Category: Recipes

Ricette ed aneddoti di cucina

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Stewed or casseroled octopus, the recipe

Il polpo in umido o in casseruola, la ricetta

Stewed or casseroled octopus, the recipe.
Some time ago, on a ship, I tasted a good stewed octopus (at the buffet). Having already tasted it in many restaurants, I decided to offer you the recipe here.

Stewed octopus is a traditional Mediterranean dish, appreciated for its simplicity and its rich and tasty taste. This recipe combines the delicate flavor of octopus with a tomato sauce and aromas that make it irresistible. Here's how to prepare it.

Ingredients

– 1 octopus of about 1-1.5 kg;
– 400 g of peeled tomatoes (or tomato puree);
– 1 medium onion;
– 2 cloves of garlic;
– 1 glass of dry white wine;
– 1 bay leaf;
– 1 sprig of rosemary;
– 1 chili pepper (optional);
– Extra virgin olive oil to taste;
– Salt and pepper to taste;
– Chopped fresh parsley to garnish.

Procedure

Preparing the octopus:
– If the octopus is fresh, clean it thoroughly under running water, removing the viscera and eyes. You can ask the fishmonger to do this for you.
– If the octopus is frozen, defrost it completely in the refrigerator and then rinse it.
Cooking the octopus:
– Bring a large pot of lightly salted water to the boil.
– Immerse the octopus in the boiling water for about 30-40 minutes, until it is tender. You can check the cooking by sticking a fork into the tentacles: they should be soft.
– Drain the octopus and let it cool slightly, then cut it into pieces of about 2-3 cm.
Preparation of the base:
– Finely chop the onion and garlic.
– In a large saucepan, heat a little extra virgin olive oil over medium heat.
– Add the chopped onion and garlic, and fry until golden and fragrant.

Adding the octopus and herbs:
– Add the octopus pieces to the saucepan and brown them for a few minutes.
– Pour in the white wine and let it evaporate, stirring occasionally.

Stewing:
– Add the peeled tomatoes (or tomato puree) to the saucepan.
– Add the bay leaf, rosemary sprig and chilli pepper (if using).
– Mix well and bring to the boil, then reduce the heat to low.
– Cover the saucepan and simmer for about 45-60 minutes, until the octopus is tender and the sauce has thickened. Stir occasionally and add a little hot water if necessary to maintain the right consistency.

Seasoning adjustment:
– Season with salt and pepper to taste.
– Remove the bay leaf and the sprig of rosemary.

Service:
– Serve the stewed octopus hot, garnished with chopped fresh parsley.
– Accompany it with croutons, polenta or boiled potatoes for a complete and satisfying meal.

Tips:
Tender and tasty: slow cooking is essential to obtain a tender and tasty octopus. Take your time and let the octopus absorb all the aromas of the sauce.
Regional variations: in some regional variations, black olives, capers or even potatoes are added directly to the casserole during cooking.
Advance: this dish can be prepared in advance and reheated at the time of serving. Resting allows the flavors to blend further.

Stewed octopus is a dish that conquers with its authentic taste and simplicity. Perfect for a dinner with friends or for a Sunday lunch with the family, it is a perfect example of how Mediterranean cuisine knows how to enhance the flavors of the sea with few, but expertly combined, ingredients. Enjoy your meal!

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Here is a photo of the dish enjoyed on board:

Photo taken with Honor 20.

Stewed or casseroled octopus, the recipe – Compote de poulpe ou cocotte, la recette – Pulpo guisado o a la cazuela, la receta – Polvo estufado ou caçarola, a receita – Geschmorter Oktopus oder Auflauf, das Rezept – Công thức bạch tuộc hầm hoặc thịt hầm

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Galician scallops, the recipe

Le capesante alla galiziana, la ricetta

Galician scallops, the recipe.
Some time ago I went to lunch in the covered market of Tenerife (first time in my life) and I tasted this dish for the first time.
They are scallops au gratin and, online, I discovered that there is a Galician recipe, which I will now describe to you.

