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Buckwheat crespelle with ricotta and asparagus cream

Buckwheat crespelle with ricotta and asparagus cream

What characteristics should a modern cuisine recipe have? I answer the question by pointing to one dish. Buckwheat crespelle with ricotta and asparagus filling. An indulgent but light recipe with a straightforward procedure. These are the characteristics of modern cooking that I practice. Modern cooking. Or maybe not Modern cooking is a harmonious blend of…

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Maccheroni al forno con pangrattato

Macaroni with breadcrumbs and the story of macaroni eaters

This recipe for macaroni with breadcrumbs is for macaroni eaters. Who is the mangiamaccheroni (macaroni eater)? In 1500 were Sicilians, in 1600 were Neapolitans. Even Artusi was called mangiamaccheroni. Then, from the end of the 19th century, the term indicated Italians who had immigrated abroad. And today? Today we are all mangiamaccheroni, in Italy and abroad. In the world, pasta is…

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Homemade pickled vegetables

A family recipe. Homemade pickled vegetables (Giardiniera)

Pickled vegetables, in this case, sweet and sour, are called Giardiniera in Italian. A very poetic name since it evokes the word garden. Giardiniera brings to mind the colors of the dish and the vegetables from the garden. It is an ancient method of preserving vegetables in season and eating them the next. I still remember when, at…

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Chickpea farinata: a traditional Italian peasant recipe

Chickpea farinata: a traditional Italian peasant recipe

Chickpea farinata is a type of thin, unleavened bread. I love everything about this vegetarian and gluten-free recipe: the simplicity of preparation, the smell, the taste. Chickpea Farinata. This is a traditional peasant recipe, based on water and flour, and typical of areas where chickpeas are grown. Chickpeas are used to make yellow flour with a…

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