Porchetta is originally prepared in rotisseries by boning and seasoning a whole pig, which is sewn completely and then baked for many hours over low heat. This heat allows all the fat to drain, until you get a super crispy exterior, as well as a lean and very tender interior. For this homemade version, pork breast with skin is used, with a fantastic result.
Category: Recipes
Panna cotta recipe (keto frendly!)
Panna cotta is a very famous Italian dessert, worldwide appreciated as much as tiramisu. It is a very simple preparation based on heavy cream which is thickened with gelatin. It is usually accompanied with red fruits, although we can experiment with other alternatives such as mango, pistachios, coffee, or whatever our imagination suggests!
Healthy zucchini fritters recipe
This zucchini (sometimes called courgette) based recipe is an adaptation of a very popular starter called “kolokithokeftedes” in Greece (which translates as “zucchini meatballs”), which is also known in Turkey as “mucver.” The main difference with the classic recipe is that it will not be necessary to deep-fry the fritters in a huge amount of oil, which is much healthier.
Greek beef and tomato stew (“moskhari kokkinisto”)
This recipe is a traditional Greek stew, and its translation means “reddened beef”. This name is due to the color that the tomato sauce gives to the dish. The meat is cooked for a long time over low heat with vegetables and tomato, until a bite is so tender that it can be cut with a spoon.
Argentinian fainá with green onions
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.
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.