This is definitely my favourite pasta of all. Easy and quick to make and yet very tasty, for me it’s THE Summer pasta, often eaten cold as a salad. It’s called crudaiola from crudo (raw in Italian) because all the ingredients used for the sauce are raw. Technically the cheese is not raw but you get what I mean: this…
Spaghetti is definitely the most loved pasta type in Italy and I bet it is in the rest of the world too. There’s nothing more Italian than a plate of spaghetti al pomodoro prepared with extra virgin olive oil, onion and/or garlic, good tomatoes and basil or oregano. It’s something every Italian eats at least a couple of times a…
During the latest Horecava (8-10 January) I’ve been resident chef of Bellavita, THE Italian Food & Beverage Trade Show that represents and presents the best of the made in Italy (if you’d like to have an idea of how great this fair is, take a look at the video on this page). During this delicious 3-day food & drinks marathon…
This Summer pasta is delicious, light and fresh, so it’s perfect for a warm day. It’s great also eaten cold, as a pasta salad, for example during a pick-nick. In this case make sure you cook the pasta REALLY al dente because it will keep on absorbing moisture from the sauce getting softer as it does. Raw cauliflower…
Voor Libelle TV heb ik onlangs een gerecht gekookt, de gnocchi met spinazie van mijn Oma en Opa. Het is echt een familierecept dat op één van de vele losse blaadjes en velletjes in hun keukenla bewaard werd, vaak zonder beschrijving van de procedure, zoals in dit geval. Alleen de ingrediënten worden genoemd en voor mijn Mamma, Gabriella, was dat…
Hurray! It’s World Pasta Day! And therefore today we eat this delicious. incredibly easy to make spelt pasta with broccoli and lemon. Light, healthy and full of taste and fibres! As an added bonus, this dish is super fast and thus perfect for any working day. If you prefer a vegetarian/vegan version don’t add the anchovies. Buon appetito! Pasta di…
The real ragù alla bolognese takes time. A lot of time. Preferably between 3 and 6 hours of gentle simmering. This is because if you cook this dish really slowly and extensively all the ingredients almost “melt” into each other producing a beautiful sauce with perfectly combined tastes and textures. Exactly like a bolognese is supposed to be, and…