Roman Style Mammole Artichokes Recipe: Carciofi alla Romana

Roman Style Artichokes is a dish that combines tradition, flavour and simplicity. During spring – time this side-dish (we love to prepare it as a main dish as well…) is served and prepared in many restaurants and house kitchens all around Rome and Lazio region. Mammole artichoke, with a rounded shape and without thorns, is the most suitable variety to prepare this recipe.

If you are lucky enough to find this type of artichoke in your home country, don’t miss the chance to prepare it following our recipe! 🙂

🍷 Francesca & Marinella🍴

Continue reading “Roman Style Mammole Artichokes Recipe: Carciofi alla Romana”

Hearty Lentil Soup with Ginger and Lemon Zest

This high – in fibre and protein lentil winter soup is jazzed up by the fresh touch of the ginger and lemon which lift the flavour to another level. It’s certainly a meal in itself, but can also be superb as a sidekick to a dish of rice or pasta.

🍷 Francesca & Marinella🍴

Continue reading “Hearty Lentil Soup with Ginger and Lemon Zest”

Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella

Canederli are bread dumplings found only in the mountain ranges of the North-East of Italy (Trentino-Alto Adige, FriuliVenezia Giulia, and part of Veneto), where they are served as a first course or as a main entree. Originally they were made with just leftovers: different kind of salami or cheese. For this reason, the Canederli can be considered part of a ‘Cucina povera’. Today, they are still made of simple and inexpensive ingredients: stale bread moistened with milk and enriched with cheese and Speck (a kind of smoked prosciutto also typical of the north-east regions), or made with vegetables. As there are several variations of this regional dish, the following recipe describes how to prepare the Canederli with yellow beets. Thanks to the cooking lover Mariella of adocchio – blog, for sharing with us his family recipe. Would you like to know more about our friend Mariella? Take a look below!

🍷 Francesca & Marinella🍴

Continue reading “Canederli: Traditional Bread Dumplings from North-East of Italy – by Mariella”

Pasta with Pepper, Zucchini, Tomatoes, Olives and Cappers: A 20 min Summery Dish

Do you have some veggies in your fridge and would like to prepare a pasta dish full of flavors in only 20 minutes?

Follow the instructions below and enjoy! 😉

🍷 Francesca & Marinella🍴

Continue reading “Pasta with Pepper, Zucchini, Tomatoes, Olives and Cappers: A 20 min Summery Dish”

Tagliatelle Pasta with Stewed Artichokes and Parsley

The last Eatgrim box was rich in Mediterranean veggies, including fresh and crunchy artichokes from Sicily, and some aromatic parsley. The only ingredient that I still needed to prepare a nutritious meal was a few Tagliatelle pasta nests, ever-present in an Italian kitchen. I grabbed it out of my larder and started cooking. After only 30 minutes, a steamy dish of Tagliatelle with Sicilian artichokes was ready to be eaten.

🍷Francesca & Marinella🍴

Continue reading “Tagliatelle Pasta with Stewed Artichokes and Parsley”

Evergreen Tasty Pasta with Peppers and Burrata Cheese – Negroamaro Salento I.G.T. Masseria Supreno Red Wine

Flavourful, colourful and without a doubt simply Italian. This delicious recipe will brighten anyone’s mood, especially when paired with a glass of Negroamaro (read our suggestion below).

TO DRINK: Masseria Supreno – is an original bottled Negroamaro, which in this tightly built charm troupe generously offers a potpourri of dark and sweet berry fruit. This wine is sourced from the southern Italian province of Puglia, more specifically from the southern part of the Salento Peninsula (Puglia region), where winemakers and partners at Alma Wines, grow the locally-grown Negroamaro grape from more than 25 year-old vines.

*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France, and Spain. Drop by the new Vinimondo.dk showroom to taste or buy this Negroamaro Salento I.G.T. Masseria Supreno Red Wine.

🍷Francesca & Marinella🍴

Continue reading “Evergreen Tasty Pasta with Peppers and Burrata Cheese – Negroamaro Salento I.G.T. Masseria Supreno Red Wine”

Roman Style Sauteed Catalonia Chicory with Garlic and Hot Peppers – Puntarelle Ripassate in Padella

In the Lazio region the tender and crunchy inner heart of sprouted chicory is named Puntarelle. They are one of the greatest pleasure of Roman cuisine in springtime.

The bitter taste of the outer leaves and the crunchy consistency of the inner sprouts make the Catalonia chicory well suitable both for making Puntarelle salads and for the saute’ version.

The recipe we are presenting here is a typical rustic side dish of Roman Cuisine made either with Catalonia chicory head or with the intense green and outer leaves of sprouted chicory head.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

🍷Francesca & Marinella🍴

Continue reading “Roman Style Sauteed Catalonia Chicory with Garlic and Hot Peppers – Puntarelle Ripassate in Padella”

Versatile Courgette Frittata

This courgette frittata is great served warm or at room temperature, perfect for a quick weeknight meal or to eat during a picnic. For a touch of freshness serve it with a salad or greens of your choice.

Don’t forget to go sustainable. Take a look at https://eatgrim.com to learn how to do it.

🍷Francesca & Marinella🍴

Continue reading “Versatile Courgette Frittata”

An Apulian Way Pasta: Penne with Flower Sprouts and Anchovies

The first time I saw the flower sprouts was last week when I opened my weekly veggies box delivered in front of my door by Eatgrim.

These new trendy vegetables from the UK have surprised us either with the delicate sweet nutty taste or the consistency. These mini-vegetables are always crunchy and their leaves won’t get damaged even when boiled in salted water.How should you prepare these cross between Kale and Brussel sprout veggies? Stir- fry them with garlic and anchovies, as the Apulian Orecchiette with Broccoli Rabe recipe.

🍷Francesca & Marinella🍴

Continue reading “An Apulian Way Pasta: Penne with Flower Sprouts and Anchovies”