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Ingredients
- Apples: 4 (peeled and sliced)
- All-purpose flour: 100 g (approx. 3/4 cup)
- Granulated sugar: 50 g (approx. 1/4 cup)
- Eggs: 2 (separated)
- Skim milk: 1 dl (approx. 1/2 cup)
- Organic lemon: 1 (zest and juice)
- Baking powder: 1 level tsp
- Salt: a pinch
- Powdered sugar: to taste (for dusting)
Soft and Light Butterless Apple Cake
An easy recipe for a soft, butterless apple cake. This light, lemon-scented dessert is the perfect healthy snack for those seeking…
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Ingredients
- Whole milk plain yogurt: 500 g (approx. 2 cups)
- All-purpose flour: 500 g (approx. 4 cups)
- Instant leavening agent for savory pies: 1 packet (approx. 15 g / 1 tbsp)
- Fine salt: 3 pinches
- Unsalted butter: as needed for greasing the pan
Quick Homemade indian Naan Bread with Yogurt
Discover how to make quick and soft homemade Naan bread. This easy yogurt-based Indian bread is surprisingly simple to prepare and…
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Ingredients
- Unsalted butter, softened: 130 g (approx. 9 tbsp)
- Spelt flour: 300 g (approx. 2 1/4 cups)
- Brown sugar: 130 g (approx. 2/3 cup)
- Egg: 1 large
- Raspberry jam: as needed (approx. 1 cup)
- Powdered sugar: as needed (for dusting)
- Lemon zest: from half a lemon
Spelt Flour Jam Tart with Raspberry Filling
Discover a rustic and wholesome Spelt Flour Jam Tart. This easy-to-make Italian crostata features a crumbly spelt crust paired with sweet…
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Ingredients
- Medium potatoes: 4 (about 1.5 lbs)
- Large egg: 1
- Swiss chard: 2 bunches
- All-purpose flour: 500 g (approx. 4 cups), plus more as needed
- Parmigiano Reggiano: 2 tbsp, freshly grated
- Unsalted butter: 100 g (approx. 7 tbsp)
- Fresh sage leaves: 4-5
- Salt: to taste
- Nutmeg: a pinch
Homemade Potato and Swiss Chard Gnocchi
Discover how to make traditional Italian potato and Swiss chard gnocchi. A simple, rustic comfort food recipe from the Lake Como…
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Ingredients
- Finely ground cornmeal (fioretto): 250 g (approx. 1 3/4 cups)
- All-purpose flour: 200 g (approx. 1 1/2 cups) (Use gluten-free flour for a GF version)
- Unsalted butter: 200 g (approx. 14 tbsp) (Use plant-based butter for dairy-free)
- Granulated sugar: 180 g (approx. 3/4 cup + 2 tbsp)
- Large eggs: 4
- Vanilla extract: 1 tsp
- Pearl sugar: as needed (for decoration)
Italian Cornmeal Cookies (Paste di Meliga Style)
Discover how to make crispy and golden Italian cornmeal cookies. These rustic, melt-in-your-mouth treats are perfect for breakfast or dipping into…
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Ingredients
- Rectangular puff pastry sheet: 1 sheet (approx. 8-10 oz)
- Boiled spinach: 125 g (approx. 4.4 oz; started from 250 g / 9 oz raw)
- Ricotta cheese: 125 g (approx. 1/2 cup)
- Grated Parmesan cheese: 2 tbsp
- Salt: to taste
- Egg yolk: 1 large (for the egg wash)
- Sesame seeds: 1 tbsp (or poppy seeds / as desired)
Spinach and Ricotta Puff Pastry Rolls
Crispy, savory, and easy to make! These spinach and ricotta puff pastry rolls are the perfect vegetarian finger food for your…
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Ingredients
- Whole milk yogurt: 500 g (approx. 17.5 oz; use plain cow's milk or Greek yogurt for a thicker result)
- Fine salt: 1/2 tsp
- Extra virgin olive oil: to taste (for serving)
- Spices: to taste (such as black pepper, paprika, etc.)
