In this Orecchietta with Rapini and Sausage recipe you can use sweet or hot Italian sausage. Which every you prefer. Sometimes I like to use a sweet sausage with a little red pepper flakes sautéed in the rapini. …
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Italian Pasta Recipes
Artichoke and Parmesan cream risotto is a refined and tasty first course! YIELD: Serves 2 INGREDIENTS: 3/4 cup of Arborio rice 3 small globe artichokes washed, trimmed and sliced 3 tbsp extra-virgin olive oil 1 whole garlic peeled…
Spaghetti with clams and cherry tomatoes is one of the first courses that are most often paired with summer. Which is true because of the smell of the sea and the opportunity to use sun-ripened cherry tomatoes that summer…
Potato Gnocchi are typical of the Italian cuisine. It is in fact a dough made of boiled potatoes, egg (but there are also those who do not put it) and flour, from which it is possible to make small…
Bucatini alla pizzaiola is a first course, typical of Bari cuisine, that will make your mouth water at first sight. They are very simple to prepare but so good and tasty that everyone will ask for seconds. If you…
Spaghetti sciuè sciuè are a first course that can be prepared quickly, when at home we have a craving for pasta, and do not have much free time to prepare something, are our meal saver. A delicious dish, simple…
Chicken broth is a basic preparation of Italian cooking, with which can be prepared many classic recipes. It can be used to make risottos, to season roasts, to prepare excellent barley soups, vegetable soups or with short pasta. Moreover,…
Penne all’arrabbiata are a classic of popular Roman cuisine. It seems that the recipe was born at the beginning of the 1900s from the imagination of an innkeeper who wanted to create a variation of the already famous bucatini…
Apulian’s sunday dish par excellence, given to children as soon as they begin to eat more solid foods. The traditional apulian recipe is easy and satisfies everyone, especially the children who will happily eat the meatballs with sauce and…
The rice bomb is a traditional dish of the Emilia-Romagna and Lunigiana cuisine. This version is typical of the Reggio Emilia area, in particular of the mountains. It is definitely a recipe suitable for the cold months. …