Basic preparations
Chickpea meatballs
These chickpea meatballs are a very simple and quick recipe that you can prepare with just a few ingredients and obtain a tasty and satisfying dish even if the fridge is empty. In fact, all you need is a can of chickpeas, a sandwich, even a stale one, an egg and little more and you're done.
Genoese
Genovese is an authentic Neapolitan ragù, famous for its slow preparation and intense flavour. Made with plenty of onions slow-cooked with beef, it creates a rich, creamy sauce. Served with pasta such as ziti or rigatoni, it is a dish that embodies the tradition and passion of Neapolitan cuisine. Despite the name, it is not linked to Genoa but is a masterpiece of Naples. Perfect for those who want to savor the essence of authentic Italian cuisine, every bite is a celebration of Neapolitan culture and culinary dedication.
Wholemeal sandwiches
These are the sandwiches I eat every day. Good, soft and tasty, they have nothing to envy of traditional bread and are much more nutritious and healthy. I prepare at least fifteen at a time, keep them in the freezer and, if necessary, defrost the ones I need in 5 minutes. Really good and practical, try them too!
Tortelloni with raw ham
Welcome to the heart of Italian cuisine, where each dish tells a story of tradition and passion. Today, I'll walk you through the creation of a beloved classic: tortelloni with raw ham . This recipe, perfect for Italian cuisine lovers of all levels, combines rich flavors and delicate textures for an unforgettable culinary experience. Whether you are an experienced cook or an enthusiastic beginner, prepare to immerse yourself in a culinary journey that will delight your senses and enrich your culinary repertoire. Follow me on this gastronomic adventure, step by step, towards the creation of an exquisitely Italian dish.
Pesto sauce
Genoese pesto is a concentrate of Italian aromas and flavours. It's traditional to eat it with trofie , but it's fantastic as a sauce to season any shape of pasta. This pesto will conquer your sense of smell and enchant your taste, just be careful not to sauté it in the pan or heat it too much otherwise it will lose most of its great qualities.
Parmesan fondue
Parmesan fondue is a convivial dish to be enjoyed in company around a table. Made only with Parmesan, cream and a little pepper, this Italian dish allows you to obtain a bomb of flavor in just a few minutes with which to amaze your guests.
Focaccia
Succulent, crunchy on the outside and soft on the inside: this is focaccia . To be eaten alone or stuffed with whatever you prefer, this fantastic Italian product is simply the height of gluttony. This method of preparation does not require a mixer but still allows you to obtain a focaccia that is light and fluffy like a cloud.
Fresh pasta
Homemade fresh egg pasta is one of the basics of Italian cuisine, in fact you can prepare: baked lasagna, tortellini, tagliatelle al ragù and many other types of pasta. Very simple to prepare, one hundred grams of flour is enough for each egg and the pasta is done. Here I show how to make tagliatelle and maltagliati but you can use the same dough to prepare any other format.
Bechamel
This is one of the most used sauces in Italian cuisine , especially for baked preparations based on vegetables or pasta. Milk, butter and flour create this velvety sauce with an aromatic and delicate taste that accompanies many savory dishes.
Potato gnocchi
This is a classic dish of Italian cuisine, excellent with any seasoning, I love them with my homemade ragù. A simple and light recipe, very versatile and suitable for all palates.
Meat sauce
This is the meat sauce that we have been making in the family for decades. A simple recipe that allows you to obtain a tasty and aromatic ragù, different from the usual meat ragù drowned in tomato. An alternative preparation but still 100% Italian to try. I also show you how to keep it in jars for many weeks.
Rye buns
These rustic and fragrant rye sandwiches are typical of the mountains of northern Italy. Very simple to prepare, they don't need folds or long preparations. Crispy outside and soft inside, eat them warm with salami, cheese and a good glass of wine.