Tag: parsley

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
CookingwithCarlotta.com_cookingclasses_livornese_red_mullet_receipe

31

May2019
This way of cooking red mullets is typical of Livorno, nevertheless, I discovered that the within the Italian Jewish community, it is also called “à la Moses”. I guess it’s due to the presence of a substantial Jewish community in the town of Livorno. Livorno was turned into the official ... Read More
31/05/2019Carlotta Conti
stuffed calamari ripieni

08

May2019
These stuffed calamari are incredibly simple, above all now that usually it is possible to buy calamari already cleaned. It is not difficult, but if you are not used to it, the process can be a bit messy. These calamary convey in their stuffing the simplicity of the Mediterranean: garlic, ... Read More
08/05/2019Carlotta Conti
Orvieto medieval town and Duomo cathedral church aerial view. It

10

Jan2019
Orvieto is a beautiful Etruscan town built on a sheer cliff that is mainly composed of tuff and pozzolana, a soft material easy to excavate. The Orvieto cliff was apt to being easily defendable thanks to its structure; meanwhile, its inhabitants started to excavate its underground in order to obtain factories, ... Read More
10/01/2019Carlotta Conti
stuffed paccheri with sausage, truffle, porcini

06

Jan2019
Paccheri pasta is typical of a new generation of Neapolitan formats, very original and particularly apt to being stuffed. I created this stuffing using ingredients that are very popular in Northern and Central Italy: white truffles sauce, sausage, Porcini mushroom. It is a luxurious dish, ideal for festive occasions like winter ... Read More
06/01/2019Carlotta Conti