I admit, the name of this dish is the original Palermo but, beyond the difficulty in understanding/reading the same, know that it is a first based tomato paste, salted anchovies and breadcrumbs toasted. A typical dish, as I said, made from simple ingredients and born in the period when from…
An experiment that I have granted, was to upset the Tradizionalissima pasta with clams, adding to this dish, a green bean pesto together with chunks of the same. Surely, who loves this first, storcerà nose but I feel to reassure him since, there is no better result of an experiment…
You had given us for missing, tell the truth… and instead, after a few days of vacation, a wedding and two birthdays, here we are, ready to get back to work and return, slowly, to normal. Today I want to present you a fresh and greedy appetizer, the crisp baskets…
In the continuous search for appetizing variants to make my wife eat the fish (but should I not struggle with my son?), I decided to invent this recipe using an ingredient that she likes very much and that is the pepper. The fish slightly scalded so as to remain soft…
Continue the saga of light and fresh dishes, ideal for this season and to prepare for the one that is coming. Today we will prepare a pasta dish that includes only two ingredients enriched with spices and cheese. Because, if light, a dish does not have to give up even…
Not always what really appears is. This is the case with this dish of wholemeal cous cous, which, not by chance, I defined mock in the recipe header. Have you ever wanted anything but not available? Well, we wanted a little cous cous but the pantry did not return the…
If you follow us regularly on our social channels (Facebook, Twitter, Instagram and Youtube) and of course here, you will surely understand that my wife Samanta is not a lover of fish unless you talk about shellfish and shellfish… To please you this precious food, I have to invent often…
Let’s introduce the recipe to Emanuele who had an original idea to prepare a fake sushi yummy. Being a great fan of Japanese cuisine, I often try to make Oriental-inspired recipes, with contaminations of local ingredients and flavors, and today’s dish is the fruit of these ideas. ____ _____ Ingredients…
And we came to the last range of our menu that would not be such if it did not end with a good dessert. A little ‘ imagination, a minimum of dexterity and here are the original chocolate cups to be filled with delicate mousse. At the cost of looking…
We have reached the third range of our menu that is characterizing this week. We are talking about a wonderful rack of lamb in pistachio crust on a bed of sweet and sour Tropea onion. A triumph for the palate. The succulent meat is marred with the taste of the…
