Spanish croquetas tasted in Tenerife.
There are two things that I really love to eat when I'm in Spain and I always try to order them: jamon serrano and croquetas.
In Santa Cruz de Tenerife I found this place, just outside the center, where they were really good and the right size for my appetite!
Have you ever tasted croquettes?
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Photo taken with Honor 20.
Here is where the inn was located:
Pansoti in walnut sauce from the Ao Grumallo farmhouse.
A good farmhouse in the hinterland is Ao Grumallo in the municipality of Ne.
These are their pansoti, green, in walnut sauce. Really good!
Do you like pansoti? If you prefer ravioli, go and see my article with my personal ranking of the restaurants where I ate the best ravioli with ragù in the Province of Levante Genoa.
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Pansoti (pansòti in Ligurian, from the Ligurian pansa, in Italian “belly”) are a typical stuffed pasta of Ligurian cuisine, similar to cappelletti, from which they differ essentially in shape and size. Pansoti seasoned with walnut sauce are one of the characteristic dishes of the Genoese tradition.
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The excellent ravioli with ragù from Ü Pellegrin in Romaggi.
The ravioli from the excellent trattoria in Romaggi are still my favorites.
The ravioli are very full and firm and the sauce is just how I like it.
Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.
What are the best ravioli with ragù for you?
Add your own comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories.
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Ravioli with ragù from the Ou Grumallu farmhouse.
As the most attentive readers will know, I really love ravioli with ragù, the Ligurian ones with a mixed filling of meat and vegetables, seasoned, when possible, with the typical tuccu (the touch, the Genoese meat ragù).
These are the excellent ravioli with ragù from the Ou Grumallu farmhouse in Case Soprane, in the municipality of Ne.
Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.
What are the best ravioli with ragù for you? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Where is the restaurant located:
Ligurian cuisine is made up of dishes from the culinary tradition of Liguria, a region that uses ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
A poor cuisine, typical of country people, mountaineers and sailors, made of simple, common and cheap foods, which has however become expensive, refined and full of ancient glories.
Continue and learn more on Wikipedia
A nice plate of fregola with seafood.
A few months ago, a great friend of mine (Giovanni), made me taste a delicious plate of fregola with seafood.
Fregola with seafood is a traditional Sardinian dish, much appreciated for its rich flavor and simplicity. Here is some interesting information about this dish:
Fregola, or fregula, is a typical Sardinian semolina pasta, similar to couscous, but with larger and more irregular grains.
Fregola is usually prepared with a variety of seafood such as mussels, clams, shrimp and squid.
Fregola is toasted in a pan and then cooked in a fish broth or salted water. Seafood is added during cooking to add flavor to the dish.
The dish is often garnished with chopped fresh parsley and served hot.
In this article I am talking about you can see a dish of fregola with seafood, with mussels and shrimp clearly visible. The fregola appears well toasted and seasoned with a rich sauce, probably tomato-based, which evenly envelops the pasta. This dish is a great example of Sardinian cuisine, which highlights local ingredients such as seafood.
It is an ideal dish for those who love the flavors of the sea and want to try something authentic and traditional. If you have any other questions or want to know more about another dish, let me know!
Have you ever eaten fregola?
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Photo taken with Honor 20.
Frègula, often mistakenly Italianized as fregola, is a type of semolina pasta produced in Sardinia. The production of fregula has medieval origins. The first historical document to mention it is the Statute of the Millers of Tempio Pausania dating back to the 14th century, which regulates its preparation, which had to take place strictly from Monday to Friday, in order to be able to allocate the water of Saturday and Sunday to the fields.
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The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
Vietnamese Cuisine: Bánh tráng cuốn thịt heo, the recipe.
Pork rice paper rolls are one of the famous delicacies of Quang Nam. If you have not had the opportunity to visit Da Nang to taste this specialty, you can learn how to make it simply at home. The photos that I am putting a little further down were taken last year when my husband and I went to Quy Nhon and enjoyed pork rice paper rolls, and grilled ones, from a restaurant specializing in selling Quang Nam food “Quang Noodles”.
If you have the opportunity and the luck to travel to Vietnam I recommend you try this delicious dish!
Click vào đây để đọc bằng tiếng việt!
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.
* 1 pack of rice paper (maybe it's hard to find in Italy, but you can find it);
* 400g pork belly;
* 1 bottle of pure seasoning sauce;
* 500 grams of pho noodles;
* 1 pineapple, 1 cucumber, 1 green banana, green mango, ginger and onion;
* 1 lemon, a few cloves of garlic, a few chili peppers;
* Raw vegetables: aromatic herbs, lettuce, perilla, mint;
* Spices (salt, sugar, seasonings…).
