Side Dishes
Mushrooms and baked potatoes
Today we are cooking in foil, a very versatile cooking methodology that allows you to cook from meat to pasta to vegetables. Here we will prepare mushrooms and potatoes, a recipe in full Italian style that I am sure you will like very much. All you need is a bit of potatoes, mixed mushrooms, the typical Mediterranean aromas and you're done!
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!
Mashed potatoes
There is no Italian cuisine where mashed potatoes are not prepared at least once a week. Its goodness and ease of preparation have made this dish one of the favorite side dishes of Italian families. In this recipe I present the quick but no less good version. Try this fluffy potato cloud too!
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.
Baked potatoes
Baked potatoes are an Italian classic that everyone loves. In this recipe I propose a simple but delicious version with a crunchy and golden crust on the outside and a soft heart inside. I often eat them alone or I like to accompany them with fresh cheese. A simple and tasty dish that will please the whole family.
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.
Polenta
Polenta is made only with water, corn flour and salt. It is as simple as it is versatile. In northern Italy we use it like bread. You can eat it soft or toasted and it goes perfectly with roasts, meats, cheeses, vegetables ... in short, with everything. You can keep it for the whole week in the refrigerator and toast a few slices if necessary in a few minutes. Try it!