Polpo alla galiziana preparato a casa. Non saprei dire se il polpo lo preferisco preparato alla genovese oppure alla galiziana. In queste foto era alla spagnola per cui con paprika (mentre quello alla ligure non ha questa spezia ma limone ed olive). Uno dei miei piatti preferiti senza dubbio. Ho già descritto in un altro bel post la recipe!
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Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency. Continue and learn more on Wikipedia
Galician-style octopus, with oil, salt and paprika, prepared at home – Poulpe à la galicienne, avec huile, sel et paprika, préparé maison – Pulpo a la gallega, con aceite, sal y pimentón, preparado en casa – Polvo à Galega, com azeite, sal e paprica, preparado em casa – Oktopus nach galicischer Art, mit Öl, Salz und Paprika, zu Hause zubereitet – Bạch tuộc kiểu Galicia, với dầu, muối và ớt bột, chế biến tại nhà – 加利西亚式章鱼，加油、盐和辣椒粉，在家准备 – ガリシア風タコ、油、塩、パプリカを自宅で調理
Chicken stew with olives. One of my favorite dishes when I'm at home is chicken with olives, at least that's what we call it in our family. Chicken breast cut into small pieces cooked in olive oil and a drop of tomato paste, pine nuts and olives. Very tasty!
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Stewed chicken with olives and pine nuts – Poulet mijoté aux olives et pignons de pin – Pollo guisado con aceitunas y piñones – Frango estufado com azeitonas e pinhões – Geschmortes Hähnchen mit Oliven und Pinienkernen – Gà hầm ô liu và hạt thông – 橄榄松子炖鸡 – 鶏肉のオリーブと松の実の煮込み
A nice grilled fillet cooked at home. Although in restaurants they almost always have the possibility of cooking at higher and optimal temperatures to brown the surface of the meat, even at home the result can be very good. This is a nice "filettazzo" very demanding and succulent. As you can see I took the photos after tasting it... it was too mouth-watering!
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A nice grilled fillet cooked at home – Un bon filet grillé cuisiné maison – Un rico filete a la plancha cocinado en casa – Um belo filete grelhado feito em casa – Ein schönes gegrilltes Filet, zu Hause zubereitet – Món phi lê nướng thơm ngon được chế biến tại nhà
Spaghetti with squid ink. A few months ago I explained to you (here) how to prepare squid ink sauce and in this post I want to show you how the dish came out with the pasta, precisely, seasoned with this sauce These were excellent spaghetti and I hope that you like the photos I took and make you want to prepare it too, following my instructions.
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Spaghetti with cuttlefish ink – Spaghettis à l’encre de seiche – Espaguetis con tinta de sepia – Esparguete com tinta de choco – Spaghetti mit Tintenfischtinte – Mỳ Ý mực mực
Il pesto alla genovese fatto in casa. Da molto tempo sono a casa per cui molti degli scatti che vi lascio in questo periodo sono di cose locali. Ovviamente, una delle mie “cose” preferite è il pesto alla genovese. Pesto che secondo me è solo quello fatto con il basilico (non con rucola o con spinaci come molto spesso vedo online). Anche io però ho le mie magagne (che è un termine genovese per dire che ho qualcosa da nascondere): quasi sempre, anzi sempre, il pesto in casa mia lo si fa con il frullatore e non con il mortaio perché con il mortaio ci vuole troppo tempo ed è poco pratico… anche se il sapore è molto diverso! Here il post con la ricetta del pesto di casa mia.
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
A te piace la pasta al pesto? Se hai domande lascia un commento cliccando here.
A nice plate of fusilli with meat sauce. A nice plate of pasta with homemade meat sauce. As you can see this sauce is very rich and creamy just how we like it in our family.
Do you know the recipe for meat sauce or do you want to explain to me how you prepare it? Add your own comment or go to the bottom of the site to read what other visitors have written.
Ragù is a condiment made from chopped or minced meat, cooked for many hours over low heat, with varying aromas depending on the local variant, and usually with the addition of tomato. The most popular ragùs in Italy are Bolognese and Neapolitan ragù. Continua ed approfondisci su Wikipedia
The pasta called “fusilli” with meat sauce – Les pâtes dites “fusilli” à la sauce à la viande – La pasta llamada “fusilli” con salsa de carne – A massa chamada “fusilli” com molho de carne – Die Pasta namens “Fusilli” mit Fleischsauce – Mì ống gọi là “fusilli” với nước sốt thịt – 名为“fusilli”的意大利面配肉酱 – ミートソースのパスタ「フジッリ」
Polpettone di fagiolini e patate. Un ottimo piatto della cucina ligure fatto con ingredienti semplici: patate e fagiolini. In effetti si dovrebbe chiamare più torta salata che polpettone.
