Recipes Selected

The beef carpaccio with rocket salad and parmesan is a simple and quick second course to prepare that does not need any cooking and for this it can be defined as a fresh summer dish: it is very thin slices of raw meat, generally of beef or veal , which are placed on a serving dish, sprinkled with rocket salad and parmesan and seasoned with oil, lemon, salt and pepper. Ideal to be enjoyed in summer, accompanied by a fresh salad.

Spaghetti Pasta Carbonara is one of the most representative dishes of Italian cuisine, an emblematic recipe that summarizes the philosophy in full: with a few, simple, beautiful ingredients you can make a dish masterpiece. The carbonara is a pasta seasoned with guanciale, pepper, pecorino cheese and eggs beaten with other pepper, which must be cooked with the heat of the pasta in the pan. Today we propose the original Roman recipe of pasta alla carbonara, where the guanciale is the master, in fact, the taste, the fat, we could say the juice of the condiment comes from this little jewel of the art of Norcia. The guanciale is the part of the pig that starts from the cheek and arrives at the end of the neck which is properly salted and peppery and is seasoned for 3 months.

The Malai Kofta are typical dishes of North Indian cuisine, among the most popular and sought after vegetarian dishes in India. These are fried meatballs usually consisting of mashed potatoes and various vegetables, with or without grated paneer.

Speaking of pesto comes to mind immediately Liguria in Italy: it is in this beautiful region in fact that, with careful care, this sauce is born that is even said to be aphrodisiac. Pesto is a cold sauce, synonymous and symbol of Genoa and the whole of Liguria, which for some decades has been one of the most known and widespread sauces in the world. The first traces of pesto can be found in the 1800s and since then the recipe has always remained the same, at least in the home preparation. To make the real Genoese pesto you need a marble mortar and a wooden pestle and ... a lot of patience. Like any traditional recipe, each family has its own recipe for Genoese pesto, the one we suggest in this recipe is that of the Genoese pesto Consortium.

Black bread is a typical specialty of northern Europe. Tasty, rich in fiber and mineral salts, it is an excellent alternative to white bread and is suitable for those who follow a low-calorie diet. The dark color is given by the rye flour mixed with other types of flour. Prepare it when you have some time and serve it spread with butter and jam for breakfast, or accompany it with smoked salmon, sour cream and chives. If, on the other hand, you have friends for dinner, serve it for an aperitif with speck or raw ham, or semi-aged cheeses that enhance the savory taste of this bread.

Babaganoush is a sauce typical of Middle Eastern and Jewish cuisine of Sephardic origin, that is the inhabitants of the Mediterranean basin. It is an exquisite cream made from eggplants pulp and sesame paste flavored with various ingredients. Defined sometimes also eggplants caviar, it is tasty and is perfect to serve on many occasions: from appetizers to aperitifs and brunch. Baba Ganoush is also very easy to prepare.

Papadum has many names: they call it papad, pappad, poppadum and pappadam, but the recipe is always the same. It is, first of all, a kind of wafer, or bread, with a pleasant crunchiness. Typical of southern India, this preparation is beginning to be seen in us too, available in ethnic food shops or fair trade markets. In India they use it as a snack, fried in coconut oil, or crumble it on rice or other preparations. Papadum or papad are traditionally prepared with various types of legumes. Black mung beans, chickpea flour, lentil flour etc.

The tandoori chicken is a dish of Indian origin that takes its name from the Tandoor, the cylindrical clay oven (or in the shape of an upturned bell) in which this preparation is traditionally cooked. Making it at home with tools common to all kitchens is very simple. It is enough to marinate the chicken with yogurt, lime (or lemon), ginger, garlic and tandoori masala, the mixture of spices that, in addition to giving the unmistakable flavor, will give the typical reddish color. The tandoori chicken can be grilled or baked, as in the recipe we show below. You can accompany the chicken with plenty of rice pilaf or, if you like spicy flavors, you can also try the chicken curry.

Quiche Lorraine is a typical recipe of the French gastronomic tradition, known all over the world and appreciated for its easy realization and its simple but decisive flavor. The basic filling of this classic savory pie is prepared by mixing together three main ingredients: eggs, bacon and cheese. Naturally, over time, the basic recipe has evolved and has left room for other interpretations: such as, the Quiche Lorraine stuffed with eggs and vegetables, or the stuffed one with eggs and cheese, is very famous.

There are few good dishes such as tuna tataki in sesame crust, a simple and quick to prepare dish, but that is easy to make mistakes if you do not follow certain tricks. The tataki is a typical Japanese recipe and consists of cooking very quickly a plate of fish or meat to the plate (or pan) and then seasoning it with soy sauce and ginger, which is crushed, chopped until it reaches the consistency of a dough. The word tataki た た き (minced) indeed, refers to ginger reduced to dough and not to cooking. It is said that the tataki was invented in 1800 by a rambling samurai, Sakamoto Ryōma, inspired by a group of Europeans who roasted grilled fish: the meeting of Japanese cuisine with the European grill, in the face of globalization. History aside, the key to preparing a perfect tuna fillet is the sesame crust. Toast the sesame first with the soy sauce and brush the tuna with mustard to make the sesame stick better. The cooking of the fillet is just a seared, the final touch to seal the crust. But let's go to the recipe, here's how to turn a simple tuna fillet into a delicious dish.

