Thanks Elena for this healthy and taste recipe….. and for your wonderful pictures!
If you don’t find lentil pasta, don’t worry! We made this dish with durum wheat pasta, the result is perfect!
This quick recipe is for those who think that it takes a long time to make Italian dishes!
You will be able to prepare the seasoning while you are waiting for the water to boil.
Burrata is a delicious fresh Italian cheese composed by mixing mozzarella and cream.
The outer layer is a thin and firm shell of mozzarella, on the other hand the inside is a doughy and tender mixture, called stracciatella, made with fresh cream and mozzarella’s snippets. This cheese was created in the Southern regions of Italy, known for farming and agriculture.
Now the burrata is easily sourced in many cities outside Italy; in Copenhagen you will find it at Eataly store or made by La treccia.
This week we begin to tell you our favorite Christmas lunch menu. The first course, primo in Italian, is a traditional recipe from Piemonte, a beautiful region in the North of Italy that offers many local products including many kinds of cheese, red and white wine and truffles. The ravioli di fonduta with truffle combines the strongest flavours of this region.
We cooked this delicious dish using a truffle kindly offered by one of the our favourite traditional Italian restaurants: Armando’s Trattoria. There, in a pleasant atmosphere, you can enjoy dishes as well as delicious pizzas and wouldn’t notice you are not in Italy.
The ravioli’s pictures were taken from our favorite and talented photographer Giulia Bellini!
And finally our last recipe to get rid of the pumpkin leftovers you still have in your fridge!
This delicious lasagna with pumpkin and leek will satisfy all the avid lasagna-lovers, and all of their vegetarian friends too. So, roll up your sleeves and enjoy.
We are sure that everyone this week will have pumpkin’s leftovers. Instead of waste them, why don’t you try to make these delicious pumpkin ravioli, a good example of traditional Italian food.
We wish you all a fun and spooky Halloween filled with lots of yummy treats!!!!
This week we will show you how to prepare one of the most traditional and popular pasta dish from the southern Italian cuisine: the Orecchiette con le cime di rapa (orecchiette with broccoli rabe).
The broccoli rabe is a bitter green vegetable that grows in autumn-winter season in Italy. But, even though it’s not a typical Danish product, we easily found it in few greengrocers (SuperBrugsen and Meny), and that’s the reason why we decided to prepare this recipe. (See the picture below if you are in doubt on how to recognize the broccoli rabe).
With great surprise, we found also the dry orecchiette pasta (Rummo brand) in SuperBrugsen, Irma and Meny shops, but if you would like to make the fresh ones by yourself, follow the instructions below!
If you are organizing a romantic stay with your beloved, we would suggest to book a few nights at one of the most typical and charming houses in Puglia (Apulia-Italy), called Trullo. Book your stay, at Trullo per due (video of trullo per due) in the countryside just outside Ostuni. And while you are there, don’t miss the most tasteful Orecchiette with cime di rapa of Ostuni at Osteria del tempo perso!