Let’s start the new year with a traditional recipe:
– minced meat
– red wine
– tomato sauce
– Barilla tagliatelle Bolognese
1) fry soffritto in wok with olive oils
2) when carrots are soft add the meat
3) add the tomatoes
Let it cook for some time
4) add the tomato sauce
5) Add one spoon of red wine, salt… And the let it cook for 1,5 hours at low temperature
6) cook the Barilla tagliatelle
7) Finally put the tagliatelle into the wok with the Blognese ragù… Let it blend…. And serve
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Just prepared an easy starter… “Prosciutto e melone”; melon&ham.
Well, it is definitely… Eat&travel…
Today at my cousins. House… Wonderful… Pasta, meat and sweets…
Thank you Rosamaria
From Calabria… Roggiano Gravina (CS)… With typical Easter sweet… Easy to do, soft and tasty!
You may travel everywhere and even live happy in a foreign Country, but sometimes it is good to go back home (even back to your parent’s home) and enjoy the best Mediterranean Cooking ever!!!!
– Rosmarina fish balls
– Homegrown chicken
– country red wine
– pitta bread
love to stay here @Roggiano Gravina in Calabria. Italy!!!
– fresh tomato sauce and bacon
– carbonara with egg, Parmigiano and bacon
Well, I am in Radolfzell on the Bodensee Lake to improve my German.
We are in Germany, not far from Switzerland border… Thus the restaurants are nearly all Italians… Then I found one restaurant run by people of Calabria region… which is the one where my family come from… In the end, instead of studying, I am eating… Nochmal (again).
Due to a unnatural nice whether, we decided to take a drive nearby to the Swiss Alps, in Chur.
Chur or Coire (pronounced [ˈkuːr] in Graubünden and outside of Switzerland but [ˈxuːr] in other cantons of Switzerland; Alemannic German: Khûr; Romansh: Cuira [ˈkwerɐ] or [ˈkwoi̯rɐ]; Italian: Coira [ˈkɔi̯ɾa]; French: Coire [ˈkwaʁ]; Latin: CVRIA, CVRIA RHAETORVM and CVRIA RAETORVM) is the capital of the Swiss canton of Graubünden and lies in the northern part of the canton. Chur is situated at the right shore of the Rhine-River and is known as the oldest town of Switzerland.
Archaeological evidence of settlement at the site, in the Eastern Alps, goes back as far as the Pfyn culture (3900-3500 BC), making Chur one of the oldest settlements in Switzerland. Remains and objects from the Bronze and Iron Ages have been found also in the eastern sector of the current city’s centre.
We find also a very interesting restaurant where to taste the regional specialities like The Capuns (sausages wrapped in beet leafs) and the Bizochels (noodles with herbs and cheese).
Hosted by a Puglia’s family. Decided to document how to prepare the traditional local pasta noodles: orecchiette pugliesi.
Of course made only with semolina (no soft wheat flour) and tap water. First, preparation of the dough, then homemade work out of orecchiette, one by one.
Dressing: Napoli’s tomato sauce: ragù alla napoletana…
Meat cooked for hours to better with tomato sauce….