Pasta con la Bottarga is one of those quick recipes that you can make while pasta is cooking. An easy – preparation dish with a unique and refined taste.
Bottarga, an Italian excellence, is salted- cured tuna or mullet fish roe traditional from the main Italian Islands: Sicily (more Sicilian recipes here ) and Sardinia (more sardinian recipes here)
Here in Copenhagen we had a chance to make this recipe thanks to an original idea from GOLA Cp owner. He preserved the egg roe sac from local fresh Cod fish provided by BluLobsterApp following the traditional technique used in Sardinia to prepare Mullet Bottarga. The result is spectacular!
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Get ready for a hot summer with this fresh and thirst quenching Lemon Granita. The sugar and the ice cubes are staple ingredients, so the only thing you have to do is to get the best lemons you can. We obviously suggest the Sorrento or sicilian lemons, but for those of you living out of Italy, any kind of super juicy lemons will work perfectly.
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With this week’s recipe we are going back to Sicily and to its Ricotta! Pasta alla Norma is one of those recipes that every Italian, but not only, should learn to prepare, no matter if one is from the south or north of Italy.
This incredibly satisfying pasta is made with deep fried eggplant (which makes this dish super luscious ;-)), fresh tomato sauce, basil leaves and the final touch of ricotta salata cheese.
Just to satisfy your and our curiosity we conducted a quick research about the name of this recipe. Pasta alla Norma comes from Catania, a city sitting at the foot of Mt. Etna on the eastern coast of Sicily. It was the hometown of Vincenzo Bellini, an Italian opera composer, well known for one of his most famous operas, Norma, the lead character of the opera.
Nino Martoglio, a famous playwright from Catania, upon tasting the dish, exclaimed, “Chista è ‘na vera Norma!” (Sicilian dialect), comparing the dish to the masterpiece of Vincenzo Bellini. That was a great compliment for the chef who made it!
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Based on the last announcements, it seems that Italy will open up to visitors this summer.. If you are planning to spend the holiday in the beautiful Sardinia region, don’t miss the chance to taste its regional pasta called Malloreddus, or gnocchetti sardi.
We won’t unfortunately spend the summer in Italy this year, so we prepared the Malloreddus at home, pretending to be on a white sandy beach overlooking the fabulous limpid turquoise waters of Sardinia.
Malloreddus – Gnocchetti SardiContinue reading “Malloreddus – Gnocchetti Sardi from Sardinia with Tomato Sauce”
Sometimes we happen to improvise a recipe by using just a few basic ingredients. This Pasta is one of these, which sees the lemon as the main ingredient, to create a zesty and fresh dish great for the upcoming summer. At the end we added some chilli flakes to this lemony pasta, and it won’t disappoint!
Thanks to our dear friend Danila for sharing this amazing recipe with us.
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We have to admit that we’ve never heard about the tradition to prepare the Cassatelle (Cassateddi in Sicilian dialect) for the Easter celebration. Thanks to Luisa, an Italian Ragusan friend living in Copenhagen, We discovered this pastry which is very simple in its ingredients, but with a fancy shape that makes it different from any other sweets.
If you are still looking for an Easter fuss-free recipe, this is definitely right for you!
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When it comes to a succulent and rich dish of classic Italian cuisine, the Brasato al Barolo is a prime example. This meat-based dish from Piemonte region is prepared with the cooking technique of brasatura: a whole piece of beef is slow cooked in a little liquid, like red wine, along with spices and vegetables.
Barolo Bussia – Enzo Bartoli is a wine made from 100% Nebbiolo grapes from Bussia Cru Barolo’s production area. Located in Monforte d’Alba – Piemonte, this area is renowned for producing some of the world’s most coveted Barolo wines. This Barolo is a full-bodied, complex and elegant red wine with an exquisite perfume and robust body. Let us say that this wine made our Brasato al Barolo recipe perfect. 🙂
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The 21st of March is not only the first day of spring, but it’s also the day during which we celebrate the Tiramisù. We are glad to embrace this tradition by preparing our classical recipe of the Tiramisù. By serving a spoon of this creamy dessert, we are bringing a taste of Italy abroad, which is particularly important in this period when we miss our home country more than ever.
If you want to discover more about the controversial story of the Tiramisu’, read our previous post here.
Happy Tiramisu’ day everybody!
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A few days ago, when I was checking my fridge to decide what to prepare for dinner, I realised I still had a full pack of 6 eggs that were about to expire. So I took the chance to prepare the Ovis Mollis (a latin name that means soft egg), as it had been a long time since I wanted to try a recipe that Michele, an Italian friend living in Norway, made me taste. These biscuits are different from others as they are prepared with hard egg yolks… yes, you read correctly! The hard yolk makes them so heavenly, crumbly, and soft that you don’t want to stop eating them.
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