Puntarelle Salad

Puntarelle Salad is a traditional Roman recipe. It seems very simple but it has a little work behind. It can be the perfect side for Fish dishes (with a simple preparation) or Barbecued Meat, but honestly, it is so good that it can be eaten without anything else.

Serves: 4 people

INGREDIENTS

  • 2 Puntarelle Bunches
  • Anchovies
  • 2 or 3 Garlic Cloves
  • White Wine Vinegar
  • Extra Vergin Olive Oil
  • Salt and Pepper

Recipe from our customer 5chefsproject

Chicory and Potatoes soup

“A simple recipe from my grandmother”

Serves: 4 people

INGREDIENTS:

  • 2 bunches of catalogna chicory or 500g of tarassaco wild chicory
  • 300g potatoes
  • 1 garlic
  • 2 spoons Extra Virgin Olive Oil
  • 600ml vegetable stock
  • Chilly pepper to taste

For the vegetable stock:

  • 1 onion
  • 2 carrots
  • 1 stalk of celery

Recipe from our customer Antonio Calò, head chef at Bellacosa Restaurant

Apple Cake

This cake is a classic in the Italian tradition, so many ways to prepare it but if you want a cozy and nostalgic experience, try our beautiful rustic recipe.

INGREDIENTS for a 23cm shape

  • 300g ’00’ flour ( or replace 2 Tbsp for 1kg of plain flour with cornstarch)
  • 100g sugar
  • 150g butter
  • 150ml milk
  • 3 medium-sized eggs
  • 1 lemon zested and juiced
  • 5g baking powder (1 full tsp)
  • 2 tsp vanilla essence
  • 2 Tbsp anise liquor
  • 2 anurche apple
  • pinch of salt
  • cinnamon and cane sugar to dust

Recipe from our customer 5chefsproject

Ribollita

RIBOLLITA is a traditional Tuscan soup.This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to “poor cooking.” RIBOLLITA means “reboiled,” indicating a leftover soup thickened with day-old bread

Serves: 6 to 8 people

INGREDIENTS

  • 1 bunch Cavolo Nero, cut into 2-inch ribbons
  • 1 head savory cabbage, cut into 2-inch ribbons
  • 1 bunch Swiss chard, cut into 2-inch ribbons
  • 2 potatoes, peeled and diced
  • 3 large carrots, peeled and diced
  • 2 cups canned whole peeled tomatoes
  • 2 courgette, diced
  • 1 rib celery, diced
  • 2 leeks (white parts only), sliced
  • 2 cloves garlic, sliced
  • 2 cups cooked cannellini beans, half pureed
  • 3 tablespoons extra virgin olive oil, plus more for finishing
  • Salt, to taste
  • 1 to 2 cups (2-inch) cubes stale bread

Stuffed Round Courgette

Straight from the Sunday lunch, a typical Italian dish!

Serves: 4 people

INGREDIENTS

  • 4 Round courgette
  • 1 Medium free range eggs
  • Black pepper to taste
  • 1 Spoon of extra virgin olive oil
  • 100g Minced pork meat
  • 40g Grated parmigiano reggiano
  • 20g Minced Bread
  • 200g Pork Sausage
  • 1 Spoon chopped parsley
  • Salt to taste

Spinach&Feta Tart

A Mediterranean Recipe

Serves: 6 people

INGREDIENTS

TART CRUST:
65g oat flour/spelt flour
45g almond flour (or ground almonds)
2tbsp corn starch
20g butter (or lactofree/goat butter)
3 tbsp ice-cold water

SPINACH&FETA FILLING:
3 eggs
150g Feta cheese
1tsp dried oregano
1/2 tsp red chilli flakes
1/2 tsp grated nutmeg
2 tbsp olive oil
2 spring onions, finely chopped
1 garlic clove
150 g fresh spinach
a pinch of salt
a pinch of black pepper

Recipe from our customer Bistro Marcell

Cabbage Rolls

INGREDIENTS (For 12 rolls)

  • 300g Carnaroli Rice
  • 12 Cabbage leaves
  • 400g Sausages
  • 40g Celery
  • 40g Carrots
  • 1 onion
  • 2 spoons extra virgin olive oil
  • 30g butter
  • 1lt Vegetable stock
  • Salt to taste
  • Black Peppercorn to taste
  • 80g Parmigiano Reggiano
  • 1 bunch Thyme
  • 60g White wine

