My Italian Cuisine

An amazingly good chocolate banana cake which will allow you to use those mature bananas left on the fruit basket nobody likes to eat anymore! I want to dedicate this post to my friend Andrea, the chocolate addicted man, also known as "Poldo" because of his second addition...: sandwiches! Ingredients: 3 mature bananas 2 eggs 80gr butter 120gr flour 30gr dark unsweetened powdered cocoa 100gr brown sugar 1 teaspoon baking powder Instructions: Preheat the oven 180C°(360 F°). Melt the butter in the microwave for 30 sec.  Pour it in a food mixer, add the eggs and the sugar. Mix at medium speed for 20 sec. Add the bananas cut in pieces mix again for 20 sec. Add the flour and the baking powder.Mix well. Pour the mixture in a buttered cake pan. Place it in the oven 180 for 25-30 minutes. If necessary after 15 minutes of cooking reduce the temperature to 170C° (340F°). This cake must not be completely dry inside. Is good if the middle is still soft when you

Very tasty Italian chicken recipie, very easy to prepare. Good for any occasion, always a great success with guests! Preferably use red or red and yellow peppers, they are sweeter and perfect for this recipe. I only had red ones this time...But isn't this dish a feast of colours? serves 6-8 Ingredients: 8 -10 Medium red peppers (or red and yellow) 1 Medium chicken cleaned and cut in small pieces 2 Medium onions (or 4 small) 6-8 Tbs extra virgin olive oil Salt and pepper to taste 1 Garlic clove 6 Spring onions (optional) 1/3 Cup of white dry wine (optional) 1/4 Cup finely cut parsley for decoration Cut the chicken in small pieces. Set aside. Clean and finely cut the spring onions. Preheat the oven at 200C° (360F°) Cut the peppers in half, take off the upper part, the seeds and white internal stripes.  Cut them in about 10cm long stripes. Cut the onions in a fine julienne. Set aside. Add 3 Tbs Olive oil in a frying pan, add the spring onio

Belgium chocolate is worldwide famous. Since I live in this country I've started to appreciate specially dark chocolate. Dark chocolate is, when containing a decent % of  cocoa ( for me min. 70%) a very good source of antioxidants, magnesium and it is for sure a very natural antidepressant ; ) Every Christmas I prepare this "Truffles" made with Belgian dark chocolate and Italian Mascarpone cheese. A perfect mix which very well represents me and "MyItalianCuisine" from abroad! They are very easy to make, you just need to keep the chocolate-mascarpone mixture in the fridge before use, just to make it "workable". I have used grated coconut, unsweetened cocoa powder and crushed pistachio for decoration, you can use anything you like. Enjoy! Makes about 70-80 truffles 400gr Dark Chocolate with a good % of cocoa 200gr Mascarpone cheese 160gr Powdered white sugar 2 Tbs Rum (optional) 3 Tbs Unsweetened Cocoa Powder 3 Tbs Grated dried coconut 3 Tbs

Filled paprikas are one of the most traditional recipes of my own town, my Grandma, Nonna Francesca, use to make the best I 've ever eat...will never forget the taste. Use Italian red paprikas, if possible, red cornetti. Normal thick square shaped paprikas will not make it! They are too thick to be cooked this way. The other ingredients are very simple, the most important is the bread... use 1 or 2 days old bread. Grate it or use a mixer. Use the white soft part the "Mollica". If you use "in salt" capers, wash them before adding to the other ingredients or they will be too salty.  I really hope you will enjoy making this dish  ;) Serving 4 Ingredients: 6-8 medium peppers, preferably red cornetti 250g breadcrumbs from soft day old bread 8 capers 250 gr Canned Tuna (In water) 1 Small bunch chopped flat leaf parsley 6 tbsp. virgin olive oil 1 or 2 cloves finely chopped garlic 1 large fresh tomato, chopped Salt & pepper to taste Preheat the oven

A perfect pasta dish for the New Year's eve, very delicate taste, creamy and crunchy at the same time, it will delight your guests. I would suggest to use "Farfalle", the kind of pasta which is perfect for a cheese creamy sauce. Because of Gorgonzola cheese and walnuts this dish is very rich in calories I wouldn't reccomend to use egg pasta for it. Serving 4 Ingredients 350gr Farfalle pasta 200 gr gorgonzola cheese 70 gr Parmigiano Reggiano cheese 2 Tbs Mascarpone cheese 20cl Cream 200 gr Walnuts in shell (or 100 gr shelled walnuts) Salt to taste Pepper to taste Cut the Gorgonzola cheese.  Pour the cream in a small pan, add the gorgonzola and the mascarpone. On very low fire, cook till the cheese is melted. Bring a pan with 4 lt water to a boil. Crush the shelled walnuts in a mortar. When cheese is melted add the grated Parmigiano Reggiano, mix well. Cut the fire, set the sauce aside. When water is boiling add salt. Add the pasta, cook till

This is not really an Italian recipe but more the result of my travelling around...Thailand to be precise. I wanted to share it with you because the taste of this simple and healthy dish is incredible... try and let me know! I had the chance to find a very fresh small salmon at the fish market today, as I am fish addicted at the moment, I got it and cleaned up myself. It was the first time but it went quite well! You can of course buy ready to use salmon filets, it is easier, but not as tasty... and challanging  ; ) Serving 4 Ingredients: 1 Small Salmon or 4 Salmon filets 2 Limes 1 piece of peeled fresh ginger (as big as a walnut) 2 garlic cloves 1 red chili 1 small bunch of Coriander 3 Tbs light soya sauce 2 tbs Thai fish sauce 2 tbs brown sugar 1 teaspoon sesam oil 3 Tbs water a pinch of unrifined grey sea salt a pinch of pepper Wash and Clean up the salmon: cut head,  tail and fins, take out the fish bone with a small knife. Keep everything aside, you can freez

The Fish "Brodetto" is a recipe from the Abruzzi's central cost region, elsewhere it will be called Fish Soup (Zuppa di Pesce). Be careful, it is not a soup the way we mean it in Northern Europe. Brodetto (which means literally:" little broth") is made of different varieties of Mediterranean fish (Mullet, red mullet, codfish, Tub Garnard, Anglerfish etc...) and seafruit (clams, moussels , shrimps, Mantis shrimps etc...) just the ones you will find at the fish market the day you will go buy. Obviously the taste will vary depending on what you use. Today I went to my favourite fish shop and I was so lucky to find some fantastic Italian clams, codfishes and red mullets just arrived from the Adriatic sea....then...Brodetto! This dish is one of those in Italy we would prepare for the Christmas Eve dinner, when, by tradition, we celebrate the "Vigilia" and we just eat fish. The making of this dish is a little complex but, believe me, it is worth to

Artichokes are probably my favourite vegetable, my mother knows it and when I am back in Italy artichokes are the first dish she prepares for me ! Thank you Mom! I love artichokes fried (Italian way....will post the recipe soon!) with pasta, in the Timballo.... They are fantastic also with rice, a very simple artichokes risotto it's the recipe I want to share with you today. I didn't use onions in this risotto recipe, but only garlic because it tastes better with Artichokes and extra virgin olive oil instead butter because I wanted to keep it as healthy as possible. Also the final "mantecatura" has been made with Parmigiano Reggiano and Olive oil (instead butter). ingredients: 8 small artichokes 350 gr Italian rice "Vialone nano"or Arborio" or "Carnaroli" 6 Tbs extra virgin olive oil 60 gr Freshly grated Parmigiano Reggiano cheese (or grated hard vegan cheese) 2 Garlic cloves 1 cup finely cut parsley 1 lt vegetable broth or meat br