New user ?
Bake authentic Cantuccini Almond Biscuits with this traditional Italian recipe. These crunchy almond cookies are perfect for dipping in Vin Santo or enjoying on their own.
We are ready to taste an awesome fresh recipe particularly good for summer!!
Allow us to suggest, for a change, that this preparation does not need Tuscan bread, but rather French Baguette type, round in shape, with a softer texture to it. There was a time when these flavorsome, dainty and auspicious Crostini would never be missing at any wedding feast.
To prepare a different menu you could simply add just a special ingredient, maybe a bit 'looked' like the truffle that today is easy to find in useful glass jars.
Today, our mamma Graziella taught us to cook this tasty recipe. This dish can really only be eaten cold (which means neither hot nor warm, but definitely not straight out of the fridge either), so it is just right for the warm season, though the Florentines welcome it in any weather.
This delicious sauce is perfect with short pasta, particularly pennette and rigatoni, which combine with it better because, as both types are shaped like small tubes, the sauce is trapped inside besides coating the outside.
These tasty Crostini are for serving up especially in the winter, when the frying and consumption of a hot dish do not require too much of an effort. Not everybody manages to fry Polenta without it crumbling. There is a trick and, like all tricks, it is simple. Everything depends on letting the cornmeal slices color nicely on each side before turning them and on maintaining a high oil temperature.
Fast to prepare these delicious noodles, served with a sauce"Raw", which is essential to use fresh tomatoes and basil, which gives the dish a special freshness.
Why Rigatoni and not just plain Penne? The reason is obvious: because the latter have a smooth surface, while the former are artistically ribbed and the beam sauce clings better.