Kobe Beef Ragú or Bolognese a-la-Ale

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Bolognese is probably one of the most famous Italian sauces in the world. It takes time to make it, but it’s always a big satisfaction when you bring it to the table. Since the long slow cooking time, it’s a typical Sunday dish and when I make it, I generally make egg pasta while it cooks. Continue reading “Kobe Beef Ragú or Bolognese a-la-Ale”

Veal Stew with Peppers, Capers and Olives

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This recipe reminds me of my father. He likes to cook everything “a crudo”, “from the raw”. Basically he puts everything in the pot and then turns the flame on. Pretty easy, but it may require time, since it’s a slow cooking recipe. Continue reading “Veal Stew with Peppers, Capers and Olives”

Gnocchi, Zucchini, Gorgonzola and Walnuts

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This is a pretty easy recipe that won’t miss to impress your guests, especially if they like gnocchi. If done properly the flavors will blend and the sweetness of the zucchini will milden the pungent taste of the gorgonzola. Let’s start, you’ll need 2 pans and a pot of boiling water for the gnocchi. Continue reading “Gnocchi, Zucchini, Gorgonzola and Walnuts”

Pasta Carbonara

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Let’s get the Italian basics out of the way. My second post is on another famous dish. Ladies and Gents, her Majesty, La Carbonara.

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Pasta alle Vongole

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This is absolutely one of my favorite Italian recipes. It really captures the essence of Italian cooking; a few prime ingredients, put together wisely to deliver amazing flavor.

Continue reading “Pasta alle Vongole”