Chef Italia
Recetas de Carmelita (Page 2)
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Crisp CalamariEveryone loves a well made Fritto and this one is really delicious. A chickpea flour batter and careful frying make for a perfect Fritto everytime,… |
Febrero de 2010
Profesional |
3 votos
2239 views
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Fear of Frying?Or how to make a perfect Italian Fritto Misto every time |
Marzo de 2010
Profesional |
2 votos
2695 views
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Naples Style Meat RagùThe other great Ragù, besides the one from Bologna, is prepared in a very different way and is much richer in tomatoes |
Marzo de 2010
Profesional |
1 voto
4352 views
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Ravioli with Peas and ProsciuttoThis is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly… |
Abril de 2010
Profesional |
1 voto
2797 views
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Fennel SformatoCarrot heart garnished, light and airy baked mousse f bulb fennel, servedon olive oil sautèed broccoli rabe and topped with Salmon roe. |
Febrero de 2010
Profesional |
1 voto
1750 views
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Chocolate Sauce for Roman OxtailA tomato sauce base is enriched with poached celery and finished with dark chocolate, raisins and pine nuts and… |
Febrero de 2010
Profesional |
1 voto
2103 views
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Lasagne Verdi all BologneseThis is the recipe that I have learnt to make in Bologna. It does take long preparation but it is well worth it. The Lasagne - the dish is called… |
Febrero de 2010
Profesional |
4 votos
3453 views
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Pan braised quail with whole garlicQuick, easy and tasty. Italian style simplicty that lets you savour each flavour. |
Marzo de 2010
Profesional |
2 votos
2398 views
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Gran Lasagna di CarnevaleA sumptous scrumptious dish for feasting with family and friends |
Marzo de 2010
Profesional |
1 voto
3368 views
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Lo Sformato di CarciofiA wonderfully light textured baked artichoke "mousse". |
Marzo de 2010
Profesional |
1 voto
1490 views
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