Category: Pasta

spaghetti alla carbonara

31

Mar2020
Carbonara pasta is a typical Roman dish. Full of taste and very easy to make, its goodness is thanks to quality ingredients. Be that as it may, it seems that originally, the ingredients were different. There are many theories for the origin of the name carbonara: the name might be ... Read More
31/03/2020Carlotta Conti
Asparagus Risotto asparagi

14

Mar2020
This recipe of risotto is typical of Tuscany and Northern Italy, where asparagus is a symbol of Spring. I use a variety of asparagus that is local and smaller but tastier of bigger varieties. Risotto is a much appreciated first course on Italian tables, and this recipe can be ... Read More
14/03/2020Carlotta 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
Linguini with fresh anchovies

16

May2019
The sauce of this unusual linguini combines ingredients that are characteristic of Mediterranean cuisine: olive oil, fresh anchovies, and the introduction of raisins and dried fruit in savoury dishes. This Middle Eastern touch is typical in the cuisine of Italian cities that were in contact with the Arab world ... Read More
16/05/2019Carlotta Conti
Rosemary noodles Savoy cabbage sausage

16

Jan2019
This noodle dish is ideal as a winter dish that exalts its ingredients: Savoy cabbage is a typical seasonal vegetable, its brilliant green gives a touch of color in our dishes, and counterbalances the pink sausage. Adding ground rosemary is unusual but it gives a twist to a food that ... Read More
16/01/2019Carlotta Conti