Tag: garlic

Spaghetti oil, garlic and chilli: the most loved recipe – Italian Cuisine

Spaghetti oil, garlic and chilli: the most loved recipe

Learn to cook online with La Cucina Italiana

Start cooking now: try for free for 14 days, cancel whenever you want.

  • Access dozens of online courses, without limits
  • Follow new lessons every week
  • Learn from professional chefs, with practical explanations in videos and step-by-step cards
  • Have fun at all times: create your educational plan, freely from any device

Digital edition included
Annual magazine subscription
(12 numbers) only € 26.40


Every year, over 1,000 new recipes are tested for you in the editorial kitchen.
Ideas, ideas and suggestions to have fun in the kitchen and prepare dishes for sure success.
                  The Italian cuisine, recently renewed in its graphic layout, also proposes columns
                  ranging from cooking school to nutrition education for children, from food and wine tourism
                  to new trends.

The advantages are many, including the ability to read your magazine on a tablet!

Customer care

Do you want to subscribe? You are a subscriber but haven't the copy arrived? Did you change address?
For these and other questions, the subscription service is at your disposal:
E-mail: abbonati@condenast.it
Phone: 199 133 199 * from Monday to Friday from 9.00 to 18.00.
Fax: 199 144 199
Go to customer service
Do you want to request a backlog, a newsstand number or a special issue?
                Go to the backlog service

* The cost of calling landlines from all over Italy is 11.88 cents
                euros per minute + VAT without connection fee. For mobile calls
                the costs are linked to the operator used.

Linguine recipe with garlic, oil and peppers – Italian Cuisine

Linguine recipe with garlic, oil and peppers

  • 350 g linguine
  • 220 g yellow pepper
  • 220 g red pepper
  • 100 g friggitelli peppers
  • garlic
  • basil
  • salt
  • extra virgin olive oil

For the recipe of the linguine garlic, oil and peppers, peel the yellow and red peppers with the potato peeler and cut them into small pieces; cut the friggitelli in half lengthwise. Blend the yellow pepper (except for a few pieces).
Sauté all the peppers in a large pan with 1 clove of garlic and 3-4 small pieces of oil, for about 5 minutes over high heat. Cook and drain the pasta in the pan and stir in a little cooking water; add the blended pepper and stir; complete with basil leaves.

Tzatziki, the original recipe: cucumber, yogurt, garlic … very easy! – Italian Cuisine

Fresh, light and easy to prepare, the tzatziki sauce is an excellent alternative to mayonnaise. Made with cucumber, garlic and yogurt, it is quickly prepared and can be served as an appetizer or as an accompaniment to meat, fish and vegetables

The tzatziki is a sauce made from cucumbers, garlic and yogurt very simple to prepare. In Greece, where the recipe was invented, it is never lacking on the table, but it is very common in the Balkans, in the Middle East and now more and more also in Europe. Usually tzatziki is served as an appetizer together with toasted bread, as an accompaniment to meat, fish or vegetables, or used to flavor pita filling (flat and round bread), kebab or falafel. Compared to mayonnaise it is much lighter because it does not contain eggs and in addition it is an excellent alternative to the usual salad to use cucumbers, especially when they abound in the garden. To prepare the tzatziki, according to original recipe, very few ingredients are enough. The important thing is to play a little early because, once grated, the cucumber must be left an hour or drained.


Tzatziki, the original recipe

For four people serve a cucumber, 350 grams of Greek yogurt, two segments of garlic, half lemon, two tablespoons of extra virgin olive oil and a bunch of dill. First of all wash and tick the cucumber. With the tip removed, rub the end of the cucumber in a circular motion. In this way it eliminates its bitter taste and makes it more digestible. Then deprive it of its peel and grate it coarsely. At this point put it in a colander and let the vegetation water drain for an hour. Then, if necessary, squeeze it and place it in a bowl. Meanwhile chop the garlic finely to reduce it to the consistency of a cream, using a mortar or a blender. Pour the yogurt in a bowl, add the garlic and the cucumber. Add the oil and the juice of half a lemon and mix with a spoon or a whisk. To finish, add salt and season with a little chopped dill.

Alternative makeup and ingredients

To fully appreciate its flavor, tzatziki it should be served cold. The ideal would be to let it rest in the refrigerator for half an hour. Still in the refrigerator, put in a glass container, it can also be kept for a couple of days. Who does not love dill, can use as an alternative ofchives, while lemon juice can be replaced with a tablespoon of white vinegar.

Proudly powered by WordPress