Category: Recipe

Chestnut soufflè/soufflè di castagne

03

Dec2018

CHESTNUT SOUFFLÉ

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I had the idea to re-propose the chestnut soufflè from the reading of an old recipe of Pellegrino Artusi. I was looking for an intriguing way to deal with chestnuts, and this usage of fresh chestnuts was very appealing to me. In contemporary recipes, even of soufflès, the ingredient ... Read More
03/12/2018Carlotta Conti
Sicilian beef rolls involtini di carne alla sicilianan

26

Nov2018
This simple dish demonstrates the deep interconnection of Italy with the Middle East and the Arab world. In all Italy, mainly along the coasts, we have the introduction of pine nuts and raisins in many dishes; see for example the Liguria cuisine, or Venice one, as a demonstration that along ... Read More
26/11/2018Carlotta Conti
Sformatini spinaci spinach pudding

06

Nov2018
This sformato (pudding ) is an extremely simple but elegant way to create a main course which is quite unusual and tasty. In the Italian tradition, there is a rich collection of this kind of dish, made with vegetables and cheeses, or rice and pasta and complemented sauces. Spinach pudding is an ... Read More
06/11/2018Carlotta Conti
potage di mare sea potage

03

Nov2018
Usually "potage" and "sea" contradict each other. This recipe is connected to "land" ingredients like potatoes, leeks, and a lot of fresh cream. I created this recipe when trying to exalt Autumn vegetables, and trying to propose something healthy but extremely stimulating. I have always been inspired by French cuisine, but ... Read More
03/11/2018Carlotta Conti
Tuscan chestnut Necci Necci toscani

01

Nov2018
There are few things that recall Autumn like chestnut Tuscan necci. These crepes made with chestnut flour make possible to enjoy them after the harvest period. For centuries they were harvested, and still are, in the mountains which run along all Italy. Chestnuts have been providing calories during the harsh cold months and ... Read More
01/11/2018Carlotta Conti