Step 1: Wash and prepare the vegetables. For tubers and fruits (cucumber, mango, green banana) cut them into long sticks that can be easily rolled in rice paper.
Step 2: Wash the pork. Then put the meat in the pot, add a little salt, a few slices of ginger and 2 onions, boil on low heat until the meat is soft. When the meat is cooked, remove it from the oven, let it cool, then cut it into slices.
Step 3: Pour the prepared seasoning sauce into a bowl. Add the garlic, chili, 1/4 pineapple (all chopped) in a 1:1:1 ratio, 2 teaspoons of lemon juice and 2 teaspoons of sugar. Mix well and season to taste.
Step 3: Blanch the noodles in water.
Place the pho noodles, meat, vegetables and rice paper on separate plates.
How to make the rolls:
* Step 1: Take a sheet of rice paper and place it on the plate with the noodles. The rice paper placed on the pho noodles will soften and become pliable.
* Step 2: Add the vegetables one at a time.
* Step 3: Take 2 or 3 slices of meat and place them on top of the vegetables.
* Step 4: Gently roll up the rice paper, then dip it in the fish sauce and enjoy.
The rolls, once rolled, can also be grilled for even more flavor.
Bánh tráng cuốn thịt heo là một trong những món ngon trứ danh xứ Quảng. Nếu chưa có dịp đến thăm Đà Nẵng để thưởng thức đặc sản này thì bạn có thể học cách làm đơn giản tại nhà.
Nguyên liệu (2 người ăn)
* 1 xấp tráng phơi sương.
* 400g thịt ba chỉ.
* 1 chai mắm nêm nguyên chất.
* 500 gr bánh phở.
* 1 quả dứa, 1 quả dưa leo, 1 trái chuối xanh, xoài xanh, gừng và hành củ.
* 1 trái chanh, vài củ tỏi, vài trái ớt.
* Các loại rau sống: Rau thơm, xà lách, tía tô, diếp cá…
* Các loại gia vị (muối, đường, hạt nêm..)
Cách làm:
* Bước 1: Rửa và chuẩn bị rau sống để ăn kèm. Đối với củ và quả (dưa leo, xoài, chuối xanh) cắt thành hình que dài để dễ cuốn vào bánh tráng.
* Bước 2: Rửa sạch thịt heo. Sau đó cho thịt vào nồi, cho thêm một chút muối, vài lát gừng và 2 củ hành, luộc với lửa nhỏ để thịt mềm. Khi thịt chín, vớt ra để nguội rồi cắt thành lát vừa ăn.
* Bước 3: Đổ mắm nêm pha sẵn ra chén. Cho thêm tỏi, ớt, 1/4 quả dứa (đều đã được băm nhuyễn) theo tỉ lệ 1:1:1 cùng 2 muỗng cà phê nước cốt chanh và 2 muỗng cà phê đường. Trộn đều hỗn hợp và nêm nếm lại vừa khẩu vị.
Cho bánh phở, thịt, rau, bánh tráng ra từng đĩa riêng. Mắm nêm cũng cho sẵn ra chén.
Cuốn bánh tráng:
* Bước 1: Lấy một tấm bánh tráng rồi úp lên phần bánh phở. Bánh tráng và bánh phở kết hợp với nhau tạo ra vỏ bánh mềm và dẻo.
* Bước 2: Cho lần lượt các loại rau vào.
* Bước 3: Lấy 2, 3 lát thịt, đặt lên trên phần rau.
* Bước 4: Nhẹ nhàng cuốn bánh tráng lại , sau đó chấm mắm nêm và thưởng thức.
Có thể ăn kèm cùng nem nướng.
Ảnh trong hình là thời gian tôi cùng chồng du lịch Quy Nhơn và được thưởng thức món bánh tráng cuốn thịt heo, ăn kèm nem nướng của một nhà hàng chuyên bán đồ ăn Quảng Nam “Mì xứ Quảng”. Nếu có dịp bạn có thể đến thưởng thức.
Some excellent Spanish croquettes tasted in Tenerife.
One of my favorite dishes in Spain are croquettes with ham.
In this case these, which were really excellent, I tasted them in a tasca (a tavern) in the center of Santa Cruz de Tenerife.
Have you ever tasted croquetas? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Here is where the inn was located:
The famous Vietnamese soup: phở bò.
