Pumpkin is a star ingredient of autumn. There are countless recipes where we can use it, be it in pasta, bread and even in desserts. It is especially common as a side-dish or garnish, and in this case, I want to suggest a combination that is always a guaranteed success: pumpkin, gorgonzola and walnuts.
Category: Recipes
Szeged Goulash, a traditional Hungarian dish with a particular history
Szeged Goulash, called “Székelykáposzta” in Hungarian, is a traditional dish with a curious history. These are two recipes that almost by chance ended up combined into one: the mythical meat “goulash”, to which stewed fermented cabbage (“sauerkraut”) is added. The result is a very tasty stew that is not complicated at all to prepare at home.
Barley soup from Trentino (minestra d’orzo trentina)
This barley soup or “minestra d’orzo” is a typical recipe from Trentino, an area in northeastern Italy near the border with Austria. Its main ingredient is barley (orzo in Italian), a cereal of great nutritional value that is worth incorporating into our diet, especially considering that its preparation is so simple and tasty.
Strawberries in wine gelatin, a super easy keto dessert
This dessert is very simple, since it simply combines strawberries with wine gelatin, and it’s also possible to prepare it with other red fruits. It is not only very simple but also very elegant, thanks to the touch of flavor and color that rosé wine adds. Additionally, the use of xylitol instead of sugar makes this dessert “keto friendly.”
All the secrets of traditional Italian pizza
Pizza! From the classical Margherita up to any of its infinite variants, it for sure (may be together with pasta) the ultimate icon of the vast Italian gastronomy. For its correct preparation, there are numerous concepts about which Italians discuss in an almost scientific way, and which we will try to summarize for those who want to bake a good Italian pizza at home.
French lobster bisque recipe (bisque de homard)
The French term “bisque” refers to a type of velvety soup that could be classified as a waste-recycling recipe, since it is prepared from the shell, legs and other parts that are discarded from the crustaceans. However, the high culinary level of the raw material and the sophistication that the recipe gained within French cuisine, make the lobster bisque a very refined dish. The preparation is equally valid for langoustines, shrimps, prawns, etc., although lobster (homard in French) is the iconic ingredient when we talk about “bisque”.
Argentine tenderized flank steak with green onions (matambrito al verdeo)
This tenderized flank steak (matambre tiernizado) is a highly appreciated cut in Argentina, and this variant with green onions (scallions) competes in popularity with the flank steak pizza, another classic recipe. The sauce based on green onions and heavy cream is a very tasty accompaniment that pairs perfectly with the meat.
Argentine tenderized flank steak pizza (matambrito a la pizza)
This tenderized beef flank steak (matambre o matambrito tiernizado in Spanish) is one of the favorite dishes of Argentinians. Flank steak is the abdominal part of the cow, full of flavor but also quite fibrous. That’s why this cut requires certain specific knowledge to succeed with the cooking, but at the end of this article, you will know all the secrets to prepare it at home without any problem.
Perfect crepes batter recipe (sweet or savory)
Crêpes are originally French, but with different names and multiple variations in shape, they are a classic in all gastronomic cultures in the world. This base recipe is very useful and is worth having in your repertoire, because it can be used interchangeably for crepes with sweet or savory filling.
The Spanish creamy seafood rice that never fails
For this rice I have chosen a very common combination of squid and shrimp, although it is possible to prepare it with almost any seafood. The particularity of rice is its pleasant creaminess, which makes it the Spanish brother of the Italian risotto.