Category: First courses

• Pasta with cherry tomatoes pesto

  Today Cristina gives us her tomatoes pesto recipe. This simple and versatile recipe makes a rich yet intense pesto that’s sure to become a new family favorite. Ingredients:500 gr cherry tomatoes 80 ml extra virgin olive oil30 gr pine nuts70 gr Parmesan cheese Salt Pepper Oregano  Method:Cut the tomatoes in half and arrange them in an oven tray. Season them…

• Italian sausage pasta

  Today Cristina is back “on stage” with a super tasty dish. This Italian sausage pasta recipe is fast, easy, and uses minimal ingredients. It’s the perfect weeknight dinner that tastes like it came from a restaurant! Ingredients:-400 gr spaghetti  (de cecco)-3 Italian sausages-5 tablespoons of tomato can (mutti)-1/2 onion -Extra virgin olive oil-Salt-Parmesan cheese Have a nice…

• Pasta cacio e pepe

  Today, Alessandra and her mother Lia show you how to prepare PASTA CACIO E PEPE (watch the video). It’s a simple Roman dish that depends on the quality of just a few ingredients*: – pasta (350gr) -pecorino Romano cheese finely grated (160gr) – black peppercorns (3 tsp). * quantity for 4 people Tip1: the pecorino Romano…

• Spaghetti with clams

  Spaghetti with clams is the type of thing you’d order at an Italian restaurant instead of making at home. But if you follow Cristina’s instructions you can make it! Ingredients: 1 kg clams 2 tablespoons peeled tomatoes 1 garlic clove Parsley Chilly pepper 400 gr spaghetti Extra virgin olive oil Method:Wash the clams under fresh water and put them in a…

• Polenta concia

  Let’s celebrate the #Epiphany with a typical Italian recipe: Polenta concia. It’s a traditional dish from the Valle d’Aosta, made of polenta, cheese, and butter. It’s super easy to prepare and very tasty!!! Ingredients:-350g of polenta-1l water-80g of fontina cheese, or another alpine cheese such as Emmental, Toma or Taleggio-1 mozzarella cheese-80g of unsalted butter-freshly ground black pepper-250…

• Cous cous with fish

  In Italy the last meal of the year (Cenone di Capodanno) is a bit of a “surf and turf” affair, as fish and meat both play a pretty important role in it. We decided to show you two very interesting fish recipes perfect for this occasion. We started with the “tiella barese” (see our last…

• Crespelle

  Today Cristina shows you how to make homemade Crespelle with spinach and ricotta. Crespelle are the less known Italian equivalent of the world-famous French crepes. Although very similar to crepes, crespelle are often baked in the oven with other ingredients, in our case bechamel sauce and tomato. Ingredients For the crespelle:4 eggs40 gr melted butter250 gr…

• Tagliatelle with salmon and lemon zest

  Sunday means tagliatelle! Today Cristina suggests us a very nice way to cook them, with salmon and lemon zest.  If you have time, you can make your own handmade tagliatelle following our tutorial. An excellent alternative is to use the @giovanniranaita tagliatelle, as Cristina did in this case. Ingredients:-350 gr tagliatelle @giovanniranaita-200 gr fresh salmon -1/2 small onion -Salt-Pepper -Lemon zest -Extra…

• Handmade “pasta all’uovo”

  In this tutorial Cristina shows us how to make 3 types of handmade fresh “pasta all’uovo”: classic tortelli, candy-wrapped tortelli and farfalle. In this video we cook the tortelli just with butter, sage and Parmigiano cheese, but of course you can do it in many ways (tomato sauce, fresh tomato, pesto etc). Homemade pasta is…

• Spaghetti alla Carbonara

  Spaghetti alla Carbonara is one of the most famous pasta recipes of the Roman Cuisine.  It’s made only with 5 simple ingredients*: – spaghetti (350gr) @dececco_pasta– guanciale (150 gr)– black pepper– pecorino romano (50gr)– beaten eggs yolks (6) That’s it! No cream, garlic, parsley, onion, milk, PLEASE!!!! Just one exeption: we know that it’s very difficult to find guanciale,…