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Culinaria Italia – Italian food and cooking
A fast growing collection of tried and tested regional Italian recipes, collected by the autour from his base in southern Italy. Includes infomation on ingedients and cooking techniques.
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- Pesto Genovese – Official recipe
Sat, 22nd May 2010 14:25 UTCBasil is very much in season here at the moment, so I bought a couple of bunches at the market and decided to make pesto.I dug out the official recipe... - Mackerel in tomato sauce
Fri, 5th Feb 2010 12:40 UTCScombri in salsa di pomodoro. The “tomato sauce” in this recipe is really a tomato flavoured poaching liquid. The recipe appears to contain an awful lot of oil, but you... - Baked anchovies
Thu, 4th Feb 2010 01:20 UTCAlici arracanate. From Puglia. There is probably not much chance of finding fresh anchovies in the UK, but if you do, this is a good recipe to try. It takes... - Bavette with clams and courgettes
Tue, 2nd Feb 2010 22:11 UTCBavette alle vongole e zucchine. This is a nice alternative to the standard spaghetti alle vongole recipe. Serves 4. 320g bavette 800g clams 1 shallot – finely chopped 1 clove... - Sea bass in “acqua pazza”
Tue, 2nd Feb 2010 21:52 UTCBranzino all’acqua pazza. This is a very simple way to poach fish. Acqua pazza translates as “crazy water”. Just what exactly is meant to be so crazy about it, I’ve... - Sun dried tomato struzzichini
Mon, 1st Feb 2010 22:42 UTCIn Italy it is regarded as essential to eat something if you are drinking. Only a reckless madman (or uncouth foreigner) would ever consider not doing so. Struzzichini are little... - Sea bass on a bed of lemons.
Mon, 1st Feb 2010 20:45 UTCSpigola su letto di Limoni. This recipe comes from an Italian tv chef. It’s a bit showy as you might expect. You have to clean the fish by making a... - Bavette with fresh tuna
Mon, 1st Feb 2010 13:35 UTCBavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical... - Spaghetti with Gurnard
Thu, 28th Jan 2010 22:15 UTCSpaghetti con la gallinella. Gurnard is used mainly as a soup fish here. This recipe however serves it poached and flaked with spaghetti. This avoids the problem of navigating the... - Gratinated mussels
Wed, 27th Jan 2010 20:08 UTCCozze gratinate. From Puglia. I wanted to try this recipe to see if it makes a difference cooking the mussels from raw, rather than opening them in a hot pan...
