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Tartara Recipe of cod, radicchio, apple, and mandarin – Italian Cuisine


  • 450 g desalted cod
  • 80 g red radicchio from Chioggia
  • 1 pcs mandarin
  • 1 pc pomegranate
  • pcs Granny Smith apple
  • chopped shallot
  • chopped parsley
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of tartare of cod, radicchio, apple, and mandarin, clean the cod, eliminating the skin; dry it on kitchen paper and chop it with a knife, obtaining a tartar. Season with 1 teaspoon of chopped parsley, 1 teaspoon chopped shallot, 4 tablespoons of oil and salt to taste. Wash and chop the radicchio. Grate the rind of the mandarin, then peel it, divide it into slices and remove the skin. Cut the apple into slices. Grape the pomegranate. Spread the radicchio in the dishes, place the cod tartara on top, complete with apple slices,
cloves of mandarin orange and pomegranate grains. Season with grated mandarin peel, a pinch of salt and pepper and bring to the table.

Lasagna with radicchio and gorgonzola, for a winter taste – Italian Cuisine


They are a vegetarian version of the classic dish prepared with meat sauce and béchamel sauce. To try on these cold days

When it comes to lasagna you have to do it in a reverential tone, given what they represent for Italian cuisine. True comfort food, whose recipe is handed down from mother to daughter, are the dish par excellence that recalls the intimate and familiar atmosphere of home. There traditional version contemplates the use of meat sauce and béchamel sauce, but the variations can be even tastier, especially if based on vegetables and tasty cheeses, such as those radicchio and gorgonzola. Let's try to prepare them together.

lasagne-radicchio-and-gorgonzola
Lasagna with radicchio and gorgonzola.

The home-made bechamel is better

Do not be overwhelmed by laziness, buying an industrial béchamel sauce. If you decide to get to work to prepare lasagna, that everything is but a simple and quick dish, do not spoil everything with a béchamel sauce in a tetra pack. Put in a saucepan 100 g of butter and immediately after 100 g of flour. Melt the butter, stirring with a whisk to avoid lumps. Add nutmeg and flush, 1 l of milk. Keep stirring until you see milk thicken. Switch off, add a pinch of salt and let it cool. You have prepared a béchamel in 5 minutes which will make your lasagna even better.

Gorgonzola, perfect also for those who do not tolerate lactose

Did you know, you lactose intolerant that gorgonzola can eat it? This cheese, thanks to the triple fermentation which is subjected to the milk needed to make it (lactic, with the yeasts and finally with the molds), is completely lactose free and is therefore recommended to all those who, while intolerant to this sugar, do not want to give up eating a good cheese.

The recipe for lasagna with radicchio and gorgonzola

Ingredients for 4 people: 500 g of lasagna dough, 500 g bechamel, 250 g sweet gorgonzola, 800 g red radicchio, 100 g shelled walnuts, grated parmesan, extra virgin olive oil, a knob of butter, salt and pepper.

Method: in a pan, brown the washed radicchio in a little oil and cut into strips. Add salt and keep aside. Grease a pan for lasagna and start to compose the recipe by placing a sheet of dough. Spread some radicchio leaves over it, the béchamel sauce ready and some pieces of gorgonzola. Add two tablespoons of coarsely chopped walnuts and then start over until you have finished all the ingredients. Finish with the béchamel sauce, a sprinkling of grated Parmesan and a few flakes of butter. Bake at 180 degrees for 30 minutes and then enjoy this dish full of taste.

In the tutorial some more suggestions to prepare the lasagna with radicchio and gorgonzola

Carpaccio of Umbrella Recipe with chestnuts and radicchio – Italian Cuisine


  • 250 g strips of shake for raw consumption
  • 4 shelled walnuts
  • 4 boiled chestnuts
  • a persimmon apple
  • a head of radicchio
  • a shallot
  • a fennel
  • raspberry vinegar
  • fennel
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the carpaccio of ombrina with chestnuts and radicchio, clean the shallot, cut it
in thin slices, marinate in 2 tablespoons of vinegar for 10 Wash and peel the radicchio; cut the fennel into thin slices, washed, persimmons and strips of umbrella. Compose the dishes, alternating the radicchio leaves and the slices of persimmon and fennel. Place the umbula on top and add the marinated shallot slices, a few sprigs of chopped fennel and pieces of walnuts and chestnuts. Season with a little oil, salt and pepper and serve immediately.