Category: First courses

In the trattorie of Florence I have heard shelled beans cooked in this way called “fagiouli all’uccelletto”. (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well) This recipe is a typical Florentine way to eat their beloved cannellini beans which have replaced meat for centuries. The name originates from the way small…

Paccheri pasta is a new format particularly apt to being stuffed. With truffles sauce, sausage, Porcini mushroom is ideal for festive occasions. Prep Time: 1 minutes | Cooking Time: 30 minutes | Total Time: 1 hour + 30 minutes | Yield: Makes 4 servings. Ingredients Âľ lb. (300 g.) Paccheri pasta Ingredients for the stuffing…

Usually “potage” and “sea” contradict each other. This recipe is connected to “land” ingredients like potatoes, leeks, and a lot of fresh cream. I created this recipe when trying to exalt Autumn vegetables, and trying to propose something healthy but extremely stimulating. I have always been inspired by French cuisine, but the recipe of the…

When summer approaches, two things cannot be missed on an Italian table: spaghetti with fresh clams and a bottle of chilled dry wine Usually, I love making fresh home-made pasta. However, sometimes stopping for a while, opening a bag of excellent durum wheat spaghetti, and making this simple and delicious pasta means it is summer –…

The freshness of arugula is very inviting in the heat of the Italian summer. This is, of course, a variation of the famous “pesto” par excellence”. Arugula is a great source of flavonoids that are believed to have antioxidant properties. It’s also an excellent source of vitamin K, B and a very good source of…