
Chickpea soup with rucola and my new cookbook!
My second cookbook “Festa Italiana” is published! Read all about it and enjoy a colorful bowl of chickpea soup to celebrate!
Continue reading Chickpea soup with rucola and my new cookbook!
My second cookbook “Festa Italiana” is published! Read all about it and enjoy a colorful bowl of chickpea soup to celebrate!
Continue reading Chickpea soup with rucola and my new cookbook!
A creamy vegetable soup which can be made year round with a wide range of vegetables including spinach, squash, asparagus and mushrooms. Easy, quick and delicious Continue reading Creamy Spinach “Vellutata” soup
Italians have been bean eaters for thousand of years. Greeks ate lentils. Romans consumed garbanzo beans and black-eyed peas daily. Common beans arrived in Italy from America with Colombo and returned to America with Italian emigrants and their “pasta fazool”. There are a million versions of “pasta e fagioli”, pasta with beans. The quality of the beans really is important: use beans which are fresh … Continue reading pasta e fagioli for pasta lovers
MINESTRONE WITH FORBIDDEN RICE AND FARRO. Minestrone is a most democratic recipe, every region, town or family has their own which they will obviously consider as the best. Regardless of the many variations however, a good minestrone is based on the combination of three elements: beans, vegetables and grains cooked in a vegetable or meat stock. In the past, the main ingredients were slow cooked … Continue reading black-rice and spelt minestrone
This is comfort food for those brutal winter days when you need to re-warm your soul. To be honest, I love it so much that I can eat it throughout the year except the middle of the summer. When I make fresh pasta , I always have enough left over dough for some noodles. I generally make tagliolini, i.e. very narrow fettuccine. When they are … Continue reading easy chicken and noodle soup