Frittata di pasta

Often we have boiled spaghetti, penne, or macaroni and some of them left because we end up not using them in the intended meal and we don't know what to do with them. Among the various possibilities to save them from the trash, there's this omelet pasta.

Minestrone di Verdure

This vegetable soup is a light and healthy dish, suitable to purify the body and regulate the guts, prepared throughout Italy with many variations depending on the region.

The preparation of the minestrone is quite simple but rather long and laborious, because of the cleaning and cutting of the many vegetables that make it up, but it will be worth putting a bit of your time on it, if just for the satisfaction of being able to taste a dish made ​​entirely with fresh vegetables and the ingredients you like the most.

Zucchine Ripiene

An easy recipe and great effect! These zucchini are in fact really nice to be served! It 'a very rich second dish  ... but with an excellent side dish can easily become a main course. The zucchini are deprived of their internal and stuffed with minced meat, can be cooked or backed

Cordon Bleu di Melanzane

Today's dish is a cordon bleu, the famous chicken steak with ham and cheese. There is one beautiful retelling, where instead of using chicken eggplant. This dish is often prepared frying the eggplants, but this is going to be a "light" version backed in the oven instead.

Ossobuco alla Milanese

The osso buco alla Milanese, as the name suggests, is a typical recipe from the city of Milan, Lombardy, very simple to prepare and very tasty, spread throughout Italy, even if the preparation varies from region to region.

Obviously, the key ingredient for the preparation is the osso buco, or shin calf around which, once cut and cooked, the meat is all muscle.

We do not know exactly when the osso buco is entered milanese cuisine, but we know with certainty that in the 700 it was already one of the typical dishes and was considered a gourmet dish.

Ingredients

1 glass of white wine
2 - 3 tablespoons olive oil
1 onion
50g flower
1/2 glass broth
50g butter
4 ossobuco around 350g each
1 clove garlic
1 lemon
1 bunch parsley
pepper
salt

Elaboration

In a large frying pan place the butter and oil, add the finely chopped onion and let it dry on low heat. Meanwhile, prepare the ossobuco  using scissors carve the membrane that surrounds the ossobuco  this will prevent the ossobuco will "curl" during cooking. Cover in flower the four ossobuco on both sides.

When the onion becomes transparent (it will take about 15 minutes), add in a pan and brown the ossobuco well for both sides. Then wet with a glass of white wine. Let evaporate, salt and pepper, then add the broth.

Lasciate cuocere a fuoco lento per almeno un' ora e mezza, coprendo con un coperchio ma lasciando uno sfiato; muovete la padella, facendola ondeggiare, di tanto in tanto per non fare attaccare gli ossibuchi e aggiungete un po' di brodo quando serve. Nel frattempo preparate la famosa gremolada, ovvero un trito di prezzemolo, buccia grattugiata di mezzo limone e uno spicchio d'aglio, che aggiungerete a cinque minuti dalla fine della cottura (8). La tradizione milanese vuole che questo gustoso piatto sia accompagnato con del risotto alla milanese o con della polenta. Ecco fatto... i vostri ossibuchi alla milanese sono pronti! Serviteli ben caldi e con abbondante sugo... buon appetito!

Let it simmer for at least an hour and a half, covering with a lid  but leaving a vent, move the pan, making it sway from time to time. Meanwhile, prepare the famous gremolada, or a mixture of chopped parsley, grated rind of half a lemon and a garlic clove, which will be added five minutes before the end of cooking . The Milanese tradition has it that this tasty dish is accompanied with the Milanese risotto or polenta. That's it ... your ossobucco alla Milanese are ready! Serve hot with plenty of sauce.

Fegato al Rosmarino

The liver is a very much present food in the cuisine of. Among the thousands of recipes that exist, one for all the "liver Venetian style" with onions, this is one of the most simple and light. It's a receipt with  strong flavors I find it is one of those things you either love or hate.

