The art of Italian cooking: pasta with pesto sauce
Hi, this is the fourteenth post about Italian recipes. Yesterday we taught you how to prepare pesto sauce. Today we tell you how to use it. In Italy we use pesto sauce to toss different pasta shapes. Especially long pasta. We prefer trenette called also linguini or bavette. Perhaps you know them as flat spaghetti. [...]
The art of Italian cooking: pesto sauce
Hi, this is the thirteenth post about Italian cuisine. Today’s post is dedicated to pesto sauce. Why pesto sauce if the last posts were about Italian pasta recipes? For pesto sauce is used in Italy to toss a lot of pasta shapes: trenette, trofie, linguini, lasagna … You can also use it to toss gnocchi [...]
The art of Italian cooking: penne with creamy gorgonzola sauce
Hi, let’s go on with short pasta tossed with creamy cheese sauce. We know exactly how these recipes are bad for our health but in the art of Italian cooking we don’t forget these examples of pasta tossed with white sauce. Pasta is the main Italian ingredient and cheese from Italy are well known all [...]
The art of Italian cooking: penne au gratin
Hi, this is the eleventh post about the art of Italian cooking. The ingredient about which we are talking is pasta. In the last posts we have pointed your attention on the white sauces. Yesterday we presented four cheese pasta, today penne au gratin. But what is the real difference between these two recipes? Pasta [...]
The art of Italian cooking: four cheese pasta
Hi, this is the tenth post about Italian cuisine. It isn’t difficult to make Italian-style recipes as you could read in the past posts. You’re mastering how to cook and toss pasta in these days. What about these first pasta recipes? Have you tested them? What about them? Do you prefer macaroni, penne or spaghetti? [...]
keep looking »