During my last holiday in Vietnam I ate Pho Bo many times, the typical beef soup also because it is one of the few dishes, unfortunately, that I truly love.
A very simple dish but, if seasoned properly, very tasty.
My wife Dao wrote a nice article in which she describes well how to prepare this dish.
Do you like Asian cuisine and Vietnamese in particular? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
Mini Cavolino con panna, il dolce tipico ligure.
La Liguria, rinomata per i suoi paesaggi mozzafiato e la sua ricca tradizione culinaria, offre una vasta gamma di delizie, tra cui spiccano i dolci tipici. Uno di questi è il Cavolino con panna, un piccolo gioiello della pasticceria ligure, perfetto per concludere un pasto o per una dolce pausa. Questo dolce, delicato e raffinato, è amato per la sua semplicità e il gusto irresistibile.
Il Cavolino con panna ha radici profonde nella tradizione dolciaria ligure. Il termine “cavolino” si riferisce ai piccoli bignè, realizzati con la pasta choux, un impasto leggero e versatile di origine francese, che ha trovato un posto speciale nelle pasticcerie italiane. In Liguria, i cavolini vengono riempiti con una soffice crema di panna montata, creando un equilibrio perfetto tra dolcezza e leggerezza.
Questi deliziosi bocconcini sono composti da un guscio di pasta choux croccante all’esterno e vuoto all’interno, pronto per essere farcito con panna fresca montata. La combinazione della croccantezza del guscio con la morbidezza e la freschezza della panna crea un’esperienza gustativa unica. Il contrasto tra le diverse consistenze rende ogni morso una vera e propria delizia.
Il Cavolino con panna è perfetto per ogni occasione. Può essere servito come elegante dessert dopo cena, accompagnato da un bicchiere di vino dolce o di spumante. È anche ideale per un tè pomeridiano, una festa o un ricevimento. La sua versatilità lo rende un dolce apprezzato sia dagli adulti che dai bambini.
Ogni pasticceria ligure ha la propria versione di questo dolce, ma la base rimane sempre la stessa: ingredienti semplici e di alta qualità, lavorati con cura e passione. La tradizione vuole che i Mini Cavolini con panna siano preparati artigianalmente, secondo ricette tramandate di generazione in generazione, mantenendo viva la cultura e il patrimonio gastronomico della Liguria.
Il Cavolino prappresenta al meglio la tradizione dolciaria ligure. Questo piccolo dolce, con la sua semplicità e bontà, è un vero capolavoro della pasticceria regionale. Che lo si gusti in una pasticceria affacciata sul mare o lo si prepari in casa, il Mini Cavolino con Panna è un’esperienza che celebra il gusto e la bellezza della Liguria, portando con sé un po’ della magia di questa terra incantata.
Hai mai assaggiato questo pasticcino? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
Eggs in purgatory eaten on board, the recipe.
Eggs in purgatory are a traditional Italian dish, particularly popular in the south of the country. This dish with an evocative name is characterized by simple but tasty ingredients, and is often appreciated for its simplicity and goodness.
The recipe requires the use of a few basic ingredients: eggs, tomato, olive oil, garlic and parsley. The preparation is equally simple but the result is a dish rich in flavor.
Here is a basic recipe for preparing eggs in purgatory, taking inspiration from the dish prepared on board by Maitre’d Gianni a few contracts ago.
– Eggs (as many as you like);
– Ripe tomatoes (preferably peeled and chopped);
– Olive oil;
– Garlic (minced);
– Onion, cut into strips;
– Fresh parsley (minced);
– Salt and pepper to taste.
In a non-stick pan, heat a little olive oil and add the chopped garlic and onion. Fry lightly without burning them.
Add the chopped or peeled tomatoes and cook for a few minutes, lightly crushing the tomatoes with a wooden spoon to obtain a more homogeneous consistency.
Season with salt and pepper to taste, and let the sauce cook until it thickens slightly.
Using a spoon, create spaces in the sauce and break the eggs one at a time, cooking them in the sauce without stirring too much. You can leave the eggs whole or stir them lightly, depending on your preference.
Cover the pan with a lid and continue cooking until the eggs are as cooked as you like.
Sprinkle with chopped fresh parsley before serving.
Eggs in Purgatory can be enjoyed on their own or accompanied with crusty bread to mop up the delicious sauce. This dish is a great example of how Italian cuisine can transform simple ingredients into dishes full of authentic flavors.
Have you ever tasted them? Add a comment or go to the bottom of the site to read what other visitors have written.
Photo taken with Honor 20.
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
