Recipes By Mad&delicacy
4 recipes found
A Truly Italian Recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs
Peperoni Cruschi, or Peperoni di Senise, come from the Basilicata (Italy), the Region they represent. The Peperoni di Senise are sun dried in the late summer and then fried to become Cruschi (which means crunchy). When they are fried, they are very good as a ready-to-eat snack, but also good to add a strong flavour to many dishes, as in the following recipe: Spaghetti with Peperoni Cruschi and Breadcrumbs.
A Mid-Week’s Dinner Idea: Italian Tuna Loaf and Salsa Verde
This mid-week’s dinner loaf recipe is mainly prepared with tuna fish. This dish is present all over Italy, but every family has their own traditional recipe.
Eat the Season: The Gnudi from Tuscany
Spinach is available year round but in this period you find the fall variety characterised by more succulent leaves. Spinach is a good reservoir of minerals and vitamins, as long as it is consumed strictly raw. If you have to cook them as in this recipe, it’s better if you steam the spinach to preserve the nutrients. Now you are all set to prepare this recipe from Tuscany: the Gnudi. This name, in Tuscan dialect, means naked, as they are not covered with dough. The lightness and delicacy of this dish is the strength of the Gnudi, which are best accompanied by a fresh dressing light tomato sauce or butter and sage.
Italian Mountain – Style Fresh Tagliatelle with Chanterelle Mushrooms
The sweet taste and intense and aromatic flavor the finferli mushrooms give off during cooking make them suitable for any recipe.