Ingredients:

– 1 clove garlic;
– 1 large onion;
– 1/2 cup white wine;
– 1 tablespoon chopped parsley;
– 2 tablespoons breadcrumbs;
– 1 tablespoon sweet smoked paprika
– 5 tablespoons olive oil;
– Salt and pepper.

Preparation:

First make sure the scallops are clean and free of any debris. If the scallops are still attached to the shell, gently separate them. Remove any membranes or inedible parts.
Then sauté with oil, garlic and chopped onions; when it starts to wilt add the paprika and white wine.
Season with salt and pepper, and cook for a minute.
Pour the sauce over the scallops (directly in the shells) and sprinkle them with plenty of breadcrumbs; now put them in the oven, turning on only the grill.
When you see that the surface begins to brown, they are ready; you can remove them from the oven and add a drizzle of dolia oil and parsley (which I don't like so I don't add it).

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Le capesante alla galiziana, la ricetta

Photo taken with Honor 20.

For the recipe I took inspiration from the site: spain.info.

Scallops au gratin or Galician style, the recipe – Coquilles Saint-Jacques gratinées ou à la galicienne, la recette – Vieiras gratinadas o a la gallega, la receta – Vieiras gratinadas ou à galega, a receita – Công thức làm món sò điệp au gratin hoặc kiểu Galicia – 烤扇贝或加利西亚风格，食谱 – ホタテ貝のグラタンまたはガリシア風、レシピ
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A classic pasta and beans, the recipe

Una classica pasta e fagioli, la ricetta

A classic pasta and beans, the recipe

Every now and then, when I'm on a ship, someone asks the chef to prepare a proper pasta e fagioli. We are almost always satisfied. So I decided to write down the recipe (with a little help). The photo is of a finished dish enjoyed on the ship.

Ingredients:

– 250 g pasta (usually short pasta, such as ditalini or tubetti, or even long broken pasta);
– 400 g cannellini beans (you can use canned or dried ones, previously soaked and cooked);
– 1 onion, finely chopped;
– 2 cloves garlic, minced;
– 2 carrots, diced;
– 2 celery stalks, diced;
– 400 g peeled tomatoes, chopped;
– 1 litre vegetable or meat broth;
– 2 bay leaves;
– 1 sprig rosemary;
– Extra virgin olive oil;
– Salt and black pepper to taste;
– Grated Parmesan cheese (optional, for serving);

Preparation:

In a large saucepan, heat a little olive oil over medium heat. Add the onion, garlic, carrots and celery. Sauté until the vegetables are tender.
Add the chopped peeled tomatoes and cook for a few minutes until the mixture thickens.
Add the cannellini beans and mix well with the vegetables and tomatoes.
Pour the stock into the saucepan and add the bay leaves and sprig of rosemary. Bring to a boil, then reduce the heat and simmer for about 20-30 minutes.
Meanwhile, cook the pasta in salted water according to the package instructions, but leave it al dente.
Drain the pasta and add it to the saucepan with the bean soup. Mix well.
Taste the soup and season with salt and pepper to taste.
Remove the bay leaves and the sprig of rosemary.
Serve the pasta e fagioli hot, garnished with a drizzle of extra virgin olive oil and, if desired, a sprinkling of grated parmesan.
This recipe is just a basic guide, and you can adapt it according to your personal tastes. Enjoy!

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Una classica pasta e fagioli, la ricetta

Photo taken with Honor 10.

Pasta e fagioli is a typical Italian dish of which there are several regional variations. In Neapolitan cuisine, pasta is cooked directly together with legumes. Thanks to this particular cooking system, the starch present in the pasta is preserved. This gives the preparation a particularly creamy appearance that in Neapolitan is called (“azzeccosa”).
Continue and learn more on Wikipedia

A classic pasta and beans, the recipe – Un classique des pâtes et des haricots, la recette – Un clásico de pasta y frijoles, la receta – Um clássico macarrão com feijão, a receita – Ein Klassiker aus Pasta und Bohnen, das Rezept – Một công thức mì ống và đậu cổ điển – 经典的面食和豆类，食谱 – 定番のパスタと豆のレシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Spaghetti with lobster sauce, the recipe

Gli spaghetti al sugo di astice, la ricetta

Spaghetti with lobster sauce, the recipe.
Every now and then, on the ship, I am lucky enough to enjoy a plate of pasta seasoned with lobster sauce (or crawfish, depending on what's on the menu).
Making the sauce at home is not particularly difficult either, but as with everything, it also takes a little talent.
Here I propose a simple recipe that ChatGPT helped me write.

