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Italian food recipes (Italy)

1 recipes found
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Mascarpone Mousse with Balsamic Vinegar Caramel
20 05 2008 - 17:34 - dessert - mascarpone
I discovered this dessert on a restaurant menu and was immediately seduced by its lightness and the delicious contrast between the unctuous cream-mascarpone pairing and the lively Balsamic vinegar that awakens your tastebuds. In short, don't wait any longer to discover this magnificent dessert, a fine change from tiramisu.

[66] comment(s)

Mascarpone and Porcini Mushroom Risotto
02 05 2008 - 15:29 - main dish - risotto - mushrooms
A magnificent risotto, suitable for a festive entrée which you can announce proudly, saying: ‘Il risotto al mascarpone con il funghi porcini.’ An entire trip summarized in a single phrase... It reminds me of the markets of Florence overflowing with dried ‘funghi porcini’.

[75] comment(s)

Tiramisu
14 06 2008 - 12:24 - dessert - tiramisu
The authentic recipe for this scrumptiously creamy Italian cake. It's child's play to make and the easiest way to delight your guests at the end of a meal.

[35] comment(s)

Panna cotta with raspberry coulis (panacotta)
01 01 2003 - 00:05 - dessert - crem fraiche
A super easy dessert to make and one that has earned its place in the pantheon of Italian desserts alongside tiramisus and other zabagliones. Do me a favor and only use liquid cream and vanilla beans instead of a mere extract. In exchange, I promise you a unique memory redolent of vanilla.

[33] comment(s)

Eggplant parmigiana (au gratin)
26 07 2008 - 11:44 - side dish - eggplant
This "parmigiana di melanzane," whose name is a song in itself, is an antipasto that comes to us straight from Italy. You'll have a wealth of opportunities to serve this delicious recipe. I particularly love serving it with an escalope.

[47] comment(s)

Speculaas tiramisu
01 01 2003 - 00:05 - dessert - speculaas
The recipe for the famous Italian Tiramisu is reworked here into a Belgian version. The lady fingers have been replaced by speculaas, which add a delicious spicy aroma to the whole dessert. I'm sure you'll enjoy it

[42] comment(s)

Limoncello (lemon liqueur)
01 01 2003 - 00:05 - beverage- liqueur
A concentrated flavor which will no doubt have you making a face. To clear your conscience, just tell yourself this is a beverage fortified with vitamin C from lemons. I have my doubts.

[39] comment(s)

Strawberry tiramisu
01 01 2003 - 00:05 - dessert - strawberries
Simple and quick to make, this incredibly delicious dessert is improved upon by strawberries and Chantilly cream, a pleasure to the taste buds

[39] comment(s)

Venetian Tiramisu
01 01 2003 - 00:05 - dessert - tiramisu
A twist on the famous Tiramisu which is to dessert what carbonara is to antipasti among the great successes of Italian cuisine.

[69] comment(s)

Traditional Bolognaise sauce
01 01 2003 - 00:05 - sauce - tomate
A classic among classics, Bolognaise sauce is the most commonly used sauces to accompany pasta. Rich in meat, the sauce is very simple to prepare and has gone around the world. It is a complete sauce that accompanies a large variety of pasta to make a single dish. Here is the original recipe, the way it is made in Bologna.

[36] comment(s)

Sienese Tiramisu (Tuscany)
01 01 2003 - 00:05 - dessert - tiramisu
Some say that tiramisu originates from Siena, a town in Tuscany that I love. This tiramisu recipe is interesting because it is made from a grappa sabayon and the mascarpone has been replaced by coffee pastry cream.

[34] comment(s)

Veal carpaccio with parmesan cheese
01 01 2003 - 00:05 - starte - veal
Two products loved by Italians—products which, cooked or raw, always succeed. A quickly prepared fusion, to be sure, but I guarantee its success.

[61] comment(s)

Almond Semifreddo with White Chocolate and Redcurrant Sauce
01 01 2003 - 00:05 - dessert - almond
This ice cream cake is a real treat. Prepare it like the Italian mammas – half ice cream and half cake – and eat it whenever you feel like indulging yourself. Its nougatty creaminess, tempered by a slight sharpness from the redcurrants, is impossible to resist.

[35] comment(s)

Lemon granité from Amalfi (Naples, Sorrento)
01 01 2003 - 00:05 - dessert - lemon
Fresh and superbly fragrant due to the intensity of the Amalfi lemon. As these lemons are not easy to find, you can also choose lemons from Nice, but always unwaxed in order to use the zests.

[28] comment(s)

Panna cotta with strawberry and cardamom coulis
01 01 2003 - 00:05 - dessert - panna cotta
This classic recipe for cool, fragrant Italian panna cotta is always welcome at the end of a meal. Today, we combine it with strawberries and the queen of spices, cardamom!

[34] comment(s)

Sun-dried tomatoes
01 01 2003 - 00:05 - side dish - tomatoes
I'm getting a head start on summer with a basic recipe featuring the whole range of Mediterranean flavors. Sun-dried tomatoes are wonderful added to salads or cut into strips with pasta. I also like using them chopped to replace tomato paste. And it's very good as a nibble with your aperitif.

[20] comment(s)

Risotto with Grey Shrimp and Garlic
01 01 2003 - 00:05 - starter - risotto
Here is THE risotto that should please Belgians – and others! A beautiful marriage of dreamily creamy risotto with flavorful grey shrimp seasoned with garlic!

[47] comment(s)

Gnocchis with porcini mushrooms
01 01 2003 - 00:05 - starter - mushrooms
For this 6th edition of the appetite blog dedicated to the emotions stirred by mushrooms, I couldn’t help but recall a tagliatelle recipe with porcini mushrooms that I present to you in an adapted version for gnocchis. The mushrooms are so delicious that you don’t have to serve them in an elaborate way

[23] comment(s)

Tagliatelle with Squid
01 01 2003 - 00:05 - man course - pasta
The moment I start thinking about this tagliatelle with squid, I am immediately transported to a terrace in the Riviera for a lunch in the sun. You will enjoy tucking into this pasta dish.

[26] comment(s)

Semolina gnocchi
01 01 2003 - 00:05 - side dish - gnocchi
An original gnocchi where potato has been replaced by semolina. A big thank you to Jean who sent me this recipe to suggest something more original to accompany osso-buco and other escalopes.

[19] comment(s)

Spaghetti with arugula pesto
01 01 2003 - 00:05 - pasta - pesto
You might think this is just another pasta dish. Maybe, but this spaghetti is accompanied by a special kind of pesto where the sweet basil has been replaced by arugula to give an even better result. It's fast and easy; I leave it to you to decide whether you want to serve it as an accompaniment, antipasto or main course.

[21] comment(s)

Risotto with morel mushrooms
01 01 2003 - 00:05 - main course - risotto
A grand classic, very trendy, impossible to go wrong if you respectfully follow the preparation instructions. These small brown morel mushrooms, along with highlights of chervil in this pearly rice, are delightfully eye-catching.

[30] comment(s)

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