italian cooking made easy

Another great recipe using leftovers from the fridge.  Recipe for 4 persons; You need: 1kg. potatoes olives 2 saucages 1 onion 1 egg chopped parsley some white cabbage grated (parmesan) cheese salt/pepper Cut the saucages in slices and simmer 5 minutes together with the chopped onion. Boil the potatoes (cut into small pieces.) when done, mash with a fork. Chop parsley and cabbage and olives. Mix mashed potatoes, the egg, saucages and onions, parsley and cabbage, grated cheese, salt and pepper.  Place everything in a baking tin and sprinkle grated cheese on top. Bake for about 30 minutes in the oven at 180° Celsius until golden brown. Delicious!

We hardly ever throw away food left-overs and / or old vegetables from our fridge. Everybody probably has his own ideas about recycling food and ingredients but we think it's better to turn some "old" vegetables into a delicious soup than eating the "Campbell" or "Knorr" in-a-can ones. If you have some chick peas and /or patatoes lying around, together with some vegetables and who knows, yesterday's chicken, you can turn it into a wonderful soup!! what was left over in the fridge.

Just very nice to look at, not typical italian but also very good and healthy; Mixed salad, black rice and grilled salmon. If you can get hold of the black (wild) rice, try this one! Garnish with Aceto Balsamico di Modena and Olive oil. No recipe because it speaks for itself!

From North east Italy This recipe is more commonly made with rice but I think it's just as nice, if not nicer, with pasta. In the north east of Italy they grow the salad known as radicchio in very special way. The salad is harvested in late autumn, the outer leaves stripped away, and packed side by side into wire crates. The crates are then placed into dark sheds for several days. The bottoms of the salads are submerged in fresh water. The result is a longer, sweeter and more delicate salad. This recipe is best made with that kind of radicchio which has the perfect balance of bitter and sweet. However, if you can't get hold of this Italian version you can use the more commonly found, slightly more bitter version of radicchio as the sausage helps to sweeten the dish. A trick: leave the radicchio 5 minutes in very hot water (60°) and the bitterness will fade away!!!!!!! You need; radicchio garlic, olive oil, salt and pepper. saucage or smoked raw ham or pancetta (baco

  (anchovy )                 4 persons :                                         -  anchovy.75 grams, - 2 onions. - fresh rosemary (optional) - 300/400 grams spaghetti. - 2 spoonful olive oil. HOW TO PREPARE: Simmer the onions and rosemary in olive oil on a very low flame until they are cooked. The onions should not  fry and not get brown. Like this:   If this is difficult for you, you can stir continously and add a bit of oil. Don't use salt because the anchovy is already salted.  Add the anchovy and one coffespoon of the anchvy oil and mix for only 3 minutes. The preparation should look like this: Boil the spaghetti, do NOT RINSE, and add the anchovy to the spaghetti, without further cooking, Mix very well. In Venice we use a thick pasta called 'Bigoli' and we eat 'Bigoli in Salsa' also the day after, even cold without warming it up. Very Good! Use any thick spaghetti! Buon Appetito! Wine; try it with a sparkling Prosecco wi