I Love Italian Food - Recipes
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I Love Italian Food is designed to share the passion for Italian food. Their goal is to protect and promote the knowledge of Italian food worldwide.
I Love Italian Food - Recipes
2y ago
Ricotta and chocolate, a combination of softness and creaminess: an ideal cake for breakfast or a snack!
Ricotta and chocolate Cake
An extremely tasty cake for all tastes!
PiattoDessert
CucinaItaly
Servings4 people
Prep Time80 minutes
Ingredients
For the dough
190g self-raising flour
3 sugar
1tsp essence of vanilla
1 lemon zestuntreated
1 egg
100g butter
for the compot of Ricotta
250g ricotta
40g flour
1 egg
100g dark chocolate
60g sugar
2cucchiai Marsala
1noce butter
chocolate powder
Instructions
Put the flour like a fountain on the work surface, make a hole in the center ..read more
I Love Italian Food - Recipes
2y ago
A simple but long-cooked ragù
Tagliatelle with duck sauce
Tagliatelle with duck sauce make Sunday lunch special, the intense taste of the duck is rolled up by the porosity of the Tagliatelle in a union of unique flavors.
PiattoFirst Course
CucinaItaly
Servings4 people
Prep Time55 minutes
Ingredients
11.28oz tagliatelle
4.9oz duck Chestwithout skin, boneless and diced
3.17oz duck Liverminced
1sp Rosemary
1handful Sage
1handful chili Pepper
1 stalk of celeryminced
1/2 Carrotminced
1/2 onionyellow, minced
1/2glass white Winedry
1 peeled Tomatopressed
black Pepper
Parmigiano Reg ..read more
I Love Italian Food - Recipes
2y ago
A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking!
Ossobuco alla milanese
A second dish that can also be combined with saffron risotto!
Servings4 people
Prep Time105 minutes
Ingredients
4 ossibuchi
1 Carrots
1stem Celery
1 onion
white Wine
4 tomatoespeeled without seeds
Parsley
1/2 lemon zest
Stock
Instructions
Fry the slices of veal in an oiled pan on both sides. Remove the meat from the pan, clean with absorbent paper and add some new oil.
Add the vegetables cut as julienne strips and the tomatoes cut int ..read more
I Love Italian Food - Recipes
2y ago
Spaghetti with seafood is a first course, typical of marinara cuisine.
In this delicious dish based on molluscs and crustaceans, fixed is the presence of mussels and clams.
Spaghetti with Seafood
The dish symbol of summer that you can prepare all year!
PiattoFirst Course
CucinaItaly
Servings10 people
Prep Time30 minutes
Ingredients
17.60oz spaghetti
7.05oz Mussel
7.05oz Clams
7.05oz Shrimps
7.05oz Mullet
7.05oz tomato sauce
3 shallotsminced
3slices garlic
dill
chili Pepper
extra virgin olive oil
Instructions
Clean the fish and cut the fillets. Prepare the fish stock w ..read more
I Love Italian Food - Recipes
2y ago
There are some Italian varieties of rice that thanks to anthocyanins (pigments with antioxidant and anti-cancer properties) take on a particular color, such as Venere rice, commonly called black rice and Ermes rice, called red rice.
It is also possible to color the rice with vegetables. For example, if you use beetroots, risotto will be colored red.
Risotto alle rape rosse e Gorgonzola
Don't you also want to taste it?
PiattoFirst Course
CucinaItaly
Servings4 people
Prep Time30 minutes
Ingredients
1,9oz riceCarnaroli or Arborio
3 red Beetroot
5oz Gorgonzola
4,22fl oz white Wi ..read more
I Love Italian Food - Recipes
2y ago
Linguine, together with Trenette and Bavette, are from Genova, it is no a coincidence that these types of Spaghetti should be seasoned with Pesto and with sauces based on fish.
Linguine ai funghi, pomodorini e pangrattato
Linguine usually combine perfectly with sauces and condiments based on fish, with this recipe we wanted to hazard.
PiattoFirst Course
CucinaItaly
Servings4 people
Prep Time12 minutes
Ingredients
14oz linguine
11oz cherry Tomatoes
10oz Mushrooms
4tbsp breadcrumbs
1clove garlic
extra virgin olive oil
basil
Parmigiano Reggiano
salt
pepper
Instructions
W ..read more
I Love Italian Food - Recipes
2y ago
“Pacchero” is a popular term still used which means slap.
The origin of the name of this particular type of pasta, paccheri, is attributed, to the noise (like a slap) that they generate while mixing them in the tureen full of sauce.
Paccheri ai porcini, pesto e pomodori tritati
A tasty sauce can only come from different regional traditions and the result is guaranteed.
PiattoFirst Course
CucinaItaly
Servings6 people
Prep Time20 minutes
Ingredients
21oz paccheri
14oz Porcinisliced sauteed
7oz Pesto
2oz extra virgin olive oil
10,5oz tomatoes
salt
Instructions
Bring the ..read more
I Love Italian Food - Recipes
2y ago
Fusilli are of Arab derivation. In Sicily are called busiati and in Sardinia busi, both terms derived from the Arab bus, which indicates the cane on which pasta was wrapped to prepare Fusilli.
This particular production of pasta dates back to the fifteenth century and Fusilli were better known by the term strangolapreti.
Industrial production began in 1924 in New York, when the brothers Guido and Aurelio Tanzi, who had emigrated to the United States a few years earlier, conceived a machine that produced, for the first time, pasta with a centered and regular hole, the fusilla.
  ..read more
I Love Italian Food - Recipes
2y ago
Fusilli, both in Campania and in Molise, are a traditional food product: they are spaghetti that are curled around a spindle (fuso, in italian), a wooden tool for spinning by hand, from which they take their name.
Fusilli are also called those formed with twisted fins, such as propellers, twins and spirals, also used in the recipe that we present here.
Fusilli con zucchine, piselli e salmone
This light first course, quick to prepare, can be served both cold and hot: it is ideal for lunch on a hot summer Sunday but also for the lunch break in the office.
PiattoFirst Course
CucinaItal ..read more
I Love Italian Food - Recipes
2y ago
In this Parmigiana, the pumpkin accompanied by the bread crumbs of aromatic sage bread, is a valid alternative to the eggplants, try it!
Parmigiana di zucca grigliata e pane aromatico alla salvia
A first course with autumn flavors and colors.
PiattoFirst Course
CucinaItaly
Servings4 people
Prep Time45 minutes
Ingredients
18oz Pumpkin
9oz mozzarella
5oz Bread Crumb
5leaves Sage
2tbsp extra virgin olive oil
salt
pepper
Instructions
Peel the pumpkin, remove the seeds and cut into slices. Turn on the contact grill to 356°F.
Grill the slices of pumpkin, from both sides ..read more