Dessert | Panna Cotta With A Velvet Touch

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A lovely velvet cream. A typical dessert which can be found on every Italian restaurant menu. A lovely velvet cream best served with some red summer fruits. There are many varieties you can make and many varieties to be found in countries all over the world. For the creative people: It’s even possible to mix in some fruit or chocolate within the cream to create an even more impressive looking dessert! I’ve chosen for red currant and blueberries. The currants have been around Europe since the 16th Century.They provide a high doses of vitamine C.

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Pasta | Red Sauce, Sugo di Mamma

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Traditional Italian tomato sauce to beautify your pasta Che Buon Sugo!

This sauce is made in every Italian family kitchen. It’s surprisingly simple: the key is getting hold of the right ingredients. I taught myself how to reproduce this sauce by watching my friend in Rome making it time after time. The smell of the sauce fills the room with homey fumes!

If you are planning to make the fresh tagliatelle, you can already prepare the sugo in the afternoon. A few notes on the ingredients:

Grow your own basilico, use tasty extra virgin olive oil. Buy the tomatoes at a local market instead of in the supermarket.

  • Tomatoes I find that the smaller tomatoes you use, the tastier. A good example are the so called honey tomatoes.
  • Olive oil We use Capano olio from our family in the South of Italy. There are many varieties on sale. Make sure you take one that has a rich taste.

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Pasta | Tagliatelle Home Made

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Home made tagliatelle, a great dish to share with family and friends! Tagliatelle comes from the Emilia – Romagna region in Italy.

It is best served with a fresh homemade sugo. Tagliatelle is considered a common food. Try making it yourself instead of serving straight from a pack: it’s so easy and much more delicious! We eat the homemade pasta at least once a week.

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Winter | Italian Stew with Sausages and Vegetables

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Italian meets Dutch.
Try this fantastic potato stew full of southern taste! A southern taste of aubergine topped of with some juicy mozzarella cheese and thyme flavoured sausages. This doesn’t look like a regular Italian dish. It’s more of a mix between the Dutch potatoes hodgepodge and popular vegetables and herbs used in the Italian cuisine.

Potato remains were found all the way back to 500 BC. They were worshiped then and worshiped now. A life without potatoes is unthinkable to me.

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