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The Stew – 's The Stew Recipe – Italian Cuisine


First heat the oil and fry the chopped garlic, onion and ginger for about 5 minutes.

Add turmeric, chilli and chickpeas, salt and pepper, and cook, stirring, for about 10 minutes: they must start toasting and break.
Set aside 2 tablespoons a head (you will use them to garnish the dishes) and mash the rest with a fork, so as to give the stew creaminess.
Add broth and coconut milk, bring to a boil and then lightly simmer, stirring occasionally, for about 30 minutes or until you reach the density you prefer.

Add the spinach and cook a couple of minutes more, then add salt and pepper again if necessary.

The stew is ready, serve, decorate with yogurt, chickpeas put aside and, if you want, a pinch of turmeric, and serve.

Recipe Pilaf pasta and spicy stew – Italian Cuisine


  • 600 g vegetable broth
  • 500 g veal spinach
  • 160 g pasta type Sardinian gnocchi
  • 2 pcs shallots
  • 2 pcs saffron powder sachets
  • 1 pc head of radicchio
  • rosemary
  • powdered sumac
  • dry white wine
  • flour
  • extra virgin olive oil
  • salt

For the recipe of pasta pilaf and spicy stew, bring the broth to the boil and add the saffron. Distribute in 4 cocottine that the gnocchetti and broth can go in the oven; cover and bake at 190 ° C for 35 minutes (pilaf cooking method).
FOR THE STEAK AND THE CONTOUR: Cut the baby spinach into small pieces, flour them and brown them over a high heat with 3 tablespoons of oil, a pinch of salt, a sumac teaspoon and a few rosemary leaves for 3 minutes, turning them to brown on all sides . Keep the meat aside and heat 3 tablespoons of oil in the pan, the chopped shallots and half a glass of white wine; after 2 minutes add the meat, stir and flavor for a couple of minutes. Clean the radicchio, keeping only the tips; season with a little oil
and a pinch of salt. Serve the stew with the radicchio, accompanying with the pasta pilaf.

Scorpion recipe in stew with seafood – Italian Cuisine


  • 500 g mixed fried fish
  • 400 g redfish fillets
  • 300 g clean mussels
  • 100 g cherry tomatoes
  • 50 g shelled shrimp
  • 50 g shelled clams
  • 30 g pitted taggiasche olives
  • 4 slices of bread
  • 2 small potatoes
  • a clove of garlic
  • basil
  • marjoram
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the scorpion fish recipe with seafood, Peel and chop the garlic clove. Cut the tomatoes into small pieces. Clean the mixed fish, removing heads and entrails, cut it into small pieces and brown it in a saucepan with garlic and 2 tablespoons of oil. Add a glass of white wine, let it evaporate, add the tomatoes, 2 basil leaves, a sprig of marjoram, salt and pepper. Cover with water and cook for 30 minutes, then pass everything
with the vegetable mill. Peel the potatoes, cut them into pieces and add them to the stew
of fish, together with olives; continue cooking for 10 minutes.
Brown the scorpion fish fillets in a pan with 2 tablespoons of oil on the skin side for 1-2 minutes, then add them to the sauce and continue cooking for 8 minutes. Toast the bread slices for 1 minute on each side in a pan with a tablespoon of oil.
Open the mussels in a saucepan with 1 tablespoon of oil, then remove half of the shells. Add mussels, clams and shrimp to the sauce and stir gently, continuing to cook for 1 minute. Serve the scorpion fish in stew, accompanying it with toasted bread and decorate to taste with 20 g of salicornia blanched in salted water for a minute.