Here I am with another of my beloved legumes soups 🙂

As I said many times, I eat legumes regularly, and I like to have dinner with legumes soups. Even in summer, in that case I eat them just warm 🙂

You can mix them how you prefer (of course you have to take care with their times), this time I’m going to use grass peas Serra de’ Conti type (they cook faster than other types), lentils of Colfiorito (they don’t need to be soaked and cook faster than others, and don’t lose the peel) and buckwheat (which is not a legume and it’s not a cereal, but it’s also good).

It’s a very easy recipe, let’s see.

INGREDIENTS (4 people):

• 200 g grass peas
• 100 g lentils
• 50 g buckwheat (or pearled farro, or pearled barley)
• 1 onion
• 1 carrot
• 1 rib of celery
• 1 chili (if you like…

“Past’ e patane” they say in Naples 🙂

Many times people tell me “you eat pasta so often? it’s not good”, so probably some of them could be shocked to the idea of pairing pasta and potatoes in the same recipe (“carbs with carbs, oh my God!“), especially according to some modern and trendy diets spreading on the web nowadays, but….yes it’s possible 🙂

As I repeated many times, we don’t have to eat something every day of the year but sometimes everything is ok, especially if we are always cooking with passion, with good ingredients and if we are looking for our “stomach happiness” every time we sit at the table and every time we look inside our dish 😀 if then we also might want to have a look at some official statistics we can easily find out that Italy is still in the very top…

This recipe it’s very similar to the recipe I showed in the post “Pasta e Fasule“, just this time we use chickpeas and not beans 🙂

Like that recipe, also this one is traditional of Naples area.

It’s a creamy pasta, quite thick, but of course everyone can choose to have it more or less creamy/thick by adding more or less water.

I really like these kind of recipes with legumes, they are healthy and they have a lot of good nutrients.

As many other people do, I like to add a small piece of pancetta or lardo too, and also a Parmigiano Reggiano rind to enhance the final taste, but if you don’t use them then this recipe can be absolutely vegan/vegetarian 🙂

As I wrote in the other recipe, you can use the pasta you prefer, the best choice is probably some pasta IGP from Gragnano which…

Here it is another very good traditional pasta recipe coming from the area of Naples, following the similar previous ones made with beans, with chickpeas and with potatoes 🙂

Lentils are a very good and healthy legume, rich in proteins and in iron.

There are various types of lentils, with different colors, shapes, size. And differently than other legumes it’s not needed to soak them for hours in water, at least not in this recipe.

What I used in this case are “lenticchie di Colfiorito“, as the name suggests they are produced in the plateau of Colfiorito, at 1400 meters of altitude, an area which is famous for this production and these lentils have a small size, they are one of those types which don’t lose the peel while cooking and they stay firm after cooking, which is important for the final texture of this dish…

Have you ever tried this traditional recipe from Sorrento (and extended to the Naples area)? If the answer is no, then you definitely should 🙂

I prepared them together with my wife, it might sound a bit long to prepare, but it’s not too complicated and what’s more important it’s very very good 🙂

The ingredients are simple, and as always the attention to the details will lead you to the best results. And we always aim to those, right? 😉

As I said it’s a traditional recipe typical of the Sorrento coast area, one of the most beautiful and fascinating locations in Italy, traditionally it was a dish for the Sunday, and you can find it in the near city of Naples too. There are some variants, and in Naples you could find also a version with the Neapolitan meat ragù rather than the tomato sauce, but what I’m going…

Here it is a new post with a recipe from the endless world of the Italian focaccia/pizza 🙂

This time we are in Liguria region, more precisely in the western part bordering with France.

The Piscialandrea it’s just one of the many names that this recipe has between the villages and towns of that area, but the recipe is basically the same, with few little variants.

It’s a very old recipe that dates back to 1300-1400, originally it was made without tomato (and that version it can be still found in the French recipe called Pissaladière, from the city of Nice which is exactly bordering with Imperia province, and until 1860 was part of the Kingdom of Sardinia, and Italian was the main language), but then after the discovery of America also tomato has been added.

One of the most common stories about its origin says that its…

Here it is another type of focaccia/pizza that is possible to find travelling through Italy 🙂

This is a recipe typical of the city of Trapani, in western Sicily, and its name derives from an ingredients which is used in high amount, the oregano (which in local dialect is called “riano”). And all the other ingredients are simple but together they create an amazing flavor.

The history of this product it’s not too old, it seems it was created for the first time after the Second Worldwide War by such Michele Calvino, one of the first “pizzaioli” in Trapani.

The easiest recipes suggest usually shorter times and more yeast, but as always we can obtain better results if we give to the dough more time for the maturation, and that’s what I always do.

Let’s see.

INGREDIENTS (2 pieces of good size):

• 500 g flour (80% durum, 20% wheat)