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18 January 202516 January 2025

Tagliolini with cod and cherry tomatoes, the recipe

I tagliolini con baccalà e pomodorini, la ricetta

Tagliolini with cod and cherry tomatoes, the recipe.
Some time ago now I went to lunch in Genoa, in one of the restaurants I frequented most often, the Piedigrotta pizzeria, and off the menu (if I remember correctly) there were these excellent tagliolini with cod and cherry tomatoes. Here is a delicious recipe.

Ingredients:

– 400 g of fresh tagliolini;
– 300 g of desalted cod;
– 200 g of cherry tomatoes;
– 2 cloves of garlic;
– 1 chilli pepper (optional);
– Extra virgin olive oil;
– Chopped fresh parsley;
– Salt and pepper to taste.

Preparation:

Cut the cod into pieces and make sure it is well desalted. If necessary, leave it to soak in cold water for 24-48 hours, changing the water every 8 hours.
In a large pan, heat a little extra virgin olive oil and add the crushed garlic cloves and the chilli pepper (if using). Fry for a few minutes until the garlic is golden. Add the cherry tomatoes cut in half and cook over medium heat for about 10 minutes, until the tomatoes are soft and release their juice.
Add the cod pieces to the pan with the tomatoes and cook for another 10 minutes, stirring gently to prevent the cod from falling apart too much. Season with salt and pepper.
In the meantime, cook the tagliolini in plenty of salted water following the instructions on the package. Drain them al dente and add them directly to the pan with the cod and cherry tomato sauce.
Mix the tagliolini well with the sauce, adding a little pasta cooking water if necessary to combine everything.
Serve the tagliolini with a sprinkling of chopped fresh parsley and a drizzle of raw extra virgin olive oil.
Enjoy your meal!

Have you ever tried pasta with this sauce?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Here's the dish I ate that day:

Photo taken with Honor 20.

This is the official website: piedigrotta-ristorante-pizzeria.it.

Tagliolini with cod and cherry tomatoes, the recipe – Tagliolini à la morue et tomates cerises, la recette – Tagliolini con bacalao y tomates cherry, la receta – Tagliolini com bacalhau e tomate cereja, a receita – Tagliolini mit Kabeljau und Kirschtomaten, das Rezept – Công thức Tagliolini với cá tuyết và cà chua bi

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

1 January 202526 December 2024

A nice dish with lots of fresh burrata

Un bel piatto con tante burratine fresche

A beautiful plate with lots of fresh burrata.
Burrata is a fresh Italian cheese that embodies the richness and creaminess of our country's dairy tradition. Originally from the Puglia region, burrata has become a symbol of gastronomic excellence, appreciated throughout the world for its unique texture and delicate flavor.
Burrata was created in the early 20th century in the province of Apulia. This cheese was born as a way to use mozzarella scraps and cream, combining them into a new and delicious product. The name "burrata" comes from the Italian word "burro", which means butter, indicating its rich and buttery texture.
Burrata looks like a sphere of mozzarella with a creamy center. The outside is made of fresh mozzarella, while the inside is composed of stracciatella and cream. This contrast between the solid shell and the soft, creamy filling makes burrata a unique sensory experience.
The process of making burrata begins with the preparation of the mozzarella. Once the mozzarella is obtained, a bag is formed which is then filled with stracciatella (mozzarella filaments) and fresh cream. The bag is closed and sealed, creating the characteristic ball shape.
Burrata is incredibly versatile and can be enjoyed in many ways. Here are some ideas to best appreciate this cheese:
Natural: burrata can be served simply with a drizzle of olive oil, salt and pepper. Served with crusty bread, it makes a perfect appetizer.
Salads: Add burrata to a salad of fresh tomatoes, basil and a little balsamic vinegar for a refreshing summer dish.
Pizza and Pasta: Burrata can be used as a pizza topping or added to pasta dishes for an extra touch of creaminess.
Fruit and Vegetables: Try it with fruit such as figs or peaches, or with grilled vegetables for a contrast of sweet and savory flavors.
Storage
Burrata is a fresh cheese and should be consumed within a few days of purchase to best appreciate its freshness and creaminess. It is important to store it in the refrigerator and take it out about 30 minutes before serving, so that it reaches room temperature and releases all its flavor.

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

Photo taken with Honor 20.