Ingredients:

– 400 g spaghetti;
– 1 whole lobster (or already cleaned and halved);
– a few fresh cherry tomatoes;
– 2 cloves of garlic, finely chopped;
– Red chilli pepper (to taste, for a spicy touch);
– Fresh parsley, chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste.

Preparation:

Lobster preparation:
If you are using a whole lobster, cook it in a pot of boiling salted water for about 8-10 minutes until it turns red. Drain the lobster and let it cool slightly. Then crack the shell and scoop out the meat. Cut the lobster meat into smaller pieces, leaving a few larger pieces for decoration at the end.
Sauce preparation:
In a large frying pan, heat a little olive oil over medium heat. Add the minced garlic and chili pepper (if desired) and fry until the garlic turns golden.
Add the halved fresh cherry tomatoes. Cook over medium-low heat for about 15-20 minutes, stirring occasionally.
Add the previously prepared lobster meat and cook for another 5-7 minutes. Season with salt and pepper to taste. If the sauce seems too thick, you can add a little of the pasta cooking water to thin it out.

Meanwhile, cook the spaghetti in plenty of salted water according to the package instructions. Drain the pasta al dente and reserve a cup of the cooking water.
Add the spaghetti to the lobster sauce in the pan, mix well and sauté for a minute, adding a little cooking water if necessary to combine everything.
Add the chopped fresh parsley and mix.

Serve the spaghetti with lobster sauce garnished with larger pieces of lobster and a drizzle of fresh olive oil.
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Photo taken with Honor 20.

Contrary to popular belief, the lobster and the crawfish are only loosely related, belonging to two distinct infraorders of the same suborder. By comparison, these two species are as closely related as humans are to tarsiers.
Continue and learn more on Wikipedia

Spaghetti with lobster sauce, the recipe – Spaghetti à la sauce au homard, la recette – Espaguetis con salsa de bogavante, la receta – Espaguete com molho de lagosta, a receita – Spaghetti mit Hummersauce, das Rezept – Công thức mì spaghetti sốt tôm hùm – 龙虾酱意大利面，食谱 – ロブスターソースのスパゲッティ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Pancakes with vanilla cream, the recipe

Le frittelle con la crema alla vaniglia, la ricetta

Vanilla cream fritters, the recipe.
A very tasty (and very caloric) dish that, with a little preparation, will surely please all diners.

Ingredients

For the cream:
– 500 ml of whole milk;
– 1 vanilla pod (or 1 teaspoon of vanilla extract);
– 4 egg yolks;
– 150 g of sugar;
– 50 g of flour;
– 30 g of butter.

For the pancakes:
– 250 g flour;
– 1 sachet baking powder;
– 1 pinch of salt;
– 2 tablespoons sugar;
– 2 eggs;
– 250 ml milk;
– 1 teaspoon vanilla extract;
– Oil for frying;
– Icing sugar for dusting (optional).

Preparation

For the cream:
In a saucepan, heat the milk with the seeds extracted from the vanilla pod (or add the vanilla extract). Bring the milk to a boil, then turn off the heat and let it sit for a few minutes.
In a bowl, beat the egg yolks with the sugar until creamy.
Add the flour to the egg yolk mixture and mix well.
Slowly pour the hot milk into the egg and flour mixture, stirring constantly to avoid lumps.
Transfer the mixture to the saucepan and cook over medium-low heat, stirring constantly with a whisk until the cream thickens.
When the cream has reached the desired consistency, add the butter and stir until fully incorporated.
Remove the cream from the saucepan and transfer to a bowl. Cover the surface of the cream with cling film (in contact with the cream) to prevent a crust from forming. Leave to cool.

