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Ingredients
- Flour 0: 400 gr (14,11 oz)
- Eggs: 4
- Flour 0: 50 gr (1,76 oz)
- Milk: 1 l (4,23 cup)
- Butter: 50 gr (1,76 oz)
- Salt to taste
- Moscat Walnut to taste
- Spinach already cooked: 350 gr (12,35 oz)
- Ricotta: 500 gr (17,64 oz)
- Grated parmesan: 50 gr (1,76 oz)
- Salt to taste
- Moscat Walnut to taste
- Tomato Sauce: 500 ml (2,12 cup)
- Onion (small): 1
- Extra Virgin Olive Oil (EVO) to taste
- Salt to taste
- Black Pepper (optional) to taste
Nutrients
- Calories: 133
- Protein: 4.90g
- Fat Total: 5.60g
- Carb: 15.30g
- Fiber: 0.80g
- Sodium: 0.63g
Ricotta And Spinach Cannelloni
The Ricotta and Spinach Cannelloni with tomato sauce are a timeless classic of Italian cuisine, loved by young and elderly people.…
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Ingredients
- Small Eggplants: 8
- Basil, Parsley, Mint as needed
- Salt and pepper: as needed
- Extra virgin olive oil: as needed
- Half Red Onion: half
- Breadcrumbs or bread crumb: approximately 250 g
- Tomato sauce: 700 ml
- Garlic: 1 clove
Nutrients
- Calories: 255
- Protein: 16.42g
- Fat Total: 15.2g
- Fat Saturated: 6.84g
- Carb: 12.74g
- Dietary Fiber: 1.3g
- Cholesterol: 43mg
- Sodium: 574mg
Calabrian Stuffed Eggplants
“Milingiani ‘Mbuttunati “(Stuffed – Buttoned Eggplant) of the grandmother! They are a tasty second course inspired by the tradition of Southern…
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Ingredients
- Flour “00” TYPE: 700 gr
- Lard: 130 gr
- Brewer's Yeast: 25 gr
- Water: 500 ml
- Sugar: 5 gr
- Salt: 15 gr
- Pepper to taste.
- Salami: 300 gr
- Smoked bacon: 150 gr
- Smoked Scamorza: 100 gr
- Provolone cheese (Hot version, “Piccante”): 100 gr
- Pecorino cheese: 50 gr
- Parmesan cheese: 50 gr
- Eggs: 6
- Lard: 10 gr
Nutrients
- Calories: 397
- Protein: 15.91g
- Fat Total: 16.8g
- Fat Saturated: 6.15g
- Carb: 44.54g
- Deitary Fiber: 2.1g
- Cholesterol: 64mg
- Sodium: 688mg
Casatiello Napoletano
The Casatiello Napoletano (Easter Bread from Naples) is a bakery product of the Neapolitan culinary tradition, with ancient origins. With its…
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Ingredients
- Water: 250 ml (1,06 cups)
- Flour 00: 250 gr (8,82 oz)
- Butter: 100 gr (3,54 oz)
- Eggs: 6
- Salt: 5 gr (0,18 oz) a pinch
- Milk: 1 lt (4,23 cups)
- Fresh liquid cream: 250 gr (8,82 oz)
- Egg yolks: 10
- Sugar: 250 gr (8,82 oz)
- Vanilla bean: 1
- Grated zest of 1 lemon
- Corn starch (cornstarch): 100 gr (3,54 oz)
Nutrients
- Calories: 544
- Protein: 4.32g / 0.15oz
- Fat Total: 50.2g / 1.77oz
- Fat Saturated: 17g / 0.6oz
- Carb: 20g / 0.7oz
- Dietary Fiber: 0.5g / 0.1oz
- Cholesterol: 89mg / 0.003oz
- Sodium: 722mg / 0.25oz
Zeppole
The Zeppole di San Giuseppe (Zeppole of St. Joseph) is a typical dessert of the Neapolitan pastry-making tradition. The name derives…
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Ingredients
- Short pasta (Rigatoni, Ziti): 600g (21,16oz)
- Tomato sauce: 750 ml (3,17 cups)
- Cloves of garlic: 2
- Eggplants: 3
- Mozzarella (scamorza, provola): 300g (10,58oz)
- Grated Parmesan: 50g (1,76oz)
- Leaves of basil fresco: 2/3
- Extra Virgin Olive Oil as needed
- Salt as needed
Nutrients
- Calories: 369
- Protein: 23g / 0
- Fat Total: 6g / 0
- Carb: 58g / 2
Baked Pasta With Eggplants
Baked Pasta with Eggplant and Mozzarella is a classic first course of the Italian Cuisine, that is prepared on Sunday or…
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Ingredients
- Flour 00: 250 g (8,82 oz)
- Large eggs: 2 (about 70g - 2,47oz each)
- Water: 1 tablespoon
- Bolognese Ragù (follow our recipe)
- Grated Parmigiano Reggiano: 30gr (1,06oz)
Nutrients
- Calories: 430
- Protein: 29g
- Fat Total: 21g
- Carb: 24g
Tagliatelle With Ragù Bolognese
Traditional first course of Italian and Emilian Cuisine in particular, Tagliatelle with Bolognese Ragù Sauce have aristocratic and ancient origins. The legend…
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Ingredients
- Flour 00: 440 g.
