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Pasta with Tomatoes and Golden Breadcrumbs

Pasta first courses are a main event in an Italian household. This is a simple unpretentious dish topped with hot toasted breadcrumbs. Toasted breadcrumbs over pasta dishes are common in Southern Italian cooking, especially in hard times when people could not afford cheese. Chef Alba

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Balsamic Marinaded Portabella Mushrooms

Portobello mushrooms are the large mature form of baby cremini mushrooms. They can grow up to six inches in diameter. They are low in calorie and have a rich array of antioxidant properties and nutrients. They can be cooked in a variety of ways and served as a side dish or as an alternative to meat as a main course. Enjoy this balsamic marinade to cook the Portabella mushrooms, and if you have extra, use it to dip warm...

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Crusted Shrimp with Cashew-Zaatar Spice

The origin of zaatar dates back to ancient Egypt. Traces of this seasoning have been found in the tomb of Pharaoh Tutankhamun. Zaatar or Za'atar is a mixture of spices from the Middle East made from dried herbs, spices, sesame, and fennel seeds. It is a versatile blend of spices used to season meats, seafood, vegetables dishes, or infused in olive oil to use as a seasoning or sauce to soak pita bread.  There may be slight variations depending...

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Pistachio and Herb Stuffed Shrimp

A fragrant dish, prepared in a short time that brings to the table the scent and taste of the sea, perfume from fresh herbs from the garden, and the tartness of lime. It is perfect as a finger food or a main course. The pistachio gives this shrimp recipe an incredibly special crunchiness. Tasty and aromatic, this Pistachio and Herb Shrimp dish is a delicacy that will enhances any daily or special menu. Chef Alba

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Chianti Drunken Spaghetti

Chianti Drunken Spaghetti is one of the many traditional recipes of the Cucina Povera in Italy. The uniqueness of this dish is the addition of red wine twice to the spaghetti. Not only is the wine added in the sauce, wine is also added to the pasta boiling water. Taste can vary depending on the type of red wine used. I use a full-bodied Chianti or San Giovese wine. Use a wine which has a full taste and a...

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