Cucinone

Spinaci saltati – Sauteed spinach with garlic

cucinone — Fri, 19 Feb 2010 17:56:47 +0000

Whether spinach is as healthy as people told me when I was a child – I don’t know, but it surely has become a favourite. The Italian way with spinach is quite simple. The biggest job is properly cleaning and rinsing the spinach. Do use fresh spinach for this dish. Ingredients 1 kilo fresh spinach, cleaned and [...]

Minestrone d’inverno – Winter minestrone

cucinone — Sat, 14 Nov 2009 16:49:16 +0000

This is one of those Italian words that doesn’t need a translation: it has become standard vocabulary. Translated it means “big soup”: minestra becomes minestrone, just like cucina becomes cucinone: big kitchen. So, why is this called a big soup then? Quite simply because so much ingredients go into it that it is actually [...]

Ognissanti – All Saint’s day

cucinone — Sat, 31 Oct 2009 23:00:44 +0000

Insalata di rucola, pera e pecorino – Salad of rucola, pear and pecorino

cucinone — Wed, 21 Oct 2009 08:07:34 +0000

Pears and pecorino are a classic combination, often served as an end to the meal. In autumn, when pears are abundant, you can serve this salad as part of antipasto misto, or as a light starter. Make sure the pear is ripe, but still has a crunch to it. Ingredients: 1 tablespoon red wine vinegar 4 tablespoons olive oil some [...]

Verdure d’inverno al forno con salvia e aglio – Roasted root vegetables with sage and garlic

cucinone — Mon, 19 Oct 2009 06:56:40 +0000

Root vegetables are often regarded as old-fashioned and boring. The secret of this dish lies in the combination of several vegetables, and the wonderful, mellow taste they get in the oven, perfumed with garlic and sage. It is also an easy dish, that requires some preparation beforehand, but then sits in the oven [...]

Patate arroste all’aglio e rosmarino – Oven roasted potatoes

cucinone — Sun, 18 Oct 2009 09:27:33 +0000

Ingredients: 800 gr potatoes, peeled 4 tablespoons olive oil (extra virgin, preferably Tuscan, ideally Lucca DOP, if possible Fubbiano) 4 garlic cloves, peeled and squashed, preferably new season chopped needles of 2 large sprigs of rosemary corse sea-salt and freshly milled black pepper Cook the potatoes for 10 minutes in lightly salted water. Drain and let them cool. Cut the potatoes [...]

Lenticchie in umido – lentil stew

cucinone — Fri, 16 Oct 2009 07:37:26 +0000

In many parts of Italy, lentils are served for the New Year’s eve dinner. The idea behind this is that the lentils represent small coins (lots of them!) and eating them will bring financial fortune in the New Year. I don’t know if this really works, but you can allways try. Anyway, they [...]

Genetically modified rice? No thanks!

cucinone — Tue, 06 Oct 2009 07:31:12 +0000

Pollo in umido con le olive – chicken with olives

cucinone — Sun, 04 Oct 2009 14:56:32 +0000

I’ve been fine-tuning this recipe for a long time now, and I consider it as definitive. The dish is quite straightforward, and you only need a few ingredients, but these should be of top quality. So, buy the best chicken you can find/afford, look for taggiasche olives, and a decent bottle of dry, [...]

Penne con radicchio, pancetta e aceto balsamico – Pasta with radicchio, pancetta and balsamic vinegar

cucinone — Mon, 21 Sep 2009 18:13:52 +0000

This is one of those wonderful quick pasta recipes, where the sauce is made while the pasta is cooking. You can use whatever radicchio is available, but try to get the radicchio rosso di Treviso if you can. The radicchio rosso di Chiogia is also a good choice. The balsamic vinegar gives a sweet touch that [...]