My Italian Cuisine

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine  There are many different recipes for the focaccia barese or focaccia pugliese, every little village in Puglia, I would say every family, has his onw way to make focaccia.... with semola flour only, with mixed semola and AP flour, with olives, with tomatoes, with onions, or with all of them..... this is just my way to make it since I started and it always works! The main difference between this southern Italian focaccia and the other famous focaccia, the focaccia Ligure, is the use of the coarse hard flour (semola rimacinata di grano duro) this flour is mainly used for handmade fresh pasta making specially in the south of Italy. The process for the focaccia making is very easy and really everyone can try. It's an old traditional recipe, none fashion or hightec mixer needed ;) you may just use your hands... let's start!! Makes one large round focaccia Ingredients: 2

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine Fish is good and light, everyone should eat fish at least 2 times a week, of course not fishsticks or fish and chips which are... another story. Once a week I like to go to the fish market and get the offer of the day, in general here it's salmon or sea bream. This time I've got sea bream! Today's fish recipe it's really easy, simple, tasteful and light, a perfect dish if served with baked or boiled potatoes and a veggie of your choice. You'll need half of a large fish per person, this recipe is for two persons, in case you just double the ingredients. Serves 2 Ingredients: 1 large Sea Bream 2 small organic lemons  few leaves of fresh sage 3 garlic cloves 2 tbs extra virgin olive oil 1/4 cup of dry white wine Unrefined corse sea salt,  pepper a small piece of butter (10gr), optional Cut the lemon in half (lenghtwise) and slice it

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I'm back!!!!!!!!!!!!!!! I'm very sorry for the long absence....but here I am with a bunch of new Italian recipes. Here is the new, easy and tasty one: do you have some frozen scrimps and just one courgette? ... Add a little zaffron (in my case I have used the fantastic Italian zaffron from l'Aquila, Abruzzi) and voilà a nice complete meal!! Serves 2 Ingredients: 250gr of short Italian pasta (penne, fusilli, farfalle)250gr frozen, or 350 of fresh, peeled and cleaned scrimps 1 medium courgette 1 medium onion 3-4 Tbs of extra virgin olive oil few zaffron threads (or 1 small sachet of zaffron powder ) salt and pepper to taste 2lt of salted boiling water Instructions: - If possible take the frozen scrimps out of the freezer several hours before the use, or defrost in the microwave. If you are using fresh scrimps peel and clean them. - Clean and cut the c