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TuttoItaliano

Bringing the experiences and tastes of Italy to you!

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TuttoItaliano | lsardi.blogspot.com Reviews
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Bringing the experiences and tastes of Italy to you!
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1 tuttoitaliano
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3 2 yolks
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5 ice water
6 preparation
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8 posted by
9 lucia sardi
10 reactions
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TuttoItaliano | lsardi.blogspot.com Reviews

https://lsardi.blogspot.com

Bringing the experiences and tastes of Italy to you!

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1

TuttoItaliano: Making Minestra di Porro Patate e Carote

http://lsardi.blogspot.com/2011/03/making-minestra-di-porro-patate-e.html

Bringing the experiences and tastes of Italy to you! LIKE me on FACEBOOK. Monday, March 28, 2011. Making Minestra di Porro Patate e Carote. The beauty of this soup is that you can interpret the basic ingredients to fit your individual tastes, or even to fit what you have available in your home. I still keep pots of herbs growing in my home in Connecticut all year round because for me, there is nothing like the clean bright flavors of fresh herbs. You are in for a healthy treat. Monday, March 28, 2011.

2

TuttoItaliano: Pasta Verde

http://lsardi.blogspot.com/2013/03/pasta-verde.html

Bringing the experiences and tastes of Italy to you! LIKE me on FACEBOOK. Sunday, March 10, 2013. Friday, snow day. Sofia is home. There is no school. What do we do? Home made Pasta of course! But this time I decide to teach her how to make a colorful pasta. Of course natural color. This is also a good way to add. Sowe are making "pasta verde":. First we cook a bunch of spinach (we used frozen one but you can use fresh too). 150g/5oz fresh or frozen spinach. 250g/8.8oz plain/all-purpose flour. Subscribe ...

3

TuttoItaliano: ARTICHOKES AND GOAT CHEESE BRUSCHETTA

http://lsardi.blogspot.com/2013/03/artichokes-and-goat-cheese-bruschetta.html

Bringing the experiences and tastes of Italy to you! LIKE me on FACEBOOK. Wednesday, March 20, 2013. ARTICHOKES AND GOAT CHEESE BRUSCHETTA. 1-2 tbsp chopped parsley. Soft goat’s cheese. 8 Slices of pane (bread). Trim the artichokes and slice them thinly length wise. When the pan is nice and hot, add the vegetables and sauté at high heat to quickly brown the outside. Once browned on the bottom, stir them around and let them brown some more.If needed you can add some a little lemon juice and some water.

4

TuttoItaliano: Crema di funghi e marroni

http://lsardi.blogspot.com/2013/03/crema-di-funghi-e-marroni.html

Bringing the experiences and tastes of Italy to you! LIKE me on FACEBOOK. Friday, March 15, 2013. Crema di funghi e marroni. Chestnut trees, a significant feature of the hill and mountain landscape around my hometown of Conegliano up to 2000-2300 ft, provide two types of fruit, the larger, more highly prized marroni and chestnuts. Every year in October, Combai. Village near Conegliano) is host to a very popular chestnut festival. Here is a simple. Perfect for the fall:. Extra vergine olive oil. Amaretto ...

5

TuttoItaliano: May 2013

http://lsardi.blogspot.com/2013_05_01_archive.html

Bringing the experiences and tastes of Italy to you! LIKE me on FACEBOOK. Thursday, May 30, 2013. LA CROSTATA ALLA MARMELLATA. Ingredients For The Crust. 2 cups of all purpose flour. 2 Tablespoons of Tapioca flour. 1 stick of chilled unsalted butter. 1/2 cup (100 g) powder sugar. 1 pinch of salt. The grated zest of a lemon. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled. Preheat your oven to 400 F (200 C).

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Bringing the experiences and tastes of Italy to you! LIKE me on FACEBOOK. Thursday, May 30, 2013. LA CROSTATA ALLA MARMELLATA. Ingredients For The Crust. 2 cups of all purpose flour. 2 Tablespoons of Tapioca flour. 1 stick of chilled unsalted butter. 1/2 cup (100 g) powder sugar. 1 pinch of salt. The grated zest of a lemon. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled. Preheat your oven to 400 F (200 C).

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