Best street food in Italy? The best Italian street food, what to eat in different regions and cities in Italy? From Canoli to Calzone.
A fun take on a classic summer burger. How to grill a burger with pancetta, smoked mozzarella, grilled onions, and pesto piled on a ciabatta roll.
Discover 10 popular Argentinian street food to feast on. From choripan to empanadas, Argentina street food is is woven into the fabric of local food.
What makes this classic lasagna recipe so spectacular? Homemade meat sauce and plenty of cheese. Best of all, it's easy to make lasagna ahead of time so dinner can be ready in a flash.
You can easily indulge in more delicious Italian recipes with ease when you make any of these flavorful Italian appetizer recipes. These super easy appetizer recipes are perfect for your next dinner party or Italian family dinner. Love Italian recipes!rn
This viral Chopped Italian Sandwich is an absolute flavor bomb! It's your favorite ingredients of an Italian sub sandwich, chopped into bite sized pieces so you get a little taste of everything in every bite
Breaded, heavily seasoned cheese balls make the perfect cheesy vehicle for thick, garlicky red sauce.
8 short cut slices of bacon|600g wagyu beef mince (ground meat), alternatively high quality beef chuck steak minced|4 brioche burger buns, cut in half|4 slices mozzarella|Pinch of dried mixed herbs|Tomato sauce|Salt, freshly ground black pepper
From the cosmopolitan city of Buenos Aires to rural Patagonia and everything in between, Argentina food delights.
Baked Empanadas - a delicious recipe from Argentina: baked empanadas filled with beef, olives and raisins.
This month I'm cooking and sharing lots of Argentinian food, and I've learn't a lot about it so far! I was surprised how often pasta, gnocchi and focaccia came up in my research and in talking with Argentinian friends. Italian in Argentina? Apparently so! There is quite a strong Italian influence in Argentina which lead to some delicious fusion and the prominence of some classic Italian dishes (you'll be seeing a couple from me this month!). I love focaccia so I couldn't pass up the chance to make this one. Whilst the Italian varieties tend to be topped with olives and herbs (or sometimes sundried tomatoes), the Argentinian version is generally topped with onions and dried oregano. It's called Fugazza - and it's delicious. You can either top with raw chopped onion (it'll cook up as you bake the focaccia) or you can make it even tastier by slightly caramelising the onions first. Guess which option I picked? Caramelised onions every time. Ingredients 1 cup warm water 2 tsp yeast 2 tsp sugar 2 2/3 cup plain flour 1 tsp salt 8 tbsp olive oil, divided 2 onions, peeled and sliced 1 tbsp brown sugar 1 tbsp white wine vinegar 3 tbsp dried oregano To Make 1. Combine the warm water, sugar and yeast in a bowl and set aside for 5-10 minutes, until the mixture is frothy on top. 2. Combine the flour and salt in a mixing bowl. Add 5 tbsp olive oil and the yeast mixture and mix to form a dough. It should be soft and pliable, but not sticking to your fingers. If it's too wet add a bit more flour, if it's too dry to hold together add a little more water. 3. Turn the dough out onto a floured benchspace and knead for 10 minutes (set your oven timer and put on some good music to sing along to). 4. Lightly oil the mixing bowl and return the ball of dough to it. Cover with cling wrap or a tea towel and leave in a warm place to rise for 45 minutes (or until doubled in size). In the meantime you can preheat your oven to 180 degrees. 5. Once risen turn the dough out and punch down into a smooth ball. Oil a round pan with 2 tbsp olive oil and place your ball of dough in the centre. Gently flatten the ball out into a disc with your fingers. You'll get to a point where you can't stretch it any further without it springing back. When you get to this stage just set is aside and let it rest for 10 minutes (while it's resting you can chop up your onions). 6. After 10 minutes the dough should have relaxed, allowing you to spread it out further. Keep doing this until the dough covers the whole pan and reaches the edges (you may have to rest it again before you can get it the full diameter). 7. Heat 1 tbsp olive oil in a fry pan and saute the onions until softened. Add the sugar and vinegar and cook for about 5 minutes. 8. Spread the onions over the the base and sprinkle liberally with dried oregano and a drizzle of olive oil. 9. Bake for 15 minutes, or until the edges become golden brown. Remove from the oven, slice and serve up. This month I'm featuring lots of recipes from Argentina! Check out my other Argentinian recipe posts: Vegan Dulce de Leche Dulce de Leche Tiramisu Sweetcorn Empanadas Alfajores (Dulce de Leche Sandwich Biscuits) Pumpkin & Jalapeño Empanadas
Forget Chicago and New York—Buenos Aires, Argentina has some of the world's best pizza.
This decadent chocolate budino tastes like the center of a chocolate truffle: rich, silky smooth, and luscious. Top with espresso cream and a pinch of crunchy salt!
Looking for unusual Pizza topping ideas?? It’s Friday night and that usually means PIZZA! We’re big fans of pepperoni or carnivore’s delight, but
Where is the time going?? Thanksgiving is just over a month away! So its time to do a little round up of Thanksgiving Tablescapes!! Here's a peek of my Thanksgiving Tablescape that I
Chimichurri sauce makes an ideal partner for jumbo shrimp, which are simply sautéed and served over creamy polenta. This Italianate riff on shrimp and grits is more than the sum of its parts.
A blog about Decorating, fashion, gardens, the beach, gardening, cooking, photography, all influenced by my Italian and Argentine roots.
A blog about Decorating, fashion, gardens, the beach, gardening, cooking, photography, all influenced by my Italian and Argentine roots.
The milanesa is a dish common in Latin American countries where generic types of breaded meat fillet preparations are known as a milanesa. As with much of Argentine cuisine and culture, the roots o…
