Spaghetti alle vongole
Nasuki.Guru
by Jan Theo
1y ago
Clams aka vongole Spaghetti alle vongole is an Italian classic. With two key ingredients as the name suggests. Spaghetti are far the best kind of pasta to prepare this dish with. The clams used for this dish are vongole veraci or Venerupis decussata. You can tell them apart from other clams by the grooves in […] The post Spaghetti alle vongole appeared first on NASUKI.GURU ..read more
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Taralli Siciliani
Nasuki.Guru
by Jan Theo
1y ago
Taralli Siciliani Taralli Siciliani are different from the classic Apulia ones. They are oven baked and glazed. Taralli are emblematic for the first days of November, when the deceased are remembered. Mind you, as you will see later on, they aren’t the lightest amongst biscuits. They are excellent with an afternoon cup of tea or […] The post Taralli Siciliani appeared first on NASUKI.GURU ..read more
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Taralli
Nasuki.Guru
by Jan Theo
1y ago
Taralli Taralli originate in Apulia, in Southern Italy. It is a very simple dish indeed. And once prepared you can store them for a long time. Always there to liven up your aperitif. Prep Time 10 Minutes Cook Time 50 Minutes Total Time 60 Minutes Serves 6 People Calories 125 kcal Ingredients 500 grams of […] The post Taralli appeared first on NASUKI.GURU ..read more
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What Children Want
Nasuki.Guru
by Jan Theo
1y ago
What Italian Children want What do Italian children want to eat? Not just the fussy eaters but kids, in general. They are not all that different from other children. They tend to like unchallenging food. First of all food they see other people eat and appreciate. Preferably with little seasoning, especially not too spicy. During […] The post What Children Want appeared first on NASUKI.GURU ..read more
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Rest in Palermo
Nasuki.Guru
by Jan Theo
1y ago
1. Santa Maria di Gesù Rest in the city. Are you a jet setter? Can’t society be high enough? Do you prefer exclusiveness over beauty? Then Santa Maria di Gesù is the place where you want to be. The English writer and traveler Douglas Sladen in his 1901 book called “Sicily” put it this way: […] The post Rest in Palermo appeared first on NASUKI.GURU ..read more
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Persimmon: cooking with Cachi
Nasuki.Guru
by Jan Theo
1y ago
Autumn leaves Persimmon is an autumn fruit. The leaves change for intense green to auburn red. It is often the last fruit tree to shed it leaves. A sight for sore eyes. Recently Spain became the major exporter, closely followed by China. While Russia is the biggest importer. Persimmon comes as diospyros. From the Greek, […] The post Persimmon: cooking with Cachi appeared first on NASUKI.GURU ..read more
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Chicken liver pasta
Nasuki.Guru
by Jan Theo
1y ago
Chicken liver pasta Chicken liver pasta is an easy dish to prepare. It is a classic example how offal meat is used in the traditional Italian cuisine. This is a festive winter dish. Here is a basic version of the dish. We give you some variation down below. Buon appetito Prep Time 20 Minutes Cook […] The post Chicken liver pasta appeared first on NASUKI.GURU ..read more
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La coppola
Nasuki.Guru
by Jan Theo
1y ago
The cradle: England La coppola is not a Sicilian invention. It is not even an Italian invention. History tells us that the hat dates back to Tudor times in England. When people over six were obliged to wear a wool hat. Produced in England, with English wool. A mere protective ruling so ensure the internal […] The post La coppola appeared first on NASUKI.GURU ..read more
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Bread crumbs
Nasuki.Guru
by Jan Theo
1y ago
Bread, bread and bread Bread crumbs have two possible mothers. A hard one and a soft one. Italians and Sicilians use hard wheat to make bread. And pasta. Northern countries use soft wheat. Sicilians use milled whole wheat, what they call semolina. This has a higher gluten content. But it results in a more elastic […] The post Bread crumbs appeared first on NASUKI.GURU ..read more
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Aeolian Pasta 2.0
Nasuki.Guru
by Jan Theo
1y ago
Aeolian Pasta Serving Aeolian pasta is like bringing sun to the table. An easy dish with allure. And an ideal way to use those capers and olives sitting in your fridge. We bring you a deluxe version. With fresh tuna and saffron. Prep Time 10 Minutes Cook Time 20 Minutes Total Time 30 Minutes Serves […] The post Aeolian Pasta 2.0 appeared first on NASUKI.GURU ..read more
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