For the pancakes:
In a bowl, mix together the flour, baking powder, salt and sugar.
In another bowl, beat together the eggs and add the milk and vanilla extract. Mix well.
Gradually pour the liquid mixture into the dry mixture, stirring constantly to avoid lumps.
Heat the oil in a deep skillet over medium heat. The more oil you use, the rounder they will be (less will make them very shallow). Make sure the oil is very hot but not smoking.
Use a spoon or ladle to spoon portions of the batter into the pan, forming round pancakes. You can shape the batter slightly with the back of the spoon to make them more even.
Cook the pancakes until golden brown on both sides, turning them with a spatula.
Drain on paper towels to remove any excess oil.

At this point you can pour the cream generously over the pancakes and serve them while still hot!

Do you like pancakes?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Pancakes with vanilla cream, the recipe – Crêpes à la crème vanille, la recette – Tortitas con crema de vainilla, la receta – Panquecas com creme de baunilha, a receita – Pfannkuchen mit Vanillecreme, das Rezept – Bánh kếp với kem vani, công thức – 香草奶油煎饼，食谱 – バニラクリームのパンケーキ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Penne with curry and rocket, the recipe

Penne al curry e rucola, la ricetta

Penne with curry and rocket, the recipe.
Some time ago, the chef on board prepared us an Indian dish with strong flavors: penne seasoned with curry and rocket. Obviously a dish of Indian origin.

Ingredients

  • 350 g of penne;
  • 1 tablespoon olive oil;
  • 1 onion, finely chopped;
  • 2 cloves garlic, minced;
  • 1 teaspoon curry powder;
  • 200 ml cooking cream;
  • Salt and pepper to taste;
  • 100 g of fresh rocket;
  • Grated Parmesan cheese (optional).

Preparation

Cook the penne: Bring a pot of salted water to a boil and cook the penne according to the package instructions. Drain when al dente.
Make the curry sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
Add the curry: Add the curry powder to the onion and stir well to combine.
Pour in the cream: Pour the cream into the skillet and stir well. Cook over medium-low heat for about 5-7 minutes or until the sauce thickens slightly. Be sure to stir occasionally.
Season with salt and pepper: Add salt and pepper to taste to adjust the flavor of the sauce.
Combine the penne and arugula: Add the cooked penne to the skillet with the curry sauce. Also add the fresh arugula and mix well until the arugula is slightly wilted.
Serve: Divide the curry and arugula penne among the plates. If desired, sprinkle with grated parmesan.
Garnish and serve: You can garnish with a little freshly ground black pepper or other cheese to your liking. Serve hot and enjoy your delicious curry and arugula pasta!
This recipe is quite flexible, so feel free to adapt it to your personal tastes. Enjoy!

Do you like curry? Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Pasta seasoned with curry and rocket, the recipe – Pâtes assaisonnées au curry et roquette, la recette – Pasta aliñada con curry y rúcula, la receta – Macarrão temperado com curry e rúcula, a receita – Mit Curry und Rucola gewürzte Pasta, das Rezept – Công thức mì ống với cà ri và tên lửa – 用咖喱和火箭调味的意大利面，食谱 – カレーとルッコラのパスタ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Vietnamese Cuisine: Banh Xeo Pancakes, the Recipe

Le frittelle Banh Xeo

Vietnamese cuisine: Banh Xeo pancakes, the recipe.
Banh Xeo is a typical dish in many regions of Vietnam: the pancake (or crepe) has a flour crust, thin and fried until crispy, and inside is stuffed with shrimp, meat, bean sprouts or mushrooms, depending on the place. After frying, the cake takes on a golden color and takes on a round or semicircular shape.

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If you are curious about this recipe of mine or Vietnamese food in general, write me a message. comment or go to the bottom of the site to read what other visitors have written.

