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Listing articles 46 to 60 of 80 articles with tag ‘Italian Cuisine’
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Halloween Pumpkin Risotto

Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.

Bottarga Pasta

A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.

Bring Out The Falsomagro

There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.

The Road to Hell Is Paved With Truffles

My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.

I made my own raviolis

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

FXcuisine's Ragł Finto

My own version of the Neapolitan quick ragł. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.

Pasta con l'anatra - pasta in duck sauce

Using a whole duck to make pasta sauce is uncommon outside Italy.

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

I like Small Fry

Who would think that eating fishes from head to toe would be so good?

Zaletti - the Venetian Cookie

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

Mangiamaccheroni - Neapolitan Macaroni Eaters

Mangiamaccheroni - Neapolitan macaroni-eating lads were once the symbol of Napoli's joie de vivre. Here are 20 examples of these icons from my personal collection.

Pasta Cooked Like a Risotto

This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.

Quails in Rosemary, Garlic and Red Wine Sauce

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

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Pizza Fritta - traditional Neapolitan deep-fried pizza
«Looks good.... minus the heart attack you suffer after a a couple of slices.»
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