Subscribe via RSS

Recipe Turnip greens and Verona celery with spicy bread – Italian Cuisine


  • 1 pc celery or Verona celeriac
  • 700 g turnip tops
  • 50 g breadcrumbs without crust
  • 35 g tomato paste
  • garlic
  • salt
  • fresh chilli
  • extra virgin olive oil

For the recipe of turnip greens and Verona celery with spicy bread, blend the sliced ​​bread with chopped chilli (measure it to taste, we used 2), tomato paste and 10 g of oil; collect the crumbs and compact them, obtaining a loaf. Wrap it in cling film and place it in the freezer for 2 hours.
FOR VEGETABLES: peeled turnip greens and celeriac; cut them into small pieces. Blanch the tops in boiling salted water for 3-4 minutes and drain. Then sauté in a pan with a little oil and a clove of crushed garlic. Add salt. Also sauté the celeriac in a pan with 1 tablespoon of hot oil and a pinch of salt for 10 minutes. Remove the dough from the freezer and grate it in flakes on a plate. Cook them in the microwave for 2 minutes at 900 W. Distribute them over the vegetables and serve.

Rice, onions, carrots, garlic and celery: the perfect soup – Italian Cuisine


Warm and reassuring as the embrace of a loved one, the soup is an intimate dish, to be enjoyed in these cold winter evenings. Here is an ideal recipe

Intense aromas for home, vapors that flood every room, ancient flavors: the rice soup it is all this, a dish that brings back children, that brings back in time, to the most authentic aromas. Simple ingredients for a dish that is a true one comfort food, perfect to savor surrounded by the dearest loved ones, in these winter evenings. Yes, because the soup really makes the atmosphere at home, it's an intimate, reserved dish.

Rice, vegetables and an inevitable fragrance

As for the most traditional recipes, few ingredients they are enough to create that alchemy of flavors that makes everything perfect. In the case of soup it is essential to prepare a beef broth rich in aromas, in which to cook rice. You can choose between chicken, veal or beef. If you decide to add some bone, you will have a thicker broth, thanks to the collagen that the latter will release during cooking. In addition to meat, basic aromas like onion, carrot, celery and garlic, which should be crushed and fried in a little oil and then the rice, to choose from the most suitable varieties for soups and minestrone. Last but not least, the parsley, the ingredient that gives the soup that extra touch, which can not be renounced.

The recipe for rice soup

For 4 people: take it 250 g of vialone nano rice, an onion, a stalk of celery, a carrot, a clove of garlic, extra virgin olive oil, grated Parmigiano Reggiano, salt and parsley, as well as 1.5 liters of meat broth. First chop the vegetables and fry them in a saucepan with a little oil. Once golden, add the stock and when it reaches the boil, add the rice. Cook for about fifteen minutes and then turn off. Season with salt and finish with a generous sprinkling of Parmesan and chopped parsley. Bring to the steaming table.

In the tutorial some more tips to prepare a delicious rice soup

Pennoni recipe with anchovy pesto, parsley and celery – Italian Cuisine


  • 300 g pasta type pennoni smooth
  • 50 g celery heart
  • 20 g parsley leaves
  • 20 g leaves of celery
  • 8 anchovy fillets in salt
  • a persimmon apple
  • a lime
  • a clove of garlic
  • Pecorino Romano Dop
  • extra virgin olive oil
  • salt

For the recipe of pennoni with anchovy pesto, parsley and celery, peel persimmon, cut into small triangles and marinate in lime juice for 10 minutes. Cut the celery heart into small pieces. Chop the parsley and the celery leaves. Desalt the anchovies. Cook the pasta in plenty of boiling salted water.
Melt 4 anchovy fillets in a pan with 5-6 tablespoons of oil and the crushed garlic with the peel; then add the celery heart; after a minute add the chopped parsley and celery leaves. Stir, turn off the heat and sprinkle with 2-3 tablespoons of pasta cooking water. Season the flagpoles with the pesto, distribute them in the dishes and complete with marinated persimmon, 4 chopped anchovy fillets and flakes of pecorino cheese.