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Cozze alla Marinara (Mussels Marinara) By Master Chef Gianluca Deiana Abis Preparing the mussels Cozze alla Marinara  is a classic Italian seafood dish that brings together the briny, delicate flavors of History of Cozze alla Marinara The tradition of cooking mussels in a marinara-style sauce has its roots Cozze alla Marinara Recipe Serves:  4 Prep Time:  15 minutes Cook Time:  15 minutes Ingredients 1 kg Step 6: Serve Serve the Cozze alla Marinara with warm, crusty bread to soak up the flavorful sauce.

Risotto alla Pescatora (Seafood Risotto) By Master Chef Gianluca Deiana Abis Risotto alla Pescatora Risotto alla Pescatora is a coastal Italian favorite, showcasing the bounty of the sea. fresh parsley Optional: 50g (⅓ cup) grated Parmigiano Reggiano  (note: some Italians prefer risotto alla The History of Risotto alla Pescatora Risotto alla Pescatora originates from Italy's coastal regions,

Uova alla Benedict (Eggs Benedict) Uova alla Benedict (Eggs Benedict) History : Uova alla Benedict, or The dish consists of poached eggs, Canadian bacon or ham, and a rich, buttery hollandaise sauce, all In Italy, Uova alla Benedict is sometimes modified with local ingredients.

Omelette alla Piemontese (Piedmontese Omelette) History : Omelette alla Piemontese is a traditional Italian Langhe Arneis A white wine native to the Piedmont region, Arneis is a great match for the Omelette alla

Uova alla Coque (Soft-Boiled Eggs) Uova alla Coque (Soft-Boiled Eggs) History : Uova alla Coque, or soft-boiled The term "alla coque" refers to the way the eggs are cooked – gently simmered in water until the whites In Italy, Uova alla Coque is often served with a side of fresh bread for dipping, such as toasted soldiers di Valdobbiadene Prosecco Superiore from the Valdobbiadene region is an excellent pairing for Uova alla Chef Tip : To enhance the dish, you can serve Uova alla Coque in individual egg cups with a drizzle of

Aragosta alla Catalana – Sardinian Catalan Lobster By Master Chef Gianluca Deiana Abis Aragosta alla Catalana – Sardinian Catalan Lobster The History of Aragosta alla Catalana Aragosta alla Catalana  is Aragosta alla Catalana  combines succulent lobster with a refreshing mix of tomatoes, onions, and aromatic The key to a successful Aragosta alla Catalana  is using fresh, high-quality lobster . Final Thoughts Aragosta alla Catalana  is a dish that captures the essence of the Mediterranean  with

Pesto alla Genovese Prep. time: 10 Cook Time: 0 Difficulty: 1 out of 5 Serve: 4/6 Ingredients: 1 Clove

Sardinian Lobster (Mediterranean Lobster) Lobster Sardinian Style (Aragosta alla Sarda) By Master Chef Aragosta alla Sarda  combines locally caught lobster with the island’s rich agricultural products like Wine Pairing: Pair this Aragosta alla Sarda  with a chilled Vermentino di Sardegna .

Risotto alla Caprese (Caprese-Style Risotto) By Master Chef Gianluca Deiana Abis Risotto Risotto alla The History of Risotto alla Caprese This dish is inspired by the iconic Caprese salad, which hails from

Mozzarella Stuffed Meatballs (Polpette alla Mozzarella) By Master Chef Gianluca Deiana Abis Spicy Meatball Traditionally served as a main course, polpette alla mozzarella brings together two Italian favorites Mix until all ingredients are fully combined, but don’t overwork the mixture to keep the meatballs tender Repeat until all the mixture and mozzarella are used up. 3. Fry them for about 8-10 minutes , turning them regularly to ensure all sides are golden brown and cooked

Uovo alla Toscana (Tuscan-style Scotch Eggs) Uovo alla Toscana (Tuscan-style Scotch Eggs) History :Uovo alla Toscana, or Tuscan-style Scotch Eggs, is an Italian twist on the classic British dish "Scotch Eggs Once the oil is hot, carefully add the breaded eggs and fry until they are golden and crispy on all sides Chef Tip : To make the Uovo alla Toscana extra special, you can experiment with using a mix of sausages—such

Lasagne alla Bolognese is more than just a dish; it's a celebration of flavors that warms the heart. Ingredients You'll Need Gathering high-quality ingredients is crucial for the perfect lasagne alla Bolognese Beautiful layered preparations of Lasagne Alla Bolognese ready for baking. A delicious slice of Lasagne Alla Bolognese Tips for the Perfect Lasagne Quality Ingredients : Always A Culinary Journey Worth Taking Crafting an authentic lasagne alla Bolognese is a rewarding experience

