Anolini in brodo is a typical dish from the region of Parma that intrigued me when I enjoyed it at Locanda Mariella. The small round ravioli are filled with stale bread that is soaked in meat jus. The result is … Continue reading Anolini in Brodo (Round Ravioli in Broth from Parma)
This is hardly a recipe, but it is very good and so I wanted to share it with you anyway. In Italy this is called a “salad” of strawberries and parmigiano. To make this work, you will need high quality ingredients: … Continue reading Strawberries with Parmesan and Balsamic Vinegar (Insalata di Fragole e Parmigiano)
This pasta and leeks casserole is Italian comfort food at its best. It is easy to prepare and very creamy and tasty. The flavor of the leeks is enhanced by slightly caramelizing them. I used mozzarella on top, but you … Continue reading Pasta and Leeks Casserole (Pasta con Porri al Forno)
It is really too warm to be cooking, especially to turn on the oven, but after hardly anything new for weeks I really felt like cooking something. The recipe for this filling is pesto-inspired, with basil, pine nuts, parmigiano, and … Continue reading Zucchini Stuffed with Pine Nuts and Basil
Paola is one of my Italian blogging friends and she always has tasty simple recipes. Her motto is use leftovers as much as possible. Although in this case she did not present this as a way to use up leftovers, … Continue reading Pasta with Pumpkin and Pancetta
This was our main course for Christmas: a roulade of venison backstrap with prosciutto, rosemary, garlic, and parmigiano, with a side of roasted celeriac puree and some deep fried kale. Made with beef this roulade is called Rosa di Parma, … Continue reading Venison Rosa di Parma
Our vacation to Sardinia provided a lot of inspiration for dishes to cook. Yet another one from La Perla in Calasetta is stuffed calamari braised in tomato sauce. This reminded me of a recipe by Biba Caggiano that I still … Continue reading Stuffed Calamari Braised in Tomato Sauce (Calamari Ripieni)
You can’t see it very well in the photo, but inside that rolled up eggplant under the melted mozzarella, basil and tomato sauce is a juicy piece of monkfish. Parmigiana di Melanzana is one of my favorite dishes: eggplant baked with … Continue reading Monkfish alla Parmigiana (Coda di Rospo alla Parmigiana)
This is what I had for dinner tonight (followed by a secondo of chicken breast). Spiralized Zucchini (also known as zoodles) is so well known as substitute for real pasta, that we’d almost forget that it is also really good … Continue reading Spaghetti with Spiralized Zucchini
Lately I’ve been creating recipes to make snacks that keep well at room temperature, are nutritious, tasty, and easy to transport. These savory muffins made with chickpea flour (garbanzo bean flour) certainly fit the bill. Chickpea flour is very high in … Continue reading Chickpea Muffins with Sundried Tomatoes or Peas
Spring is really arriving here in the Netherlands, but on some days it is still a bit chilly and perfect for a hearty pasta dish with the last of the season’s savoy cabbage. This humble pasta dish with cabbage and sausage … Continue reading Pasta with Savoy Cabbage and Sausage (Pasta Verza e Salsiccia)
I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia … Continue reading Roasted Artichokes (Carciofi al Forno)
When you have guests over for dinner, you want to please and possibly even impress them (in Italy this is called fare la bella figura). Over the years you have developed some dishes that you can always rely on in such … Continue reading Ravioli with Spinach and Ricotta (Ravioli Ricotta e Spinaci)
Spinach and ricotta are a classic combination in Italian cuisine, probably known best as one of the most common fillings for ravioli. I’ve made spinach risotto before, but I had never thought about risotto with ricotta and spinach. Until I … Continue reading Risotto con Spinaci e Ricotta (Spinach and Ricotta Risotto)
This is my favorite kind of food blogging. I thought of something to prepare for dinner on the train back home from work, using what I knew was in my fridge. I prepared and photographed it, we enjoyed it for dinner, … Continue reading Pasta Casserole with Salmon and Spinach (Pasta al Forno con Salmone e Spinaci)