Central region banh xeo can be said to be the original of countless other variations: in the provinces of Binh Dinh, Quang Ngai, Quang Nam, Da Nang, banh xeo is small and the filling includes only shrimp, meat and bean sprouts are rolled in rice paper and raw vegetables and bananas; with a sauce of fish sauce mixed with chili and roasted peanut sauce.
Going south, in the provinces of Khanh Hoa, Ninh Thuan and Binh Thuan, people often use seafood as the filling instead of pork and bean sprouts, and when mixing the dough, they usually add coconut milk and southern pancakes. Saigon, you can easily find large pancakes, and the filling can have green beans, mushrooms or vegetables of your choice.
To make a delicious cake, you need to know how to mix the flour, because it directly affects the quality of the cake made. Previously, rice was soaked in water to bloom, then ground and mixed with turmeric powder in the right proportion. Nowadays, everything is pre-mixed and cake batter is widely available. I bought this packet of banh xeo powder in Brescia and mixed it according to the ratio indicated on the package and managed to make the cake.

Ingredients

•⁠ ⁠1 pack of pancake powder;
•⁠ ⁠Shrimp: 200 grams;
•⁠ ⁠Pork: 200 grams;
•⁠ ⁠Bean sprouts: 100 grams;
•⁠ ⁠Rice paper rolls;
•⁠ ⁠Shallots, raw vegetables, lettuce;
•⁠ ⁠Salt, seasonings, fish sauce, cooking oil, monosodium glutamate, sugar, garlic, chili pepper, lemon.

Preparation

Use whatever vegetables you can buy. I bought bean sprouts, lettuce and cucumber. Then wash and drain, then eat together.
Make 1 cup of garlic and chili fish sauce: crush the garlic and chili with a little sugar and MSG, put it in a bowl and add the anchovy fish sauce, season to taste, add lemon to taste.
Make the banh xeo dough mixed in the indicated ratio with water, add a little cooking oil, a little salt and if you like green onions, add.
Stir-fried shrimp and meat with spices.
I pre-fried the garlic in oil and used a small non-stick pan, put a little cooking oil, then poured the dough very thin, covered for 30 seconds with the lid, then added the meat, shrimp and a few bean sprouts. Cover tightly for 2 minutes and the cake will be golden and crispy. Remember to flip back and forth so that the cake becomes golden brown evenly. Continue like this until you run out of dough and filling.
After making the cake, you can serve and enjoy. Take the rice paper and roll it up with banh xeo and raw vegetables, dip it in a bowl of garlic chili fish sauce and enjoy. This dish is extremely easy to make, so it is a regular weekend dish in my family in Vietnam.

Bánh xèo miền trung
Bánh xèo là một món ăn đặc trưng của nhiều vùng miền Việt Nam, bánh có vỏ bánh được làm bằng bột, mỏng và được chiên giòn, bên trong thì có nhân tôm, thịt, giá đỗ hay các loại rau nấm tuỳ nơi. Bánh sau khi chiên lên có màu vàng, được đúc thành hình tròn hay bán nguyệt.
Có thể nói rằng bánh xèo miền Trung là nguyên bản của vô số biến thể khác: ở các tỉnh Bình Định, Quảng Ngãi, Quảng Nam, Đà Nẵng bánh xèo có kích cỡ nhỏ vừa ăn và nhân chỉ bao gồm: tôm, thịt và giá và được cuốn trong bánh tráng và rau sống, khế chua, chuối chát, với nước chấm là nước mắm pha với ớt và sốt đậu phộng rang.

