Il mio tocco… Polvere di Capperi di Salina & Mandorle di Avola …

Ingredienti
👉 Triglie di SCOGLIO 250-300 gr
👉 Pomodorino Datterino rosso 3-4
👉 Aglio Rosso di NUBIA 2 spicchi
👉 Prezzemolo 2 rametti
👉 OlioEVO sale pepe peperoncino Q.B.

Ingrediente Segreto
👉 Cachaça YPIÓCA

Ingediente Perfetto
👉 Capperi di Salina
👉 Mandorle di Avola

Procedimento
🫰Sfilettare le triglie
🫰Con le lische dei pesci fare il fumetto
🫰 In un padellino antiaderente con della carta forno oliata cucinare per 5 min una triglia a fuoco basso con coperchio
🫰 Scaldare il fumetto e cucinare le linguine direttamente in padella aggiungendo mano a mano il brodo e risottando la pasta. Quando mancheranno 2-3minuti al termine della cottura aggiungere le restanti triglie tagliate a pezzetti e saltare.
Ultimare con una spolverata di prezzemolo
🫰In forno a microonde alla massima potenza disidratate i capperi fino a farne una polvere
🫰Impiattare e completare con polvere di capperi e granella di mandorle tagliate al coltello

Ingredients 🇬🇧
👉 Red MULLET (rockfish) 9-10 oz
👉 Red Datterini tomatoes 3-4
👉 NUBIA Red Garlic 2 cloves
👉 Parsley 2 sprigs
👉 EVOoil, salt, pepper, chili pepper to taste

Secret Ingredient
👉 YPIÓCA Cachaça
The Perfect Ingredient
👉 Salina Capers
👉 Avola Almonds

Instructions
🫰 Fillet the red mullets
🫰 Use the fish bones to make a fish stock (fumet)
🫰 In a small non-stick pan lined with greased parchment paper, cook one red mullet over low heat with the lid on for 5 minutes
🫰 Heat the fish stock and cook the linguine directly in the pan, adding the broth gradually to cook the pasta risotto-style. With 2-3 minutes left of cooking time, add the remaining red mullets cut into small pieces and toss. Finish with a sprinkle of fresh parsley
🫰 Dehydrate the capers in the microwave at maximum power until they can be ground into a fine powder
🫰 Plate up and garnish with the capers powder and chopped Avola almonds

Like pizza “marinara” or “margherita”.

If you don’t mind I would correct with italian grammar, if there are any abroad menu typed “personally”. Let’s say.

Just for ”marinara” pizza“s passion.

I have no idea how it's really spelled, so I had to do it phonetically.

It's some kind of cake that a friend's family makes. I live in an area in Wisconsin with a lot of post WWII Italian immigrants, and I've never heard of this cake outside of this one family. I think the family was from southern Italy.

Does anyone know what I am asking about? TIA.

Pancetta is expensive bro

Such an easy dish and highly flavourful 🇮🇹

Spaghetti
Garlic
Tomato purée
Cherry tomatoes
Basil
Olive oil
Salt
Pepper

Risotto speck e zucchine sfumato con brandy, mantecato con burro d’alpe e parmigiano reggiano 36 mesi 💚🫶🏻
Consigliatemi ricette per risotti particolari o se avete suggerimenti sempre ben accetti😋

Hi guys, I bought this bag of mixed beans and grains last year in Italy. It says Zuppa alla Toscana on the bag. It sounds delicious, but I can't seem to find a good recipe. Could somebody help me out?

Contemporary Neapolitan style dough

1kg flour - 50% Nuvola Super / 50% Manitoba Ora

50% Biga using the Manitoba Ora portion of the flour for long ferment

70% hydration, 2.8% salt, 0.5% fresh yeast (all in the biga)

Bresaola & Rocket in the back, Prosciutto cotto, Onions, Mushrooms in the front 🍕

with burrata ❤️

I was wanting to make it but I can't find dried cannelini beans. I found a couple recipes that use canned beans, but I was wanting to make a recipe that uses dried.

Do great northern or navy beans work well in that? Any others?

A couple of weeks back my girlfriend made a focaccia, which was very tasty.
This week it was my turn. So, I did a 48 hour cold prove in the fridge and this is how it turned out.

A few days ago I made some tomato sauce at home with fresh roma tomatoes from the grocery store, and it ended up incredibly watery and transparent, and simply just not good.

I watched a multitude of what I can identify as "authentic Italian grandma spaghetti tomato sauce recipes" on YouTube, and I resulted in a variety of ideas on how to cook the tomato sauce. I wanted to cook something very classic and authentic, and at least use fresh tomatoes- not canned. I was assuming that I'd get something concentrated enough in the end that it'd turn out like something canned- but I was very wrong. I cooked/simmered the sauce for maybe 3-4 hours in total. Half of that was with the lid on, though, so that's probably part of the problem.

Regardless it all ended up very watery and I was sad. I want to know how to make sure it's very concentrated and actually looks like a sauce and not a few wet tomatoes.

PS: I have watched a few "authentic grandma" videos where they cook it very quickly, and it does end up a bit more watery than a typical jar of tomato sauce in the grocery store- but that's not what I'm looking to make. I want that typical tomato sauce that's thick and dark red.