Poffertjes are delicious sweet pancakes that belong to the Dutch cultural tradition. Similar to Pancakes, Dutch Poffertjes are the most famous sweet street food you can find in Holland! Prepared with a 00 flour batter, buckwheat flour, yeast, sugar, butter, milk and eggs, these Dutch sweet pancakes are usually served with icing sugar and butter, but you can decide to enrich them with the ingredients you prefer ! Perfect for both breakfast and as a snack, Poffertjes are a dessert that is prepared all year round, especially during holidays and special occasions!

When we talk about the American cuisine, one of the recipes that come to mind is undoubtedly the legendary cake of Grandma Duck, the Apple Pie, better known as American Pie, or the American national dessert along with Cheesecake. The preparation of the Apple Pie is not particularly difficult, it is made only a little 'laborious by the packaging of the cake and any decorations.

The Spelt Greek salad is a summer recipe with which you can prepare a tasty and colorful dish to serve strictly cold. The Greek spelled salad is perfect for lunch, on the beach or in summer picnics. We advice you to choose organic vegetables or anyway vegetables of a certain origin to avoid taking harmful substances to the body. The Spelt Greek Salad is full of seasonal ingredients but, if you want, you can customize it by omitting something or adding a food to your liking. The Spelt Greek Salad is a dish rich in vitamins, mineral salts and fibers.

Today I propose a very special recipe, that of Paneer, the only Indian cheese. It would seem strange that one of the world's leading milk producers produces only one cheese: this does not mean that the Indians do not produce milk-based products, but they are mostly sweets. Little cheese is produced for a very simple reason: Indians are mainly vegetarians, and even if they are not all vegetarians, the state prohibits the use of animal rennet (the most powerful and simple to use). The element that coagulates the paneer is instead the citric acid (so you can safely use lemon juice), and the resulting cheese is a mixture between a caciotta cheese and a ricotta cheese, which the Indians use fry and then use in the stews instead of meat. So, if you are vegetarian, if you learn how to make the paneer then you can use it in a thousand and a thousand delicious recipes! To prepare this cheese the ideal would be raw milk, even better if buffalo, rich in fats and enzymes. But it is very difficult to obtain it, so let's at least try to buy whole and good quality milk, it will benefit from the taste of the final cheese !!! To complete this recipe you need these tools: 1 linen cloth or a thin and clean cloth 1 colander 1 weight (a stone is ideal) 1 perforated ladle  

Today we focus in particular on the recipe of Sohan Papdi (also called as patisa, papri son, soan papdi or shonpapri), a dessert with a characteristic cubic shape and a soft consistency, which is prepared precisely in this period between the end of October and early November, when Diwali, the Festival of Lights, is celebrated in India. On the table this Festival is celebrated with the traditional dessert based on sugar, flour, chickpea flour, ghi (the typical clarified butter of India), milk and minced cardamom seeds, as well as a nice mix of dried fruit; the recipe of Sohan Papdi is not too complex, and the greatest difficulty concerns the consistency of the cake (which depends on the exact processing of the sugar and the temperature of the various compounds), which is fluffy and soft. The flavor, on the other hand, recalls that of toffee and hazelnuts, with the touch of spices that offers a truly delicious aftertaste.

Popular in Belgium, Holland, France and Germany, then they have embarked on a long sea voyage and have landed on the New Continent, where they had a new life: we are talking about waffles, delicious gaufers' overseas cousins ! These are in both cases soft pods with an unmistakable honeycomb shape, ideal for breakfast or for brunch with the addition of different ingredients: chocolate and grains for the gluttons, strawberries and whipped cream for the most romantic, or poached eggs and crispy bacon for savory lovers ... in short, all that imagination suggest to you can make your waffles increasingly appetizing and irresistible! We were inspired by the typical presentation of pancakes and we served them with maple syrup, fresh fruit and powdered sugar: and you have already thought about which topping to start?

The fettuccine Alfredo are one of the recipes to which, when we talk about Italian food abroad, we refer without ifs or buts. The recipe was invented in 1914 by Alfredo, in fact, the owner of a restaurant in Via della Scrofa in Rome, with the intent to reinforce his wife, weakened by the fatigue of pregnancy and childbirth: she liked the dish so much that she suggested to the husband to include it in the menu and from that day became the strong point of the restaurant! But the real consecration of fettuccine Alfredo came when Mary Pickford and Douglas Fairbanks, two famous actors of old Hollywood, tasted this dish of pasta during their honeymoon in Rome and were so enthusiastic to give Alfredo a token of gratitude two cutlery with gold, spoon and fork, engraved with the dedication "To Alfredo the King of Noodles": since then, Alfredo's restaurant became a favorite destination for both the American stars of the Roaring Twenties and the frequenters of the Roman Dolce Vita, who contributed to the success of the dish even overseas! What are you waiting for? Prepare the fettuccine Alfredo for your friends!