Burrata is a fresh, stretched-curd cheese made from cow's milk, typical of the Murge area in Puglia. It is shaped like a rounded bag with a characteristic apical closure and an external appearance similar to mozzarella. The inside, similar to manteca, is soft and stringy. Burrata is the result of the Apulian dairy art, in particular that of Andria. It is said that the burrata of Andria was invented in an old farmhouse in the first decades of the 20th century by the brothers Vincenzo and Lorenzo Bianchino.
Continue and learn more on Wikipedia

A nice dish with lots of fresh burrata – Un bon plat avec beaucoup de burrata fraîche – Un buen plato con mucha burrata fresca. – Um belo prato com muita burrata fresca – Ein schönes Gericht mit viel frischem Burrata – Một món ăn ngon với nhiều burrata tươi

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://www.allrecipes.com/article/what-is-burrata/
– https://www.tasteofhome.com/article/how-to-eat-burrata/

7 November 20244 November 2024

Paccheri with lobster, cherry tomatoes and courgettes, the recipe

I paccheri con aragosta, pomodorini e zucchine, la ricetta

Paccheri with lobster, cherry tomatoes and courgettes, the recipe.
An elegant and tasty first course, ideal for a special dinner or an important occasion. This recipe combines the sweetness of lobster with the freshness of cherry tomatoes and courgettes, creating an irresistible balance of flavours.

Ingredients

– 320 g paccheri;
– 2 lobsters (about 800 g each);
– 200 g cherry tomatoes;
– 2 medium courgettes;
– 2 cloves garlic;
– 1 small onion;
– Extra virgin olive oil to taste;
– Salt and pepper to taste;
– Chopped fresh parsley;
– Dry white wine to taste;
– Chili pepper (optional);

Preparation

Preparing the lobster: Bring a pot of salted water to the boil. Add the lobsters and cook for about 8-10 minutes. Drain and let cool slightly. Remove the meat from the tails and claws, cut into pieces and set aside.
Wash and halve the cherry tomatoes. Wash and cut the courgettes into thin rounds. Finely chop the onion and garlic cloves. Heat a drizzle of extra virgin olive oil in a large pan. Add the chopped onion and garlic and fry until golden. Add the courgettes and cherry tomatoes, season with salt and pepper and cook over medium heat for about 10 minutes, until the vegetables are tender.
Pour the lobster pieces into the pan with the vegetables, add a little white wine and let evaporate. If desired, add some chilli pepper for a touch of spiciness. Cook for another 5 minutes, stirring gently.
Bring a pot of salted water to the boil and cook the paccheri al dente, following the instructions on the package. Drain and transfer directly to the pan with the sauce.
Gently mix the paccheri with the lobster sauce, cherry tomatoes and courgettes, adding a little of the pasta cooking water if necessary to combine everything well.
Divide the paccheri among the plates, sprinkle with chopped fresh parsley and a drizzle of raw extra virgin olive oil. Serve immediately.

Paccheri with lobster, cherry tomatoes and zucchini is a refined and tasty dish, perfect for surprising your guests with a recipe that combines the simplicity of fresh ingredients with the richness of the flavor of lobster. Try it and let your guests fall in love with this delight.
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Paccheri with lobster, cherry tomatoes and courgettes, the recipe – Paccheri au homard, tomates cerises et courgettes, la recette – Paccheri con bogavante, tomates cherry y calabacines, la receta – Paccheri com lavagante, tomate cereja e courgette, a receita – Paccheri mit Hummer, Kirschtomaten und Zucchini, das Rezept – Công thức Paccheri với tôm hùm, cà chua bi và bí xanh

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

28 October 202423 October 2024

A tasty lobster ceviche with avocado, the recipe

Un gustoso ceviche di aragosta con avocado, la ricetta

A tasty lobster ceviche with avocado, the recipe.
Lobster ceviche with avocado is an exotic dish that combines the freshness of traditional ceviche with the rich flavor of avocado and the delicacy of lobster. Originating from the coasts of Latin America, ceviche is a celebration of the simplicity and freshness of the ingredients. I tasted this dish that was prepared for a special occasion and I decided to write a recipe for it.

Ingredients

– Fresh lobster: The star of the dish, diced.
– Ripe avocado: Adds an irresistible creaminess.
– Cherry tomatoes: Cut in half or quarters, for a touch of sweetness.
– Lime juice: The essential component that “cooks” the lobster with its acidity.
– Red onion: Thinly sliced for a touch of crunch.
– Fresh cilantro: For a fresh, herbaceous note.
– Fresh chili pepper: Adds a little spiciness, depending on taste.
– Salt and pepper: To enhance the flavors.

Preparation

Marinade: In a large bowl, combine the lobster cubes with the lime juice, red onion, and chili pepper. Cover and let marinate in the refrigerator for about 15-20 minutes, until the lobster is opaque and “cooked” by the lime.
Add avocado and cherry tomatoes: Dice the avocado and halve or quarter the cherry tomatoes, then add to the lobster mixture, stirring gently so as not to break up the ingredients.
Dressing: Add the chopped cilantro, salt, and pepper to taste. Stir gently to combine all the ingredients.
Serve: The ceviche is best served immediately, with corn tortillas, or as a fancy appetizer.

