Posts Tagged ‘do’

Salciccia Con Pure’ Rustico

Another easy preparation with a tasty way to make mashed potatoes as side dish, too. The pork sausages are fresh and the potatoes too, “Bologna” yellow quality…simply the best…         Ingredients: (4 portions) one pound of  pork sausages one pound of potatoes two garlic cloves few sage leaves a pinch of marine salt […]

Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce

      Cooking Foods Italian Recipes – Penne in Sausage & Asparagus Sauce More details are in my culinary books published by amazon.com           Asparagus, garlic onion and sausage are the simple ingredients of this tasty sauce.                         Cut the […]

Topinambur Al Vino Rosso

      Topinambur are curious vegetable used centuries ago in Europe, this before potato was imported from the Americas and become the most popular food worldwide. Far to be forgotten Topinambur are appreciated for their delicate and delicious taste, here I give you a simple recipe to make a wonderful complement to main courses […]

Berodo – Blood Sausage – Morsilla

This is typical old recipe, the main ingredient is the blood-sausage which we call “berodo” in my born town of Genoa.  The “berodo” is a sausage filled with cooked pig  and/or cattle blood mixed with flour and/or other ingredients such as pine-cones, chocolates or wine this depends from the region where it is prepared.  The following is our family recipe. […]

Codfish In Cheese Cream – Stoccafisso Al Taleggio

There are so many different excellent cheeses in Italy. One of the best is “taleggio” a creamy cheese born in the  homonym beautiful village of Taleggio stoned in the nature near Bergamo in north of Italy. In this recipe I will use the harder part of the fennels (I separated and put away in the recipe “bitter fennels”). If you are […]

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