How to Make Strawberry Crumble Cake Indulge in a delectable dessert with a twist – a strawberry crumble cake that is sure to impress. Furthermore, this dessert boasts a rich and flavorful taste, making it a treat for all the senses. Additionally, if you’re a fan of the classic combination of strawberry jam and crunchy …
Tag Archives | Italian food blog
Whole Wheat Pizza
Whole Wheat pizza dough is an alternative to traditional pizza and it has the most surprisingly incredible crust! Easy to digest and filled with fibre the rustic nature of the dough and careful cooking time keep it perfectly crisp and golden.
Almond Cake
Almond cake might just make you change the way you think about dessert! It is dense yet moist and you can adapt to suit your taste and add any fruit you choose – I added fresh figs and let me tell you, it took my almond cake recipe to a whole new level! You can also substitute plain flour for buckwheat and make it a flourless cake with the same flavoursome taste! Try this quick and easy almond cake recipe to create this moreish treat and let me know what fruit you add!
Orecchiette Pasta
Orecchiette pasta are cute little morsels that require no special tools – just a good eye and some patience to get right! They resemble a small ear (which is where their name comes from) and are typical of one of my favourite southern regions in Italy, Apulia.
This recipe will teach you how to make orecchiette from scratch using just two ingredients. They can be cooked up right away or left fresh in your pantry for a few months!
Pasta e Fagioli
Pasta e Fagioli is a classic dish in Italian cuisine. A first course with an unmistakable flavour that has its roots in the rural tradition; pasta e fagioli is a poor, cheap dish, using short pasta and beans, but is extremely tasty and genuine. This is timeless Italian comfort food that warms the heart, in my recipe we will make the best pasta fagioli with Nonna Igea, who will share how to make homemade sagne – a very old pasta form, from where my Nonna was born.
Stracciatella Cheesecake
Stracciare in Italian means “to shred.” It’s from here that we get the word “stracciatella,” which you will see in pretty much any given gelateria in Italia. If you have ever been fortunate enough to have a cup or cone of stracciatella gelato, you know its main feature are the “shredded” chocolate chunks.
Just in case you don’t have a gelateria nearby, now you can have those same stracciatella flavors at home with this very snackable cheesecake!
Baked Rigatoni
Baked Rigatoni: Every Italian household has their very own version of it! From North to South the ingredients differ but the cheesy goodness and perfect crunchy edges never really change.
Tomato Basil Pasta Sauce
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because one you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
Stuffed Calamari with Tuna and Olives
Stuffed Calamari (known in Italy as Calamari Ripieni) is one of those classic Italian dishes that every region seems to claim as its own. It would make sense that it would originate in a seaside town, but the first known recipe was actually found in a collection of Roman recipes dating back to the 5th century. Unlike carbonara, for example, calamari ripieni is extremely versatile, drawing from the fact that each region uses its own local flavors for the stuffing. Although mediterranean flavors are generally used, in Liguria you may find a spinach stuffing, whereas in Sicily you’re more likely to find anchovies and cheese. No matter how you make it, the end result is always a plate wiped clean!
Chicken Bites Cacciatore
You’ve probably heard of chicken cacciatora (or more likely you’ve seen it as “cacciatore”). But, what does it mean? Thought to have originated during the Italian Renaissance, it literally translates as “hunter’s chicken,” as wild herbs, plants, and mushrooms were tossed in the pan along with the catch of the day. It’s a typical recipe popular in Italian cooking and can be prepared in multiple ways. We love it because not only is it easy to prepare, it is full of flavor. Make sure to have your scarpetta, or bread slice, ready – you’re going to want to mop up every last drop!