Profiteroles al cioccolato

The profiteroles draws its origins from the Renaissance, Catherine de Medici, upon her marriage to Henry II of France, and later became a queen, she brought with her from her native land (Tuscany) all the recipes for food, one of the its chefs, some Popelini, created in 1540 for the choux pastry (for cream puffs), which became very popular in France (like many other recipes of Italian origin), and with it the profiteroles, the fame of this sweet spread, however, after the seventeenth century, a period in which it developed the true art of pastry.

The term derives from the profiteroles diminutive of the French word profit, (ie profit, gain), and is constituted by a preparation consisting of a series of small puffs which form a single sweet chocolate.
In England the profiteroles is a very popular sweet which is prepared with cream filling, cream or ice cream, covered with hot chocolate, in France is a sweet essential in a wedding feast, where it is presented as a croquembouche, ie a pyramid of cream puffs fillings and caramel.

Spaghetti alla puttanesca

The spaghetti alla puttanesca are a first course very appreciated and sought by tourists who are to enjoy the flavors of Italian cuisine are prepared with tomatoes, anchovies, capers, black olives, red pepper and parsley.

Sull 'origin of the name of these colorful spaghetti, are various theories and legends that are told, most of which take us back to the brothels where, to attract customers, these were cooked fast and tasty spaghetti.

The regions where the spaghetti puttanesca are typically prepared are Lazio and Campania.

Gnocchi al gorgonzola

The gnocchi with gorgonzola are a first dish of potato dumplings prepared according to the traditional recipe with the addition of an amazing stuffed with spicy gorgonzola which makes them even more mouth-watering.

A recipe irresistible to lovers of gnocchi and gorgonzola.

Panna cotta

The panna cotta is definitely one of the most popular desserts and appreciated not only in Italy but also abroad, for the simplicity of its preparation and its particularly delicate taste.In France there is a very popular recipe called blanc manger reminiscent of the panna cotta.

The exact origins of this cake are unknown, we only know that it was born in the Langhe area of Piedmont at the beginning of the twentieth century.

The panna cotta is a dessert that can be prepared in many variations, there are in fact many similar preparations involving the addition of other ingredients to create new flavors. There is also a version without isinglass you can find here, ideal for vegetarians and those who are intolerant to the substances contained in the gelatin.

The panna cotta is simple and tasty dessert, which lends itself well to every season thanks to the infinite variety of accompaniments such as caramel, melted chocolate, or the coulis of fresh fruit in season, one of the most common combinations is the one with the berries.

Torta di Mele

The apple pie is a classic dessert, prepared all over the world, who took over in the course of time the typical characteristics of the places in which it is prepared.

The use of apples in cakes is pretty much spread everywhere: so we can find the 'American apple pie or the german strudel. Torta di mele is very simple and quick to prepare, and the result is a dessert that stays soft and creamy for a few days.

Cannelloni ricotta e spinaci

The cannelloni with ricotta and spinach is an italian traditional main course often prepared on feast days,  made with small variations in many regions and represents a classic dish of stuffed pasta ; their success is due to the fact that they are a really versatile dish and very tasty.

The cannelloni with ricotta and spinach are formed by rectangles of rolled pasta stuffed with ricotta cheese, spinach, Parmesan cheese and spices.

The cannelloni with ricotta and spinach are a rich and tasty dish, suitable for non-meat eaters!

Tiramisù

The origins of Tiramisú are very uncertain because each region claim to have "invented" this delicacy: for this reason it's birth has become a sort of contest between Tuscany, Piedmont and Veneto.

Many legends are associated with this dessert to which even aphrodisiac qualities have been attributed.

The official version places the birth of Tiramisú in the seventeenth century in Siena when some confectioners, in anticipation of the arrival of the Grand Duke of Tuscany, Cosimo de Medici, decided to make a cake to celebrate his greatness.

They decided that the cake should reflect the personality of the Grand Duke so it was important to be sweet and tasty but at the same time prepared with simple ingredients and, importantly, had to be extremely greedy because Cosimo literally loved sweets.

So it was realized our Tiramisú which was then called the "soup of the Duke" in honor of Cosimo de Medici, who brought with him the recipe to Florence making it well known throughout Italy.

