Fainá is a chickpea flour-based preparation, typically served as a side dish to a slice of pizza. However, some pizzerias in Buenos Aires have perfected a type of stuffed fainá so tasty and hearty that it can be enjoyed as a unique main dish.
Category: Recipes
Tuscan Necci (traditional chestnut flour crepes)
The traditional tuscan necci are a type of crepe made with chestnut flour, typical of that Italian region. What makes them unique is that they are prepared without eggs or milk and can even be made without sugar, as the chestnut flour is naturally sweet. However, honey is always added to taste as a final touch.
Caldereta de Cordero: a traditional Spanish shepherd’s lamb stew
This Spanish Lamb stew (caldereta de cordero) is a dish that originates from sheep herders in various regions of Spain, which is why there are different regional versions. The name comes from the traditional method of cooking, using a large pot (caldero) placed directly over an open fire. The result is a simple and rustic yet incredibly flavorful lamb stew.
Super easy keto and flourless cinnamon cookies
This recipe for cinnamon cookies is not only very easy, but it is also keto and flourless, thanks to the fact that they are prepared with crushed almonds and xylitol. It is an excellent adaptation of the Greek kourabides (also known as kurabie in Türkiye), baked with almonds and cinnamon, and specially popular in Winter.
“Fakes” recipe: traditional Greek lentil soup
This lentil soup is a very tasty vegetarian dish, and it is an excellent source of protein and fiber. Greek-style lentil soup (or “fakes” in Greek) is served with vegetables and seasoned mainly with cumin and vinegar, which gives a unique character to this dish.
Rice with boletus, an irresistible autumn recipe
Rice with boletus (risotto ai funghi porcini in Italian) is an absolute star recipe in autumn, since boletus edulis are probably the most appreciated mushrooms, thanks to their flavor, texture and aroma. They are very versatile and are usually consumed in soups, pastas, risottos or as a garnish or side-dish for meat.
Ossobuco in red wine sauce with mashed potatoes
Ossobuco in red wine sauce is a highly appreciated recipe in many countries, both in Europe and America. A long simmer allows to obtain very tender meat that falls off the bone on its own, and a thick sauce that is irresistible when dipping mashed potatoes, polenta or rice.
Exquisite “pesto rosso” (sun-dried tomato pesto)
Italian “pesto rosso” is a delicious variant of the famous pesto Genovese (basil pesto). In this case, the main ingredient is no longer basil but (dehydrated) sun-dried tomatoes. After grinding them together with the rest of the ingredients, you obtain a pesto that is perfect both for seasoning a short pasta and for spreading on bread or “bruschetta”.
Amazing sugar-free beetroot and carob cake
This beetroot and carob cake is surprising due to the unusual combination of ingredients. The result is a cake that is as tasty as it is healthy.
Original and authentic Hungarian Goulash recipe (“Magyar Gulyás”)
Hungarian goulash is one of the most famous soups all over the world, and although no one doubts its fame, this statement may be striking due to an unexpected detail: is goulash a soup? Indeed, authentic Hungarian goulash is a meat soup, although it is usually confused with an almost identical recipe but served as a beef stew.