Lobster Ceviche with Avocado and Cherry Tomatoes is a celebration of freshness and well-balanced flavors. The sweetness and delicacy of the lobster blends perfectly with the creaminess of the avocado, the freshness of the cherry tomatoes and the acidity of the lime, while the cilantro and chili pepper add depth and a light touch of spiciness.
This dish is ideal for a summer dinner or a special occasion, where the sophistication of the lobster meets the simplicity of fresh ingredients. A true culinary masterpiece that will delight your guests and add a touch of exoticism to your menu.

Have you ever tasted this dish?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

A tasty lobster ceviche with avocado, the recipe – Un savoureux ceviche de homard à l’avocat, la recette – Un rico ceviche de langosta con aguacate, la receta – Um saboroso ceviche de lavagante com abacate, a receita – Ein leckeres Hummer-Ceviche mit Avocado, das Rezept – Công thức món ceviche tôm hùm ngon với bơ

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.

13 September 202411 September 2024

Spaghetti with cherry tomatoes and prawns, the recipe

Spaghetti con pomodorini e gamberoni, la ricetta

Spaghetti with cherry tomatoes and prawns, the recipe.
Some time ago I had the pleasure of enjoying a good plate of pasta with cherry tomatoes and prawns on the ship.
Since I had the photos back at hand, I decided to write to you how to prepare them at home (with a little help from AI). The preparation is really simple, I assure you.

Ingredients:

– 350g spaghetti;
– 300g cherry tomatoes;
– 250g shelled prawns;
– 2 cloves garlic, finely chopped;
– Extra virgin olive oil;
– Salt and black pepper to taste;
– Chili pepper (optional, according to taste);
– Fresh parsley, finely chopped;

Preparation:

Cook the spaghetti in plenty of salted water according to the packet instructions until al dente. Drain and reserve a little of the cooking water.
In a large frying pan, heat a couple of tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and, if you like, chilli pepper for a spicy kick.
Add the halved cherry tomatoes to the pan and cook for about 5-7 minutes until they start to release their juices and become soft.
Add the peeled prawns to the pan and cook for a further 3-5 minutes or until the prawns are pink and cooked through.
Season with salt and pepper to taste. If the sauce is too dry, you can add a little of the spaghetti cooking water.
Add the cooked spaghetti to the pan and mix well, making sure they are well seasoned with the sauce.
Serve the spaghetti with cherry tomatoes and prawns on individual plates, garnishing with a drizzle of fresh extra virgin olive oil and chopped parsley.
Enjoy!

Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Spaghetti with cherry tomatoes and prawns, the recipe – Spaghetti aux tomates cerises et crevettes, la recette – Espaguetis con tomates cherry y gambas, la receta – Espaguete com tomate cereja e camarão, a receita – Spaghetti mit Kirschtomaten und Garnelen, das Rezept – Công thức làm mì spaghetti với cà chua bi và tôm – 意大利面配樱桃番茄和大虾，食谱 – チェリートマトとエビのスパゲッティ、レシピ

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

28 July 202418 July 2024

Black tagliolini with squid and cherry tomatoes

Taglierini neri con calamaretti e pomodorini

Black tagliolini with squid, cherry tomatoes and olives.
Some time ago, after being at the stadium, my wife and I stopped to eat something in Genoa.
Our favorite place after the game is the restaurant pizzeria Piedigrotta (here is the review on TripAdvisor) which prepares excellent and large pizzas but also cooks excellent dishes.
That time, on the menu, there was a special dish that I decided to try: black tagliolini (with squid ink) with squid, cherry tomatoes and olives.
Very good I must say!

Do you like this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Black tagliatelle with squid and cherry tomatoes – Tagliatelles noires aux calamars et tomates cerises – Tagliatelle negro con calamares y tomates cherry – Tagliolini preto com lula e tomate cereja – Schwarze Tagliolini mit Calamari und Kirschtomaten – Tagliolini đen với mực và cà chua bi – 黑意大利面条配鱿鱼和樱桃番茄 – イカとチェリートマトの黒いタリオリーニ

27 June 202420 July 2024

Insalata con pollo o vegetariana, quale preferite?

Insalata con pollo o vegetariana, quale preferite?
Qualche tempo fa, per pranzo, sono stato in un bar/trattoria, in centro a Brescia, e assieme agli altri commensali abbiamo ordinato due insalate.
La prima era composta da: nocciole, lattuga, pomodorini, pollo alla soia e pane carasau.
La seconda: olive, tofu, radicchio, carote, lattuga e pomodorini confit.