Đi về phía Nam đến các tỉnh Khánh Hòa, Ninh Thuận và Bình Thuận, người ta thường dùng hải sản làm nhân bánh thay cho thịt heo và giá đỗ và trong khâu trộn bột, thông thường sẽ cho nước cốt dừa, bánh xèo phía Nam thường được làm to hơn, vào miền Tây hay Sài gòn, bạn dễ dàng tìm thấy những chiếc bạn xèo thật to và nhân bánh có thể có đậu xanh, nấm hoặc rau củ quả tuỳ thích…

Để làm ra một chiếc bánh ngon, bạn phải biết cách pha bột, vì nó ảnh hưởng trực tiếp đến chất lượng bánh được làm ra. Trước đây, gạo được ngâm nước cho nở, sau đó xay gạo và trộn bột nghệ với tỷ lệ phù hợp. Ngày nay, mọi thứ đã được trộn sẵn và bột bánh được bày bán rộng rãi. Tôi mua được gói bột bánh xèo này tại Brescia và thể là tôi pha theo tỷ lệ được cho sẵn trên gói bánh và có thể đi đỗ bánh.

Nguyên liệu
•⁠ ⁠1 gói bột bánh xèo
•⁠ ⁠Tôm: 200g
•⁠ ⁠Thịt heo: 200g
•⁠ ⁠Giá đỗ: 100g
•⁠ ⁠Bánh tráng cuốn
•⁠ ⁠Hành lá, rau sống, xà lách,…
•⁠ ⁠Muối, hạt nêm, nước mắm, dầu ăn, bột ngọt, đường, tỏi, ớt, chanh

Thực hiện:
Các loại rau nào bạn mua được thì bạn sử dụng. Tôi mua được giá, xà lách và dưa leo. Sau đó rửa sạch và để ráo, để sau đó ăn cùng.
Chuẩn bị 1 chén nước mắm tỏi ớt: giã tỏi ớt cùng với chút đường và bột ngọt, cho ra chén và thêm nước mắm cá cơm, nêm nếm lại, cho thêm chanh vào cho đậm vị.
Gói bột bánh xèo pha theo tỉ lệ cho sẵn với nước, cho thêm tí dầu ăn, tí muối và nếu thích ăn hành lá thì cho vào.
Tôm và thịt xào sơ qua với gia vị.
Tôi phi dầu tỏi sẵn trước và sử dụng chảo chống dính loại nhỏ, cho 1 ít dầu ăn vào, sau đó đổ bột thật mỏng lên, đậy nắp 30 giây, rồi cho thịt, tôm, một chút giá đỗ. Đậy kín trong vòng 2 phút thì bánh đã chín vàng giòn rồi. Nhớ trở qua lại để bánh vàng đều nhé. Cứ làm tương tự cho đến khi hết bột và nhân.
Bánh làm xong có thể dọn ra thưởng thức, lấy bánh tráng cuộn với bánh xèo và rau sống, chấm vào chén nước mắm tỏi ớt và thưởng thức thôi nào. Món ăn này cực kì đơn giản chuẩn bị, do vậy là món ăn thường xuyên ngày cuối tuần trong gia đình tôi tại Việt Nam.

Vietnamese cuisine: Banh Xeo pancakes, the recipe – Cuisine vietnamienne : Pancakes Banh Xeo, la recette – Cocina vietnamita: panqueques Banh Xeo, la receta – Cozinha vietnamita: panquecas Banh Xeo, a receita – Vietnamesische Küche: Banh-Xeo-Pfannkuchen, das Rezept – Ẩm thực Việt: Bánh xèo, công thức – 越南美食：Banh Xeo 煎饼，食谱 – ベトナム料理：バインセオパンケーキ、レシピ
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Lasagna made with carasau bread, the recipe

Le lasagne fatte con il pane carasau, la ricetta

Lasagna made with carasau bread, the recipe.
Some time ago I had the pleasure of tasting this dish on board, prepared by the great MaitreD Giovanni.
Lasagna made with carasau bread is a variation of the classic Italian lasagna, in which carasau bread replaces the pasta. Carasau bread is a type of thin and crunchy bread originally from Sardinia. Here's how to prepare lasagna with carasau bread

Ingredients

– Carasau bread;
– Bolognese sauce or another meat sauce;
– Bechamel;
– Grated cheese (usually pecorino or parmesan);
– Butter (optional).

