This recipe is a delicious variant of the traditional fainá, which is served in all pizzerias of Buenos Aires. The green onions (or scallions) adds a lot of flavor and personality to the preparation, which is why it is worth making it at home, since it also involves very little difficulty.
Category: Recipes
Valtellina quiche (crostata alla valtellinese): if you love pizzoccheri, you must try it
This quiche is inspired on the famous pizzoccheri della Valtellina. As it happens with omelettes and soups, quiches are also an excellent tool to take advantage of vegetables or other ingredients that always remain at the bottom of the refrigerator. And combining them with a little care, we can have amazing results.
How to cook snails
For many people, snails surely seem exotic or even intimidating. However, they are highly appreciated in many Mediterranean countries, especially in Spain, France and Greece. If we buy already clean snails, their preparation is very simple and quick. Otherwise, we must observe certain previous steps, which are indicated here.
Secrets of the best Argentinian milanesas (breaded cutlet)
One of the star dishes of Argentinian cuisine. A milanesa is a steak (beef, chicken or pork), sliced very thinly, which is then battered with breadcrumbs and finally fried or baked. Its preparation requires some not very complicated steps, and by following a few secrets, you can reach that level of milanesas that makes tourists who visit Argentina fall in love with this dish.
Bake “Koulouri Thessalonikis” or “Simit” at home
“Koulouri” (plural “koulouria”) is the name of a type of bagel very popular throughout Greece, originally from Thessaloniki. Its Turkish equivalent, equally popular in its country, is called “simit.” They are ring-shaped and covered with sesame seeds. Their charm lies in the fact that they are crispy and golden on the outside, while spongy and tender on the inside.
Amazing gianduja tiramisu
Gianduja is a hazelnut and chocolate cream originating from Piemonte, a region located in northern Italy that boasts the world’s highest quality production of that dried fruit. Therefore, despite deviating from the classic recipe, this gianduja tiramisu honors one of the many noble products of the vast Italian gastronomy.
Simple and exquisite carrot cream soup
This carrot cream soup offers both flavor and quality nutrients. And on top of that, this recipe can be used to take advantage of almost any vegetable that has been forgotten in the refrigerator.
Greek Easter bread “tsoureki”
“Tsoureki” is the name of a spicy Greek bread, also known in Turkey as “Paskalya Çöreği” (literally “Easter bread”) and in Armenia as “Choreg”. It is a tradition to bake it in every home for Easter and its typical braided shape represents the Holy Trinity. However, as it is a very tasty and appreciated bread, it is common to find it throughout the year in bakeries.
Roman-style artichokes (carciofi alla romana)
This vegetarian dish is a true emblem of Roman cuisine. These artichokes are served as starter or “antipasto” in many restaurants in the Italian capital, but Romans often eat them as a salty snack, often as a filling for focaccia. This recipe was traditionally considered the poor variant, unlike “carciofi alla giudia”, which are fried in extra virgin olive oil, a prohibitive ingredient in past times.
Navarra-style cod recipe (bacalao ajoarriero)
This cod recipe (“bacalao ajoarriero” in Spanish) is a fish stew associated with the Basque Country and Navarra, although many other regions of Spain have similar dishes. It is said that its origin is due to the muleteers who travelled by mule, hence its name. Like any traditional dish, there are countless variations, so we can do without some of the ingredients if desired.