Tag: olive oil

onions soup

16

Oct2019
This onion soup sinks its roots deeply in Tuscan tradition, even though it only became famous when it was adopted by the French and became known as soup à l’oignon. According to Tuscan tradition, the recipe includes the red Certaldo onion, whose reputation was so renown that it ... Read More
16/10/2019Carlotta Conti
MARCHIGIANA RABBIT STEW

12

Sep2019
This rabbit stew (the rabbit can be substituted with chicken) is a vintage dish. I found it in a 1970s collection of recipes from an elementary school project in Pergola. Each child was asked to bring one of their grandmother’s recipes to school to assemble a traditional regional cookbook. Pergola ... Read More
12/09/2019Carlotta Conti
Chicken with bell peppers

19

Aug2019
This chicken with bell pepper recipe is truly a typical summer one. The lively colours of the peppers and tomato create a unique blend that you can really appreciate only if you can find fresh sun ripened vegetables. It is a typical Roman dish, and there is a whole generation ... Read More
19/08/2019Carlotta Conti
walnut pesto – cooking with carlotta

12

Aug2019
Traditionally, this walnut sauce was meant to be served with pansoti, typical Ligurian stuffed pasta, yet it is excellent with potato gnocchi and other specialties. In these super-hot summers, we all need something fresh, a fast yet nice sauce that does not need cooking. This walnut sauce, a delicious vegetarian dish, ... Read More
12/08/2019Carlotta Conti
CECINA COOKING WITH CARLOTTA

18

Jun2019
Chickpea flatbread is a humble but delicious dish, with its origins dating back to ancient Greek and Roman times. On the Tuscan coasts it is called Cecina, Farinata in Liguria, and is a common dish on the coasts of the Tyrrenian, where it was spread by Ligurian ... Read More
18/06/2019Carlotta Conti