Tag: vegetarian

Exquisite “pesto rosso” (sun-dried tomato pesto)

Italian “pesto rosso” is a delicious variant of the famous pesto Genovese (basil pesto). In this case, the main ingredient is no longer basil but (dehydrated) sun-dried tomatoes. After grinding them together with the rest of the ingredients, you obtain a pesto that is perfect both for seasoning a short pasta and for spreading on bread or “bruschetta”.

Pumpkin Schiacciata, a recipe with Tuscan air

This pumpkin schiacciata (Schiacciata alla zucca) is a recipe based on a traditional bread typical of Tuscany, which translation would be “flattened” (it derives from the verb “schiacciare”, which means “press” or “flatten”). It is a very thin and crispy bread, baked with extra virgin olive oil, similar to the typical Ligurian Focaccia. In this recipe, the dough is enriched with pumpkin pulp, resulting in a very tasty bread.

Baked giant beans with tomato, the absolute national Greek recipe

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.

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.

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.

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.