I love artichokes and this is my favourite recipe
ingredients:
4 artichokes (1 per person). We call “mamma” the large round artichoke that work best for stuffing, because they frequently have baby artichokes attached to their stems.
1 cup bread crumbs
Pecorino-Romano Cheese
1 tablespoon parsley, chopped
salt & freshly ground pepper to taste
8 tablespoons olive
2 cloves of garlic, sliced
- Combine bread crumbs, grated Pecorino-Romano Cheese, parsley, salt, pepper in a medium bowl.
- Mix together well.
- Wash your artichokes well, remove the tough outer leaves and then cut the stem off flush so the artichoke will stand up.
- Spread leaves of each artichoke out and push stuffing in between them
- In a pot just large enough to fit the artichokes, 6 tablespoons of the olive oil and the artichokes. Drizzle the remaining olive oil over the top of the artichokes and add small pieces of pecorino and the garlic
- Turn heat on to medium and cook until sizzling about 5 minutes. Add water and cover and cook until the artichokes are tender and a leaf is easily pulled out, about 30 minutes. If liquid is evaporating too quickly add a little more water.
and now……BUON APPETITO !!
Spaghetti with garlic, olive oil and chili peppers
originally agghiu ugghiu e pupuciddu.
If you can pronounce this name you are already half way there with this dish. It’s extremely easy to make. You should put as much garlic and chili peppers as you or your friends can take.
It originated as a “poor” dish in Southern Italy but it has quickly become a favorite solution for unplanned dinners among friends.You should always have the few necessary ingredients in your kitchen.
4 or more cloves of garlic, 1 or 2 red chili peppers, ½ cup of olive oil, a pinch of salt and gr.80 of grated Pecorino Romano.
While you are cooking the pasta, coarsely mince the garlic and chili peppers. Put them in a pan with the olive oil and saute’ until the garlic turns golden. Drain the pasta when ready and immediately mix in the garlic, chili pepper and oil. Add the salt and cheese and mix. Enjoy, but carefully: it’s hot!
Panzanella is a traditional summer bread salad. It is pertaining to Tuscany’s poor cookery, when bread was baked once a week and the ingenious women dressed up stale bread with vegetables that they found in the vegetable garden. Quick to make, requires no cooking, be sure to use a good quality country bread pane casalingo. Can be served like appetizer or first course, perfect at “merenda” .
Ingredients for 4 people:
- gr. 300 stale bread
- 5 diced ripe tomatoes (hard)
- 1 red onions (better spring onion)
- one cucumber
- basil, salt and pepper
- red wine vinegar, extra virgin olive oil.
Cut the bread into slices and soak it in cold water for about 10 minutes. Then squeeze well the slices, break them up reducing them into crumbles and put in a salad bowl. Add in the tomatoes, the onion and the cucumber. Then add the basil leaves, season with salt and pepper and dress with olive oil. Turn all and put in the fridge; at the moment of serving, season again with vinegar and oil (be generous). buon appetito
