Tag: bite

crunchiness, creaminess and tenderness in a single bite – Italian Cuisine

crunchiness, creaminess and tenderness in a single bite

The bruschetta with asparagus and eggs they stand out for the use of ingredients that provide a richness of taste and a variety of nutrients. The presentation on one slice of toasted bread, known as bruschetta, forms the basis of this dish, which stands out for its simplicity and goodness. It can be served on different occasions, from an informal lunch to a refined aperitif, as well as at a brunch, offering an ideal balance between flavor and substance. Although bruschetta itself is a dish native to Italy, the asparagus and egg variant is not tied to a specific region or part of the world. The combination of vitamins, minerals and proteins creates a synergy of flavors, which adapts to different international cuisines. The seasonality of the main ingredient plays a significant role. Therefore, these delicacies are preferable in spring, when the asparagus is particularly fresh and tender. In this way, it will be possible to cook them in a short time, accompanying them with eggs prepared fried or soft-boiled, ensuring that the yolk remains soft. Follow ours step by step quick and easy recipe today and you will bring some really tasty bruschetta with asparagus and eggs to the table.

Autumn in celebration with the regional recipe for roast pork with plums and chestnuts, an embrace of flavors in a single bite – Italian Cuisine

Autumn in celebration with the regional recipe for roast pork with plums and chestnuts, an embrace of flavors in a single bite

L’roast pork with plums and chestnuts it is ideal for autumn and winter, when chestnuts are in season and temperatures drop. It’s the perfect dish to serve during the holiday season or to gather family and friends around a warm and welcoming table. This dish is rooted in the culinary traditions of several European regions. In Italy, it is known as “Pork loin with chestnuts” and is especially popular in Tuscany. Chestnuts are a local autumn specialty and, when combined with pork, create a symbiosis of flavors that enchants anyone who tastes them. To prepare this regional recipeyou will need a piece of pork (such as loin or shoulder), prunes, chestnuts, herbs (such as rosemary and sage), meat broth and spices.

Plus, it’s a cheap dish, which pairs perfectly with mashed potatoes, baked carrots or a simple mixed salad. The dish is an excellent source of lean proteinsas well as making important contributions vitamins, antioxidants and minerals. Dried plums add a natural sweetness and a note of fiber to the preparation, while chestnuts provide energy and a slightly nutty flavor. Ready to delight the palates of your friends, guests and family with this succulent roast pork with plums and chestnuts? Come on, cook with us!

Patatas bravas: one bite and you're in Spain right away! – Italian Cuisine

Patatas bravas: one bite and you're in Spain right away!

Served as an aperitif or a snack in Spanish restaurants and bars, patatas bravas are delicious fried potatoes with a slightly spicy sauce

If you have been on vacation in Spain do you know that the Spaniards prefer the conviviality of an aperitif with many different appetizers to lunch, the famous tapas. Colorful, tasty, delicious, tapas are accompanied with a nice glass of sangria, a lot of chatting and eating a Madrid like in seaside bars. Among the many tapas, one of the favorites, even for tourists, are the famous ones patatas bravas: French fries accompanied by a sauce that varies according to the area of ​​Spain in which they are cooked. Their origin is not very clear. He talks about it Ángel Muro neither El Practicón, a treaty of 1893, introducing the use of saffron for the sauce. According to others, patatas bravas originated in some Spanish bars, but what is certain is that it is a popular dish and that it is even better enjoyed with a cervezto (a beer, in Spanish) ice cold. But how are they prepared? Here is the recipe.

The patatas bravas recipe


For the potatoes: 1 kg of potatoes (preferably yellow flesh), seed oil and salt to taste

For the sauce: 150 ml of tomato puree, half a red onion, 1 tablespoon of apple cider vinegar, a few drops of Tabasco, extra virgin olive oil and salt to taste, Worcester sauce to taste.


Start with the sauce that will accompany your patatas bravas.

Chop the onion, then place it in a saucepan with a drizzle of extra virgin olive oil and let it dry. Then add the tomato puree and apple cider vinegar. Cook for about 10 minutes over medium heat.

Add a few drops of Tabasco, the worcester sauce (if it is the first time you use it, try it before adding it!), the salt. Blend everything. Some add a few tablespoons of mayonnaise at this point to make the sauce creamier, evaluate the result and possibly try to do it with a minimum part of the dressing.

Wash and peel the potatoes. Then cut them into cubes (or into wedges, as you prefer). Boil them for a few minutes in boiling salted water (they must not become too soft or they will turn into a puree instead of becoming crunchy in frying!).

Prepare plenty of seed oil in a saucepan, let it heat up and try the heat with a crumb of bread or a piece of potato. If it sizzles it's ready. Transfer the potatoes and fry them. When they are golden, transfer them to a plate with absorbent paper to remove the extra oil. Serve hot with their sauce.

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