Archive for June 23rd, 2011

Farinata- no translation

Jun 23 2011

This is a very traditional dish from Liguria, known for Cinque Terre, pesto and focaccia. This is one of the simplest dish if you look at the ingredients, but it took me some practice to find the right amount of each ingredient and the cooking time and temperature…anyway here is the final version. The most important thing to keep in mind is to use good quality ingredients: olive oil needs to be a good one, same for the chickpea flour, otherwise it tastes “terrible”.

Ingredients:

  • 200g, about a cup chickpea flour (not the Indian one)
  • 3 cups of water
  • salt (9g)
  • olive oil
  • rosemary
  • black pepper

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Ragu’ alla bolognese- Italian meat sauce

Jun 23 2011

Hello my friends, it’s been a long time since I wrote the last time….lots of things have changed in the meanwhile, but my passion for cooking never dies.

Here I am, trying to write about my recipes in a comprehensible¬† English. This recipe is about the Italian style meat sauce, made with ground beef, but of course there are so many versions and variations…some other people like to mix different types of meat, I don’t. This sauce can be used with dry pasta, fresh pasta like tagliatelle or fettuccine or in lasagna.

This is my version, as usual I’m gonna try to be precise about dosage etc, but when I cook it’s rare that I weight everything, you know how it goes…

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