Intermediate

Top view of authentic Pasta alla Norma served in a white bowl. View Ingredients
x
Ingredients
  • Penne rigate (or Maccheroni or Spaghetti): 250 g (approx. 9 oz)
  • Cherry tomatoes (Pachino or Datterini): 300 g (approx. 10.5 oz)
  • Eggplant: 1 medium
  • Garlic: 1 clove
  • Shallot: 1
  • Ricotta Salata: as needed (grated)
  • Extra virgin olive oil: as needed
  • Frying oil: as needed (vegetable or peanut oil)
  • Black pepper: to taste
  • Salt: to taste
  • Fresh basil: a few leaves

Authentic Pasta alla Norma: Traditional Sicilian Recipe…

Bring the flavors of Sicily to your table with this authentic Pasta alla Norma. A perfect blend of fried eggplant, rich…

  • 28/02/2026
(5 / 5)
Top-down view of a large 40cm Valencian paella pan filled with saffron rice, seafood, and meat. View Ingredients
x
Ingredients
  • Meat selection:
  • Rabbit: 600 g (21 oz), cut into pieces
  • Sausage: 150 g (5.3 oz), sliced
  • Chicken breast: 150 g (5.3 oz), cut into bite-sized pieces
  • Fresh vegetables:
  • Yellow bell pepper: 1, sliced
  • Red bell pepper: 1, sliced
  • Cherry tomatoes: 10
  • Green beans: 20
  • Seafood selection:
  • Amberjack: 150 g (5.3 oz), cubed
  • Swordfish: 200 g (7 oz), cubed
  • Small squid tentacles: 250 g (8.8 oz)
  • Squid rings: 500 g (17.6 oz)
  • Mussels: 250 g (8.8 oz)
  • Clams: 250 g (8.8 oz)
  • King prawns: 10 large
  • Other essentials:
  • Carnaroli rice: 600 g (approx. 3 cups)
  • Saffron: 2 sachets (approx. 0.25 g)
  • Meat broth: 3 liters (approx. 12 cups)
  • Black pepper: to taste
  • Salt: to taste
  • Extra virgin olive oil: as needed
  • Butter: 1 small knob
  • Dry white wine: as needed (approx. 1/2 cup)

Authentic Valencian Paella with Meat and Seafood

Discover how to make the ultimate Valencian Paella. A rich, festive Spanish rice dish loaded with rabbit, chicken, fresh seafood, and…

  • 28/02/2026
(5 / 5)
Authentic homemade Italian polenta made with cornmeal and buckwheat flour on a wooden board. View Ingredients
x
Ingredients
  • Stone-ground polenta taragna flour (corn and buckwheat blend): 1.2 kg (approx. 8.5 cups)
  • Water: 3 liters (approx. 12.5 cups)
  • Coarse salt: to taste

Authentic Homemade Italian Polenta Recipe

Learn how to make authentic Italian polenta at home using a rustic mix of cornmeal and buckwheat flour. Perfect for hearty…

  • 28/02/2026
(5 / 5)
Slices of authentic New York Cheesecake topped with fresh berries on a white plate. View Ingredients
x
Ingredients
  • Digestive biscuits: 250 g (approx. 2 cups, crushed)
  • Melted butter: 120 g (1/2 cup or 1 stick)
  • Honey: 2 tbsp
  • Ground cinnamon: 1 tsp
  • Robiola cheese: 300 g (10.5 oz, or full-fat cream cheese)
  • Whole milk ricotta: 300 g (10.5 oz, well-drained and sieved)
  • Full-fat plain yogurt: 125 g (approx. 1/2 cup)
  • Granulated sugar: 150 g (3/4 cup)
  • Large eggs: 2
  • Vanilla extract: 1 tsp
  • Lemon zest: from 1 organic lemon
  • All-purpose flour: 2 tbsp

Authentic New York Cheesecake

Master the art of the classic New York Cheesecake. This foolproof recipe features a buttery graham cracker crust and a rich,…

