Pasta with Amatriciana sauce does not really need any introduction. Either you have been in Italy and then you’ve most probably eaten it, in some Roman osteria, or maybe you have prepared it home and cooked by yourself… some good bucatini or rigatoni with this excellent sauce. Or it is also possible that you had it in a restaurant, and in that case somebody might have sold you a pasta with an indefinite sauce and some bacon and Parmesan, making you think it was Amatriciana. Or maybe not! In any case, here you’ll find all indications to make a real Amatriciana at home, so if you didn’t have the chance to taste until today, now you can!
Spinach risotto is certainly not the first combination that comes to your mind when you think about risotto, but you’ll be surprised of its deliciousness if you try it once! As I had to finish emptying my fridge before going to Italy tomorrow for my much deserved holidays, I thought to use my fresh spinach to do something simple but nice, not long to prepare but also comfortable. For your info, I also had some mozzarella bites, black olives, tomatoes and capers and I granted myself a nice aperitivo before eating this risotto on my terrace. I am so happy tomorrow I can finally go home for some time, enjoy the beach, the family and some time off from work, far from the office for a while 🙂
The potato and green been salad is a versatile and tasty dish that can be prepared beforehand and admits many variants. In summer it is a classic side dish for barbecues and picnic lunches, but in moderate quantity it can be also a good appetizer. I love the fact that together with the two basic ingredients that compose this recipe you can add different elements every time – like tuna for example, or eggs – and turn a side into a main course to bring to work instead of the usual sandwich! The great thing about potato and green bean salad is that you can eat it warm or cold, on the moment or the day after. I love making a big batch of it and bring it with me to the beach the day after (just 4 days left to my holidays, finally!)
Pasta with Sicilian pesto is a very fresh and tasty alternative to the more famous – and good – genoese pesto. For genoese pesto you should make use of basil, pine nuts, Parmesan cheese, Pecorino and garlic; the result is the typical, famous green colored sauce that everybody knows. Nevertheless, there are many other types of pesto, whose ingredients vary depending on the region of origin. It is very easy to find different recipes from many different sources. Isn’t it great? Thanks to this richness of ingredients we can prepare and taste different amazing pesti, each of them featuring specific products with a regional identity.