Tu come lo prepari? Ti piace? Lascia un commento cliccandohere.
In alcune regioni d’Italia, il termine “polpettone” viene usato anche per indicare un tipo di torta di verdure ricoperta non dalla pasta sfoglia ma dal pan grattato, come – ad esempio – il Polpettone di fagiolini, tipico della Liguria. Continue and learn more on Wikipedia
Meatloaf of green beans and potatoes prepared at home – Pain de viande de haricots verts et pommes de terre préparé à la maison – Pastel de carne de judías verdes y patatas preparado en casa – Bolo de carne de feijão verde e batatas preparadas em casa – Hackbraten aus grünen Bohnen und Kartoffeln zu Hause zubereitet – Bánh mì thịt kho đậu xanh khoai tây tự chế biến tại nhà – 在家准备的青豆和土豆肉饼 – 家庭で作った緑豆とジャガイモのミートローフ
Cuttlefish salad. A nice and tasty summer dish, simple and simple: a seafood salad with, as the protagonist, a nice cuttlefish. A lightly boiled cuttlefish seasoned only with a few olives, oil, salt and lemon and a sprinkling of parsley. And the dish is finished! Very good!
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The species of the Sepiidae family have a tropical-temperate distribution, with an unusual biogeographic pattern: they are in fact present on both the western coasts of the Pacific and the eastern coasts of the Atlantic, as well as in the Mediterranean basin, but are absent on both coastal sides of the Americas. Continue and learn more on Wikipedia
A good cuttlefish salad – Une bonne salade de seiche – Una buena ensalada de sepia – Uma boa salada de choco – Ein guter Tintenfischsalat – Một món gỏi mực – 一份不错的墨鱼沙拉 – 良いイカのサラダ
Il creme caramel, forse il mio dolce preferito. Come in tanti altri post di questo sito potete trovare delle foto di questo dessert che a me piace molto. Spesso me lo prepara mia mamma, quello delle buste Cameo diciamo, ma spesso lo si trova anche al ristorante o in pizzeria. Sicuramente se non il mio preferito è tra i primi due o tre!
La crème caramel, chiamata anche caramel custard, è un tipo di budino di origine spagnolo (anche quando il nome italiano e, latte alla portoghese) con uno strato di caramello liquido in superficie, a differenza della crème brûlée, che è un budino con la cima di caramello duro. Gli ingredienti sono latte, uova, zucchero e, di solito, vaniglia, secondo quantitativi che possono variare sensibilmente. Continue on Wikipedia.
Se poi volete leggere o vedere il video su come farlo a casa vi lascio il link al sito agrodolce.it che ne ha una bella facile!
Spätzli or Swiss knöpfli. Every now and then my mother likes to make this Swiss dish, a type of egg pasta, which is normally used as a side dish for meat dishes or savoury dishes. We instead, taking note of the similarity to our palate with Ligurian trofie or gnocchi (which are made with potatoes), season them with Genoese pesto and they are truly delicious. The leftovers are put in the freezer to be enjoyed another day, always with pesto or (this time yes) as a side dish for a nice grill of meat and sausages.
Ingredients: – 500 g of 00 flour – 2 eggs – salt – half a glass of sparkling water – half a glass of milk
Attention: to make this pasta you need a special tool Spätzle sieve to ensure that the pasta drips into the water at the right size.
Preparation: you can knead everything by hand but we normally use a mechanical mixer. Put the flour, the two eggs and a pinch of salt in the mixer and slowly add the liquid ingredients so as to obtain an elastic and dry dough. At this point let everything rest for at least an hour. After an hour, boil some salted water (as if you were cooking normal pasta) and, using the sieve I told you about before (and which you can see in the first photo below) drop the pasta into the water.
The pasta should cook for about five minutes until it reaches a firm consistency.
Drain and season to taste with your favorite sauce!
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In addition to the attached photos I have several posts on the site, here, in which I show you this seasoned pasta.
Spätzle (a Swabian dialect term meaning little sparrows) are irregularly shaped dumplings (in Swabia the shape is elongated) made from soft wheat flour, eggs and water, originally from southern Germany (those from Stuttgart are particularly famous), also very popular in Tyrol, Alsace and Switzerland, Trentino-Alto Adige, despite their homeland par excellence being Swabia and Bavaria (south-western Germany). Continue and learn more on Wikipedia
Spätzli or Swiss knöpfli, the recipe – Spätzli ou knöpfli suisse, la recette – Spätzli o Swiss knöpfli, la receta – Spätzli ou knöpfli suíço, a receita – Spätzli oder Schweizer Knöpfli, das Rezept – Spätzli hoặc Swiss knöpfli, công thức – Spätzli 或 Swiss knöpfli，食谱 – シュペッツリまたはスイスのクネプフリ、レシピ
