I’m pretty sure that it’s not a big secret that I love the Italian kitchen. I mean, I didn’t blog about it for one month straight for nothing. That is why I always try to make any staple dishes with an Italian twist. Mainly, this results in me adding tons of Italian herbs to my…
Category: Cuisines
The Kitchen Takeover – Fusilli Gorgonzola di Papa
Absolute fantastic recipe for cheeselovers. It’s my dad’s signature dish that no one else ever cooks. I can do it, but it just never seems to taste the same as when he makes it. Honestly, this is a recipe that you might need to get used to. I’ve only been eating it for a year…
Saltimbocca
Before my second time in Rome, which happened about a year and a half ago, I have never actually tried the world famous saltimbocca. Shame on me. It just never occurred to me to order it when I could eat genuine Italian pizza. Me and pizza have a very special bond, you know. Anyways, my dad…
Spaghetti Aglio e Olio
All pasta lovers assemble! This is the spaghetti recipe to end all spaghetti recipes. It’s fresh, it’s beautiful, it’s delicious. Just know that it is probably not a great idea to eat this before you’re going on a date or dancing, as there are quite some strong flavours involved. Namely garlic.Seriously though, I sincerely believe…
Sweet Sunday – Traditional Dutch Apple Pie
Birthday means cake. Birthday means choosing your own cake. In my family, birthday means choosing what cake Lisa has to make. This week it was my sister’s turn. Her choice has been the same for many years: Apple Pie. I always make the traditional Dutch Apple Pie, which is almost always served with whipped cream,…
Sweet Sunday – Classic French Madeleines
For the first time since 1,5 month, there’s a Sweet Sunday post! And it’s a good one if I may say so myself. I always deemed Madeleines as impossible to make, because 1. I did not have a madeleine tin, and 2. I did not know how to get that soft texture of the cookies,…
Dutch White Asparagus with Ham, Eggs, & Melted Butter
It’s the most wonderful time of the year. Time for the White Gold, the Dutch pride; the white asparagus. These wonderful stalks of deliciousness are best somewhere between the beginning of April and the end of June. When exactly can the asparagus be harvested, completely depends on the temperature of the ground. Harsh winters make…
Z is for Zabaglione
This dessert has been a revelation to me. It always amazes me how 6 (!) egg yolks can turn into something as divine as this Zabaglione. The dessert is incredibly quick and easy to make, but stunningly flavourful. It looks creamy, but it actually isn’t at all! However, it is incredibly sweet and you have…
Y is for Your Italian Food Travel List
So, there’s been 28 posts about Italian cuisine so far. Some are recipes made throughout the country, and some are recipes specific to a certain region. It’s easy to get lost in what is made where and such, so I’ve created an overview of the recipes that have been on the blog, which let you…
W is for Where to Eat in Rome
As you may have read in previous posts, I’ve visited Rome in the beginning of April. I’ve eaten loads of food, drank a lot of wine and beer, and been to some restaurants that are worth mentioning to you! The thing with these restaurants is that you should not be put off by the interior,…
Week 4 of the A to Z Challenge
Here’s what happened in week 4 of Italian Cuisine! Q is for Quattro Staggioni R is for Ricotta Pie S is for Sicily T is for Tagliata U is for Uva a.k.a Italian Wine V is for Vitello Tonnato
V is for Vitello Tonnato
Vitello Tonnato is just as classic as a carpaccio. It resembles it only in that both feature thinly sliced meat. This dish however uses veal, and is smothered in a deliciously creamy tune mayonnaise. To be honest, I know it’s not how it it supposed to be, but I normally serve the sauce along with…
Basil and Oil 