In the early spring and summer it’s common to see in the countryside of Northern Italy a little group of friends walking along the sides of the road or along a fresh river, gathering wild asparagus. “Asparagus hunting” is a popular activity in the rural areas of Italy.
But if your summer travels aren’t taking you to Italy you can capture the country’s flavor, following our simple and tasty asparagus recipe.
if you would like to know more info of how to cook asparagus Check out this interesting article about this vegetable. https://www.quickeasycook.com/how-to-cook-asparagus/
Continue reading “Asparagus with quail eggs and Parmesan cheese”
The classics should never be forgotten!
We strongly believe that before being able to adventure into the world of Italian food, you need to master the classics, you need to make them first and make sure you’re damn good at it and only then you can start thinking something else. I know some people disagree with us, but we’ve seen so many bad and totally unbalanced recipes of the “classics” cooked by Italian people that we just felt we should let this out first – start with the classic!
To improve the way you understand recipes or how you combine flavours, the first thing to do is go to back to the classics and start cooking!
That’s why we first cooked and cooked all together the “classics” to be sure that the recipes were the same and the right ones and then we decided to share them with some of our not Italian friends.
When we say “classics” we are obviously talking about the pasta alla carbonara and the tiramisú.
Pasta alla carbonara
Continue reading “Tiramisù and Pasta alla Carbonara”
During one of our downtown morning strolls, our attention was captured by the presence of danish green peas among the fresh vegetables in the market stalls.
Suddenly we realised that those were the remaining ingredients we needed to prepare the dish to start our blog.
Whole grain orecchiette with sun dried tomatoes, peas, mozzarella and pecorino cheese is one of our to-go pasta dishes. It is perfect for weeknight meals and when you have guest beacuse it is nutritious and very quick and easy to prepare.
The ingredients are typical from northen to southern Italy and are easily found in Denmark.
We used the whole grain orecchiette but you can use every different kind of pasta.
The success is guaranteed!
Continue reading “Orecchiette with peas, pecorino, sun dried tomatoes and mozzarella”