A classic of Italian cuisine is pasta with swordfish and eggplant. In the classic recipe, the latter ingredient, must be fried but we, lovers of a slightly lighter and healthier kitchen, we preferred a more delicate baking. The other ingredients have also been greasy with raw oil before being cooked…
Whenever I opened the fridge, I looked repeatedly and languidly the pesto of artichokes that I kept there, laid with care and waiting to be tasted. Decided, we make a pairing in classic style ‘ 80 years, a beautiful seas and mountains. Pesto of artichokes and swordfish and why not,…
Today is the turn of Sabrina who participates in our contest with his recipe of a first that, not to change the theme of the latest recipes received, continues to exalt the sicilianity of the courses that we present. This dish combines the scents of the sea and the land…
I took a while to decide how to exalt the properties of the Maccarronis de Busa de La Casa del Corn, a typical Sardinian wrinkled and porous pasta, able to capture the seasoning, tasty and fragrant but, in the end, I decided that the best combination could be that Of…
It is useless, when you enter the fishmonger’s shop and you are in front of a fish so majestic, you will always be fascinated and enchanted by its beauty, freshness and majesty. If you then stay electrocuted even seeing it in photos (well yes, I have the luck to receive…
We thank Emanuele, the most prolific participant in the contest “today’s kitchen…”, for his new recipe. Let us present and explain step by step how to realize: the recipe of cous cous is quite traditional, usually made with sliced fish and purists turn the nose seeing this recipe, but this…
Can a seafood dish be fresh and summer like an ice cream? The answer is you obviously… try this carpaccio accompanied by this sauce with fresh taste, it will be a dish that will surprise you! Ingredients for 4 people: 400 grams of swordfish carpaccio 1 bunch of parsley…