  • 26/02/2026
(5 / 5)
A decadent chocolate flan on a plate with a warm molten center oozing out. View Ingredients
x
Ingredients
  • Chocolate batter ingredients:
  • Dark chocolate: 150 g (5.3 oz)
  • All-purpose flour: 20 g (2.5 tbsp)
  • Eggs: 2 large, whole
  • Egg yolk: 1 large
  • Powdered sugar: 90 g (approx. 3/4 cup)
  • Unsalted butter: 80 g (approx. 3/4 stick)
  • Butter: as needed (to grease the ramekins)
  • Unsweetened cocoa powder: 10 g (1.5 tbsp)
  • Unsweetened cocoa powder: 1 level tbsp (to dust the ramekins)
  • Vanilla extract or vanillin: 1 pouch/tsp
  • Salt: 1 pinch
  • Optional toppings:
  • Mixed berries: as needed
  • Vanilla gelato: 1 scoop per serving
  • Whipped cream: as needed

Chocolate Molten Lava Cake with a Gooey…

Indulge in this irresistible chocolate molten lava cake! An elegant dessert with a warm, gooey center that is surprisingly easy to…

  • 23/02/2026
(5 / 5)
A rustic Italian jam tart made with spelt flour, decorated with lattice strips on top. View Ingredients
x
Ingredients
  • Spelt flour: 300 g (approx. 2 1/2 cups)
  • Brown sugar: 100 g (approx. 1/2 cup, packed)
  • Water: 70 g (approx. 1/4 cup + 1 tbsp)
  • Extra virgin olive oil: 35 g (approx. 3 tbsp)
  • Corn oil (or neutral vegetable oil): 35 g (approx. 3 tbsp)
  • Baking powder: 1/2 tsp
  • Baking soda: 1/2 tsp
  • Fruit jam: 1 jar (approx. 10-12 oz / 300 g), your favorite flavor
  • Flavoring: Vanilla extract or organic lemon zest (to taste)

Vegan spelt flour tart egg-free and butter-free…

Are you looking for a wholesome, rustic tart that is also suitable for a vegan diet? This vegan spelt flour tart (known in Italy…

  • 14/01/2026
(5 / 5)
Authentic bolognese meat sauce without milk and broth View Ingredients
x
Ingredients
  • 1.1 lbs (500 g) ground beef
  • 0.5 lbs (250 g) ground pork
  • 5.3 oz (150 g) Prosciutto Crudo (whole piece to be finely minced or hand-cut into tiny bits) or same quantity sausage
  • 6.3 cups (1.5 L) tomato purée (passata)
  • 5 fresh basil leaves
  • Extra virgin olive oil, as needed (at least 1/2 cup)
  • 1 cup (approx. 200 ml) dry red wine
  • 1 large carrot
  • 1 celery stalk
  • 1 onion
  • Salt, to taste
  • Black pepper, to taste

Authentic bolognese meat sauce: family recipe

This style of bolognese meat sauce (ragù) is a family heirloom passed down to me. It's the one we use for…

  • 23/12/2025
(5 / 5)
A steaming bowl of buckwheat pizzoccheri pasta with cubes of potatoes, Swiss chard, and melted alpine cheese. View Ingredients
x
Ingredients
  • Pizzoccheri pasta: 500 g (approx. 1.1 lbs) — ideally artisanal buckwheat pasta from Valtellina
  • Potatoes: 250 g (approx. 9 oz)
  • Swiss Chard: 250 g (approx. 9 oz), cleaned
  • Bitto Cheese: 100 g (approx. 3.5 oz)
  • Choice of Cheese: 100 g (Casera, Branzi, or Fontina)
  • Parmigiano Reggiano: 100 g, grated
  • Butter: 100 g
  • Garlic: 2 cloves
  • Sage leaves: 10 leaves
  • Salt: to taste

Italian Pizzoccheri della Valtellina with Chard

Discover the authentic recipe for Pizzoccheri della Valtellina with Swiss chard. A delicious buckwheat pasta dish with potatoes, melted Bitto cheese,…

  • 20/12/2025
(5 / 5)
A close-up of a bowl of creamy pasta (orecchiette, fusilli, penne or maccheroni) tossed with the mashed broccoletti, garlic and anchovy sauce. View Ingredients
x
Ingredients
  • 400 gr of pasta (e.g., maccheroni, penne, orecchiette, fusilli)
  • 600 gr of broccoletti (3–4 heads, depending on size)
  • 2 cloves of garlic
  • 4 fillets of anchovies in oil
  • q.s. fresh or dried chili pepper (to taste)
  • q.s. extra virgin olive oil
  • q.s. coarse salt
  • q.s. fine salt
  • q.s. black pepper

Pasta with Broccoletti

Classic Italian pasta with broccoletti, garlic and anchovies.

