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.
Category: Salads, Soups & Appetizers
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.
The original Nice salad (salade niçoise)
Anyone who has visited Nice will undoubtedly have tried their famous salade niçoise, which is offered in practically every bistro in the city. Its original recipe is the cause of great controversy among French chefs and amateurs, so it’s worth knowing the mandatory, prohibited and permitted ingredients of this salad.
French onion soup (soup a l’oignon)
French onion soup or “soup a l’oignon” is one of the oldest recipes in the vast culinary tradition of France. Its base is an abundant amount of caramelized onion, served on a slice of bread and with gratin cheese on top. This soup is said to have become extremely popular in the 19th century as it was served in Parisian taverns around Les Halles throughout the day, and even late at night.
Bresaola, melon and mozzarella salad
A very special recipe for summer. With a few simple touches, we can offer a very attractive and quality starter. This bresaola, melon and mozzarella salad is very easy and tasty, while refreshing and nutritious. It also allows several changes in the recipe, according to the available ingredients.
Bresaola and mascarpone rolls
The bresaola and mascarpone rolls or involtini are a delicious antipasto that can be prepared quickly and does not require cooking. Only two typically Italian ingredients are enough for a first course of quality and level.
Bresaola carpaccio
“Bresaola della Valtellina” is a typical dried meat from north Italy. As it’s made from lean beef, its fat content is very low. This bresaola carpaccio, super simple and quick, is one of the most typical ways to enjoy this tasty ingredient of Italian cuisine.
Easy cauliflower cream soup recipe
This cauliflower cream is an excellent idea to take advantage of the stems and leaves. Many people usually discard them, without considering that they contain many nutrients and flavor. And by the way, the same procedure of this recipe can also be applied for broccoli.