Tu quale avresti scelto? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

L’insalata indica genericamente diversi vegetali commestibili le cui foglie si possono mangiare crude e variamente condite; il termine designa anche preparazioni composte da più ingredienti, solitamente da verdure in foglia crude più o meno sminuzzate, caratterizzate dal fatto di essere condite a crudo e mescolate solitamente con una miscela[1] di sale da cucina e olio d’oliva e/o aceti o spremuta di limone e/o altri ingredienti opzionali come pepe, origano, aglio, prezzemolo, rafano e altre spezie aromatiche fresche o essiccate ma anche con lievito alimentare e salse crude varie, come quella di semi di senape.
Continue and learn more on Wikipedia

Salad with chicken or vegetarian, which do you prefer? – Salade de poulet ou végétarienne, laquelle préférez-vous ? – Ensalada con pollo o vegetariana, ¿cuál prefieres? – Salada com frango ou vegetariana, qual você prefere? – Salat mit Hühnchen oder vegetarisch, was bevorzugen Sie? – Salad gà hay salad chay, bạn thích món nào hơn? – 沙拉加鸡肉还是素食，你更喜欢哪一个？ – チキンサラダとベジタリアンサラダ、どちらが好きですか?

8 May 202410 September 2024

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

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.

19 April 202422 July 2024

La focaccia barese, una specialità tutta italiana

La focaccia barese, una specialità tutta italiana.
La focaccia barese è una specialità gastronomica tipica della città di Bari, in Puglia, Italia. Questo squisito pane piatto è una delizia culinaria apprezzata sia nella sua forma tradizionale che nelle variazioni che si sono sviluppate nel corso del tempo. La focaccia barese è particolarmente nota per la sua consistenza soffice e spugnosa, unita a un sapore ricco e aromatico.
La focaccia barese si basa su ingredienti di alta qualità. La farina utilizzata è spesso di tipo 0 o 00, mentre l’olio extravergine d’oliva è un elemento chiave che contribuisce al suo sapore unico.
L’impasto della focaccia barese è essenzialmente una combinazione di farina, acqua, lievito, sale e olio d’oliva. Questo viene lavorato per ottenere una consistenza morbida e elastica che conferisce alla focaccia la sua struttura leggera.
Un altro elemento cruciale è il processo di lievitazione, che può richiedere diverse ore. Questo passaggio è fondamentale per garantire che la focaccia diventi soffice e spugnosa.
La focaccia barese può essere arricchita con una varietà di condimenti tradizionali. Uno dei più comuni è la “pomodoro e olive”, che prevede l’uso di pomodori a pezzetti e olive nere o verdi. Alcuni aggiungono anche origano, sale grosso o cipolla.
La focaccia barese è generalmente cotta in forno a temperatura elevata. Il risultato finale è una crosta dorata e croccante che avvolge un cuore soffice.
Mentre la focaccia barese ha una ricetta di base, è importante notare che ci possono essere variazioni a livello regionale o persino familiare. Alcuni potrebbero preferire una focaccia più sottile, mentre altri potrebbero optare per una versione più spessa.
La focaccia barese è spesso consumata come spuntino, ma è altrettanto adatta a essere divisa e farcita per creare panini deliziosi. È una scelta popolare per un pasto veloce o da portare con sé durante una passeggiata per le affascinanti strade di Bari.

La focaccia barese è molto più di un semplice pane; è un’esperienza culinaria che cattura il cuore e il palato di chiunque la assapori. La sua tradizione e il suo sapore distintivo ne fanno uno dei tesori gastronomici della Puglia.
Conosci questa bontà? Aggiungi un tuo comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 20.

Focaccia from Bari, an all-Italian specialty – Focaccia de Bari, une spécialité entièrement italienne – Focaccia de Bari, una especialidad totalmente italiana – Focaccia de Bari, uma especialidade totalmente italiana – Focaccia aus Bari, eine rein italienische Spezialität – Focaccia từ Bari, một đặc sản của Ý – 来自巴里的佛卡夏（Focaccia），全意大利特产 – イタリアの名物バーリのフォカッチャ

La focaccia barese è un prodotto lievitato da forno tipico della Puglia. È diffusa specialmente nelle province di Bari, Barletta-Andria-Trani, Taranto, parte della provincia di Brindisi (Ostuni, Fasano, Ceglie Messapica e Cisternino), Gargano e in generale in provincia di Foggia, dove la si può trovare abitualmente nei panifici. Nel 2010 si è costituito il Consorzio Focaccia barese che ha iniziato l’iter per l’iscrizione della Focaccia di Bari nel registro europeo delle STG.
Continue and learn more on Wikipedia

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

29 July 20234 July 2023

Due meravigliosi pesci cotti al forno

Due meravigliosi pesci cotti al forno.
Qualche tempo fa, sono stato invitato a mangiare da un grande amico (ed eccellente organizzatore di mangiate).
Il piatto del giorno: due magnifici pesci cotti al forno su un tappeto di pomodorini, olive e patate.
I pesci, se non ricordo male, erano due dentici!
Piatto e mangiata perfettamente riusciti!

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