This is a take on a very traditional dish from Abruzzo. Ingredients for two people: 2 tbs extra virgin olive oil one clove of garlic 3-4 anchovy fillets Couple of dry spicy chillies (feel free to use more!) a generous bunch of italian parsley (also known as flat parsley). Roughly chopped. about 200gr pasta (a […]
My grandma cooks baccala’ in a variety of ways. Once in a while she also made pasta with it. The recipe I used is not quite what she did, but it was heavily inspired by her cooking. Note that in this case I used a standard tomato sauce as the main base for the sauce. […]
My friend Claudio suggested to grab lunch at this lunch spot called Il Corvo. It’s right behind the market down the steps. He said he was sharing space with the gelateria Procopio – which I found a bit mediocre the couple of times I ate gelato there. Well, il Corvo definitely makes it a worthy […]
Last night we had some friends over and H wanted one of her favorites – pasta alla puttanesca. I like this dish in a couple of variations. This time we added a bit more tomato sauce
Tonight I wanted to make a vegetarian carbonara dish. The thing is that if you take pancetta (or baken) out of the equation it becomes really tricky to give it that distinct flavor and extra dimension that this simple dish needs. It becomes even trickier when you don’t like that much cream in your sauces […]
For the pesto just blend a mix of herbs – I used basil, thyme, mint and parsley – with olive oil (until you get a smooth consistency), Parmesan cheese (freshly grated is better), and pinenuts.
