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Don't salt the batter. If there is salt in the batter, it will not stick well.

Cumin seeds have about the same taste of fennel seeds, only stronger. Use less.

Goat yogurt mixed with lumpfish roe caviar. The rest of my family had a normal lunch (tuna salad and cheese).

Lettuce becomes bitter after blooming or just before it. Pick it up earlier next time.

This is an Italian recipe for SALTY pralines: Ricotta, Parmesan Cheese and Pistachios Salty Pralines (Typical Emilia Romagna recipe) Ingredients: 5 ½ tbsp peeled pistachios (for the pralines) 1 cup of ricotta cheese 3 ½ tbsp of grated Parmesan cheese 2 tablespoon olive...

Is raining a lot there? Here we are drowning, it's raining since last October and the bread is spongy as you are describing. Never seen before so many rain a so bad bread!

Cook the salt with the food, with an exception. Don't salt the food you want to fry and especially never salt the batter: during frying it would peel off from the food you're frying.

Not ever: if you are really hungry, you eat so fast you don't feel the flavors. A moderate appetite is a better seasoning.

I have a similar one I use to removing the scales from the fish.

As Italian, my herbs are basil and parsley, but since I discovered fresh coriander I cook with coriander and basil as they do in Peru. I'm also growing it. Sauce: homemade mayonnaise. Ans aioli, made with my homemade mayonnaise.

Hi, it's very difficult to start cooking alone. My mother and my grandmothers taught me a lot and I began to use cookbooks only after some years. I suggest you to try a cooking school for beginners. You do not need to go to a real school, a friend who knows how to cook and wants to help it's...

If you are speaking about 'Melon con Vino' you should cut in half a little melon, take off the seeds and pour wine in it. Now, I don't know what kind of white wine (dry or sweet?), because I usually do it with red Porto wine. I have recipes for Melon Ratafià (also watermelon), typical southern...

In Galicia we have a lot of percebes, but I've tried them only a few times, at the restaurant. They are INCREDIBLY costly. And I don't think they worth the money. Also, they sell most of them to restaurants or abroad, so they are quite difficult to find at the fish market. The flavor and texture...

Yes, usually the Red Tide lasts 2-3 weeks, I don't know what's happening. Refrigeration is good, but you cannot eat raw shellfish after they have been frozen! The taste is gone.

I live in Galicia, in northern Spain, and they fish for shellfish (mussels, clams, cockleshell) just in front of my house. We are having a very bad Red Tide since mid March, so I don't think the 'R' rule has anything to do with the Red Tide.

I do not agree with you, Jennyema. I used to eat every fish my supermarket was selling, till I went to live in a fishing place. My neighbors are all fishermen and I learned from them fish has seasons, the same way fruit has. Yes, cod could be OK all year round, but you cannot eat sardines in...

Europe and USA Atlantic Coast: Sardines: April - Mid July Bonito (Tuna Fish): Spring-Summer, better from June to October Scallops: November-February Cod: April-September Sea Bass: Winter Crab: November-March Shellfish: month with R (September-April), but in general, only eat them in cold months.

I have a recipe for Grappa flavored with truffle mushroom, the taste is wonderful but...what a waste! Anyway, peep infused vodka is unbeatable!!!!

To make a pea soup, put in a pot the peas, water or meat broth (3-4 times the volume of the peas) and a onion or better 2-3 shallots cut in pieces, salt. The peas usually cook in half an hour. Add philadelphia cheese (1/4 of the volume of the peas) to thicken the soup and blend with a hand...

My (Italian) grandmother's arancini recipe: Season the rice with a lot of meat ragout, make a ball with a big piece of mozzarella at the center, bread and fry. Those arancini are bigger than the Sicilian one, about the size of a real orange. We call them Supplì al Telefono, which means telephone...

Pumpkin pulp. It has little flavor and thickens a lot.

My cooking it's not improved (it's more than 40 years I cook) but restaurants are worst, at least in Europe. There is crisis, people doesn't have money and restaurant cannot risk buying a lot of fresh ingredients. I only go out for Italian pizza.

In Italy buckwheat is used mainly in Valtellina, a valley on the Alps just at the north of Lake Como. I give you two recipes: Sciatt, buckwheat fritters filled with cheese (Sciatt means toad in the local dialect) Pizzoccheri, buckwheat noodles seasoned with a lot of things (see the recipe)...

A Northern Italian leftover recipe: Amaretto meatballs with Risotto alla Parmigiana Ingredients: For the Risotto: Rice (better Carnaroli rice) Butter 1 white onion Meat broth Grated Parmesan cheese For the meatballs (2 servings): 12 oz. mixed boiled meat...

Hi, I wish to write a book about homemade Italian spirits. Since I'm an Italian living in Spain, I need some support: I wish to know if Italian Grappa is easy to find in US and UK, and where is possible to buy 90º alcohol (grocery store, pharmacy, supermarkets...) Thank you for your help Sandra