Cucinone

Pollo al mattone – Chicken cooked between terra-cotta

cucinone — Sun, 15 Aug 2010 10:45:58 +0000

Literally, this recipe translate as “chicken with a brick”, so called because the chicken is flattened down with a brick during grilling. This not only reduces cooking time, but also keeps the chicken tender and moist. A mattone is a special device made in terra cotta for cooking a chicken on the stovetop, withouting having [...]

Bruschetta al pomodoro – Tomato bruschetta

cucinone — Wed, 28 Jul 2010 15:50:01 +0000

Often a picture says much more than a long text. This video proves the point: just looking at it is enough to reproduce this easy dish in your own kitchen. As always, make sure that you get the best ingredients (good bread and tasty tomatoes are the hardest bit) and do roast the bread in [...]

Fettuccine ai funghi porcini – Pasta with porcini mushrooms

cucinone — Wed, 28 Jul 2010 15:32:28 +0000

This is one of those recipes that proves that it can be easy to put a fantastic dish on the table with minimum effort. Key to the success is, as often, the quality of the ingredients, in this case fresh porcini mushrooms, and home made egg pasta. If you do not want to make your [...]

Spaghetti alla puttanesca

cucinone — Sat, 29 May 2010 09:18:03 +0000

Photo credits: rdpeyton This pasta recipe is considered a classic, although it is fairly recent. Artusi does not mention it, and the first written referral dates from 1961. From then on, the recipe spreads quite quickly. Puttana literally means whore, and so people have come up with interesting theories about the origin of the name: [...]

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, [...]

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 a [...]

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 [...]

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 roasting away, [...]

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 [...]