Legumes bring good luck in Italy and the best example is the classic “cotechino e lenticchie” at New Year’s Eve where the lentils are said to promise good fortune (literally, money!) in the coming year. Generally Italians also prepare a broad bean and pecorino cheese dish for May 1st to bring good luck, but to expand our “fave” repertoire, here is another Italian recipe using broad beans.

While the legume itself might be healthy, the rest of this traditional Roman dish isn’t but it was made back in the days of Italian nonne who weren’t so concerned about their figures. For ingredients, this traditional Italian cooking recipe uses: 300 gr of sausage, 300 gr of pork cut for casserole, 500 gr of broad beans, 50 gr of lard, six slices of stale bread, chopped parsley, sage, mint, oil and salt and pepper.

To prepare, fry the lard in a little oil and then add the chopped herbs. Remove the skin from the sausage and break it up a little, then add to the lard, browning slightly. Add the pork as well and cook on a low heat for about 30 minutes. If it dries out, add some water.

If using dried broad beans, they need to have been soaked in water, otherwise use fresh ones with the skin removed. Add to the meat mixture and dust with a little salt and pepper. In the meantime, toast the bread and add a little olive oil. Remove the casserole from the flame and serve with the bread on the side.

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I found this Italian recipe in an old book, so a few days ago I prepared it for my friends and it was a great success. Why not give it a try? Here’s what you need:

250 g flour; 100 sugar; 70 g butter; 30 granulated sugar; 20 g skinned almonds; 15 g yeast; 2 eggs; lemon zest; 1 glass milk and salt.

Preparation: dissolve the yeast in warm milk, then in a bowl put flour, sugar, eggs, butter and a pinch of salt ( don’t forget to pour in the milk with the yeast) and work into a ball. Done this, leave to rest for 12 hours. Next break the dough into two or three pieces, add lemon zest and work into a ball again. Place in a well-greased baking dish and leave to rest for three hours.Bake at 220 c for 40 minutes. Serve cold.

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If you are looking for a recipe for your Easter meal, you have come to the right place. This Italian lamb-based dish is simply delicious. Here are the ingredients: 600 g chopped lamb; 3 carrots, 100 g shelled peas; 300 g new potatoes; 100 broad beans; 100 g turnips; ½ cup of white wine; 1 cup of stock; flour; oil; aromatic herbs; salt and pepper.

Preparation: Wash, clean and cut all the vegetables. Next coat the meat with flour and fry on high heat for 5 minutes. Pour in the wine and wait until has evaporated, then add all the vegetables except the broad beans and peas and cook for a few secs. Next pour in the stock and cook for about 1 hour. At this point add the broad beans and peas and cook for 15 minutes more.

This recipe serves 4.

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I have always liked paccheri (a variety of pasta from Naples). Here’s one of my favourite recipes which can be prepared in no time!
Ingredients: 300 g paccheri pasta; celery; 200 g béchamel sauce; 60 g gruviera cheese; 2 tablespoons breadcrumbs; butter; salt.

Preparation: cook the pasta in slightly salted water (don’t forget to add the chopped celery), drain and place in a bowl. Next add cheese, béchamel cheese and stir vigorously for a few secs. Put in a baking dish (butter the baking dish so it won’t stick), sprinkle with breadcrumbs, add bits of butter on top and bake for 15 minutes at 200 c.

Photo | Flickr

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Italy’s classic meatballs are very tasty and you don’t always have to have them with spaghetti. Today we look at a variation on the Italian recipe, adding some pesto which will overwhelm anything else you put in your meatballs. But if you like the fresh, tangy taste of pesto, this is a fantastic variation especially for the man in you who wants to pretend you don’t eat vegetables.

Ingredients: 600 grams of mixed mince meat, four tablespoons of pesto (better if it’s homemade pesto), four tablespoons of grated parmesan cheese, one garlic clove, some chopped parsley, two tablespoons of breadcrumbs, one egg, salt and pepper.