Preparation

Prepare the Bolognese sauce or another meat sauce of your choice. Make sure it is well seasoned and tasty.
Make the béchamel: melt the butter in a saucepan over medium heat, add the flour and stir until you get a roux (a smooth paste). Add the milk a little at a time, stirring constantly to avoid lumps. Cook until the béchamel thickens. Add a little salt and nutmeg to taste.
Prepare a baking tray and start assembling the lasagna. Place a layer of carasau bread on the bottom of the tray.
Add a layer of ragù on the base of carasau bread. Make sure to cover the bread well.
Pour a layer of béchamel over the ragù.
Sprinkle with plenty of grated cheese.
Repeat the process creating alternating layers of carasau bread, ragù, béchamel and cheese. Make sure to finish with a layer of béchamel and cheese on top.
Bake in a preheated oven at 180°C for about 30-40 minutes or until the surface is golden and crispy.
Allow to cool slightly before serving. Lasagna with carasau bread is delicious served hot.
This variation of lasagna is a one-dish meal that combines the crunchiness of carasau bread with the rich flavors of ragù and béchamel. You can customize the recipe by adding other ingredients such as mushrooms, spinach or cooked ham if you like.

And have you ever tasted these lasagnas? Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Pane carasau (also known as pane carasatu, pane carasadu, pistoccu, pane fine, pane ‘e fresa or pane fatu in fresa) is a typical Sardinian bread spread throughout Sardinia, in the shape of a very thin and crunchy disk, suitable for being preserved for a long time. The term Sardinian comes from the Sardinian verb carasare, which means to toast. During the carasadura the bread is put back in the oven for the final cooking; this cooking makes it crunchy.
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Lasagna made with carasau bread, the recipe – Lasaña hecha con pan carasau, la receta – Lasanha feita com pão carasau, a receita – Lasagne mit Carasau-Brot, das Rezept – Công thức món Lasagna làm từ bánh mì carasau – 用卡拉索面包做的烤宽面条，食谱 – カラソーパンで作るラザニア、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Homemade Greek Gyros by Me, the Recipe

Il gyros greco fatto in casa da me, la ricetta

Homemade Greek gyros, the recipe.
One of the dishes that I have started to like a lot in recent years is Greek gyros (the pork one). Since Greek restaurants are not so common in my area (even though there has been one in Chiavari for a long time) I decided to try making it at home. The result, still a little far from the classic, was not bad anyway.
I'll tell you right away: don't criticize me too much but suggest how to improve the dish.

Ingredients

For the meat:
– 500 grams of pork (for example, pork loin or shoulder);
– 2 teaspoons of dried oregano (for the spices I opted to buy a ready-made package on Amazon);
– 2 teaspoons of sweet paprika;
– 2 teaspoons of ground cumin;
– 3 cloves of garlic, minced;
– Juice of 1 lemon;
– Salt and black pepper to taste;
– 2 tablespoons of olive oil.

As a side dish:
– 4 Greek pitas or round rolls (I bought tigelle);
– Tzatziki sauce (see recipe below);
– Thinly sliced ​​red onions.

For the tzatziki sauce:
– 1 cucumber, peeled, seeded and grated;
– 250 grams Greek yogurt;
– 2 cloves garlic, finely chopped;
– 2 tablespoons olive oil;
– 1 tablespoon white wine vinegar;
– 1 tablespoon chopped fresh mint;
– Salt and black pepper to taste;

Preparation

Start by making the marinade for the meat. In a bowl, mix together the oregano, paprika, cumin, minced garlic, lemon juice, salt, pepper and olive oil. Add the pork cut into thin strips and make sure it is well coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but preferably for several hours or overnight.
In the meantime, make the tzatziki sauce. Grate the cucumber and squeeze out the excess water. In a bowl, mix together the grated cucumber, Greek yogurt, minced garlic, olive oil, white wine vinegar, mint, salt and pepper. Refrigerate the tzatziki sauce until ready to serve.
Preheat a grill or nonstick skillet over medium-high heat. Cook the marinated pork strips until they are cooked through and have developed a nice golden color, about 4-5 minutes per side.
Heat the Greek pitas or round sandwiches in a skillet or on the grill until they are lightly browned.

