Cooking like an Italian: Bucatini all’Amatriciana

On the Spotlight, Simply Italian, , ,

Bucatini all’amatriciana: oh my, how many difficult words are in this simple dish? Bucatini: it’s a thick spaghetto with a hole (buco) in the middle Amatriciana: it’s a kind of pasta sauce, originating from Amatrice, a village north of Rome. It is a basic Italian dish, but as all basic Italian dishes, every family has

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Ragù di carne

Main Course, Simply Italian, , , , , , , , , ,

  Bolognaise sauce, sauce bolognaise, ragù alla bolognese. Call it as you please, but please please please, make it in the right way! No strange stuff, like cilantro, cream, spring onions… Keep it simple and plain! The only difficult part, if you can call it so, it’s the long cooking hours, but you can cut

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Pasta with leek, endive and bacon

3 CommentsMain Course, Starters, , ,

A few months ago I opened another food blog, in Italian, and I published the recipe that it’s at the base of this pasta. While I was cooking it I though it could have done a perfect side dish, *and* a perfect pasta dish 🙂 For 2 people 200 g high quality pasta, short kind

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Stuffed and roasted guinea fowl

Main Course, , , , ,

A good stuffed and roasted guinea fowl is something merry and wintery, that will add to your post-holiday dinner a reminder of the late Christmas and New’s year celebrations. 1 guinea fowl (enough for 4 to 6 people) For the stuffing: 300 g chestnuts, peeled and boiled (our chestnuts were a courtesy of a fellow

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