Tag: recipe

Carbonara Day, let's celebrate it with the recipe that unites – Italian Cuisine

Carbonara Day, let's celebrate it with the recipe that unites


The 4th edition of the Carbonara Day, a real party conceived by the pasta makers of AIDEPI and IPO and dedicated to the pasta that has conquered the whole world from Lazio. What better occasion to cook it together? Just today, in fact, La Cucina Italiana invites its readers to participate in one challenge that will invade all Italian kitchens for 5 weeks through 5 recipes that cross our country from north to south and that will make us feel closer sharing them.

Our challenge #LaRicettaCheUnisce, start today and invite everyone to cook a delicious carbonara! You have until Sunday for post the photo in social media where you (alone or with the people and animals who are at home with you) sit at the table in front of a nice plate of carbonara. Remember to share it with us with the hashtag #LaRicettaCheUnisce and invite to also participate your distant friends and family. We will seem to find ourselves in a large kitchen full of boiling pots, ready to sit at the largest table ever. And if you don't have all the ingredients at home, it doesn't matter! Carbonara is also fantasy. Use vegetables, bacon, ham, raw speck, crunchy artichokes …

The challenge will keep us company week by week, inviting us to prepare pizza, mozzarella in a carriage, tiramisu and eggplant parmigiana. Don't you think it's a very good program? But let's go back to #CarbonaraDay! This is the first edition of the carbonara day which will be celebrated behind closed doors. Due to the extraordinary situation in which we find ourselves, it will not be possible to move between events and restaurants ready to serve us their carbonara, but nothing is lost. In this period we have learned to live little big emotions in our homes, to face the world from our balcony and find a new way to feel at the center of things. #CarbonaraDay, to embody the spirit of the moment, launches the initiative #CarbonaraHomeMade: from 10 onwards, a great social debate will open launched by WeLovePasta on Instagram and Twitter. You can participate by sharing your ideas on carbonara, your traditional or revisited recipes, photos and memories. But not only.

To keep us company in this #CarbonaraDay at home, a real one gastronomic marathon organized by Barilla, ready to entertain us, have fun and let us travel with our thoughts. From 10 onwards, in fact, on the Instagram account @Barilla, the carbonara lovers of the world will be able to gather virtually through a series of unmissable events: starting from Singapore, where starting from 10 in the morning – Italian time – lo chef Andrea Tranchero will prepare the vegetarian Carbonara. at 12:30, in Vicenza, it will be the turn of the starred chef Lorenzo Cogo that will give his touch to the traditional recipe of the dish e tolle 19, this time live from the @Barillaitalia channel, Will propose an alternative interpretation to the classic recipe. In Chicagoinstead at 18:30 Italians chef Lorenzo Boni will prepare its Carbonara for the American public!

Cheesecake pastiera – Cheesecake pastiera recipe – Italian Cuisine

»Cheesecake pastiera - Misya Cheesecake pastiera recipe


First prepare the base: finely chop the biscuits and mix them with the melted butter, then use the mixture to cover the bottom of the mold (previously lined with parchment paper) and level well, compacting with your hands or the back of a spoon.
Keep the mold in the fridge.

In a bowl, mix the ricotta with the sugar, then add the cooked wheat, the candied fruit, the vial of aroma and the cinnamon.

Leave the gelatine to soak in hot water for 5-10 minutes, then squeeze it gently and dissolve it in a couple of tablespoons of hot cream (taken from the total).

Separately, whip the remaining cream, then add both the gelatine mixture and the whipped cream to the ricotta and mix well.

Take the mold back, pour in the ricotta mixture and put it in the fridge for at least 5 hours.
Once well-hardened, turn out the cheesecake and decorate with bitter cocoa.

The pastiera cheesecake is ready, you can serve it right away or keep it in the fridge until ready to serve.

Goat's Cheese Recipe – Italian Cuisine – Italian Cuisine

Goat's Cheese Recipe - Italian Cuisine


  • 1 kg green asparagus from Altedo
  • 160 g fresh goat goat
  • 40 g grated parmesan
  • 4 eggs
  • a shallot
  • marjoram
  • lemon juice
  • butter
  • flour
  • extra virgin olive oil
  • salt
  • pepper

For the goat's cheese recipe, peel 850 g of asparagus and boil for 6 '. Thinly slice the tips of the rest lengthwise and marinate only these for an hour with 3 tablespoons of oil, 10 g of parmesan, salt, pepper and a few drops of lemon juice.

In a pan, cook the chopped shallots in a spoonful of oil for a couple of minutes, then add the coarsely chopped boiled asparagus and sauté them for less than a minute; salted and perfumed with some marjoram leaves. Beat the eggs in a bowl, then incorporate, mixing with a whisk, the goat cheese, 20 g of parmesan cheese, a pinch of salt and finally the warm asparagus.

Spread the mixture into 4 buttered and floured donut molds (external ø 11.5 cm, internal ø 4 cm, height 3.5 cm) and bake them in a water bath at 180 ° C for 25 minutes. Remove from the oven, let cool, then turn out onto the plates and complete with the marinated asparagus tips, sprinkle with the rest of the parmesan.

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