Tag: italian
-
Avocado, Cheese And Pine Nut Pasta Salad
The creamy avocado paste, grana padano cheese and pine nuts make this cold pasta salad a real hit. Throw in some cherry tomatoes to make the colours pop and you will have an irresistibile crowd pleaser. I’ve used tagliatelle here but it works well with short pasta shapes like fusilli. Simply Cook about 120…
Written by
·
-
Chive And Garlic Oil Seasoning
Chive oil is a great way to add a zing to a wide range of dishes. It is so easy to make and extends the life of your fresh chives for weeks in the fridge. See how below 🙂 Simply Take a good handful of chives, wash them and pat dry. Now add them to…
Written by
·
-
Cheese: Grana Padano
Grana Padano is a hard cow milk cheese that hails from northeastern Italy. Like Parmigiano-Reggiano, Grana Padano is aged and is similarly grainy in texture and flaky. Indeed, grana in Italian means grain. It is full of flavour with a distinct but pleasant bight. As such it is the perfect table cheese and can also…
Written by
·
-
Italian Crumbed Chicken Fillets
I got this Italian styled crumbed and shallow fried chicken breast recipe “Petti di pollo impanati e fritti” from my favourite Italian cooking website Giallo zafferano. The chicken breast fillets are marinated in lemon juice, olive oil and parsley for several hours and then coated in breadcrumbs. The result is moist tender chicken with a…
Written by
·
-
Cheese: Moliterno
Moliterno is a hard sheep and goats milk cheese that hails from southern Italy. It is full of flavour with a distinct but pleasant bight. It is medium on the salt scale and has a hard gritty texture. As such it is the perfect table cheese and can also be used in salads, sandwiches and…
Written by
·
-
Cotechino
Cotechino is a traditional Italian sausage found through the northern areas and the central mountain regions. It is made from pork meat, rind and fat with spice blends that feature fennel but differ from one region to the next. Cotechino is slowly simmered in broth infused with herbs and spices over several hours. It makes…
Written by
·
-
Pasta Cooked In Broth
The ultimate in comfort food, this pasta in broth recipe is example of how a few ingredients can make an amazing meal. I recently made a big batch of Italian chicken stockand used 2 cups of it below. I brought them to the boil and then added 1 cup of pasta. I reduced the heat…
Written by
·
-
Italian Chicken Stock: Brodo Di Pollo
This is another amazing Italian stock recipe from giallo zafferano. Traditionally it calls for an old hen (una gallina) but I have used two free-range chicken carcasses that still had some meat on them. I want to share with you my experience following the recipe. The result is a lovely clear broth that tastes and…
Written by
·
-
Italian Beef Stock: Brodo Di Manzo
The amazing Italian cooking website giallo zafferano presents this traditional Italian beef broth just perfectly. I made it the other day and share with you the steps below along with a few tricks to remove most of the fat. The result is a lovely clear broth that tastes and smells amazing! Note: Takes about 20…
Written by
·
-
Cheese: Asiago
Asiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite. I love munching on it by itself and find myself going to the fridge for a slice more often than I should. Milk…
Written by
·