Mussels impepata

Mussels impepata

From the Neapolitan tradition, mussels impepata! It can be served both as a tasty appetizer and a delectable second course, during a seafood meal. It’s a super easy dish to cook! Before starting I’ll give you a couple of tips in case you’ve never...
Pork tenderloin medallions

Pork tenderloin medallions

I really love this dish because it was on the menu of my wedding dinner. We had the best party of our life that day at Terre di Fulvio, among our beautiful hills in Umbria! My friend Flavia, the lovely owner of the place, kindly sent me the recipe so today I made this...
Cacciatora beef stew with Baby potatoes

Cacciatora beef stew with Baby potatoes

This is my cacciatora beef stew, served with baby potatoes…simply irresistible! Ingredients 500 g beef stew meat 30 g unsalted butter 400 g baby potatoes 80 g green olives 1 tbsp capers 1 onion 2 garlic cloves 1 stick of celery 1 carrot 2 tbsp tomato sauce 1...
Stuffed Peppers

Stuffed Peppers

These peppers have a place of honor in my comfort food’s personal list. During summer I usually make a lighter vegetarian version to bring with me to the seaside as a beach-food. Sometimes I replace sausage with tuna. What I propose today is the version for...
Sausages with grapes

Sausages with grapes

Pellegrino Artusi, author of the famous Italian cook book “Science in the Kitchen and the Art of Eating Well”, wrote: “It is a common dish but I take it into account because of that sweet and sour grapes. It could please someone.” So...
Sicilian scented doryfish fillet

Sicilian scented doryfish fillet

A sprinkle of mediterranean style on this dory fish fillet..with a secret ingredient! Ingredients 2 dory fish fillets with skin 10 cherry tomatoes 1 anchovy capers, a bunch 2 lemon zest 2 garlic cloves fresh parsley extra virgin olive oil salt Time 15′ Level...