Recent content by Italian guy

Italian way - cook fresh green beans in a pot of salted water, until cooked but crunchy, then saute in a saucepan with Extra virgin olive oil for few minutes, add fresh ground nutmeg, taste with herb of Provence salt , drizzle with good quality of Balsamic vinegar and serve immediately Vito's...

Personally I will try everything, is the only way to know if somethingh is good or not, plus eating some unusual food can help us to understand better other people with different culture.

chefJune this happen when the fava beans are too old, in Italy we eat raw fava beans and the peel it's melting in your mouth

Try this recipe springtime soup 1 lb of green onions 4 lb of unpeeled fava beans 10 fresh artichoke hearts 1/2 lb of Bacon 2 lb of white potatoes 4 lb fresh green peas 2 cloves of garlic 1 cup of E.V.O.O. 2 cups of beef broth 2 tbs of chopped flat-leaf parsley 1/2 cup of coarse sea salt...

Here some suggestion to avoid the risk of Botulism : all the food that you want infusing on oil they have to be first quality, without any dent, mould or rotten parts; use always fresh product and not somethings that you have keep on the frigde more than 12 hours. Using always a hight quality...

Thank you very much

I like to know if somebody have a recipe for the true "Irish Mint Sauce":chef:

In Italy we have have two philosophies A) add the broth half cup at a time and wait until each addition is adsorbed before adding the next cup, stirring frequently. B) add all the exact amount of broth at once and live without stirring until the rice it's cook the first solution give a...

try with 5 tbps of E.V.O.O. made with only "Coratina" olives drupe 2 tbps of Balsamic Vinegar made by "Moscato" grape 1 tbps of Chestnut Honey 1/4 tps of Ginger powder combine the vinegar with honey and ginger, than add the E.V.O.O. gradually using a whisk

I'm living in Torino Piedmont. Io vivo a Torino in Piemonte I my life I have been in 135 country, from Canada to Argentina, from Korea to New Zeland, from Norway to South-Africa

Thanks for the welcome

Dear new friends of the cooking lover world. I'm living in Italy, but I have spend 30 years travelling worldwide. It's 40 years that I'm collecting cookbook and I'm interested to find out old and new family recipes. bye bye by the Italian guy:chef: