The desire of spring that seems to arrive and then disappear suddenly, now becomes more and more overbearing. We would already like to be immersed in this climate but it seems, at least for now, that we will have to postpone again for a while. So what do you say…
We know well, the products of the Mediterranean areas are certainly the best in terms of quality and variety. If you then point to excellence, any preparation will take on a connotation of absolute respect even if, as in this case, the ingredients are used to prepare a simple sandwich….
As you know, I can hardly resist the proposals of my fishmonger, especially when it comes to products with unparalleled taste. And today’s dish, in fact, takes its cue from the photo sent me in the morning of some aragostine. It remains only a doubt to dissolve, how to give…
We continue with the preparation of dishes of our tradition. In this case, a typical Sicilian dish that knows how to combine ingredients from the sea and the Earth. A classic rich in taste, thanks to the rock and perfume mullet, thanks to the wild mountain fennel. The base of…
Today we will follow the request of our friend Betty, who asked us to prepare a dish with Quinoa so we can give you some idea on how to use it at home. Taking advantage also of the thorny zucchini (chayote or Sechios) that Emanuele gave us, here is born…
Today Emanuele presents a refined recipe that uses a method of cooking “unconventional”. The results that you get with this technique are exceptional and the foods keep all their properties and a truly unique taste! But let him be Presentarcelo himself: _____-____ Premiss ___ ___ _ ___ _ _ _…
Now my wife Samanta is launching fully in the world of Casacostantino’s blog. After opening a column of his own title: The Councils of Samanta, is becoming an activist also of the culinary. Today presents us his second and certainly not the last recipe. A very tasty dish and to…
Today we cimenteremo with another classic of Sicilian cuisine, a beautiful eggplant parmesan. Obviously I could not fail from varying some little thing and so, I prepared a light version of this dish. Instead of frying the eggplant I baked them to give a lighter footprint to a dish that,…
A classic Sicilian cuisine is the pasta gravy, ricotta and fried eggplant. Normally served with all the ingredients amalgamated in full respect of the tradition of Trinacria, in some cases can also be presented as a plate of pasta with gravy with a generous spoonful of ricotta and completed with…
The culprit is always him, Gianluca, who proposed me to prepare a first with the curl, with a warning however, less ingredients uses and better is seen that we are talking about a fish with a delicate taste. Ok, I accept the “challenge” and decide to use a few ingredients…