Salmon and Mascarpone Coppa (mold) Cranberries in Marsala Wine I love fresh cranberry sauce but not when it's very sweet.  I like to cook with Marsala wine so I experimented.. and it turned out JUST like I wanted !!!!! Tuscan Kale and Finocchiona Salami Crostini Finocchiona salami is a cured firm spiced pork meat made with fennel, peppercorns, garlic and 4 year old ChiantiLegend has it that Finocchiona owes its origins to a thief at a fair near the town of Prato, Italy, who stole fresh salami and hid it in a stand of wildWhen he returned for it, he found it had absorbed the aromas of its Tuscan Kale (Cavolo nero di Toscana) is a vegetable in the cabbage famili, most specificcaly it is from the Tuscany region. Besides being delicious, it conains antioxidant properties and is rich in minerals and vitamins. It has long intense green color and the leaf surface is sort of bubbly.  It is a winter vegetable used in many Tuscan Recipes.  It is also a key ingredient in the famour "ribollita" soup.

Dark chocolate covered orange slices Orzo with Fresh Rainbow Carrots and Ginger While at the market, I couldn't resist these beautiful rainbow carrots; I quickly put them into my basket. I was immediately inspired by their vibrant colors. I have made many recipes using rainbow carrots; this is one of the recipes that can be served warm or at room temperature. Salad Zalouk - Eggplant Tomato Salad Fennel Cheese and Lemon Fritters (Fritelles) Fennel is delicious eaten raw because it is refreshing toIt can be served to whet the appetite if eaten as an appetizer with vinaigrette or simply sprinkled with salt. Boiled or steamed with butter, and covered with grated Parmigiano, it makes a great side dish.  served as an appetizer or side.  extra, so I can have leftover snacks. Cotolette alla Valdostana (Chicken Cutlets from Valle D'Aosta) valleys and mountain - Valle D'Aosta, Italy Baked Ziti and Fontina is made in the Valle D’Aosta region of northern

It is the smallest region in Italy, with neighboring France and Switzerland, and surrounded by the Alps, green valleys, fresh water streams, and lakes. All of these elements are significant to theharga blender merk national omega cows that roam free most of the year, except the coldest months of the year.cuisinart poweredge blender w/ smoothie recipe book These cows eat only the greenest grass, flowers, and drink the freshest waterwaring blender 7010sTherefore, the milk that is produced is the very finest.  cuisinart poweredge blender w/ smoothie recipe bookFontina is made from whole raw cow’s

It takes about 3 months to age.  Only the perfect cheeses get the DOP seal ofPlease don’t mistake imitation Fontina wrapped with a red wax with this fontina from Valle D’Aosta. come with wax wrapper. Though it costs a lot more, it’s worth every bite, after all the Valdostani have been making it this way for over 500 years. Organic carrots fresh from the farm Apricot marmalade is one of my favorite preserves. used in Italy for pastries, cookies, and tarts. My apricot tart is a classic and simple Italian pastry that can be accomplished in just a few steps. minutes to prepare and less than 45 minutes to bake. I like it for breakfast, as a dessert or a snack with tea or cappuccino. Easy Cooking with Alba : Kumquat Marmalade: Kumquat Marmalade 1 pound fresh kumquats (organic, if possible) 4 ¾ cups granulated sugar 3 ½ cups water, divided 2 bay leave... La Ribbolita Tuscan Soup Eggs in Black Truffle Golden Beets and Burrata Salad

30 fresh black mission figs Marinading figs with sugar overnight Serve with pungent cheese, over a slice of cake, with prosciutto, or eat it right out of the jar!!!! La Cucina del Sole - Italian cooking school in Amsterdam A cat in the kitchenScienza in cucina (IT) Cime di rapa (IT/EN) Cream Puffs In Venice (EN) Dire Fare Mangiare (IT) Dolci e affini (IT)My very own sister's pastry and sweets blog! Finding La Dolce Vita (EN) In My Life (EN) La Cucina del Sole (NL)My culinary blog in Dutch Lucullian delights - an Italian experience Tzatziki a Colazione (IT) Viva la Focaccia (IT) We Are Never Full White on Rice Couple Your Destiny is Stone Golden Knopf Cooks: The Borzoi Reader Recipes Page follow me on Twitter Cucina di casa miaMy family cookbook (in Dutch) Good for the karma NEI (Not Exactly Italian) Wine & Food pairings Torta pasqualina, Easter pie from Liguria

Cooking course The Basics of the Italian Cuisine Italian vegetarian cooking course Christmas in your mouth: palline di buccia d'arancia candita - candied orange peel balls THE secret of Italian cooking and "Caprese destrutturata" recipe Italian cookery workshops for team building and company outings Why vegan wine does NOT exist Gluten-free buckwheat lasagne with cheese and vegetables Not Exactly Italian: fusion fresh spring rolls Jan Bartelsman - Food photography Blog powered by Typepad COPYRIGHTAl mijn teksten zijn beschermd door de Nederlandse Wet op Auteursrechten. Als je tekst en/of foto's uit deze site wilt gebruiken, vraag ajb om toestemming en vermeld de bron. De naam "La Cucina del Sole" is een geregistreerd merk. / All my writings are protected by the Dutch Law for Copyright. Should you wish to use text and/or photo's from this site, please ask permission to do so and don't forget to mention the source. The name "La Cucina del Sole" is a registered trademark.