Artichoke lasagne. And time to cook

Artichoke lasagne belongs to the long list of dishes that have graced my family's Sunday lunch and a variety of other occasions such as, for example, Easter lunch or Easter Monday, above all, if it fell early, that is, in March, like this year. Grandma used to execute the recipe in her own way, cooking the…

ByMonica21 March 20240Comments

Bologna Food COURSES First Course OCCASIONS RECIPES Sunday Lunch

Goccia d’Oro lasagne. A traditional recipe

To introduce this traditional Bolognese recipe, I'll start with a fun fact. Although they are called Goccia d'Oro lasagne, which means Golden Drop, today, the golden drop is no longer an ingredient of this baked lasagna. The origin of the Goccia d'Oro lasagne Probably its origin dates back to the early decades of the twentieth century. And, at…

ByMonica14 November 20200Comments

Pasta Fresca

Pasta Fresca Tortelli di erbetta recipe from Parma to celebrate St. John 23 June 2023 Stuffed cappelletti with salame rosa, cheese and sage pears 10 May 2023 Green lasagna with pesto and zucchini recipe 28 June 2023 Baked pasta roses from the repertoire of Nonna Sara 13 April 2023 Stuffed pasta triangles to celebrate the Italian cuisine 27 March…

ByMonica28 July 20230Comments

COURSES First Course OCCASIONS Sunday Lunch

Creamy zucchini and basil lasagna

I remember the taste of that creamy zucchini and basil lasagna from when I was a child. Grandma created this dish from just a few eggs of pasta dough and zucchini from the garden, which she cooked slowly with lots of basil until they were almost mushy. It is a summer and vegetarian version of lasagna.…

ByMonica28 June 20230Comments

Bologna Food COURSES First Course OCCASIONS RECIPES Sunday Lunch

Spinach Balanzoni: a typical pasta from Bologna

"I would like to ask you if you have any information about the history of the Balanzoni recipe, which is now a popular dish in Bolognese restaurants, but, as the Bolognese I am, I don't remember ever having eaten as a child" (signed email). To tell you about the history of Balanzoni, green pasta dough filled with…

ByMonica27 January 20230Comments

Breads and Pizza OCCASIONS RECIPES

Romagna Easter Loaf, A Peasant Recipe For Breakfast

Easter loaf or pagnotta di Pasqua is a simple loveria of Romagna (loveria is a term from the Romagnolo dialect used to refer to good food). It is a leavened dome-shaped semi-sweet bread, typical of the peasant tradition of Romagna and once eaten on Easter morning. The Easter loaf of Romagna In Romagna, the traditional colomba (the…

ByMonica29 March 20210Comments

COURSES Main Course RECIPES

Artichoke Stew With Potatoes And February Cuisine

In February, the light starts to change. The days are getting longer, but it is better not to be hasty in expectations. The soul of February is wintry and and can reserve surprises. This month's cooking is still typical of the season: long cooking, satisfying baked pasta, stews and roasts, perhaps an artichoke stew like this one. And…

ByMonica8 February 20210Comments

COURSES First Course INGREDIENTS RECIPES Rice and Grains

Lemon And Rosemary Risotto. And That Need To Re-Define

Rice, rosemary, lemon. During cooking, the rice absorbs the citrus notes of the lemon and the herbaceous ones of the rosemary, creating a dish that reveals an incredible flavor from the first taste. My first taste of rosemary risotto. I was at Podere Ciona, in Chianti, when I first tasted this risotto prepared by my friend's mother.…

ByMonica4 February 20210Comments

COURSES First Course RECIPES

Pumpkin and smoked cheese carasau lasagna recipe

When I turn off the last Christmas lights, it's finally time to embrace the winter in the wardrobe and on the table where I welcome warm, nourishing dishes typical of this time of year, like a steaming tray of lasagna. I made that with carasau bread, which I used instead of a traditional pasta sheet, baked…

ByMonica29 December 20200Comments

COURSES First Course OCCASIONS RECIPES Sunday Lunch

Carasau bread lasagna with stracchino béchamel

Carasau bread is the main ingredient in this recipe. In this recipe, I have used it to make a lasagna using it instead of pasta dough. It is a gift I received from a Sardinian client of my husband's who, whenever he returns from Sardinia, always brings specialties from his region for us. Lemons from his father's garden,…

ByMonica9 April 20200Comments