Potatoes and beans pasta

This time I am mixing two Italian classics in one recipe, pasta e patate and pasta e fagioli, to achieve a supreme combination with both potatoes and beans: creamy, tasty, rich in vegetable protein, low in saturated fat, and with cholesterol lowering powers. As usual, when working with legumes, remember it’s very important to thoroughly…

How to make a perfect plant-based ragù

Ragù sauce can be prepared in many ways. A fun fact is that on 17th October 1982 the ‘traditional’ recipe of ragù alla bolognese was patented at the Chamber of Commerce in Bologna. This is why we usually distinguish between ragù alla bolognese and all the other kinds of ragù, which slightly vary from the…

Pasta alla Norma

A classic of the Italian cuisine, known all over the world. It combines some of the typical Sicilian flavors: eggplant, tomatoes and savoury ricotta. There are a few interesting speculations on the origin of the name ‘norma’. According to one of them, it refers to the fact it’s ‘perfectly done’ or has ‘excellent taste’, where…

Crunchy tomato spaghetti

I’ve always liked crunchy spaghetti. It’s supposed to be a traditional ‘recycled’ meal, to prepare when you have some spaghetti leftovers, but since my youth, I even preferred it to the freshly made spaghetti. So much that as I child I was often asking to make them crunchy on purpose. I’m sure you will love…