- Warm water: 160 g
- Eggs: 2
- Salt: a pinch
- Seed oil: 60 g.
- Sour apples: 1.2 kg (Renette apples should be the right type)
- Sugar: 120 g
- Cinnamon: 1 teaspoon
- Breadcrumbs: 250 g
- Melted butter: 80 g
- Raisins: 80 g (a handful)
- Rum: 2 teaspoons
- 30 g. of pine nuts
- Lemon: 1 tablespoon of juice and the zest
- Icing sugar q.b.
Nutrients
- Calories: 274
- Protein: 3.3g
- Fat Total: 11.2g
- Fat Saturated: 2.0mg
- Carb: 41.1g
- Dietary Fiber: 2.2g
- Cholesterol: 6mg
- Sodium: 157mg
Apple Strudel
Strudel, one of the best Italian desserts, is the delicious dessert stuffed with apples and raisins that is associated with Trentino…
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Ingredients
- 00 flour: 200 g
- Semolina flour: 400 g
- Potato: 1 (about 150 grams)
- Brewer's yeast: 1 cube
- Cherry tomatoes: 500 grams
- Black olives: 15 – 20 (without stone if you prefer)
- Sugar: 1 tablespoon (about 20 grams)
- Coarse salt:1 tablespoon (about 20 grams)
- Extra virgin olive oil: 4 tablespoons (about 40 grams) + other to season
- Water: 400 grams
- Origan to garnish
- Salt to garnish
- Pepper to garnish
Nutrients
- Calories: 295
- Protein: 6.60g
- Fat Total: 11.4g
- Fat Saturated: 1.4g
- Carb: 41.3g
- Dietary Fiber: 2.3g
- Cholesterol: 22mg
- Sodium: 313mg
Focaccia Barese
Focaccia Barese is an exquisite bakery product typical of the city of Bari and in general of the Apulia region. It…
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Ingredients
- Veal: 6 - 8 slices
- Garlic: 2 cloves
- Parsley to season
- Parmigiano Reggiano or Pecorino Romano to season
- Salt and Pepper as needed
- Toothpicks to close them
- Onion: 1
- Tomato sauce: 750 ml
- Laurel: 2 leaves
- Salt to taste
- Oil as needed
- White wine: half glass
Nutrients
- Calories: 401
- Protein: 37.4g
- Fat Total: 20.28g
- Fat Saturated: 7.39g
- Carb: 8.45g
- Dietary Fiber: 1.57g
- Cholesterol: 112.3mg
- Sodium: 465mg
Brasciole
Brasciole or Braciole are simple rolls of beef, characterized by a simple but at the same time rich flavor filling. Braciole are…
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Ingredients
- Copper tomatoes: 500 g (17,64 oz)
- Fresh cow ricotta: 150 g (5,29 oz)
- Basil: 1 large bunch
- Peeled Almonds: 50 g (1,76 oz)
- Grated Parmigiano Reggiano: 100 g (3,53 oz)
- Extra virgin olive oil: 150 ml (0,64 cup)
- Garlic: 1 clove
- salt
- pepper
Nutrients
- Calories: 254
- Fat Total: 5.5g
- Fat Saturated: 1.9g
- Carb: 37.9g
- Dietary Fiber: 3.6g
- Protein: 11.4g
- Sodium: 0.1g
Pasta with Sicilian Pesto
The Pasta with Sicilian Pesto is a quick and very tasty first course, a “red” variant of the more classic Genoese Pesto.…