  • 16/12/2025
(5 / 5)
Two portions of baked Italian Frittata Rolls stuffed with ham and cheese, covered in a golden brown Béchamel sauce and served in a white baking dish. View Ingredients
x
Ingredients
  • Large Eggs (4 units)
  • Heavy Cream (4 tbsp - ¼ cup - 2 fl oz)
  • Grated Parmesan Cheese (2 tbsp - 2 tbsp - 0.5 oz)
  • Cooked Ham, thinly sliced (4 slices - 4 slices - 4 oz)
  • Fontina Cheese, thinly sliced (4 slices - 4 slices - 4 oz)
  • Butter (as needed - as needed - q.b.)
  • Salt (to taste - to taste - q.b.)
  • Unsalted Butter (20 g - 1 ½ tbsp - 0.7 oz)
  • All-Purpose Flour (20 g - 2 ½ tbsp - 0.7 oz)
  • Whole Milk (250 ml - 1 cup plus 1 tbsp - 8.5 fl oz)
  • Salt (to taste - to taste - q.b.)
  • Black Pepper (to taste - to taste - q.b.)
  • Grated Parmesan Cheese (for topping) (Reserved from Omelet ingredients)

Cheesy Baked Omelet Rolls with Béchamel (Frittata…

These Baked Stuffed Omelet Rolls are a flavorful and rich Italian main course (secondo piatto), perfect as a complete meal or served sliced…

  • 11/12/2025
(5 / 5)
A close-up high-angle shot of freshly baked Pastel de Nata tarts on a rustic wooden table, featuring golden puff pastry crusts and caramelized creamy custard centers, dusted with cinnamon. View Ingredients
x
Ingredients
  • Puff Pastry: 1 rectangular roll (or 1 standard frozen puff pastry sheet, thawed)
  • Whole Milk: 250 ml (1 cup plus 1 tbsp / 8.5 fl oz)
  • Lemon Zest: Zest of 1 organic lemon (large strips, not grated)
  • All-Purpose Flour: 30 g (¼ cup / 1 oz)
  • Granulated Sugar: 150 g (¾ cup / 5.3 oz)
  • Water: 75 ml (⅓ cup / 2.5 fl oz)
  • Egg Yolks: 4 large yolks
  • Ground Cinnamon: To taste (for dusting)
  • Butter: Unsalted, as needed (for greasing the pan)

Easy Pastel de Nata Recipe (Portuguese Custard…

Pastel de Nata (or pastéis de nata) are iconic little baked treats from Portugal, featuring a flaky puff pastry crust and…

  • 09/12/2025
(5 / 5)
Giant Fusilli with Spinach and Béchamel Sauce View Ingredients
x
Ingredients
  • 400 gr. Giant Fusilli Pasta (≈ 14 oz / about 5 cups dry pasta)
  • 400 gr. Spinach (≈ 14 oz / 6 cups packed fresh spinach)
  • 100 gr. Mozzarella (≈ 3.5 oz / ¾ cup diced)
  • 40 gr. Parmesan Cheese (≈ 1.4 oz / ½ cup grated)
  • Salt to taste
  • Butter as needed
  • ½ L Milk (≈ 500 ml / 2 cups)
  • 50 g Flour (≈ 1.8 oz / 6 tbsp)
  • 50 g Butter (≈ 1.8 oz / 3.5 tbsp)
  • Salt to taste
  • Optional: black pepper & nutmeg

Giant Fusilli with Spinach and Béchamel Sauce

The creaminess of spinach and mozzarella combined with the delicate flavor of homemade béchamel transforms this dish into a true delight—loved…

  • 01/12/2025
(5 / 5)
GourmetDaniela

© Copyright 2020 All rights reserved by
GourmetDaniela.com
Clicca qui per Copyright & Condizioni di utilizzo dei contenuti

x

Lost Password

Login Lost Password