Category: Recipes

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”.

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.

Pumpkin Schiacciata, a recipe with Tuscan air

This pumpkin schiacciata (Schiacciata alla zucca) is a recipe based on a traditional bread typical of Tuscany, which translation would be “flattened” (it derives from the verb “schiacciare”, which means “press” or “flatten”). It is a very thin and crispy bread, baked with extra virgin olive oil, similar to the typical Ligurian Focaccia. In this recipe, the dough is enriched with pumpkin pulp, resulting in a very tasty bread.

Baked giant beans with tomato, the absolute national Greek recipe

Baked giant beans with tomato (“gigantes plaki” or “gigantes sto fournou”) are considered one of the most important dishes in all of Greek gastronomy. Because of their large size, these legumes offer a pleasant creamy texture in every bite. They are also an important source of protein and fiber, which is why it is worth adding them to our nutritional plan.

Soutzoukakia, the famous Greek meatballs in tomato sauce

“Soutzoukakia” is the Greek name of a very traditional recipe, always present in restaurants all along in Greece. These are long, very aromatic meatballs that are cooked in tomato sauce. They can be accompanied with potatoes or rice, thus resulting in an extremely comforting dish.

Best baked suckling pig shoulder, just like in Segovia!

Suckling pig shoulder is a very tasty meat, which is usually prepared for festivities and special occasions. Especially famous is the Segovia suckling pig, a city where some restaurants have become world famous thanks to this meat. Do you want to prepare this delicacy at home? With all the tips in this article, now there will be no secret to success.

Argentine rolled flank steak recipe (“matambre arrollado”)

Beef “matambre” (flank steak) is a cut that, due to its shape, is ideal for stuffing and rolling. This method is one of the most common in Argentina to cook the popular “matambre”. Rolled flank steak can be served hot, but the most traditional option is to serve it sliced ​​as a cold starter, and it is in fact a holiday classic in Argentina, especially at Christmas and New Year’s Eve.

Zucchini parmigiana (parmigiana di zucchine) with datterino tomato

Zucchini parmigiana is an alternative variant to the traditional “parmigiana di melanzane”. In this case, instead of using eggplant, tomato and mozzarella, the recipe is based on zucchini (also called courgette). This vegetable has a more delicate flavor than eggplant, so we can combine it with datterino tomatoes, a type of yellow tomato with a more subtle flavor, and a cheese that can be provola, scamorza, or a mixture of both.

Red cabbage with apple, an irresistible garnish from Eastern-Europe

Red cabbage with apple is a perfect accompaniment to roast meats, especially duck or goose. This garnish is very common in Bavarian, Bohemian and other Eastern European countries. Unlike “Sauerkraut” (fermented white cabbage), red cabbage can be stewed with apple (and sometimes with honey too), and that sweet touch means that no one can resist this recipe.