Spaghetti alla Carbonara Prep. time: 10 Cook Time: 10 Difficulty: 2 out of 5 Serve: 4/6 Ingredients forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla dish from Rome, although it has nothing to do with the Roman restaurant of the same name.[19] Pasta alla described in the Italian newspaper "La Stampa" as a dish sought by the American officers after the allied

Pasta alla Norma By Master Chef Gianluca Deiana Abis Pasta alla Norma Pasta alla Norma  is one of the History of Pasta alla Norma Pasta alla Norma is a dish that embodies the heart of Sicilian cooking. Today, Pasta alla Norma  is considered a classic of Sicilian cuisine and is enjoyed throughout Italy Ingredients for Pasta alla Norma 400g pasta  (preferably rigatoni, penne, or spaghetti) 2 medium eggplants Enjoy the Tradition Pasta alla Norma  is a dish that is beloved for its perfect combination of rich,

Sardinian Fish Stew (Zuppa di Pesce alla Sarda) Sardinian Fish Stew (Zuppa di Pesce alla Sarda) By Master Chef Gianluca Deiana Abis History Zuppa di Pesce alla Sarda , or Sardinian Fish Stew, is a traditional The secret to a great Zuppa di Pesce alla Sarda  lies in the freshness of the fish and shellfish. Sardinian Fish Stew (Zuppa di Pesce alla Sarda)  is a comforting dish that brings the essence of Sardinia

Salti in bocca alla Romana Ingredients 4 veal scaloppine (thin slices of veal, about 100g each) 4 slices

Pesto alla Genovese is more than just a vibrant green sauce; it's a taste of history and culture from The Birth of Pesto alla Genovese The journey of pesto began hundreds of years ago, with origins that Cultural Significance of Pesto alla Genovese Pesto alla Genovese has become a symbol of Ligurian pride Preserving the Legacy of Pesto alla Genovese To protect the authenticity of Pesto alla Genovese, efforts Embracing the Flavors of Pesto alla Genovese Pesto alla Genovese encapsulates flavors and stories that

History of Bistecca alla Fiorentina Bistecca alla Fiorentina is one of the most iconic dishes of Tuscany In Florence, the Bistecca alla Fiorentina has become a symbol of the Tuscan culinary heritage.

Fegato alla Veneziana Fegato alla Veneziana (Venetian-Style Liver) By Master Chef Gianluca Deiana Abis Fegato alla Veneziana  is a traditional dish from Venice, where it has been part of the Venetian culinary History of Fegato alla Veneziana The origins of Fegato alla Veneziana  date back to the Venetian Republic In fact, liver dishes have a long tradition in Venetian cooking, with Fegato alla Veneziana  being the Today, Fegato alla Veneziana  remains a quintessential Venetian dish, often found in local trattorias

, Sugo di Agnello alla Abruzzese , Sugo alla Chitarra , and Salsa di Pomodoro Abruzzese . 1. Sugo alla Abruzzese History & Origins: Sugo alla Abruzzese  is a classic meat sauce that is typically Sugo di Agnello alla Abruzzese History & Origins: Sugo di Agnello alla Abruzzese  is a traditional sauce Sugo alla Chitarra History & Origins: Sugo alla Chitarra  is a traditional pasta sauce typically served From the hearty richness of Sugo alla Abruzzese  to the savory complexity of Sugo di Agnello alla Abruzzese

Prep. time: 10 minutes Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4 Ingredients: 12 oz Spaghetti 1cup Zucchini, sliced 1/2 cup Carrots, sliced 5 fresh yolks 1/2 cup Pecorino cheese Extra virgin olive oil qb Salt qb Black pepper qb Preparation: To make carbonara pasta with vegetables first wash and peel zucchini and carrots, then slice them lengthwise. In a pan, heat olive oil, add vegetables and brown them for about 6-7 minutes over high heat, they must remain crispy. In a bowl pour the egg yolks and pecorino and mix with the whisk. Pour a ladle of pasta cooking water and mix to a creamy mixture. Meanwhile cook the pasta for the time indicated on the package. Season vegetables with salt and pepper. When pasta is ready, drain it directly in the pan. Add the yolks and cheese mixture. Turn off the heat. Stir pasta and vegetables well. Serve your carbonara pasta with flakes of pecorino cheese. Chef tips: If you are looking for a flavor and consistency closer to the original, you can use smoked tofu or diced seitan. Sponsored By