#originalitalianfood

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Minestrone soup with pesto “Minestrone Genovese”

Minestrone soup with pesto “Minestrone Genovese”

Minestrone is a classic of the Genoese cuisine. It’s an healthy dish, it can be done either in summer or in winter time. It’s up to you which vegetable to use. I will show you the classic version.

Children love this soup!

Ingredients:

150 g. lumé beans. If you don’t find this kind use another at your choice.

1 eggplant

150 g. green beans

4 potatoes

¼ of Savoy cabbage

250…

[lessalessandro]

Dio benedica questa regione, sanno mangiare come Dio comanda. God bless this region, they know how to enjoy life. #ferrara #emiliaromagna #salami #salsiccia #godblessitaly #italia #italy #romagna #food #italianfood #originalitalianfood #salame #tasty #semplicità #cibo #iloveyou #lovelyitaly #unsardoingiro #sardinelmondo (presso Ferrara, Italy)

[designmcc]

The best meal ever: fettuccine Alfredo the original sauce and tiramisú. Love it! #originalitalianfood #alfredosauce (presso Ristorante Il Vero Alfredo)

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Eggplant and tunafish croquettes

Eggplant and tunafish croquettes

Longtime is gone since I last wrote a recipe……but now I’m back!

This recipe is a variation of the old one that my granny used to cook. The original one was just with tunafish and smashed potatoes.

As I really love eggplants I thought a good idea adding it to make it tastier and healthier and the result is marvelous.

Let’s have a try!

What you need

2 steamed potatoes

3 eggplants

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Potatoes Focaccia

There are several sorts of Focaccia in Liguria region. Today I chose those with potatoes inside the dough. It’s delicious, very tasty and delicate. Absolutely simple.

Ingredients:

545 g. Flour 00 type

545g. Water

300 g. potatoes

6 g. Salt

4 g. Malt or sugar

25 g. Brewer’s yeast

Extra virgin oil

Directions:

Steam or boil the potatoes amd once cooked smash them…

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Cundigiun - Summer Ligurian Salad

Cundigiun – Summer Ligurian Salad

This is a typical recipe of my region, which is extremely easy and quick to carry out. There are many versions of it.  As far as I know the real original one was only with the vegetables. That means vegan recipe. However, during the years we found many variations of it. According to your taste, you can add tuna, anchovies and hard-boiled eggs. It is up to you.

No matter which version you will…

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Vitello tonnato - Veal with a creamy tuna fish sauce

Vitello tonnato – Veal with a creamy tuna fish sauce

This recipe is typical of Piemonte region. My father’s homeland. It has always been my grandma masterpiece.

It is served as an appetizer, very tasty and simple to be done.

It is prepared at least a day or more in advance by braising or simmering a piece of veal from the back leg called Eye Round, which is then cut into thin.

It is recommended to use a specific cut of meat, which is…

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Mozzarella in Carrozza (fried mozzarella cheese sandwich)

Mozzarella in Carrozza (fried mozzarella cheese sandwich)

Mozzarella in carrozza is typical of Campania region, in the south of Italy, where you can find the best mozzarella!

Mozzarella in carrozza is a simple and tasty traditional Neapolitan dish that, thanks to the crunchy exterior and soft heart, conquers the first bite. Mozzarella in carrozza is a classic appetizer of Neapolitan cuisine. It was born as a recycled dish that originally included…

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PEPERONATA (pepper sauce)

This is a typical Sicilian recipe. It is a side dish but it can even be considered as a main dish. Not everybody likes peppers but for who loves, it’s suddenly love.

I recommend to prepare this dish in advance, in order to eat it once cold. It is the best way to taste it.

As it is a summer recipe, you can even prepare it in summer and freeze it to be able to eat it in the cold season.

Th…

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Focaccia al Formaggio

Make approx 1 hour

360 gr. Flour

500 gr. Stracchino (smooth cheese)

Olive oïl

Salt

Quantity for a baking tray of 40 cm diameter.

Worked together “00” type soft wheat flour (or “Manitoba” type flour), water, Italian extra virgin olive oil and salt to obtain a soft and smooth dough. Once the operation is complete, let the dough rest for at least 30 minutes at room temperature,…