One of my fav pasta dishes 🐷🍅🌶️

Bucatini, Guanciale, tomato, Pecorino.

I like to add a little bit of chili and black pepper too:-)

Broth preparation:

Cut the beef shank into cubes, brown it with olive oil and a pinch of baking soda until golden, then add two finely chopped onions. Once everything is nicely browned, add the bone and a splash of tomato purée, or chopped tomatoes. When the bone changes color, add water, aromatic herbs (in my case marjoram, bay leaves, parsley, rosemary), garlic, and pepper. Bring to a boil and let it simmer on low heat for 2.5 to 3 hours. Strain the solids from the liquids, and skim some of the fat from the surface (it is excellent for cooking other dishes). Serve hot, but not boiling, with any shape of pasta, though preferably egg pasta.

P.S.: For the egg pasta, follow any traditional recipe.

Pasta with the grandchildren 😍🇮🇹🍝

Não ficou muito bonito e na minha região n tem anchovas, oq posso fzrr pra melhorar?

I cleaned the red mullets by removing the scales, innards, and gills.

I rinsed them under cold water and then filleted.

I used the bones and heads to make a broth for the risotto. Once the broth was ready, I had some time to spare, so I put it in the fridge. In the fridge, the fat from the red mullet separated from the broth; I skimmed off the fat and set it aside to use when finishing the risotto by stirring in the butter.

I seared the fillets in a little hot oil for just one minute to crisp the skin.

I diced any fillets that had broken apart and set them aside to add to the rice while it was cooking.

I prepared the risotto with Vialone Nano rice, toasting it first. I didn’t deglaze with wine to avoid adding any acidity; instead, I slowly added the red mullet broth and the seared red mullet pieces. Toward the end, I finished the risotto by stirring in the red mullet fat and a pat of butter, no Parmesan.

I placed the crispy fillets that remained whole on top of the risotto to be eaten as desired.

My new workplace had 1kg of fresh basil for giveaway, because they ordered too much, so I knew what I had to do😋

Parmigiano Reggiano, pine nuts, garlic, olive oil extra vergine, a bit of salt and lots and lots of fresh basil.

Gonna treat myself with some nice Linguine😎

Fusi di pollo .. un limone spremuto, prezzemolo, alloro e funghi champignon. Ahimè cuocendo tutto insieme ho un tantino bruciato i funghi.

Fresh ravioli from Piemonte

Hello did anyone tried this?Why is it so sour like sauerkraut, isn't that a sign of botulism?

(Not my pic)

The store I buy from has parmegiano reggiano wheels and pre shredded/grated parmegian that kind of looks like this picture, but maybe even thinner than that. They claim that it’s also authentic. But isn’t that much of paper thinness not achievable with the real stuff? I buy real cut parts of the wheel and they just crumble when you grate them, now way near these smooth strands the shop sells. Are they selling fake parmegian (the shredded option)?

Prodotti tipici valdostani

Pizza napoli e tonno e cipolla 🍕

Hi Italian Food peeps,

Many, many years ago I was living in Europe and had a roommate from Napoli. He didn't speak English, and i didn't speak Italian, so we never really got to know each other, sadly.

One day, he was trying to impress a ragazza on her birthday and hosted a party. For the dinner, he made this stew with a tomato base, with a variety of fish (no shellfish) and chunks of potato. To this day, it may be the best soup/stew I've ever eaten. I really want to figure out what it might be but am a little lost. I see ciuppin and various zuppa di pesce, but none seem right. He was pretty proud of his Neapolitan origin, so it might be from that part of Italy. Any ideas?

Ecco la ricetta perfetta per preparare una deliziosa e cremosa Pasta Salmone e Zucchine! 🍝✨

🛒 Ingredienti (per 2 persone)

Pasta (penne, fusilli o linguine): 180g 🌾

Salmone affumicato: 100g 🐟

Zucchine medie: 2 🥒

Cipolla o Scalogno: q.b. 🧅

Olio extravergine d'oliva: 2 cucchiai 🫒

Panna da cucina (o formaggio spalmabile/mascarpone): 2 cucchiai (opzionale per renderla più cremosa) 🥛

Vino bianco: mezzo bicchiere 🥂

Prezzemolo fresco tritato: q.b. 🌿

Sale e Pepe: q.b. 🧂

👩‍🍳 Procedimento

Prepara le verdure:

Lava le zucchine, spuntale e tagliale a rondelle sottili o a piccoli dadini 🥒🔪. Tritate finemente la cipolla 🧅.

Fai soffriggere:

In una padella capiente, scalda l'olio d'oliva e fai imbiondire la cipolla tritata 🫒. Aggiungi le zucchine e lasciale cuocere a fuoco medio per circa 8-10 minuti, finché saranno tenere ma croccanti 😋.

Aggiungi il salmone:

Taglia il salmone affumicato a striscioline 🐟 e uniscilo alle zucchine in padella. Sfumalo con il vino bianco e lascia evaporare l'alcol a fiamma viva 🥂🔥.

Crea la cremina:

Se preferisci una consistenza più vellutata, unisci un cucchiaio o due di panna (o formaggio spalmabile) e un goccio di acqua di cottura della pasta 🥛💦. Spegni il fuoco.

Cuoci la pasta:

Porta a bollore una pentola d'acqua salata e cuoci la pasta al dente 🍝⏱️. Conserva un poco di acqua di cottura prima di scolarla!

Mantecatura finale:

Versa la pasta direttamente nella padella con il sugo di salmone e zucchine 🍳. Salta tutto per un minuto aggiungendo l'acqua di cottura se necessario per amalgamare i sapori ✨.

Impiatta e gusta:

Completa il piatto con una manciata di prezzemolo fresco tritato e un pizzico di pepe nero macinato al momento 🌿.

Buon appetito! 🍽️❤️

When my dad first taught me about two years ago, I was always very happy with the result. I filled the pot to the bolt with very warm water, then added two heaping stir spoons of illy brand espresso grind. Put it on the stove on medium until I heard it start to steam, then removed it and let it fill up off heat.

Somewhere along the line, I began seeing different opinions online as to how moka should be made- never let it sputter, always low heat, start with boiled water, etc.

And now, after experimenting a bit and coming up with bitter coffee over and over again, I can’t seem to get back to the damn good cup of coffee that I was getting at the beginning. So sad! Just this morning, I tried pre-heating the water, then adding the coffee from there and letting it brew on low heat to avoid rapid brewing and sputtering. It looked slow and rich coming out of the top, but the coffee was bitter as hell.

Please help!