EverybodyLovesItalian.com

TRICK OR TREAT CHEESEBOARD I get to wear a lot of hats at Di Bruno Bros. but one of my favorite parts of the job is photographing cheeseboards. They’re fun to put together and even more fun to eat afterwards! I wanted to create a board for Halloween with cheeses that you could pair with […]

Pork loin with shallots and balsamic vinegar glaze 4-6 serving: 7 medium shallots 1/4 cup balsamic vinegar salt & pepper 1 garlic clove 4 tablespoons extra virgin olive oil 1 and 1/2 pound pork loin Directions 1 cup water In the pressure-cook pot or in a plain pot pour oil and add the garlic clove, […]

Zucchini bites    For 12 mini muffins: 1 medium zucchini grated 1/2 onion grated or finely diced salt & pepper 1/2 smashed garlic clove 1/4 cup grated Parmesan or Pecorino cheese 1/4 cup bread crumbs 1 egg Directions Mix all the ingredients in a bowl, if it’s seem too liquid add a little more bread […]

Zucchini and saffron farfalle A delicious pasta dish, easy to prepare but with a sophysticated allure due to the basil and lemon notes. It’s seriously one of my favourite for the spring-summer season. Ingredients for 4: 14 oz. pasta (farfalle but you can also use fusilli or penne) 3 oz. creamy cheese like robiola or […]

Parma ham layered cake. It’s a great appetizer I discovered in a historical gourmet shop in Bologna called Tamburini For this recipe I don’t want to give you measures because I do it using the scientific method “a little of this, a little of that”; I’m sure you can follow this method too : D […]

Cappuccino cookies (Biscotti al cappuccino)   You need: 4 ounces dark chocolate chopped 1 cup brown sugar 2 cups all-purpose flour 1 tablespoon grinded coffè 1 teaspoon baking powder a sprinkle of salt 3 large eggs 1 teaspoon vanilla extract 1 cup toasted hazelnuts coarsely chopped Preheat the oven to 350 degrees F. In a […]

Garlic and chiles spaghetti (Spaghetti aglio olio e peperoncino) For 4 servings you need: 1 pound spaghetti 1/2 cup extra virgin olive oil 2 garlic cloves, finely minced 3 red hot chili peppers, crushed 1/4 cup fresh parsley, finely chopped Cook pasta as usual, in boiling salted water. Meanwhile heat in a large pan olive […]

Chicken roulade with capers and lemon zest A nice appetizer or a light second course. 2 servings: 4 thin slices of chicken breast 1/ cup salted capers juice of 1/2 lemon zest of 1 lemon 1/2 garlic clove extra-virgin olive oil Directions The first thing to do is to unsalt capers: leave them in cold […]

Potado cutlets ( Patacotolette)  For 4 serves you need: 4 chicken breast’s slices 1 potado, grated raw 2 eggs 7 oz. breadcrumb 2 tablespoons grated Parmesan salt frying oil Directions Prepare the crumble mixing grated potado, breadcrumb, cheese and salt. Beat the 2 eggs apart then dip the slices in. Once they’re egg-covered pass them […]

Creamy onions bucatini For 6 serves: 21 oz. bucatini 3 big blonde/ white onions 1/2 cup butter or extra-virgin olive oil 1 1/2 cups (more or less) water a small pinch of baking soda 2 cups grated Parmesan (or Pecorino cheese if you prefer) 1 cup diced Pancetta if you like Directions Put the water […]