In part of Italy it is a tradition to have dinner on Christmas Eve (the 24th) rather than on Christmas Day (the 25th). The cena della vigilia often features fish, and after yesterday’s recipe from Veneto it is fitting to have … Continue reading Cod alla Vicentina Sous-Vide (Merluzzo alla Vicentina)
Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower … Continue reading Slow-Roasted Cauliflower Ravioli
Bacalà alla Vicentina is a famous dish from the North Italian city of Vicenza, prepared with dried cod. The cod is cooked low and slow and flavored with onions, anchovies, parsley, milk, extra virgin olive oil, and grated cheese (grana … Continue reading Fresh Cod alla Vicentina with Polenta
It is interesting how you can vary even the simplest of Italian recipes. I make pasta with broccoli often, and I often make it like I described in this post with anchovies, garlic, and chilli. I cook the broccoli and … Continue reading Pasta with Broccoli and Pancetta
We all know it’s good to eat lots of vegetables and we love eating pasta, so I am always looking for pasta dishes that include a healthy dose of vegetables. Runner beans are easily available in the Netherlands, but I’ve … Continue reading Farfalle Pasta with Runner Beans and Prosciutto, ‘Carbonara’-Style
When I saw a recipe from Le Ricette di Baccos with a zucchini ‘pesto’, I thought it would be great with fresh homemade tagliolini. This is a great summer recipe that requires minimal cooking, as the zucchini are raw and … Continue reading Tagliolini al Pesto di Zucchine e Pistacchi (Fresh Pasta with Zucchini and Pistachio Pesto)
This dish doesn’t look all that great, but it sure was tasty! I got the idea for polenta (or grits) with corn from Mimi. When I saw her post, I responded that I had never seen local fresh corn on … Continue reading Double Corn Polenta with Ham and Pickled Chipotles
After all the decadent restaurant meals, it is time for something very simple. This plate of pasta takes less than 15 minutes from start to finish. The list of ingredients is very short: pasta, zucchini, parmigiano, salt, pepper, olive oil. … Continue reading Quick Pasta with Zucchini
Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I’d try that too. My version is vegetarian, but I did use her idea of using coriander seed to give an … Continue reading Stuffed Round Zucchini
I don’t have many leftovers, because I usually cook exact portions. Sometimes I do have leftover ingredients, and I don’t like to throw away any food. One typical leftover ingredient is the stems of chard, because the leaves are used for a recipe such as these lovely pansoti and then the stems are left. From the same pansoti I also had some leftover home made ricotta, and so I decided to turn the chard stems with ricotta into a simple but nice side dish: chard stems gratin. This was easy to prepare and quite tasty. It would be more traditional in Italy to make the gratin using a besciamella (white sauce), but ricotta keeps it slightly ligther and I had used up the milk to make the ricotta. Here’s what I did. Continue reading “Chard Stems Gratin”
If you don’t want to cook but like to impress at a dinner party, bresaola is what you should look for in an antipasto. Bresaola is Italian air-dried, salted beef that has been aged two or three months. Like carpaccio (raw beef) it is often served with shaved parmesan, roasted pine nuts and arugula, but it has much more flavor. Bresaola has a very rich pleasant flavor. I like to brush the bresaola with a bit of aged balsamic vinegar. The good stuff is called aceto balsamico tradizionale, is aged for at least 12 years, and very expensive. But you only need half a teaspoon or so per serving. Continue reading “Bresaola”
Spaghetti alla Carbonara is a delicious and simple dish from Rome made with pancetta or guanciale and eggs. There should absolutely be no cream in carbonara: this is in fact a very good way to check the authenticity of Italian … Continue reading Spaghetti alla Carbonara
Stefan's Gourmet Blog 