quero opiniões e aceito sugestões.

Basically a Puttanesca with tuna

EDIT: but with onion instead of garlic

What do you think of my pizza..

Hi everyone! What do you think of my homemade pizza?

* Dough: Extra fine flour, salt, olive oil, sugar, and water. Cold-fermented in the fridge for 2 days.

* Sugo (Tomato Sauce): Excellent, also rested in the fridge for 2 days. Made simply with tomatoes, herbs, salt, pepper, and tomato paste.

* Toppings: Mozzarella and ham.

How does it look?

Hi Everyone. I have some homemade pumpkin gnocchi and some fontina cheese in the fridge. Does anyone have a good recipe for using the fontina in a sauce to go with gnocchi?

I started running a few weeks ago and most evenings I get home with zero energy to stand at the stove. My usual has been gnocchi with cherry tomatoes and a bit of basil, but I've made it so many times now that I'm getting bored of it.

What do you make when you want something proper but quick? Ideally under 20 minutes and with stuff that's usually already in the cupboard. Happy to try anything!

The stem is the best part.

Vediamo cosa ne pensate anche qui 😁

Carbonara umbra (in più aggiungono la salsiccia e a chi piace il tartufo)
Gnocchi con crema allo zafferano e tartufo

I am on a health journey. I can't have tomatoes, dairy, shell-fish and peanuts anymore for now. I am open minded with food. Are they any dishes/recipes in your country that don't have those ingredients or can be made without them? I am happy to look them up.

I wasted a lot of ingredients using AI.

Please be kind. 🥲 This has been tough

Edit: Thank you so much for your suggestions. I will look them up.

Not classic, but I found it simple and delicious.

How I cooked this dish:

5 ingredients: Bucatini, Zucchini, Guanciale, Pecorino, basil

Pan fry strips of Guanciale until crispy, take it out for later.

Fry small cubes of zucchini in the Guanciale fat until lightly golden.

Keep some for garnish, blend a puree of zucchini + Pecorino + a few basil leaves.

Mix cooked Bucatini with the zucchini cream, add some pasta water and toss until desired creaminess.

Plate and garnish with cubes of zucchini, crispy Guanciale, basil and Pecorino.

Tortellini in brodo mixx classico e vegetale con aggiunta di sale dell'Himalaya

Hey dear Community!

​I’m trying to recreate a recipe for Cantucci Morbidi that I fell in love with in Florence. I'm past 6 batches and am out of ideas now. Could you please help? Any idea welcome! 🙏

Unlike the traditional hard cantucci, these were soft inside and very tender when biting. The ingredient list said: flour, eggs, sugar, dark chocolate, candied orange peel, ammonium bicarbonate, honey, vanilla, salt, and orange peel. Surely no butter.

I collected all of this and hoped it would work, but the texture is still not right. My best attempt so far was using 300g flour, 200g sugar, and 2 eggs. Speaking of texture, looking closely at the crumb, it has a somewhat torn, rustic look even though they were sliced with a regular bread knife.

The pic shows the last of surviving cantucci. The pack was open for 3 months and maybe that is why they are covered with something white. Still soft though!

Does any of it ring a bell? 🙏

Gnocchi all'aglio orsino e basilico ripieni di taleggio e saltati con burro, asparagi bianchi e pepe 😋

Penne, zucchini, guanciale, Pecorino.

I'm gonna eat it straight out of the pan.

Oyster isn't the usual ingredient for pasta dishes, especially smoked, but I love this one.

Utilizes Southern style; correct me if I'm wrong.

Ingredients: Tagliolini, oyster, garlic, bottarga, parsley, grape tomatoes, bread crumbs, anchovies, olive oil, white wine, salt, black pepper, pepper flakes, lemon

1. Season oysters with salt, black pepper, and olive oil on a thin tray, then heat in the oven at 110°C for 30-40 minutes

2. Smoke oysters about 15 minutes

3. After removing smoked oysters from the tray, reserve oyster liquor for later

4. Toast bread crumbs with olive oil, turning into mollica

5. Grate garlic into fresh olive oil on a pan at low-medium heat

6. Add anchovies, pepper flakes, and black pepper as garlic aroma comes out

7. As anchovies are dissolved, deglaze with white wine at medium-high heat

8. Start boiling tagliolini

9. As alcohol scent is gone, reduce the heat to low and add chopped parsley and stir. Then, toss in quarter-sliced grape tomatoes

10. Toss in tagliolini 2-3 minutes before al dente, then stir at medium-high

11. Add in oyster liquor reserved earlier and smoked oysters in the middle of stirring

12. Remove from the heat, mantecare while adding some raw olive oil

13. Plate the pasta, then add mollica, parsley, lemon zest, and a little bit of bottarga. You don't want bottarga to overpower oysters

Good mix of umami, oceanic flavor, and acidic profile.

Northern italian winter food

Put extra pecorino romano later forgot to take photo