Baked giant beans with tomato (“gigantes plaki” or “gigantes sto fournou”) are considered one of the most important dishes in all of Greek gastronomy. Because of their large size, these legumes offer a pleasant creamy texture in every bite. They are also an important source of protein and fiber, which is why it is worth adding them to our nutritional plan.
Category: Vegetarian
Zucchini parmigiana (parmigiana di zucchine) with datterino tomato
Zucchini parmigiana is an alternative variant to the traditional “parmigiana di melanzane”. In this case, instead of using eggplant, tomato and mozzarella, the recipe is based on zucchini (also called courgette). This vegetable has a more delicate flavor than eggplant, so we can combine it with datterino tomatoes, a type of yellow tomato with a more subtle flavor, and a cheese that can be provola, scamorza, or a mixture of both.
Red cabbage with apple, an irresistible garnish from Eastern-Europe
Red cabbage with apple is a perfect accompaniment to roast meats, especially duck or goose. This garnish is very common in Bavarian, Bohemian and other Eastern European countries. Unlike “Sauerkraut” (fermented white cabbage), red cabbage can be stewed with apple (and sometimes with honey too), and that sweet touch means that no one can resist this recipe.
How to prepare homemade Ayran very easily
Ayran is a very popular drink in Turkey, prepared with only three ingredients: yogurt, water and salt. Preparing homemade ayran is therefore very simple, fast and economical. This recipe can’t be missed when we make Lahmacun at home!
Milanese risotto recipe (saffron risotto)
Milanese risotto (risotto alla milanese) is one of the most emblematic dishes of Lombard cuisine. It is also known as “saffron risotto” (risotto allo zafferano) due to this key ingredient, or also “yellow risotto” (risotto giallo), thanks to the unequivocal golden color that saffron gives to the rice.
Sicilian peperonata, a very tasty and easy recipe
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.
How to bake the best Dutch oven bread
A Dutch oven, called cocotte in French, is a type of cast iron pot ideal for slow-cooking. Thanks to its excellent ability to distribute and maintain heat, we can use it for many recipes, like this crusty Dutch oven bread. And after having made it several times, I want to share here the recipe that has given me the best results.
Pumpkin, gorgonzola and walnuts, a perfect combination
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.
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.
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.