""Pasta con le sarde" isn't too easy to prepare, and this recipe is really well done, and well explained.
In my recipe, I add also almonds (reasted and chopped), combined with the sardines, raisins and pine nuts.

Mario Grazia"

"Good recipe, quick and tasty.
It makes me think to another Italian dish, very similar: the ingredients are..."

"In Italy "Millefoglie" is one of the favorite cakes for birthdays

Usually we don't use cornstarch, an..."

"Good recipe for mixed grill; usually in Italy we also cook some spare ribs, turkey breasts and "pancetta" (Italian bacon).
To cook the Salsa verde (green salsa) the traditional recipe doesn't include cornichons, but only white bread, parsley, garlic, 1 teaspoon of capers, anchovy, eggs, olive oil (extravergin olive oil is better) salt and vinegar"

"The best way to make "pesto alla genovese" is using a traditional mortar in marble, and not the food processor
In Italy, with the Parmigiano, we also use granted Pecorino."

"Very good recipe!
I'd just add some advice to cook the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.

Do you"

"Very good recipe!
Just add some advice for cooking the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.

Do yo"

"Some tips for cooking the eggplant cubes:
before sautéing vegetables such as eggplant or zucchini, the best thing is to slice them, place them in a colander and sprinkle with salt.
Thus, the excess liquid contained in the vegetables will be removed and the vegetables will be sweeter and crunchier after cooking.

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