Chop the garlic clove and add the parsley. Beat the egg slightly and add some salt and pepper. In a bowl, mix all the ingredients together until you get a consistent kind of paste. Heat the oven to 180° C. Line a baking tray with some oven proof paper and as you form the meatballs, place them on the tray. Leave to cook in the oven for 20-25 minutes. If you want to get fancy, you can try serving them with some mustard, or try a side salad as a light, summer meal.

Photo | Flickr

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With temperatures now on the rise, one needs something light to eat ( without having to give up on taste and switch to salads) so here‘s delicious pasta recipe which will make your mouth water!

Ingredients: 400 g pasta (a short variety of it); 10 small fresh tomatoes; 10 dried tomatoes; chopped parsley; 1 cup vegetable stock; extra virgin oil; 1 garlic clove; white pepper; basil.

Preparation: Cook the pasta in slightly salted water. In the meanwhile in a baking dish place half of the chopped fresh tomatoes and half of the dried ones. Add the chopped parsley, basil leaves, white pepper and oil. Stir in the pasta and top with the left tomatoes. Add stock, Parmesan cheese and bake for a few minutes (until the cheese has melted). Next remove from the oven and leave to cool. This recipe serves 4!

Photo | Flickr

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Italy’s Friuli Venezia Giulia region is one to explore for its amazing Italian white wines, food, and interesting culture and history. What’s more, it has wonderful scenery and landscape, and is the gateway to Slovenia and eastern Europe. The mountain sub-region of Carnia is rich in natural heritage and is known as one of Europe’s most precious botanical areas, with more than 2,000 herbs and flowers catalogued.

The wild herbs of this region are rich in minerals and natural extracts, and have a flavour difficult to find in cultivated herbs and vegetables. The ancient rituals associated with using these traditional products can be discovered in the many activities organised by the Carnia territory and tourist associations, including food tastings and mountain hikes.

The local tourist board organises weekend tours called ‘Cucinare con le erbe della Carnia’ where you can participate in a guided walk, taking in the various plants and herbs of the region, and then participate in a short organic cooking course, using the herbs picked and finishing in a dinner with local dishes. The tours take place from spring through to the end of September and take three days. See the Carnia website for more details.

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This video shows us the recipe for homemade lasagne - something which I tried to do on Friday and I’m happy to say I followed the recipe roughly (without knowing it) and turned out a nice lasagne. This recipe includes homemade pasta as well, although if you have to buy pasta, make sure you get fresh pasta sheets and not the dried stuff. If you used dried lasagne sheets, you should really boil them for a couple of minutes first. This video recipe of the classic Italian dish makes a nice little lasagne, called lasagne alla bolognese and the key to cooking time is that it must have the crust on top. Enjoy!

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In a wonderful combination of sport and food, you can cycle northern Italy in the “”Biciclettata delle Torri” cycling tour which passes through the picturesque streets of Ceresara, past some of Lombardy’s loveliest rural courts and noble country homes, and also enjoy a kind of culinary tour of the area, too.

The tour takes place on May 16th from the Piazza Castello at Ceresara, making its way through more than 20 km of Lombardy countryside, with various restaurant stops along the way. A wonderful lunch of typical Italian products from Mantua finishes the day.

The event is organised by the “Compagnia delle Torri” cultural association, which also organises a great medieval event in Ceresara every year. The event celebrates the history of two feuding noble families, and the peaceful agreement between two historic figures, including the Duke of Mantua. For more details on the cycling event, get in touch with the Compagnia delle Torri.

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Not quite a culinary tour of Italy in a Porsche, the ‘Via dei sapori “in” Porsche’ at Udine is a chance to get close to some luxury cars and enjoy a hearty Italian meal from Friuli, too. On March 24th the Porsche centre in Udine is hosting some famous chefs from the Friuli Venezia Giulia region as part of the initiatives of the Via dei Sapori group.

The evening involves more than 45 chefs who will prepare dishes in front of the guests, to then indulge in some Italian food and wine matching with some of Friuli’s great wines. Restaurants featured come from all over Friuli, and will be celebrating the coming of spring. For more details, including the restaurants present, see the Via dei sapori in Porsche web page.

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