This gluten-free chickpea crêpe (Farinata), is a fabulous flatbread and a great italian substitute for pizza dough. It’s delicious alone or served with cheese, artichockes and sauteed onions. photos coco zordan A bit of History: Farinata, socca, or cecina is a sort of thin crêpe of chickpea flour originating in Genoa […]
Fennel is so good for your digestion and for your gut. 💪👍And it tastes delicious.😋😋 Baked Fennel with bread crumbs and Herbs☘🌿3 fennel2 cups bread crumbs 🍞1/3 c. XVOOSage and Rosemary🍃Salt and pepper Wash and cut fennel in small pieces. Steam cook or boil until tender. Set oven at 425F/200C. […]
Tagliatelle 🍝 with english peas, bacon🥓 and parmigiano🧀….just perfect!Home-made or from the store, Tagliatelle are everytime a wonderful entreé that pleases all palates and ages.😋 RECIPE for 4 👬👭 ♡vegetarians just skip bacon 🙂 300 g. Dry Tagliatelle 🍝150 g bacon or guanciale🥓1 onion or shallot🧅250 g frozen or fresh […]
The Basic No-Knead Bread Recipe Adapted From Sullivan Street Bakery You don’t need a brick oven to make an incredible rustic bread. Nobody will believe that it’s home made. If it’s your first time I’d recommend to use a mix of bread flour and whole wheat flour. Bread flour (similarly to […]
Can I say that I invented this recipe? As a little girl, who grew up in northern Italy, I remember enjoying a delicious bun made with “zucca” (pumpkin), covered with a glaze and sugar rocks on the top. It was a seasonal treat linked to the cold season. When I […]
People from Tuscany are well known for being practical and doing things their way. Instead of mixing eggs and flour, roll the dough, make the filling, shape it, and seal it to make it into a ravioli, someone came up with the idea: why hide this beautiful filling of ricotta and spinach in […]
Making a fresh batch of starter is as easy as stirring together some flour and water and letting it sit. Yes!! You’ll need just flour, water, and a little bit of patience. Here is how to make your own sourdough starter from scratch. Easy-peasy.😀 But what is a Sourdough Starter? […]
This recipe is a variation of the Brioche Bread. The addition of dry fruit makes it richer and almost a cake, the ideal bread for the festivities. This recipe contains raisin and prunes but you can add any kind of dry fruit according to your taste and to what your […]
I found this recipe on https://blog.giallozafferano.it/lacucinadivane/ciambella-soffice-per-colazione/. This pound cake has been a true revelation. I slightly changed the amounts of some ingredients and added the vanilla extract but I love the fact that contains olive oil instead of butter. The potato flour (potato starch?) and the whites whipped separately give […]
The maltagliati are irregular pieces of egg pasta usually produced from the scraps of the pasta with which the tagliatelle or the lasagne are made. They have different shapes, from triangles, to strips, to round or rhombus shapes and also vary in thickness and size. This particular uneven pasta is characteristic of the Emilia Romagna region and of […]