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Culinaria Italia

http://culinariaitalia.wordpress.com/

Recipes from the south of Italy. The food diary of an Englishman living in Puglia.

Added on: Nov 9th, 2007
Country: Italy
Language: English

Author: dj
Listed in: Recipes
Tags: food cooking recipe pasta italian puglia

Recent Posts

Neapolitan meatloaf – Authentic recipe

Posted on Wednesday June 10th, 2009 at 08:23 in recipe, beef, pasta, secondo - second course, primo - first course, one pot meal

Polpettone alla napoletana. This is a tasty and economical recipe. In Naples it is also known as ‘polpettone in salsetta’ – meatloaf in sauce. The sauce is used to dress pasta for the first course and the meat is eaten as the second...
Cold summer meatloaf with vegetables and tomato salsa

Posted on Sunday May 31st, 2009 at 13:08 in recipe, beef, pork, veal, antipasto, secondo - second course

Polpettone freddo con verdure. This is a really nice summery dish and would be perfect for a picnic. When I cooked it, I couldn’t find minced veal so I used 50/50 pork and beef with good results. Serves 4 hungry people as a main course. It coul...
The best baked ziti ever!

Posted on Thursday May 28th, 2009 at 15:21 in recipe, beef, pasta, rigatoni, baked pasta, primo - first course, mezzi ziti

IMHO Pasta al forno Pugliese. Baked pasta is popular all over Italy. This version comes from Puglia. It uses Scamorza cheese instead of mozzarella. If you can’t find scamorza you can use mozzarella, but make sure it’s not too fresh as i...
Fettuccine Alfredo – Authentic recipe

Posted on Friday May 22nd, 2009 at 14:59 in recipe, pasta, tagliatelle, fresh pasta, primo - first course, fettuccine alfredo authentic recipe

I was curious to find out exactly what fettuccine Alfredo is. I’ve frequently heard it mentioned in American TV shows and movies, but I’ve never found anyone in Italy who has heard of it. So I did a little research and came up with this. ...
Lasagne Bolognese – Authentic recipe

Posted on Friday May 22nd, 2009 at 07:35 in recipe, pasta, lasagna, baked pasta, pasta al forno, fresh pasta, primo - first course, authentic lasagne bolognese

Lasagne Bolognese. There isn’t one authentic recipe for lasagne Bolognese, but there are lots of things you can do to make an inauthentic one. One of my friends in Bari is still in shock from the time he was served a lasagne in Newcastle which ...
Ragù for baked pasta

Posted on Friday May 22nd, 2009 at 05:37 in ragu, baked pasta, pasta al forno, basic techniques

Ragù per pasta al forno. This is used for many dishes – lasagne, baked ziti etc. There are many recipes, but the proportion of meat to tomato is always similar. One of the most common mistakes people make is to add too much tomato. If you have...