The legend also says that the soup of the Duke became the favorite dessert from the nobles who attributed aphrodisiac properties to it, hence the name Tiramisú.

However, the non official version says that the inventor of Tiramisú was a pastry chef in Turin in honor of Camillo Benso, Count of Cavour to support him in his difficult task of unifying Italy.

Veneto also has its own version: it seems that the Tiramisú was invented in the restaurant "El Toula" at the time of Treviso located near a brothel and served precisely to "tirare sù" (pull up).

Risotto alla parmigiana

The risotto alla parmigiana is a preparation that can be defined as the basic risotto, on which you can pick enriching it with other ingredients such as meat, mushrooms, vegetables or spices.

The preparation of risotto alla parmigiana is fast: after doing Toast the rice just keep it wet with beef broth until cooked. Stir in the butter and parmesan cheese and the dish is ready!

Nonostante sia un primo piatto molto semplice, il risotto alla parmigiana è davvero gustoso e delicato!

Peperoni ripieni di carne e salsiccia

The peppers stuffed with meat and sausage are colored caskets of pepper stuffed with a soft and tasty filling made ​​up of a mixture of ground beef, sausage, bread, grated cheese, eggs, parsley and spices, a real kindness to taste with taste although cold.

The stuffed peppers are a recipe very substantial and, if accompanied by white rice, can become a great dish.

Fettuccine Alfredo

Fettuccine Alfredo, so popular in America that almost resembles the traditional dish of Italian-American, is actually very uncommon in Italy itself. However, the fettuccine Alfredo is a very italian dish, born in Rome in 1914 in a restaurant in the Via della Scrofa at the hands of its owner, Alfredo precisely, based on simple ingredients and very fast to prepare.

The history of fettuccine Alfredo evokes a distant time, that of the Roman Dolce Vita which animated the capital years ago.

Fettuccine Alfredo are fettuccine pasta seasoned with butter and parmesan cheese, mixed together with a bit of cooking water to obtain a homogeneous and flavorful sauce that makes the dough irresistible! You can spice up the noodles to taste with pepper or nutmeg, or together, depending on your tastes to give a bit of extra flavor to your dish.

Fettuccine Alfredo is a version of the classic pasta with butter, creamed with parmesan: a quick recipe and gentle, ideal to be proposed for an improvise dinner with friends!

Lasagne alla Bolognese

Lasagne alla Bolognese is a typical dish of the cuisine of Emilia-Romagna and, as the name suggests, the city of Bologna.
Of course, despite the authorship of this recipe is Emiliana, lasagne are known so far that have become a symbol of Italian cuisine in the world.
From the preparation and ingredients, this recipe is the quintessence of the rich tradition of Bologna and likes children and adults.
To prepare a good lasagne Bolognese, the most important thing is the right choice of ingredients: first the meat, which must be strictly, half beef and half pork to give flavor to the recipe, then the tomato pulp which must be of good quality, and last but not least the actual lasagna, which must be among the best, even better would be if you prepare it at home.

Spaghetti alla Carbonara

The origin of spaghetti carbonara is somewhat controversial: some attribute it to the umbrian carbonari who would have taught this dish to the romans in the nineteenth century, others claim that the inventor was Ippolito Cavalcanti, a Neapolitan nobleman who published this recipe in one of his book.

It is also said that spaghetti alla carbonara were born during the Second World War when the Americans brought in large quantities bacon and powdered eggs, which were part of military rations, by the inspiration of the roman cooks this dish was born so simple and at the time same very tasty.

Pizza Margherita

Created in Napoli (Naples) the year 1889 by Raffaele Esposito on occasion of the visit of Queen Margherita who was accompanying her husband King Umberto I. Esposito created for the event three pizza, but Queen Margherita liked particularly that with mozzarella and tomato, which from this time on is called in her honor Pizza Margherita.

Margherita is the simplest and most appreciated among all pizza types, specially children like it. Tomato sauce, buffalo mozzarella, olive oil and basil leaves, just as simple as that, but it can satisfy even the most demanding palate, as long as the ingredients are of good quality.