Homemade Labneh: Easy Middle Eastern Yogurt Spread
Learn how to make Labneh, a creamy Middle Eastern yogurt spread, with just 2 ingredients. This simple recipe includes delicious variations…
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Ingredients
- Cauliflower florets: 10.5 oz (300 g)
- Natural peanut butter: 2 tbsp (30 g)
- Lime juice: from 1/2 lime
- Chili flakes or hot paprika: 1 pinch
- Fine salt: to taste
- Cauliflower cooking water: as needed
- Fine cornmeal (fioretto): 1.7 oz (50 g)
- All-purpose flour: 1.7 oz (50 g)
- Water: 2/3 cup (150 ml)
- Extra virgin olive oil: 3.5 tbsp (50 g)
- Fine salt: 1 tsp (5 g)
Cauliflower Peanut Hummus with Crunchy Corn Crackers
This cauliflower hummus is a creamy alternative to chickpeas, enriched with peanut butter and served with homemade crunchy corn crackers. A…
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Ingredients
- Fresh arugula: 100 g (approx. 3.5 oz or 4 packed cups)
- Parmigiano Reggiano: 50 g (approx. 1.7 oz), grated
- Pecorino Romano: 30 g (approx. 1 oz), grated
- Almonds: 50 g (approx. 1.7 oz or 1/3 cup)
- Extra virgin olive oil: 100 ml (approx. 7 tbsp or slightly less than 1/2 cup)
- Garlic: 1 clove (optional)
- Salt: to taste
Easy Arugula Pesto (Rocket Pesto)
Discover how to make a fresh and peppery arugula pesto with almonds and parmesan. A versatile, quick, and light alternative to…
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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…
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Ingredients
- Rigatoni pasta: 200 g (7 oz)
- Porcini mushrooms (fresh or frozen): 100 g (3.5 oz), sliced
- Fresh spinach: 200 g (7 oz)
- Heavy cream: 100 ml (3.5 fl oz)
- Grated Parmigiano Reggiano: 100 g (1 cup)
- Shallot: 1/2, finely chopped
- Unsalted butter: 1 small knob (approx. 1 tbsp)
- Dry white wine: 1/4 cup (approx. 60 ml)
- Vegetable bouillon: 1 pinch
- Salt and black pepper: to taste
Baked Rigatoni with Porcini Mushrooms and Spinach
A rich and comforting Italian pasta bake featuring earthy porcini mushrooms and fresh spinach, topped with a crispy Parmigiano crust. Perfect…
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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…
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Ingredients
- Fresh zucchini flowers (squash blossoms): 16
- Medium-large potatoes: 2 (approx. 14 oz / 400 g)
- Grated Grana Padano cheese: 80 g (approx. 3/4 cup)
- Medium egg: 1
- Garlic clove: 1
- Fresh or dried marjoram: 1 tbsp
- Fresh basil leaves: 5
- Extra virgin olive oil: 2 tbsp
- Salt and pepper: to taste
Baked Potato-Stuffed Zucchini Flowers – A Light…
Discover a lighter take on a classic Italian appetizer with these baked zucchini flowers stuffed with creamy potatoes. A delicate, healthy,…
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Ingredients
- Red potatoes: 1.2 kg (approx. 2.6 lbs) — Tip: Starchy potatoes like Russets are a great US alternative.
- All-purpose flour (Italian "00"): 500 g (approx. 4 cups) — Note: You might need slightly more or less depending on the potatoes' moisture.
- Egg yolks: 2 large
- Fine salt: to taste
Authentic Homemade Potato Gnocchi – The Traditional…
Making homemade potato gnocchi is a beloved tradition in many Italian families. The secret to a perfect result lies in choosing the right…
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Ingredients
- Carrots: 400 g (14 oz)
- Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
- All-purpose Flour: 350 g (approx. 2 ¾ cups)
- Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
- Egg: 1
- Parmigiano Reggiano: 2 tablespoons
- Béchamel Sauce: 500 ml (approx. 2 cups)
- Parmigiano Reggiano: Plenty, for sprinkling
- Butter: A few knobs for the dish
- Coarse Salt: For the boiling water
Baked Carrot and Potato Gnocchi with Béchamel
Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…
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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.
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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…
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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…
