Day: April 5, 2019

Sun Dried Tomato Pesto Pasta | Don’t Go Bacon My Heart

Don’t forget to click on this link here to get the actual recipe:

Sun Dried Tomato Pesto Recipe

Well I’m kind of tired this evening and don’t feel like looking up if I posted this earlier and don’t want to forget it for a possible 2nd time from my email and really don’t think it’s the kind of thing you should overlook on a blog that loves pasta recipes and Italian food among other things. So I am posting it again if it has been posted, because it deserves to be remembered.

Don’t forget to click on the link at the bottom of the page to finish off all the pasta dish!

Sun Dried Tomato Pesto Pasta | Don’t Go Bacon My Heart

Veal roast with lampascioni – Carne

Lampascioni, also known as Cipolle Canine or Cipollacce, are typical herbaceous plants widely found in many areas of Puglia. They are a Traditional Agricultural Food Product (PAT) of Puglia and protected by the Slow Food movement.

Lampascioni are small wild onions of pink colour with a unique and unmistakable bitter taste.

The plant has purplish flowers that bloom from spring to late summer. The bulbs, that grow to a depth of about 10-20 cm, are picked up after they have grown in the ground for at least 4 or 5 years.

(from website: Puglia and Culture)

 

Veal roast with lampascioni – Carne

Recipe Savory peas and robiola cake – Giallo Zafferano recipe

Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind. (Wikipedia)

 

 

Recipe Savory peas and robiola cake – Giallo Zafferano recipe