La ‘Ncapriata Pugliese (Mashed Broad Beans and sautéed chicory)

INGREDIENTS

  • 250g Broad beans
  • 2 Large bunches of Chicory
  • 2-3 Garlic cloves
  • 1 Chili pepper
  • Extra virgin olive oil
  • Salt

Recipe from our customer 5chefsproject

Carciofi alla Giudia (Roman-Jewish Fried Artichokes)

One of the best examples of the Roman-Jewish mastery of deep frying techniques are the deep-fried artichokes. The recipe of the CARCIOFO ALLA GIUDIA comes directly from the Jewish custom of fasting completely for the Kippur, the celebration of atonement, at the end of which they ate the fried artichokes prepared by the housewives. For this reason they were called “alla giudia” or “giudea”

Serves 4/6 people

INGREDIENTS:

  • 6 Mammole (Roman Artichokes)
  • 1 lemon
  • Salt to taste
  • Black Peppercorn to taste
  • 1lt Extra Virgin Olive Oil

Parmigiana di Melanzane

Aubergine Parmigiana, parmigiana di melanzane in Italian, is one of the classic preparations of southern Italy.

The origins of the aubergine parmigiana are disputed between Emilia Romagna, Campania and Sicily. There are a lot of way to cook Parmigiana, depending on the regions and the cities but also on the family that holds its own traditional recipe.

Here the Sicilian Recipe from Palermo where it’s prepared with a single layer of sliced fried aubergines, covered with tomato sauce and with a rich sprinkling of grated caciocavallo cheese..but we love Parmigiana a lot so a single layer is not enough for us, we’ve just added some extra layers. INGREDIENTS:3 Violet Aubergines

INGREDIENTS:

  • 3 Violet Aubergines
  • 1 Tomatoes sauce bottle
  • Grated caciocavallo
  • Extra Virgin olive oil
  • Basil
  • Salt to taste
  • Peanuts or Sunflower Oil
  • 2 Garlic cloves

Risotto al radicchio

This is a very simple (and delicious at the same time) dish from the culinary tradition of Veneto Region.

You can use both radicchio di Chioggia or radicchio trevigiano (a little bit less bitter)

Serves 4 people

INGREDIENTS

  • 1lt of vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1 cup finely chopped shallot
  • 350g arborio rice
  • ½ cup dry red wine
  • 2 cups finely chopped radicchio
  • 1 bunch of thyme
  • 1/2 cup freshly grated Parmesan cheese
  • Black pepper to taste

Wild Hop Sprouts (Bruscandoli) Frittata

Spring is finally here!!! And you can prepare this easy recipe for your Pic Nic or for a dinner with your friends! You can also replace bruscandoli with asparagus or courgette.

Serves 4/6 people

 

INGREDIENTS:

  • 1 bunch of Wild hop sprouts (Bruscandoli)
  • 6 Eggs
  • 1 spoon of extra virgin olive oil
  • Salt to taste
  • 1 shallot
  • Black peppercorn to taste

Nettle Risotto

Used in the kitchen since Greeks and Romans Era, nettles are rich in beneficial properties and still today are a common food throughout Europe, especially in the countryside

You can switch out the nettles for spinach or asparagus.

Serves 4 people

INGREDIENTS:

  • 2 Handfuls of young nettle leaves
  • 1 Lt vegetable stock
  • 320g Arborio Rice
  • 50g Dry white wine
  • 60g Butter
  • 100g Shallot very finely chopped
  • 100g Grated Parmigiano Reggiano
  • 30g Extra Virgin Olive Oil
  • Salt and pepper to taste

Baccalà/Cod Stuffed courgette flowers

Do you love courgette flowers but you don’t like to fry? Here a quick and easy recipe!

Serves 4 people

INGREDIENTS:

  • 300g Baccalà*/Cod
  • 150ml milk
  • 1 garlic glove
  • 2 bay leave
  • 8 courgette flowers
  • 5 spoons of extra virgin olive oil
  • Salt and black pepper to taste
  • 40g grated Parmigiano Reggiano

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