sides
Pallottine di Teramo (serves 4 | 1.5 hours | easy) Le pallottine are teeny tiny veal meatballs from the city of Teramo, in the north of Abruzzo. It is in fact the original sauce meant to accompany spaghetti alla chitarra, which also originates from Teramo, a fact...
Mag 25, 2021 | Secondi & Sides
Peperonata Calabrese (serves 4 | 1.5 hours | easy) A dish that belongs to the category of my favorite veggie dishes of all time: peperonata. Every region, town and family has its own peperonata recipe. Some people use peppers and nothing else, whereas others add tons...
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 25, 2021 | Secondi & Sides
Cozze alla Marinara (serves 4 | 20 minutes | easy) Cozze alla Marinara is one of the “basic” staple dishes of Italian cuisine, they are light, easy to make and very, very delicious—as long as the fish is fresh! The alla marinara is a type of condiment used all over...
Mag 25, 2021 | Risotto & Soups
Risotto alle Nocciole (serves 3 | 40 minutes | medium) I decided to combine two gems of Piedmontese cuisine in a creamy risotto al bianco, on top of which I drizzled toasted hazelnuts and a handful of diced apples, to give the dish a fresh note and contrasting...
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