Tag: tomato

beans all’uccelletto with sausage, fagioli e salsiccia all’uccellettofagioli e salsiccia all’uccelletto (Media)

20

Apr2020
In the trattorie of Florence I have heard shelled beans cooked in this way called “fagiouli all’uccelletto”. (Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well) This recipe is a typical Florentine way to eat their beloved cannellini beans which have replaced meat for centuries. The name originates ... Read More
20/04/2020Carlotta Conti
Stewed green beans fagiolini

10

Apr2020

STEWED GREEN BEANS

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Green beans are an excellent fresh vegetable, but there are not many variations for their preparation. They are usually boiled and eaten accompanied by simple olive oil. But Italian creativity enriched a dull preparation with a touch of herbs and the beloved tomato, inventing a unique and tasty side ... Read More
10/04/2020Carlotta Conti
Two tomato jelly

10

Feb2020

TWO TOMATO JELLY

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What inspired me to make this two tomato jelly was the need to prepare something healthy, with local ingredients, (red and yellow cherry tomatoes are a symbol of Italy) and because of my family’s cholesterol test results. It is ideal for a dinner with a big group because in ... Read More
10/02/2020Carlotta 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