To serve, place the grilled pork, bread and a few strips of red onion on a plate. On the side, the tzatziki sauce.
Complete if you want (but I didn't put them because I don't like them) with tomato slices, lettuce leaves and, if you want, green peppers or jalapeños.

This is your delicious Greek pork gyros! Enjoy!
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Homemade Greek gyros, the recipe – Gyros grecs maison, la recette – Gyros griegos caseros, la receta – Giroscópios gregos caseiros, a receita – Hausgemachtes griechisches Gyros, das Rezept – Con quay Hy Lạp tự làm, công thức – 自制希腊陀螺仪，食谱 – 自家製ギリシャのジャイロ、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.

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Tonnarelli pasta with cheese and pepper, the recipe

Un bel piatto di tonnarelli con cacio e pepe, la ricetta

Tonnarelli pasta with cheese and pepper, the recipe
Unfortunately, it hasn’t been that long since I became a fan of cacio e pepe pasta.
I tried to prepare it at home and, after a couple of unsuccessful attempts, I managed to make it very good.
This is the recipe for you.

Ingredients

– 350 grams of tonnarelli (or spaghetti, if you prefer, but with fresh pasta the dish is definitely more complete);
– 150 grams of grated pecorino romano;
– 1 teaspoon freshly ground black pepper;
– Salt (for the pasta);
– Water (for the pasta);

Preparation

Start by bringing a pot of salted water to a boil. Once the water is boiling, add the tonnarelli and cook until al dente. This usually takes about 8-10 minutes.
While the pasta is cooking, prepare the sauce. In a bowl, mix the grated pecorino romano with a little of the cooking water. Make sure to use a good, high-quality pecorino romano for the best flavor; mix vigorously until you get a fairly thick cream.

In una padella metti il pepe macinato a scaldare. Quando il pepe inizia a cuocere, e te ne accorgerai dal fatto che gli occhi inizieranno a pizzicare, aggiungi un poco d’acqua di cottura e spegni il fuoco.

A couple of minutes before the pasta is ready, drain it (be careful not to throw away the cooking water because we will need it for a successful outcome) and finish cooking it in the pan with the pepper.
In a couple of minutes the pasta will be ready and will also have made a little creamy sauce.
At this point, turn off the heat and wait a couple of minutes for the pasta to cool. In fact, if you add the pecorino cream to the pan now, the excessive heat will make the cheese string instead of remaining creamy (at 65 °C the fat begins to separate and the proteins coagulate into lumps).

Transfer the tonnarelli to the bowl with the pecorino and pepper. Add a couple tablespoons of the reserved cooking water. This cooking water is important, as it will help create a cream with the pecorino and pepper. Stir quickly and vigorously to make a creamy sauce. Continue adding the cooking water, a tablespoon at a time, until you reach the desired consistency. The sauce should be creamy but not too thick. You may need to add 1/2 to 1 cup of cooking water, depending on the pecorino and pasta you are using. Taste the pasta and adjust the salt, if necessary. Pecorino is naturally salty, so you may not need to add additional salt.

Serve the tonnarelli cacio e pepe immediately, garnishing with a little freshly ground black pepper and extra pecorino, if desired.

Do you like cacio e pepe? Add your own comment or go to the bottom of the site to read what other visitors have written.

Un bel piatto di tonnarelli con cacio e pepe, la ricetta

Photo taken with Honor 20.

A nice dish of tonnarelli with cheese and pepper, the recipe – Un bon plat de tonnarelli au fromage et au poivre, la recette – Un buen plato de tonnarelli con queso y pimienta, la receta – Um belo prato de tonnarelli com queijo e pimenta, a receita – Ein schönes Gericht aus Tonnarelli mit Käse und Pfeffer, das Rezept – Công thức làm món tonnarelli ngon tuyệt với phô mai và hạt tiêu – 一道美味的通纳雷利奶酪和胡椒菜，食谱 – チーズとコショウを添えたトンナレッリの素敵な料理、レシピ

The text of the post was written with the help of ChatGPT, a language model from OpenAI.