It seems incredible but with only 3 ingredients it is possible to make fresh homemade cheese and even ricotta. The procedure is very simple and only requires small precautions, which will be explained here.
Category: Vegetarian
Keto burger with Portobello and Halloumi
A creative proposal for a delicious, low-carbohydrate hamburger. The secret is to replace the buns with Portobello mushrooms. The option turns out to be vegetarian using halloumi, but of course, the recipe also works wonderfully with beef burgers.
Original and definitive Tiramisù recipe
The dessert of desserts: Tiramisù. One of the most famous sweets in the world, and according to some statistics, one of the 5 best-known Italian words abroad. This is the authentic recipe, but some possible variants are also listed, including some option which reduces the sugar content.
Recipe of the traditional Tuscan Castagnaccio
Castagnaccio is a typical Tuscan sweet made from chestnut flour. It’s therefore a typical autumn preparation. Its particularity is to be prepared without sugar and with very few additional ingredients. Its taste is delicate and subtle, with a compact but soft consistency at the same time.
How to prepare the best homemade Argentinian chimichurri
The quintessential sauce from Argentina, always present in a good barbecue or “asado” to accompany both meat and a “choripán” (sausage sandwich). Follow these tips to prepare a quality homemade chimichurri very easily as if you were a true Argentinian from the Pampas!
Eggplant salad recipe
This title may sound strange in English, but it is the exact translation of a very traditional mezze called melitzanosalata in Greek or patlican salatasi in Turkish. With few further ingredients, it can also turn into baba ganush or mutabbal, both very popular in many regions of the Middle East.
How to make Stracciatella at home
Straciatella is a fresh dairy derivative that arose as a solution to take advantage of the remains in the production of mozzarella. Its creaminess and softness allow it to immediately win the hearts of those who try it. It is mostly famous as a filling for the burrata in Puglia, but in Italy it can also be found separately.
Feta and red pepper spread
This spread is a variation on the Greek tirokafteri, but using red peppers instead of chili. The result is therefore not spicy, but very tasty all the same, and ideal for those who prefer more delicate flavors.
Amazing spring garlic omelette recipe
Have you heard about “spring garlic”? Also called garlic scapes or green garlic, these sprouts are actually immature garlic, which was early harvested (before the cloves form in the bulb). The flavor and aroma is very similar to that of already ripe garlic but much more delicate and a little sweeter. One of the most common ways to consume them is with eggs, either scrambled, in an omelette or as it’s called in Spain, “tortilla”.
Argentinian aubergine “escabeche” preserve
“Escabeche” is a typical Ibero-American preserve. It consists of marinating cooked meat or vegetables vinegar and oil. And these aubergines in escabeche are a delicious starter normally present in Argentine barbecues. Its preparation does not present great difficulties and they are always an excellent appetizer to enjoy with a good bread while waiting for the great main course.
