Sicilian peperonata or “peperonata siciliana” is a traditional vegetarian recipe based on peppers. It is a very versatile preparation that can be served cold on a bruschetta, or hot as a garnish to accompany a meat or fish dish.
Category: Salads, Soups & Appetizers
The authentic Polish sauerkraut soup recipe (Kapuśniak)
Kapuśniak is the name of a traditional Polish sauerkraut soup, prepared with sour cabbage (that is, sauerkraut) and meat, usually also served with different vegetables such as carrots and potatoes or celery root.
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.
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”.
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.
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.
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.
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.
Capuns (Swiss mountain chard rolls)
This recipe is one of the gastronomic emblems of the Grisons (Graubünden or Grischun in their different local languages). This canton is located in the east of Switzerland and is the largest in the country. The preparation of “capuns” varies significantly as you go through the towns, but basically it consists of chard rolls that are filled with a paste that includes typical regional sausages, and are baked or boiled with a final touch of a mountain cheese gratin.
How to prepare “żurek” (traditional Polish soup)
“Żurek” is the Polish name of a traditional soup with a pleasantly sour taste. It’s called sometimes “white borscht,” although it actually has no relation to that beet soup. Its typically sour flavor is due to a fermented rye base, and it’s usually served with a white Polish sausage and a hard-boiled egg.