Parsley root is exactly what it sounds like: the root of a parsley plant. They can be cultivated in a size as large as parsnips, and from their appearance they could easily be mistaken for parsnips. But they have a … Continue reading Pasta with Parsley Root
Homemade ravioli can be considered to be my signature dish. These delicate parcels of deliciousness are not that hard to make once you get the hang of them, and the possibilities are endless. Since I haven’t posted a new recipe … Continue reading Ravioli al Prosciutto
Sometimes I get a request from a reader that leads me to discovering a new dish. For instance malloreddus pasta with fennel and sausage, now one of my favorite pasta dishes. This time it was Himeros who requested my take … Continue reading Gnudi (Basil Ricotta Dumplings)
Despite my forays into fusion, my favorite cuisine remains Italian home cooking. I’ve started following another blog in Italian, Grembiule da Cucina, hosted by Simona, an experience Italian home cook. She posted her family’s meatball recipe, which is also used for … Continue reading Green Ravioli with Ham
In 2007 during our first wine discovery tour through Italy, we visited Castello di Brolio in Tuscany and had dinner at the restaurant that was part of the winery. They served a tasting menu to showcase their wines, and with … Continue reading Cheese Ravioli
One of the goodies I brought from my trip to Italy was a new pasta shape: soqquadri or a square version of mezzi rigatoni. (If you can’t find the square version, you can also make this recipe with the usual … Continue reading Soqquadri Pasta with ‘deconstructed’ Eggplant Parmigiana
Besides albóndigas I served these stuffed tomatoes at the party. They work best with homemade or other good quality ricotta, vine-ripened tomatoes, and aged balsamic (aceto balsamico tradizionale). I’ve been serving them as hors d’oeuvres for years, and I keep … Continue reading Vine-ripened Tomatoes Stuffed with Ricotta, Basil and Balsamic
As a main course for the serata piemontese I prepared Brasato al Barolo, beef braised in Barolo wine. I used a wagyu brisket for this that was cooked sous-vide with 2 bottles of Barolo and aromatics for 48 hours at 57ºC/135ºF. The meat was tender and juicy and the sauce was amazing. I asked my friend Resi, who was born and raised in Piemonte, still lives there, and helps me out with my blog in Italian, for suggestions for a side dish for the brasato. She suggested a gratin of cauliflower, fennel, or cardoons. I chose fennel and it was indeed a great combination. Continue reading “Fennel Gratin (Finocchi Gratinati)”
Cavolo nero is my favorite type of cabbage. You could substitute with kale if you can’t find cavolo nero, but cavolo nero has a sweeter taste. You can think of it as the elegant Italian cousin of kale. This pasta dish is quick, easy, and delicious. The cavolo nero is parboiled and then stir fried while the pasta is cooking. To complete the dish, the cavolo and pasta are tossed with parmigiano and a bit of the pasta cooking water. The ‘sauce’ that is thus created of the cooking water and parmigiano is very creamy and works very well with the flavor and crunchiness of the cavolo nero.
Continue reading “Penne with Cavolo Nero and Parmigiano”
This is the second post in the series of recipes that I made for Conor’s visit. Are you curious what Conor has to say about his visit? Hop over to his blog to find out the connection between me and Hannibal Lecter… … Continue reading Spinach Tartlets (Sformatini di Spinaci)
Pesto is one of those things that is so much better when you make it yourself rather than buy it in a store! I’m talking about the most common and famous type of pesto here: Pesto alla Genovese. This sauce is made from basil, pine nuts, garlic, extra virgin olive oil, parmigiano reggiano, aged pecorino, and some salt. If you buy a jar of pesto in a store, chances are that it will contain parsley, sunflower oil, cashew nuts, or even potato. Not to mention preservatives. But the worst problem is that store-bought pesto in most cases has a strong … Continue reading How to make your own Pesto alla Genovese
Stefan's Gourmet Blog 