Pasta with tenerumi is a highly popular dish in Sicily but is almost unknown in the rest of Italy. Let’s start by clarifying what is meant by tenerumi.
This word indicates the leaves of the “Lagenaria longissima”, an extremely pale green zucchini, typical of the place, which can reach up to one and a half meters in height. The tenerumi are only available during the summer so remember that you are about to prepare a dish that will make you feel quite hot… Continue reading “Pasta with Tenerumi (or Taddi) – Sicilian Culture”
The Baked Anelletti are a typical Sicilian pasta shape that are generally baked in the oven. Here they are enhanced by seasoning them with Sicilian ragù and other ingredients such as aubergines and toasted breadcrumbs. Today we will first make the sicilian sauce (ragu) and then the baked pasta.
Baked stuffed squid is a very tasty second course typical of traditional italian cuisine and sicilian in particular.
Ingredients for 4 people
2 cloves of Garlic
1 bunch of Parsley
100 gr Breadcrumbs
1 tablespoon of Capers
1/2 glass of dry White Wine
Extra Virgin Olive Oil to taste
Salt and Black Pepper to taste Continue reading “Stuffed Squid (Italian Version)”
Tiramisu is probably the most popular and appreciated Italian dessert in the world. The uncertain origins date it back to the 60s before this date in fact, there is no historical trace. Tiramisu is considered a typical dessert of both Veneto and Friuli. Over the years, several changes have been made to the traditional recipe and in fact, today, there are several variations such as pasteurized tiramisu (To avoid the consumption of raw eggs), Nutella tiramisu, strawberry tiramisu, etc. Continue reading “Tiramisu (Classic Italian Recipe)”
Pasta with mussels and pecorino romano cheese is a particular dish that will make many people turn up their noses but my advice is definitely to try it. In fact, at least on paper, the idea of combining fish and cheese has never made me crazy too, however, I must tell you the truth … mussels with pecorino romano cheese are really good for us. For the realization of the dish instead of the usual spaghetti, this time I opted for the calamarata. The only real difficulty in making the dish is managing the flavor because obviously the mussels and pecorino romano cheese are two rather salty ingredients. Continue reading “Pasta with Mussels and Pecorino Romano”
Spaghetti with Colatura di Alici from Cetara – Italy (or Salted Anchovy Sauce) are a typical Campania DOP product that is obtained from a process of ripening anchovies immersed in water and salt. The peculiarity of the dish consists in the fact that all the ingredients (pasta excluded) must be inserted cold. This makes the recipe extremely fast and easy to make but the quality of the ingredients used will be of fundamental importance. Continue reading “Spaghetti with Colatura di Alici (Italian Recipe)”
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